Makgeolli #12 – Saeng Saeng Makgeolli (Canned)

KOREAN NAME: 生生 막걸리

REVIEW: I haven’t tried all the canned makgeollis out there but I’d say Saeng Saeng is at the top of my list so far. It isn’t necessarily good but it balances dry and sweet flavors. This makes it unremarkable but drinkable in my book. I say this with the caveat that I wasn’t a fan of the slightly metallic-sweet aftertaste caused by the aspartame.

I’m sure there are a number of people whose only experience with canned makgeolli is Icing Grapefruit (read my review here). However, if you are looking for something that is more makgeolli and less sweet than Icing, you might appreciate Seoul Saeng’s offering. In some cases it’s even a decent alternative to your typical supermarket fare, especially when you’re in a pinch or don’t want to open a whole bottle.

Carbonation: High.

Body: Seoul Saeng’s ubiquitous how-to-shake diagram indicates that their canned makgeolli is just like any bottled makgeolli in terms of its consistency. Just be careful with the high carbonation.

Smell: Very slight.

SCORE: 4/7

BREWERY: Seoul Saeng Brewery (서울생 주조)

WEBSITE: www.seoulsaeng.com

ORIGIN: Seoul, Seongdong-gu (서울, 성동구)

PURCHASED: Seoul, Gwangjin-gu, 7-11 (서울, 광진구)

AVAILABILITY: Strangely enough, it’s a makgeolli that seems to randomly come and go at the supermarkets and convenience stores. So, if you happen upon a can and you’re curious, grab it because it may be a day, a week, or a month until you see it again. Saeng Saeng has a bottled version that seems a bit easier to track down.

ALCOHOL CONTENT: 6%

INGREDIENTS: Korean rice (90%), multi-oligosaccharide (10%), aspartame, acesulfame potassium, food carbonate

VOLUME: 350 ml

PASTEURIZED: Yes

M (2) b

M (3) b

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3 thoughts on “Makgeolli #12 – Saeng Saeng Makgeolli (Canned)

  1. Pingback: Makgeolli #04 – Icing Grapefruit | takjoo journals

  2. Pingback: Makgeolli #19 – Minyeodeul Gwa K (kiwi) / P (grape) / S (pomegranate) | takjoo journals

  3. Pingback: Makgeolli #22 – Carbonated Rice Makgeolli | takjoo journals

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