Makgeolli in Jeonju

Makgeolli in Jeonju

When I found out I had a long weekend off in November, I knew it was the perfect chance to see Jeonju. I’ve long wanted to visit both because Jeonju has a reputation for embodying the more traditional aspects of Korean life, architecture, and art, and because it is one of the major makgeolli producing centers…

The Revival of House Makgeolli?

Lee Dong-pil, the Minister of Agriculture, Food and Rural Affairs, is calling for authorities to relax laws related to the production and sale of makgeolli by individuals and restaurants. Here are the details according to an article by Kim Kyu-won recently published in The Hankyoreh: Legalizing “house makgeolli,” as it is called, would make it possible for restaurants…

Jeonju Moju

Sool #21 – Jeonju Moju

KOREAN NAME: 전주 모주 REVIEW: Moju, according to one site I read, is a variety of makgeolli that is made by boiling the liquor with a variety of different ingredients but the most common are ginger, jujube, ginseng, and cinnamon. As you can imagine, the boiling process causes a good deal of the booze to evaporate, leaving moju…

Sinseon Woorissal Makgeolli

Makgeolli #20 – Woorissal Sinseon Makgeolli

KOREAN NAME: 우리쌀 신선 막걸리 REVIEW: Baesangmyun Brewery made a big splash in the makgeolli world when they released Neurin Maul (my review here), a makgeolli that is uncompromising in terms of using natural ingredients in order to make a quality product. With Neurin Maul clearly being their ace, I poured my first cup of Sinseon with…

BHD Saeng Makgeolli

Makgeolli #18 – Bae Hyejeong Doga Saeng Makgeolli

KOREAN NAME: 배혜정 도가 생 막걸리 REVIEW: After a terrible experience with Bae Hyejeong Doga (BHD) Ssal Makgeolli (read my review here), I have been a bit gun-shy about trying other BHD products. But BHD Saeng is a makgeolli you’re likely to come across if you shop at the big “mart” stores, so I got up my…