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 to sell their own makgeolli for the first time in a century…

“We are planning to legalize ‘house makgeolli’ in a bid to promote premium brands. This is one of the ways in which we hope to transform agriculture, a primary industry, into a ‘sixth industry’ by combining it with processing, distribution, and tourism. We are currently discussing these plans with the Ministry of Strategy and Finance and the National Tax Service,” Lee said in the interview…

The term “house makgeolli” refers to makgeolli that is made on a small scale at a restaurant or house. At the beginning of the 20th century, house makgeolli was ubiquitous in Korea, with many ordinary households brewing their own. In 1909, there were 28,404 breweries around Korea.

But after the Japanese colonial authorities issued the Liquor Tax Act in 1909 and the Liquor Tax Ordinance in 1916, small breweries were banned from producing any alcohol, largely bringing the days of house makgeolli to an end.

 

Click here to read the full article.

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