Baesangmyun Brewery Tour – May 3rd

From John Redmond’s article at The Korea Times: “The Royal Asiatic Society of Korea (RASK) will give guests a chance to tour the Baesangmyeon Brewery in Pocheon, north of Seoul, on May 3. The tour is designed to help visitors further their knowledge of traditional Korean liquor. Tour leader Julia Mellor will guide the group on…

Sool Gallery

The Sool Gallery

These days there are more and more ways to get educated about makgeolli (at least, if you live in Seoul). Makgeolli Mamas and Papas Korea host a variety of events, in particular regular tastings at local joomak (makgeolli bars). Makgeolli Makers conduct makgeolli home brewing courses at Susubori Academy. And now the Korean government is getting…

COEX Wines & Spirits Expo 2015

The Wine & Spirits Expo 2015 at COEX is happening this weekend. According to buzz, there will be a Korean Traditional Alcoholic Beverage section to the festival. There never seems to be a lot of information or forewarning when it comes to COEX conventions but check the link for more info (if you read Korean).

Gohyang Makgeolli

Makgeolli #32 – Saeng Gohyang Makgeolli

KOREAN NAME: 생 고향 막걸리 REVIEW: On my trip out to Ganghwa Island, I was on the lookout for a bottle I hadn’t tried. The convenience stores and roadside shops were well-stocked with many local brews that fit the bill but I couldn’t find a single one that didn’t list aspartame in the ingredients. So, making the best…

Sobaeksan Saeng Makgeolli

Makgeolli #31 – Sobaeksan Saeng Makgeolli

KOREAN NAME: 소백산 생막걸리 REVIEW: Sobaeksan is a bottle I’ve been saving for a while. The first time I had it, I had just spent four hours hiking the Seoul Fortress Wall up Bugaksan, I convinced my friends to find a little makgeolli house I had heard of called Majoong, and, when we asked the server for…

Ee:FF Makgeolli

Makgeolli #30 – Ee:FF

KOREAN NAME: 이프 REVIEW: If I were to grade Seoul Jangsoo’s peculiarly named Ee:FF on a curve, especially when compared to Seoul Jangsoo Saeng Makgeolli, then it is not terrible. The aspartame seems to have been reined in and the taste, while sweet, is not saccharine. I’d even go so far as to say that the inherent metallic flavor…

Makgeolli Exports Increasing in Southeast Asia

From an article at The Chosun Ilbo: “Whereas exports of makgeolli to China and Japan have declined, shipments to Hong Kong, Malaysia, Singapore and Vietnam continue to expand. Kooksoondang, which specializes in traditional and brewed beverages, said its exports of makgeolli to the region last year jumped 53 percent from 2013 to US$711,000.” Read the…

Cheonbihyang Saengju

Sool #29 – Cheonbihyang Saengju

KOREAN NAME: 천비향 생주 REVIEW: Whereas your typical makgeolli is a danyangju (단양주), a makgeolli that has been fermented once, Cheonbihyang is an oyangju (오양주), meaning it has been fermented five times. Not only does this mean more rice goes into the brewing process, but there is also a longer wait time—factors that help to explain a higher price point…

Jipyeong Ssal Makgeolli

Makgeolli #28 – Jipyeong Ssal Makgeolli

KOREAN NAME: 지평 쌀막걸리 REVIEW: If you were to believe all the boasting on the bottle—Did you know that Jipyeong Brewery dates back to 1925 and has become “registered cultural property number 594”? Or, that their makgeolli is only made with Yangpyeong water, famed for its purity?—you’d be forgiven for thinking Jipyeong Ssal Makgeolli is going…