KOREAN NAME: 광양 매실 막걸리 REVIEW: To the Western ear, plum juice sounds like something old people drink. But for Koreans, maesil (pronounced may-shil) juice is a beloved drink that is easy to find at the store or in Korean markets. Baekun Juga has taken things to the next logical step with their infusion Gwangyang Maesil Makgeolli.
KOREAN NAME: 전주애모주 REVIEW: I’ve encountered moju three times: Jeonju Moju (read my review here if you want to some background on what moju is and for a comparison review), some homemade moju I bought from a little old lady in Jeonju, and now Jeonju Ae Moju.
KOREAN NAME: 퇴촌 토마토 생막걸리 REVIEW: Infusion makgeollis are always… interesting. You know you’re going to get a wildly different flavor from what you’re used to but, for me, the most surprising/unsettling aspect of an infusion is the color. So, I obviously knew Toichon Tomato Saeng Makgeolli was going to have a reddish hue but I did…
The Hankyoreh recently published an article chock-full of insightful comments about the troubling state of commercial makgeolli brewing. Many heavy-hitting professionals within the industry were sought for their opinions. These professionals include Nam Do-hee, director of the Korean Makgeolli Association; Cho Hyo-jin, head professor at Susubori Academy; Hur Shi-myung, “principal” of the Makgeolli Hakkyo joomak; Shin Mi-hwa,…
KOREAN NAME: 전주 쌀 막걸리 REVIEW: Jeonju Ssal Makgeolli is as ubiquitous in Jeonju as Seoul Jangsoo is in Seoul. And it is just as awful. Wait, that’s unfair to Jangsoo—at least their brew is unpasteurized. Jeonju Ssal, on the other hand, is flat, sugar water with an incredibly cloying aftertaste. Steer clear.
KOREAN NAME: 옛날 막걸리 REVIEW: To be completely honest, I didn’t like Yetnal the first time I had it a couple years ago. At that point my exposure to makgeolli was the “house” makgeolli (whatever that was) that I was drinking at my local joomak, or whatever was on hand at the corner store. In other words,…
takjoo journals 