Ugok-ju Makgeolli

Sool #47 – Ugok-ju

KOREAN NAME: 우곡주 REVIEW: I must have poor beginner’s luck. The first two Bae Hyejeong Doga Brewery (BHD) bottles I tried were execrable, while the last two—Horangi and now Ugok-ju—have been nothing short of delightful. The BHD English website calls Ugok-ju “The absolute premium rice wine”. The fancy glass bottle and simple but classic design of the label…

Kooksoondang Ssal Makgeolli Canned

Makgeolli #46 – Kooksoondang Ssal Makgeolli (Canned)

KOREAN NAME: 국순당 쌀 막걸리 REVIEW: Your average canned makgeollis typically have two things in common: carbonation and cloying sweetness. Kooksoondang Ssal Makgeolli is an outlier, then, or at least further from the center. For starters, the carbonation is quite light; I usually prefer a brew with more, but in Kooksoondang Ssal’s case it seemed to fit the…

Baesangmyun’s Neurin Maul Brew Pubs

From Park Han-na’s article at The Korea Herald: “Baesangmyun Brewery, South Korea’s leading traditional liquor maker, is growing its brand with urban brew pubs producing freshly fermented makgeolli, Korean rice wine, every day…  ‘We created this urban brew pub as a means to provide customers with fresh makgeolli made directly by us. A pub that they…

Seattle Restaurant Serves Homemade Makgeolli

From Patrick Hutchison’s article at the Seattle Weekly: “But food is not the only draw to Pioneer Square’s Girin on a gloriously sunny Tuesday evening. I’m here to drink, because beyond the restaurant’s tastefully appointed interior, creative lighting installations, and meticulously curated gardens and up a short flight of stairs is a small room filled with terra…