KOREAN NAME: 유기농 막걸리 REVIEW: Yuginong was a bottle I had earmarked for trying in the future but it wasn’t till I finally picked it up that I realized it’s made by Baesangmyun Brewery. Obviously a good sign as I have yet to try a bad brew from them. And with the appellation Yuginong—literally organic—this brew promised to…
In a new article for Seoul Magazine, Julia Mellor of Makgeolli Mamas & Papas Korea (MMPK) discusses her organization, the growing foreigner interest in makgeolli, and how brewers and joomaks are changing. If you’re new to the makgeolli scene, this article provides some great state-of-the-industry insight. A few choice bits from the article: “For the most iconic makgeolli drinking…
Last year, COEX’s Food Week Korea featured something I called the Makgeolli Expo but may have actually been Korean Traditional Liquor Grand Festival. Either way, it was really, truly awesome – just check the review! If you weren’t in attendance at last year’s event, it is difficult to do justice to how exceptional it was. Loads of brewers…
Everyone’s first step down the road of makgeolli brewing is the danyangju. If you don’t know what that is, check the post on Makgeolli Brewing Terms. Suffice it to say, it’s a single-step fermentation process that is the easiest, simplest recipe a homebrewer can make. If you’re interested in getting an exact explanation of the recipe, check out the…
takjoo journals 