About every 4-6 months it is requisite that a news agency trot out statistics of how makgeolli exports are faring. An essential point of these articles is to compare current figures to those of the bygone era of 2011. From the Chosun Ilbo article: A wide range of new makgeolli products has captivated consumers in Korea,…
South Korea’s new tactic to bump makgeolli exports is to codify makgeolli standards in terms of “basic conditions, including the definition, range and structural elements of makgeolli”. At least that’s the plan: The Ministry of Agriculture, Food and Rural Affairs wants to submit a draft of the new codes at the Codex Alimentarius Commission’s September meeting. What…
The Sool Gallery Sansawon is bar-none the best bang for your buck if you have any interest in doing a booze tour in South Korea. Earlier in the year, Takjoo Journals shared a Korea Herald article detailing one reporter’s visit, which you can find here. Basically, Sansawon is a museum dedicated to traditional Korean alcohol…
Bae Young-ho has a dream: 300 microbreweries peppered all over Seoul producing freshly fermented makgeolli. After that? The world! It sounds beautiful to us here at Takjoo Journals but will he be able to make it a reality? Well, the fact that Bae Young-ho is the CEO of the famed Baesangmyun Brewery is a good…
For presenting itself as blue collar, beer can be awfully snobby. Sure, beer can be your average pilsner or lager, but look at all the ways it shows off: porters, IPAs, imperial IPAs, dubbels, tripels, bocks, saisons, sessions, sours, stouts, weizens, dunkelweizens… All right, already. We get it, beer! Well, wonju is no slouch either. There are a ton…
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