13th Daehanmingook Makgeolli Festival

13th Annual Daehanmingook Makgeolli Festival Review

I had been looking forward to this year’s Daehanmingook Makgeolli Festival ever since last year’s ended. After all, 2014’s festival featured more makgeolli at my fingertips than I had never seen before. It stretched the whole plaza of Ilsan Culture Park, and makgeolli vendors from as far away as Yeosu and Jeju were present. There…

Makgeolli #49 – Saeng Tak Saeng Makgeolli

KOREAN NAME: 생택 생 막걸리 THOUGHTS: No matter where you go in Seoul, there’s one bottle you can’t avoid—Seoul Jangsoo. But the same cannot be said of those living in Gyeongsang-do. No, the ubiquitous green bottle that pops up everywhere is Saeng Tak Saeng Makgeolli. So far apart and yet so close in one profoundly similar aspect: they are both…

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…

Sobaeksan Dongdongju

Sool #45 – Sobaeksan Saeng Dongdongju

KOREAN NAME: 소백산 생동동주 REVIEW: Takjoo Journals recently started a new series of posts with the aim of explaining different types of fermented beverages that bear a relationship to makgeolli. The first in the series is on Dongdongju, which you can read about here.

Soony Makgeolli

Makgeolli #42 – Soony

KOREAN NAME: 순희 REVIEW: Bohae Brewery’s Soony is a bottle that is slightly difficult to come by but has all the traits of a bottom-shelf brew: i.e., pasteurized and made with aspartame as well as a whole host of other additives. This includes stevia, a sugar substitute, and something called tomatine. This is apparently a glycoalkaloid that…

Walmae Makgeolli (Canned)

Makgeolli #40 – Walmae Makgeolli (Canned)

KOREAN NAME: 월매 막걸리  REVIEW: To review the canned version of Walmae Makgeolli, I thought I ought to have a side-by-side comparison with the bottled version. The first thing I noticed was the difference in ingredients. Besides the usual suspects, bottled Walmae (BW) includes things like multi-oligosaccharide, wheat, pine needle extract, aspartame, citric acid, yeast, lactobacillus wheat, and dextrin; canned…

A Foreigner’s Journey to Understand Makgeolli

Hankyoreh intern Dan Sizer set out to understand just how Koreans perceive makgeolli. Here are a few excerpts from his charming and insightful article: “To find out just what people thought about makgeolli I set out on my bicycle. My first stop was the stream where I met the two Korean men, who, before I could explain…

Gwangyang Maesil Makgeolli

Makgeolli #37 – Gwangyang Maesil Makgeolli

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.

Sool #36 – Jeonju Ae Moju

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.

Toichon Tomato Makgeolli

Makgeolli #35 – Toichon Tomato Saeng Makgeolli

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…