Sool Gallery Sansawon Photo Tour

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…

Yuginong Makgeolli

Makgeolli #52 – Yuginong Makgeolli

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…

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…

Neurin Maul Ihwaju

Sool #41 – Neurin Maeul Ihwaju

KOREAN NAME: 느린마을 이화주 REVIEW: How can the makgeolli industry make a quality product that is true to the origins of this wonderful brew? According to an article in The Hankyoreh, breweries should abide by these three practices: Use domestic rice, not imported rice. Stop using aspartame and other artificial sweeteners. Switch from plastic bottles to glass bottles.

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…

Three Changes Commercial Makgeolli Brewers Must Make

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,…