Jaheehyang Gookhwaju

Sool #72 – Jaheehyang Gookhwaju

KOREAN NAME: 자희향 국화주 REVIEW: Jaheehyang is on a shortlist of brewers (Midam, Joeunsul, and Ye-sul are the others that round off that list) that I turn to when I want to introduce people to sool beyond the decent store-bought stuff like Neurin Maeul or Yetnal. I already sang Jaheehyang’s praises when I reviewed their takju but…

Mangang-e Bichin Dal

Sool #63 – Mangang-e Bichin Dal

KOREAN NAME: 만강에 비친 달 REVIEW: Mangang-e Bichin Dal (MeBD) might have the most poetic (and long-winded) name in the sool biz. According to the bottle, it translates to The Moon Shining on MANG-GANG, Mangang having something to do with a river. While it might be a mouthful, it somehow fits this brew. MeBD is atypically pale…

Homebrew #04 – Strawberry Infusion & Mango Infusion

As makgeolli pushers try to reach a younger, hipper demographic, you see a lot of joomak offering different types of fruit makgeolli. But, it’d be a stretch to call these infusions. They’re more like the caramel macchiato frappuccinos of the makgeolli world: concoctions of market makgeolli blended with ice shavings and fruit (if your lucky) or…

Buan Champpong Makgeolli

Makgeolli #50 – Buan Champpong Makgeolli

KOREAN NAME: 부안 참뽕 막걸리 REVIEW: Dong Jin Brewery’s Buan Champpong is much like its counterpart Carbonated Rice Makgeolli: it doesn’t use aspartame (which I’m grateful for) but it has been over-loaded with stevia and sucralose. Buan Champpong is also flavored with Korean mulberry, or odi (오디). But my guess is this adds more to the sugar-content than…

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.

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.

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…

Yetnal Makgeolli

Makgeolli #33 – Yetnal Makgeolli

KOREAN NAME: 옛날 막걸리 REVIEW: To be completely honest, I didn’t like Yetnal the first time I had it a couple years ago. At that point my exposure to makgeolli was the “house” makgeolli (whatever that was) that I was drinking at my local joomak, or whatever was on hand at the corner store. In other words,…

Gapyeong Jat Makgeolli

Makgeolli #25 – Gapyeong Pine Nut Makgeolli

KOREAN NAME: 가평잣 생막걸리 REVIEW: A couple of years ago I remember trying Gapyeong Pine Nut (or Gapyeong Jat as it’s called in Korean) and the nutty flavor really put me off. No surprises as jat (잣) is the Korean word for pine nut. Since then, I’ve avoided it even if it meant getting Seoul Jangsoo or…

Jeonju Moju

Sool #21 – Jeonju Moju

KOREAN NAME: 전주 모주 REVIEW: Moju, according to one site I read, is a variety of makgeolli that is made by boiling the liquor with a variety of different ingredients but the most common are ginger, jujube, ginseng, and cinnamon. As you can imagine, the boiling process causes a good deal of the booze to evaporate, leaving moju…