If you’re wondering what Seoktanju (석탄주) tastes like, look no further than the modern-day expert, Midam Brewery. I was fortunate enough to meet Mrs. Midam and try her brews at the 2016 Wines & Spirits Expo. As she poured me a cup of her delicious Songhwa Takju, I timidly said that I was brewing Seoktanju. She asked me how…
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…
The first time I told people I had made Hwanggeumju, a Korean person asked me if I had made the name up. Nope, it’s the real name. Translated it basically means Yellow-Golden Wine; I would probably call it Ambrosia as it is easily the best recipe I’ve ever made. Good thing because it’s probably the most labor…
Takjoo Journals has proselytized Susubori Academy up and down the streets of Korea but Susubori is not the only hope. There is another! A recent Korea Herald article takes an inside look into Seoul’s Makgeolli School. From the article: “The students of the 10-week course are of all ages, with the youngest in his 20s and the eldest…
It was only last summer we saw the first article about Girin, Seattle’s newest Korean restaurant, and their forays into the world of makgeolli brewing. (Before you start reading, see if you can guess where the staff of Girin learned their makgeolli recipe.) A new article by the improbably named Providence Cicero outlines how things are…
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…
QUICK REFERENCE Wonju: the result of fermenting steamed rice, water, and nuruk Cheongju/Yakju: the yellowish translucent liquid that rises to the top of wonju (distilled, cheongju becomes soju) Takju: the rice particulate that settles to the bottom of wonju (mixed with water, takju becomes makgeolli) Danyangju: one-step fermentation process Iyangju: two-step fermentation process Samyangju: three-step fermentation process Sayangju: four-step fermentation process Oyangju: five-step fermentation…
Autumn is a wonderful season in Korea. The falling mercury signals cooling temperatures, the hues of the leaves change to burnt auburns and golds, and brewers rally together for the finest makgeolli events (ok, possibly the only makgeolli events) in the world. Here’s a list of the big three happening this year:
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…
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,…
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