Dameun Makgeolli

Sool #68 – Dameun Makgeolli

KOREAN NAME: 담은 막걸리 REVIEW: Sometimes you make exceptions. Baehyejeong Doga’s Horangi Makgeolli and Kooksoondang’s Yetnal Makgeolli are good examples of exception bottles; they deserve middling recommendations but not much beyond that. The big sticking point, of course, is what they’re made with. Although these brews don’t use aspartame, they do have sweeteners: Horangi has erythritol and…

Miinju

Sool #67 – Miinju

KOREAN NAME: 미인주 REVIEW: Miinju is the cheongju—or yakju, if you prefer—from Miin Takju. But that is really where the connection stops as Miinju is far above its takju counterpart. In many ways, it checks all the boxes for a smooth drinking cheongju. It’s boozy but not intense; flavorful but not weird or overbearing; and a pleasant…

Sato

Thai Sato

THAI NAME: Thai Sato REVIEW: While I was stuck taking care of the Takjoo Hound, Mrs. Takjoo and her mom traipsed off to Thailand for a week. But, even though I didn’t get to eat my weight in phat kaphrao or drink out of a coconut the size of my head, they were kind enough to bring me back…

Wines & Spirits Expo 2017

15th Wines & Spirits Expo 2016: Preview

April is a curious month in Seoul. The weather gets warmer but the smog is typically at its peak. The cherry blossoms turn the city a lovely whitish-pink but then a day later a spring shower leaves the branches bare. But there is one thing Seoulites can look forward to without exception: the Seoul International…

100% Handmade Makgeolli

Sool #66 – Soola Makgeolli (aka 100% Handmade)

KOREAN NAME: 술아 막걸리 REVIEW: Like a makgeolli noob, I shook the hell out of my bottle of Soolawon’s 100% Handmade in order to integrate the sediment into the rest of the brew. Makgeolli Volcano, my flashback to a middle school science project, was a sticky reminder that most makgeolli is carbonated. Despite the clean-up job, it was…

8 Fermented Beverages from around the World

Makgeolli: your fav and mine tops this list of eight fermented beverages that have been banned… I mean, that you must try, according to Good Food. The main focus of the article is on all the delicious pairings of things that are both alcoholic and probiotic. Or, as I call them… Alco-probing? Probi-holic? Definitely probi-holic.…

Songhwaju

Sool #65 – Midam Songhwaju

KOREAN NAME: 송화주 약주 REVIEW: From reading my review of Midam Yeonyeob Seoktanju, it’s clear that I am an unapologetic fan of Midam’s sool. After all, there’s a lot to appreciate. She runs a family owned and operated brewery dedicated to making small batches of high-end brews that are all variations on the juk, or porridge, recipe…

Miin Takju

Sool #64 – Miin Takju

KOREAN NAME: 미인 탁주 REVIEW: There’s something about the simplicity and elegance of Miin’s label that grabs my attention every time I see it. It reminds me of one of those illegible chops that you see on Korean documents. But instead of being chunky-square lines, Miin has intersecting webs of swoops and swirls to form its hanja,…

Ode to Hongdae’s “Makgeolli Man”

There are some Seoulites out there who have fond memories of a jovial spirit known only as the Makgeolli Man. Although I don’t frequent Hongdae, I remember, once or twice when I made it out, catching a glimpse of the Makgeolli Man far ahead in the crowd. By the time I pushed my way to the…