Makgeolli Guide
The traditional Korean unfiltered rice wine
What is Makgeolli Guide?
Makgeolli is Korea's oldest alcoholic beverage. It is an unfiltered, lightly sparkling rice wine with a milky, opaque color and a slightly sweet, tangy, and astringent flavor profile.
History & Origin
Dating back to the Three Kingdoms era, Makgeolli was traditionally brewed by farmers and served as both a nutritional supplement and a refreshing beverage during agricultural labor.
Types & Classification
What is Unpasteurized (Saeng) Makgeolli?
Contains live yeast and lactic acid bacteria.Must be refrigerated and has a short shelf life. Offers complex, evolving flavors and natural carbonation.
What is Pasteurized Makgeolli?
Heat-treated to stop fermentation.Can be stored at room temperature for months. Flavor is consistent but lacks the lively tang of the unpasteurized version.
Sensory Metrics
- Alcohol By Volume6% ~ 9%
What is ABV?
Most commercial Makgeolli is around 6% ABV, making it easily drinkable.
Flavor Profile
Core Ingredients
Rice and Wheat
Traditionally made entirely of rice, though wheat became common during post-war rice shortages. Modern premium brands use 100% domestic rice.
Nuruk
A traditional wild fermentation starter containing yeast, lactic acid bacteria, and mold that breaks down starches.
Production Method
Single or Multiple Stage Fermentation
Rice, water, and Nuruk are mixed and fermented. Premium Makgeolli undergoes multiple additions of rice and water to boost alcohol content and sweetness without artificial additives.
Serving Guidelines
Optimal Temperatures:
Best served cold to highlight its refreshing, crisp characteristics.
Recommended Methods:
Since it is unfiltered, the rice sediment settles at the bottom. It must be gently shaken or stirred before pouring.
