Description
Makkeoli aka Korean Traditional Rice Wine is the oldest alcoholic beverage in Korea. It even dates back as far as the 1st century during the Three Kingdoms Era. It is a simple rice wine that is made with three main ingredients: rice, water, and nuruk. Nuruk is the traditional fermentation starter similar to yeast. It is generally a fermented wheat or rice cake. It is necessary to break down the carbohydrates and create alcohol. There are hundreds of micro-organisms living inside of it. Simply put, it is just like yeast. It is living and creates “magic”. The rice that is used is typically Chapssal, which is a sticky rice and holds a better starch for making makkeoli. Makkeoli is made differently in different parts of the country. The water from a certain area can also make a difference to the quality and taste of the makkeoli as well. I would honestly call it “rice beer” rather than “rice wine” as it is made in a closer process to beer. Now that you know a little bit about it, let me recommend some of my favorites. These are in no special ranking, but just a few recommendations. t is a favorite amongst some people and I also do enjoy it. I don’t think I can drink more than one bottle of it as it is quite dry, but it is still light. There isn’t much bitterness. It has very little sourness and a clean finish. You can definitely taste the nuruk and the alcohol in it. 14% alcohol.
it is a favorite amongst some people and I also do enjoy it. I don’t think I can drink more than one bottle of it as it is quite dry, but it is still light. There isn’t much bitterness. It has very little sourness and a clean finish. You can definitely taste the nuruk and the alcohol in it. 14% alcohol.
