description Makgeolli Overview
Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation starter. The drink has a milky, off-white appearance and a low alcohol content typically between 6 and 8 percent. It is lightly carbonated due to ongoing fermentation and has a sweet, slightly tangy flavor. Historical references to makgeolli date back to the Goryeo dynasty, making it one of Korea's oldest known alcoholic drinks.
insights Ranking position
Makgeolli ranks #46 of 176 in the Fermented Food ranking, behind Aka miso, ahead of Skyr.
help Makgeolli FAQ
What gives makgeolli its signature milky appearance and fizz?
Makgeolli gets its cloudy, milky white appearance because it is an unfiltered rice wine, meaning the sediment from the fermented grains is left suspended in the liquid. The natural carbonation, or fizz, occurs as a byproduct of the yeast during the fermentation process.
How long has makgeolli been brewed in Korea?
Makgeolli is one of Korea's oldest alcoholic beverages, with historical records indicating it was consumed as far back as the Goryeo period, which lasted from 918 to 1392. It was historically a popular drink among farmers and the working class.
What is the typical alcohol content of makgeolli?
Makgeolli is a relatively low-alcohol beverage, typically ranging from 6 to 8 percent ABV. This makes it a popular choice for daytime drinking or casual social gatherings in South Korea.
How should makgeolli be properly served?
Traditional etiquette requires makgeolli to be shaken vigorously before opening to mix the settled rice sediment with the clear liquid on top. It is usually served chilled and poured into small metal or ceramic bowls rather than standard drinking glasses.
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