Makgeolli and traditional liquor

Makgeolli is a traditional Korean rice wine made by fermenting rice or wheat with nuruk, a fermentation starter. It is milky and cloudy, relatively low in alcohol, slightly sweet and tangy with a light fizz. Its classic pairing is savory pancakes such as pajeon and kimchijeon.

Makgeolli strength varies by product, but it is generally around 6 to 8 percent alcohol, and some are stronger. That is similar to or slightly above beer, so it feels easy to drink, but it can sneak up on you. Check the label for the exact strength.

Sediment settles at the bottom over time, so most people gently tip the bottle upside down a few times to mix it. It is carbonated, so shaking it hard can make it overflow. Some people prefer to drink only the clear liquid on top.

Fresh saeng-makgeolli contains live yeast, giving it a lively flavor and fizz, and it must stay refrigerated. Pasteurized makgeolli is heat-treated, so it tastes more consistent and generally keeps longer. Use-by dates differ by product, so check the label. Fresh makgeolli suits drinking during your trip, while pasteurized is easier to take home.

Makgeolli is traditionally served from a dented aluminum kettle into wide, shallow metal bowls. Many pancake houses and makgeolli bars still use them. Some modern bars now serve it in wine glasses or regular cups. Drinking from a metal bowl is seen as part of everyday Korean drinking culture.

Korean traditional alcohol includes cloudy takju like makgeolli, clear filtered yakju and cheongju, and distilled traditional soju. Regional classics include Andong soju, munbaeju, igangju and Hansan sogokju. Premium bottles from small craft breweries have become increasingly popular. Many are sold at specialty liquor shops and department stores.

Andong soju is a traditional distilled liquor from Andong in North Gyeongsang Province, made by fermenting grain and distilling it the old way. It is much stronger and more aromatic than green-bottle diluted soju, with a very different production method and taste. It is meant to be sipped slowly from small cups.

Makgeolli is sold almost everywhere: convenience stores, supermarkets, traditional markets and specialist bars. Many regions have their own local breweries, so trying the local makgeolli is a fun part of travel. Traditional liquor shops let you compare a wide range of premium bottles.

Breweries in various regions offer tours and makgeolli-making workshops. Some are part of a government program that designates breweries open to visitors, known as chajaganeun yangjojang. Check each brewery's official information for schedules and booking. Some programs let you take home the makgeolli you brewed.

Dongdongju is a similar cloudy rice wine, but it is drawn off with grains of rice still floating on top, which is where the name comes from. It is often taken from the clearer upper layer and some find it slightly sweeter. Restaurants sometimes use the two names loosely.

Makgeolli is best known as a partner for savory pancakes such as pajeon, kimchijeon and bindaetteok. It is also often enjoyed with tofu and kimchi, acorn jelly, boiled pork wraps and fermented skate. Its tang cuts through oily food nicely.

Many people say that drinking a lot of makgeolli leaves them with a rough hangover. There are various explanations, but in the end the amount you drink matters most. Drink water alongside it and enjoy it in moderation. Avoid drinking on an empty stomach, and pace yourself with food.

Yes, makgeolli comes in flavors such as banana, chestnut, yuja, peach and strawberry. These are often sweeter and lower in alcohol than plain makgeolli, so they are popular with first-timers. You will find them easily in convenience stores and supermarkets.

Cheongju and yakju are rice wines that are fermented and then filtered clear. They taste cleaner than makgeolli and are usually a bit stronger. They are often used at ancestral rites and formal occasions. Their legal classification follows Korea's liquor tax law.

Fresh makgeolli needs refrigeration, and its carbonation can cause leaks or bursting with pressure changes, so it travels poorly. Pasteurized makgeolli or bottled premium traditional liquor is a better choice. Also check carry-on liquid limits and your destination's alcohol allowance.

Various regions host festivals and fairs dedicated to makgeolli and traditional liquor, where you can taste and buy drinks from many breweries. Whether they are held and when can change each year, so check official announcements from local governments and organizers.

Online alcohol sales are generally restricted in Korea, but legally designated traditional liquors are an exception and can be sold online. That is why there are online shops offering regional traditional drinks. International shipping is subject to separate rules, so check before ordering.

Munbaeju is a traditional distilled liquor made from wheat, foxtail millet and sorghum. It is named for its aroma, which resembles the fruit of the munbae pear tree even though no fruit is used. It is designated as national intangible heritage and is quite strong.

Drinking makgeolli with pajeon on a rainy day is an iconic Korean scene. It is not reserved for rain, but pancake houses and makgeolli bars often fill up when it pours. Some hikers also drink makgeolli after a climb, though drinking on mountain trails raises accident risks.

Thanks to its sweet-tart flavor and creamy texture, makgeolli is often said to pair nicely with cheese, pizza and fried food. Some bars now serve makgeolli cocktails. Experimenting with different combinations is part of the fun. Of course, pairing is a matter of personal taste.