Makgeolli
Makgeolli: Korea's milky rice wine — a cloudy, gently sparkling brew of rice and nuruk starter, shaken before pouring and sipped from bowls on rainy days. Origins: farmhouse brewing is over a thousand years old in Korea; makgeolli was the farmer's drink, made in every village home.
What it is
Makgeolli: Korea's milky rice wine — a cloudy, gently sparkling brew of rice and nuruk starter, shaken before pouring and sipped from bowls on rainy days. Origins: farmhouse brewing is over a thousand years old in Korea; makgeolli was the farmer's drink, made in every village home. Made from: steamed rice, nuruk (a wheat-based fermentation cake of moulds and yeasts) and water. How it's made: 1) Mix rice and nuruk; ferment 5-10 days. 2) Strain roughly — the cloudiness is the point. 3) Chill and drink young. Served: shaken, in brass or ceramic bowls, with pajeon pancakes when it rains. Flavor: sweet-tart, creamy, lightly fizzy. Strength: 6-8%. Culture: the rain-pancake-makgeolli triangle is pure Korean comfort logic. See also: Soju, Cheongju.
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