| Makgeolli | In the summer of 2024, greenear spent time making makgeolli, a Korean spirit that Busan has held tightly to. With a glass of cool, refreshing, naturally carbonated makgeolli. |
Busan and Makgeolliย
'Chopai' is a Gyeongsangbuk-do word for drunkard. In Busan, most chopais drank makgeolli.ย Traditional Korean liquors include cheongju, soju, and takju. Soju, which has a high alcohol content, is mainly consumed in Gyeonggi and the northern regions. Nongju was a farmer's liquor that farmers drank while working in the warmer southern regions.ย
ย During the Japanese colonial period, cheongju and soju were produced on a large scale by Japanese breweries, and the Japanese dominated the market. However, takju was not only difficult to make, but also difficult to taste, as it required hundreds of years of crafting. This is why makgeolli tastes so consistently Korean, even though Busan was heavily influenced by Japanese intervention. In Busan, makgeolli was the official alcoholic beverage of choice.ย
ย So what's the secret to good makgeolli? It's said that the careful brewing process itself, done in a natural and traditional way, creates a flavorful makgeolli. It's made from natural yeast, water, rice, and waiting.ย When I met Sodubang Brewery, located in Jeonggwan-eup, Gijang-gun, Busan, I wanted people to experience the delicious tradition of Busan makgeolli.
With Sodubang Makgeolliย
By the way, Sodubang is the old name of Jeonggwan-eup, and Sodubang Makgeolli's commitment to tradition is reflected in its ingredients. This is because Makgeolli is made using selected domestic rice from Gijang-gun, Busan, and the traditional yeast made by Yoo Cheong-gil, the first folk master.ย
ย The purity of making makgeolli with only natural yeast, clear water, and selected rice from Gijang-gun inspired us. To recreate this tradition, we created an experience using only three ingredients to capture the natural flavors. We wanted participants to experience the deep flavors created by waiting, so that they could take the importance of tradition to heart.
Course
A Special Makgeolli(rice wine) Tasting Experience
I came with my son, daughter-in-law, and daughter to the makgeolli experience because I am interested in our traditional liquor and want to preserve it... I had a meaningful weekend with the teacher's warm and friendly explanation and guidance.
- Noh Hyun* said
| Why is this so much fun?!lol From the beginning, to the delicious snacks at the rice wine tasting, to making makgeolli , it's so relaxing!
- Bae Eun* said
| I fell in love with the taste of Sodubang sparkling makgeolli, and after listening to the gentle explanation of Sodubang's Kim Jun-young, I carefully put the half-cooked rice and yeast that were shared with me in a sharing container and carried them home.
- Lee ha* said
|
*This is a real, heartwarming review that you can read on the greenear homepage.
โ 2024. greenear corp. All rights reserved.
In the summer of 2024, greenear spent time making makgeolli, a Korean spirit that Busan has held tightly to. With a glass of cool, refreshing, naturally carbonated makgeolli.
Busan and Makgeolliย
'Chopai' is a Gyeongsangbuk-do word for drunkard. In Busan, most chopais drank makgeolli.ย Traditional Korean liquors include cheongju, soju, and takju. Soju, which has a high alcohol content, is mainly consumed in Gyeonggi and the northern regions. Nongju was a farmer's liquor that farmers drank while working in the warmer southern regions.ย
ย During the Japanese colonial period, cheongju and soju were produced on a large scale by Japanese breweries, and the Japanese dominated the market. However, takju was not only difficult to make, but also difficult to taste, as it required hundreds of years of crafting. This is why makgeolli tastes so consistently Korean, even though Busan was heavily influenced by Japanese intervention. In Busan, makgeolli was the official alcoholic beverage of choice.ย
ย So what's the secret to good makgeolli? It's said that the careful brewing process itself, done in a natural and traditional way, creates a flavorful makgeolli. It's made from natural yeast, water, rice, and waiting.ย When I met Sodubang Brewery, located in Jeonggwan-eup, Gijang-gun, Busan, I wanted people to experience the delicious tradition of Busan makgeolli.
With Sodubang Makgeolliย
By the way, Sodubang is the old name of Jeonggwan-eup, and Sodubang Makgeolli's commitment to tradition is reflected in its ingredients. This is because Makgeolli is made using selected domestic rice from Gijang-gun, Busan, and the traditional yeast made by Yoo Cheong-gil, the first folk master.ย
ย The purity of making makgeolli with only natural yeast, clear water, and selected rice from Gijang-gun inspired us. To recreate this tradition, we created an experience using only three ingredients to capture the natural flavors. We wanted participants to experience the deep flavors created by waiting, so that they could take the importance of tradition to heart.
Course
A Special Makgeolli(rice wine) Tasting Experience
29 years of hanok, brewing refreshing Makgeolli, the traditional liquor
- Noh Hyun* said
- Bae Eun* said
- Lee ha* said
*This is a real, heartwarming review that you can read on the greenear homepage.
โ 2024. greenear corp. All rights reserved.