![]() They were cheap, sweet and migraine starters.” However, I never liked the experience too much since they brought massive headaches afterwards. ![]() “When I started drinking, I would drink makgeolli occasionally in a setting where they usually sold traditional Korean food such as savoury pancakes and tofu. In case you missed it: Popular Korean fried chicken chain BHC Chicken to debut in SingaporeĪccording to Sang Chun “Sam” Lee, a certified Korean liquor maker born in 1990, makgeolli was considered something old school that a lot of older people liked to drink. Other names that it goes by also include yak-ju, which is filtered tak-ju without any sediment. The hazy rice wine that many know is sometimes referred to as Tak-ju in bottle shops. Fact: the word makgeolli doesn’t actually have any meaning-it translates to “just scooped” in Korean. The result? A hazy, tangy, and slightly effervescent drink.Īt a low 6 to 7 per cent ABV, it was once the drink of choice amongst farmers, peasants and the working class up until 1988, but its popularity declined with the introduction of modern liquor such as beer and soju. In recent years, however, it seems that there has been a resurgence of the traditional Korean rice wine, makgeolli, amongst the younger crowd. For the uninitiated, makgeolli is a traditional Korean rice wine that has been around for centuries and made with three main ingredients: rice, water and nuruk, a Korean fermentation starter. The spirit may be stronger than beer or wine at an average of 24 per cent, but compared to clear spirits like vodka, it packs a weaker punch for those who don't want all the extra liquor. Koreans have been traditionally known for their love of soju, and it’s easy to see why: the clear, distilled Korean liquor is easy to drink straight and is the basis for a variety of low-alcohol cocktails.
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