#62. Hansan Mosi Makgeolli (한산 모시 생 막걸리)

 

When you see the label you instantly imagine the a unique tasting makgeolli lies in wait for you but, unfortunately, it’s kind of generic tasting despite the herb being added. It is a little more carbonated than expected and that first pour can end up more like an explosion.  It is slightly thicker than most off-the-shelf rice wines but it is still light enough to drink easily. The taste is a little bit sweet and sour with the sweetness probably being stronger, which as I mentioned was surprising given it’s made form the herb/plant. It is perfect to during or after a hike and I had a bottle while walking along the stream near my house. Continue reading #62. Hansan Mosi Makgeolli (한산 모시 생 막걸리)

#61. Daedaepo ‘Blue Label’ Makgeolli (대대포 고급 막걸리)

Packaged more like a bottle of Johnnie Walker whisky than a makgeolli, Daedapo looks like it would be a really good drink for a special occasion but in reality it is pretty watery and is overly sweet, perhaps due to the honey that they use. It has slight carbonation on the first shake so best be careful. It does have a quite strong smell which almost convinces you that it might have a stronger taste to match the aroma but unfortunately the taste is weak and there’s not really much about the makgeolli that lives up to it’s bright and almost arrogant packaging. Continue reading #61. Daedaepo ‘Blue Label’ Makgeolli (대대포 고급 막걸리)

#60. Pocheon Black Bean Makgeolli (포천검은콩 막걸리)

I’d only tasted one black bean makgeolli before this one and it was nutty and easy to drink so I was looking forward to having another as, generally, I like Pocheon rice wines. Unfortunately this one is a really sour tasting makgeolli not like Seobaeksan (review here) and is quite difficult to drink, which is saying a lot coming from a Scotsman. I will give it a little benefit of the doubt as it is pasteurized and so has a long shelf-life which may have affected the flavour slightly, but even my football team winning wasn’t enough to sweeten the taste. Continue reading #60. Pocheon Black Bean Makgeolli (포천검은콩 막걸리)

#59. Cheonan Makgeolli (천안 막걸리)

Cheonan is not exactly famous for too many things but it’s makgeolli is up there with some of the best. No trip to the satellite city is complete without returning with some of their local produce with the beautifully pink labelled Cheonan Makgeolli being both easy and essential to find. Allegedly made with bedrock water from Heuksoengsan, a local mountain in Cheonan,  it is a light and refreshing rice wine which is really easy to drink and if you drink one bottle you are more than likely to want 2 or 3, at least that’s the excuse I used for almost missing the train back to Seoul. Like most of the best makgeolli it is best consumed quickly after you buy it as it doesn’t have a long shelf-life. Continue reading #59. Cheonan Makgeolli (천안 막걸리)

#58. Chilgapsan Deodeok Makgeolli (질갑산 더덕 막걸리)

 

Produced near Chilgapsan Mountain in the 충청남도 area, Dodeok Makgeolli has quite a thin body but what is might lack in ‘thickness’ it definitely makes up for in taste. It has both a strong aroma and taste and you are left in no doubt that you are drinking something made from a root. The taste is incredibly bitter with you jaws and taste-buds getting exercised with every sip you take. It kind of mad me think about the famous Simpsons episode where the rival village of Shelbyville are resigned to drinking turnip juice after a plot to steal Springfield’s lemon tree fails. That being said Dodeok Makgeolli is a lot more enjoyable to drink than a cup of turnip juice, you just have to prepare yourself for the bitterness. Continue reading #58. Chilgapsan Deodeok Makgeolli (질갑산 더덕 막걸리)

#57. Craftroot Snow IPA (설 IPA)

For a long time Koreans were subjected to pretty bland beers and were turning, for the most part, to Japanese and Chinese beers for something that tasted of more than just the local tap water. One of the companies that emerged from this need for something more was Craftroot and with them they brought the exceptional Snow IPA which has got to be one of the best craft beers in Korea.  Snow IPA is not as strong as a lot of IPAs can tend to be and has more of a softer and more mellow feeling, which makes it easier to drink several cans in the one sitting. It has a slightly fruity aftertaste and is a little ‘hoppy’, like a West Coast IPA, but would definitely be my ‘goto’ IPA if only it was available in CU. Continue reading #57. Craftroot Snow IPA (설 IPA)

#56. Baekryun Corn DongDongJu (백련장수 옥수수 동동주)

The Baekryun Brewery has won several awards for their makgeolli and their Corn DongDongju is another good addition to their ever-growing menu. It has almost zero carbonation and is a little bit heavier than the Baedoga version I reviewed here. It is a little bit sweeter than I was expecting but nothing too strong that would stop you wanting to drink the rest of the bottle. It has an fantastically bright yellow colour which really does make you feel as if you are drinking something more like a corn milkshake, thankfully no such thing exists…..although I’m sure Korea has thought about it. Continue reading #56. Baekryun Corn DongDongJu (백련장수 옥수수 동동주)

#55. Yangpyeong Makgeolli (양평 막걸리)

Often advertised on menus as ‘Jipyeong Makgeolli’, Yangpyeong Makgeolli seems to be regarded as the poor cousin to Jipyeong (see review here) despite being, in my opinion, every bit an equal if not better. The confusion seems to stem from Yangpyeong originally being sold under the name WonJipyeong Makgeolli (원지평 막걸리) which did in fact result in a trademark dispute and led to the renaming to Yangpyeong. It has a similar taste to Jipyeong although lacks that almost cinnamon aftertaste that makes Jipyeong so distinctive. It is also only 5% strength as opposed to the 6% of most other standard rice wines on the market. Continue reading #55. Yangpyeong Makgeolli (양평 막걸리)

#53 337 Baekgok Makgeolli (337 백곡생막걸리)

Made in Chungbok, 337 Baekgok Makgeolli, which gets it’s name from 3 meaning good luck and 7 meaning lucky and therefore making 337 the luckiest makgeolli around.  It is a very typical Chungbok rice wine, that’s not a negative by any means as the region is famous for producing some of, if not the, best makgeollis on the market and 337 is a decent enough effort. It is quite thin and has a little bitterness but nothing that pulls your jaws in a Gaedo (review here). It has a distinctive label with the red numbers set against the black meaning that it does almost jump out the fridge into your hand, obviously that’s how I explained it to the overly suspicious ajosshi that thought I was stealing it. Continue reading #53 337 Baekgok Makgeolli (337 백곡생막걸리)

#52 Oeam Makgeolli (외암 생막걸리)

Made by the Songak brewery in Asan City just South of Seoul, Oeam is a fragrant and tangy makgeolli which is slightly thicker than your average bottle. It is a little bitter and sour but not as overpowering as some of the other 충청남도 rice wines out there. It has very little carbonation so make sure to give it a good shake between pours as it does tend to separate pretty quickly and one of the plus points is that thickness. It is a good drink to have while watching a game of football or after a hike as it is refreshing without making you gulp it down like a cheap lager. Continue reading #52 Oeam Makgeolli (외암 생막걸리)