#31 Omija DongDongJu (오미자 동동주)

Brewed by the Nakchun Brewery in Donghae Gangwon-do, Omija Dongdongju is certainly one of the most interesting tasting beverages I’ve had in while. Made with just under 1% omija berry it has a distinctive, almost medicinal, taste to it which lingers around a little like the creepy IT guy at the office Christmas party. It has a pink hue to it and given that medicinal smell and taste memories of summers spent sunburnt and covered in Calamine lotion came flooding back. Continue reading #31 Omija DongDongJu (오미자 동동주)

#27 Gijangsoo Pumpkin Makgeolli (지장수 호박 막걸리)

A slightly fizzy rice wine made with 0.4% pumpkin which gives it it’s rather unique orangey/yellow glow. Any initial fears of an overpowering pumpkin smell or flavour are quickly averted as your average floorboard tastes and smells more like Cinderella’s dreaded evening snack. Winner of  the ‘Top Quality’ award at the 2015 Woori Sool Culture Awards, it’s a refreshing and easy makgeolli to drink without making you run back to the mart for more. It is, in my opinion, way more blander than I thought it was going to be and could have really set itself apart from more generic brands with a little more effort. Continue reading #27 Gijangsoo Pumpkin Makgeolli (지장수 호박 막걸리)

#21 Bong Pyeong Buckwheat Makgeolli (봉평메밀 막걸리)

Bong Pyeong Buckwheat makgeolli, as the name would suggest, is made from buckwheat which makes up 5% of the total ingredients. This 5%, unfortunately, doesn’t really go a long way to adding a whole lot of body or indeed flavour to the drink. It tends to be a little watery  and lacks the thicker consistency of other readily available rice wines. Despite not being the most flavourable of makgeollis it still has a slightly bitter after taste which tends to linger a little too long in the mouth. Continue reading #21 Bong Pyeong Buckwheat Makgeolli (봉평메밀 막걸리)