You can smell the dodeok but it doesn’t really taste of it all that much. It’s a little too thin and watery and it’s definitely not as good as some of the other dodeok makgeolli that’s on the market, for example Chilgapsan (review here). It’s unfortunately another slightly disappointing effort from a Pocheon brewery and given that I really enjoy the ‘root’ flavoured rice wines I definitely regretted carrying it all the way back from a Hwaseong mart as I made my way home from the football.
Made with only domestic rice unlike the standard version (review here) which uses a mixture of both domestic and foreign rice, ‘Plus’ is Incheon’s answer to Jangsoo ’10 day’ makgeolli, the ‘Plus’ being because it is domestic rice only. It is a little sour and has a lot of carbonation so make sure you have your cup at the ready. It is a simple makgeolli which is light and easy to drink but it is kind of easily forgettable as there isn’t really anything ‘Plus’ about it that sets it apart from the standard Soseongju and there’s definitely nothing to justify a 200W higher price tag. Continue reading #84 Soseongju Plus (소성주 플러스)
It’s a very light and smooth makgeolli, it has no carbonation which means you can make sure to mix it 100%. It seem to be becoming more and more popular in restaurants in the Gyeonggi area and offers a great alternative to the Jangsoo and Jipyeong that so often takes us the fridge space. It is a really easy makgeolli to drink and is definitely one for the purists and newbies alike.
It does look exactly like the normal Seoul Jangsoo makgeolli, I was expecting it to have a more ‘citrus’ colour to be honest. It does taste a little of citrus but only slightly and really does taste more like a heavily watered down orange cordial juice. It is a fairly new addition to the Jangsoo Brewery’s portfolio but I severely doubt that it will become as popular as Insaeng (see video review at bottom of post) or even the ginseng flavored Jangsoo.
Baekam Makgeolli has no carbonation whatsoever, which is ideal as it needs a little bit of a shake to mix it properly. It is an incredibly smooth ricewine to drink and is really light and you could easily spend a night drinking bottle after bottle as it is one of those drinks that you don’t want the bottle to finish. it is a little chalky in colour but with no aftertaste. I think the best way to describe is as the makgeolli equivalent to eating a Galaxy chocolate bar. Continue reading #77. Yongin Baekam Makgeolli (용인 백암 생 막걸리)
Yet another addition to the Pocheon Idong family is their take on a Dodeok makgeolli. Root makgeolli tends to be both strong on your taste-buds and on your nose but unfortunately this one falls short on taste and is definitely not as strong as other dodeok makgeolli on the market (Gangwon-do Dodeok review). It is quite watery and thin and seems to be common with a lot of Pocheon Idonf rice wine which I guess is fine if you like the sort of drink but I much prefer a thicker rice wine. It is slightly darker in colour than the brewery’s other offerings. Continue reading #71. Pocheon Idong Dodeok Makgeolli (포천 이동 더덕 막걸리)
This rather elusive Yongin makgeolli tastes a little similar to Jipyeong Makgeoli although I would definitely recommend it before the more commonly found Jipyeong. It does have a perfect balance of sweet and sour although they do say that the longer you keep it in your fridge the more sour it becomes. My friend from Yongin bought me three bottles….but they didn’t really stay unopened long enough for me to put the changing taste claim to the test. It has a fantastically sour smelling aroma when you open it and this along with the balanced taste does make it worth a trip to Yongin to find it…..or try and make a friends with someone from the area if you don’t like long subway journeys. Continue reading #69 Yongin Cheoinseong Makgeolli (용인 처인성 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)
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)