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)

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)

#54 Chungju Bam Makgeolli (충주밤막걸리)

I must confess to being a fan of “flavoured makgeolli” with corn and chestnut, in my opinion, worthy additions to any makgeolli fridge but despite having drunk my fair share of chestnut ricewines down the years I was taken aback by this one. It tastes almost exactly like drinking a Snickers bar, to the point that I’m sure a Snickers McFlurry would want to taste this good! Of course by good I mean sickly sweet and there is little to no chance that I would sit down and put away 2 or 3 bottles in one sitting, but for a one-off bottle on a hot summer’s day it 100% hit the spot. Continue reading #54 Chungju Bam Makgeolli (충주밤막걸리)

#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)

#51 Baekryun Albam Makgeolli (백련장수 알밤 막걸리)

Made by the Baekryun Jangsoo brewery, this makgeolli is a little sweet and nutty and definitely full of flavour.  The rice wine itself is bright yellow and is made with 0.24% chestnut. It is a little watery though and could probably do with slightly more body to make it a little thicker. It is really refreshing and would be great on a hot day hiking in the woods although probably best to avoid any of those flying squirrels on Namsan. Continue reading #51 Baekryun Albam Makgeolli (백련장수 알밤 막걸리)

#50 Seogawon Chakhan Makgeolli (서가원 착한 막걸리)

Made by the Seogawon Brewery, Chakhan, which means “kind” in Korean, is quite sour and bitter but yet there is still a slightly sweet aftertaste which was a bit of a surprise. It has quite a light and thin body which when coupled with that sweet and sour taste makes it really easy to gulp down and perfect for a warm day down the park watching sports. There is a slightly yellowish tinge to the drink which just like the sweet aftertaste I was not expecting. Continue reading #50 Seogawon Chakhan Makgeolli (서가원 착한 막걸리)

#49 Corn DongDongJu ( 옥수수 동동주)

When you first imagine a corn-based alcoholic drink it doesn’t exactly set your tastebuds on fire but Corn DongDongJu actually is a whole lot better than it sounds and tastes more nutty than corn. Made by the Baedoga Brewery (http://www.baedoga.co.kr/) which produces Horangi Makgeolli, it is refreshing and easy to drink and even though it has quite a thin body it more than makes up for that with it’s strong taste and unique aroma. It is made with over 3% NON-GMO corn along with the brewery’s rather unique method of grinding the rice into a powder instead of using the more traditional steamed rice that most other breweries use. Continue reading #49 Corn DongDongJu ( 옥수수 동동주)

#48 Gimpo Gold Rice Makgeolli (김포 금쌀 막걸리)

I had been eager to try Gimpo Gold for a long time, this was mainly because in the world of white and green bottles the unusual blue bottle had more than once caught my eye.  There was also the tagline of “Gold” which I, probably foolishly, still genuinely believe should be reserved for things in the higher end bracket of a product line, unfortunately that didn’t seem to have filtered through to Gimpo. It is overly sweet and added to the rather thin body it feels like you would be as well drinking a glass of sugary water rather than makgeolli, it’s safe to say I wasn’t a fan and would have been a tad annoyed had I paid a ‘golden’ price for it to be honest. But it is a beautiful bottle! Continue reading #48 Gimpo Gold Rice Makgeolli (김포 금쌀 막걸리)