#70 Gangwon-do Dodeok Makgeolli (강원도 산도덕 막걸리)

It has a very distinct root taste but like Chigalpsan (review available here) it’s not  too overpowering and is pretty mild and light. There is quite a lot of carbonation and stays “bubbly” for most of the cup although I guess that really does depend on how quickly you drink 🙂 It is easy to drink which is good as it generally comes in 1.2L bottles so there’s a lot to of rice wine to get through. It has a strong ‘earthy’ aroma which adds to that authentic ‘root’ makgeolli vibe. Continue reading #70 Gangwon-do Dodeok Makgeolli (강원도 산도덕 막걸리)

#69 Yongin Cheoinseong Makgeolli (용인 처인성 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)

#68 Baekryun Muhaksan Makgeolli (백련장수 무학산 막걸리)

Muhaksan is yet another offering from the Baekryun Brewery and like most of their other makgeolli this one also doesn’t disappoint. It’s easy to drink and is quite smooth and light . It has a slightly yellow-white colour and definitely has a distinct ‘San’ (mountain) aftertaste which is a little tangy and sour but nothing that is going to suck your jaws in. It almost has the perfect balance as it’s also not as thick as some off the other ‘mountain’ rice wines and is perfect on a summer’s day after a hike or sitting atop Namsan with a picnic. Continue reading #68 Baekryun Muhaksan Makgeolli (백련장수 무학산 막걸리)

#67. Buyeo Chestnut Makgeolli (부여 알밤 막걸리)

 

I found this bottle in the local mart across from my apartment so decided to grab a bottle as they normally only stock Jipyeong and Jangsoo. I think I can confidently claim that they won’t be stocking it in bulk any time soon as it reall is incredibly sickly sweet and tastes more like caramel or toffee that chestnut. It actually remined me of a candy bar called Caramac from the UK that I used to love when I was a kid, I guess my taste buds have changed a lot as I found this bordering on disgusting and it was difficult to finish a full bottle. Definitely not one I’d recommend. Continue reading #67. Buyeo Chestnut Makgeolli (부여 알밤 막걸리)

#66. Baekryun Cultured Wild Ginseng Makgeolli (백련장수 배양근 산삼 막걸리)

Made by Baekryun Jangsoo, ‘Wild Ginseng’ Makgeolli has a particularly strong ginseng taste and smell which can be slightly overpowering at first. It sounds like it would be tough to drink but is actually incredibly smooth and refreshing although definitely only a one-bottler. The smell is so strong that you can actually smell the ginseng as you are shaking the bottle. It’s probably not a makgeolli that everyone would like but I definitely recommend trying it, especially on a hot and humid night. Continue reading #66. Baekryun Cultured Wild Ginseng Makgeolli (백련장수 배양근 산삼 막걸리)

#65. Udo Peanut Makgeolli ( 우도 땅콩 막걸리)

I think I had my opinion on peanut makgeolli ruined a few years back when I had a particularly bad bottle and so was actually surprised by how much better this tasted that I thought it was going to be. It tastes like actual roasted peanuts like the ones you find in both Hofs (Korean pubs) and restaurants whereas some other peanut rice wines tend to be add way too much sweetener in order to make them taste less “nutty”. There is very little carbonation which in turn makes it really easy and refreshing to drink. Continue reading #65. Udo Peanut Makgeolli ( 우도 땅콩 막걸리)

#63. Baekryun Snow Makgeolli (백련장수 막걸리)

 

Baekryun ‘Snow’ Makgeolli is a light and smooth rice wine that is really easy to drink a couple of bottles over the course of a night. It is made using the white lotus flower and so does have a little bit of a bitter aftertaste but nothing that would make you winch or think twice about having another cup. It has almost no carbonation so it doesn’t bag you up quickly and is safe to give a proper shake to before opening. It was selected by ex-President Lee Myung-bak as the official ‘makgeolli of the Blue House’. Continue reading #63. Baekryun Snow Makgeolli (백련장수 막걸리)

#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)