#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)

#20 Gaedo Makgeolli (개도 막걸리)

Hailing from the small island of Gaedo, which is part of the Dadohaehaesang National Marine Park off the coast of Yeosu, this sour tasting rice wine is definitely one of the most distinctive tasting makgeolli I have had. It is pretty chalky and is not one to be left too long in the cup as it settles quite quickly soon after pouring. It has an incredibly sour first taste and will definitely draw in the jaws of even the most hardened of makgeolli drinkers. It does sweeten a little after that first mouthful or two. Continue reading #20 Gaedo Makgeolli (개도 막걸리)

#17 Hapcheon Makkoli (합전 막걸리)

Hapcheon Makgeolli hails from South Gyeongsang and has a pretty tangy and slightly bitter flavour which can be slightly overpowering the first sip or so. Like most makgeolli from the area, Hapcheon is pretty sour if you are more used to brands such as Seoul Jangsoo or Busan Seangtak (review here) and it does explain why the locals are famous for adding Sprite to their kettles! It’s unpasteurized and as such has roughly around a 1mth ‘fridge life’. Continue reading #17 Hapcheon Makkoli (합전 막걸리)

#16 InSaeng (Life) Makgeolli (인생막걸리)

Produced by the Seoul Jangsoo Company, In Saeng, or “life”, makgeolli is the latest product from www.koreawine.co.kr . It comes in 3 varieties with the ‘Basic’ option being the most readily available in your convenience store of choice.  It is pretty heavily carbonated so make sure to open it over the top of your cup as otherwise you’ll be soaking the table with more than just your tears at the sight of spilled rice wine. It has a smooth texture and isn’t as chalky as some others which makes it perfect for that after-hike drink. Continue reading #16 InSaeng (Life) Makgeolli (인생막걸리)

#15 Goheung Citrus Makgeolli (고흥 유자 막걸리)

With thinly sliced sugared citron (4%) added during fermentation Goheung Citron Makgeolli makes you almost feel as if you are drinking orange juice and it kind of reminded me a little of a less-sugary Sunny D. Unlike some of the other ‘fruit makgeollis’ on the market the tang of the citron is not limited to smell alone and continues to linger in the mouth after the makgeolli has gone down. It’s refreshing to drink and is definitely one that you could imagine downing copious amounts of outside a summer CU…..trust me I’ve tried it.

Continue reading #15 Goheung Citrus Makgeolli (고흥 유자 막걸리)

#14 Horangi “Draft” Makgeolli (호랑이 생 막걸리)

    

Horangi, which quite literally translates as ‘Tiger’, is definitely one of my favorite makgeollis and is one of the first I look for on the menu. It falls on the sweeter end of the spectrum and is definitely the choice for those of you out there with a sweeter tooth. It is pretty smooth to drink with quite a creamy texture without being too heavy. It also has a slightly tangy taste which makes it one of the easiest rice wines to drink. The labeling has a drawing of a guitar playing tiger which accompanied by it’s red bottle cap and red writing make it quite recognizable among those on the shelves. Horangi is also available in a ‘non-draft’ version which comes in a glass bottle and is sightly stronger.  Continue reading #14 Horangi “Draft” Makgeolli (호랑이 생 막걸리)

#10 Jipyeong Makgeolli (지평 막걸리)

As commonly found in local marts these days as Cass and Hite, Jipyeong Makgeolli is fast becoming one of the most easily recognizable as well as most consumed rice wines around. This popularity could be down to the labeling on the bottle which sets the drinker up to believe that they are about to have one of the finest makgeollis on the market.  Boasts of the brewery dating back to 1925, making it the oldest distillery in Korea, give it that “traditional” feeling with years of craftsmanship filling every bottle.  Add to that the claim of their makgeolli only being made with Yangpyeong water, famed for its purity allegedly, and you could be forgiven for thinking this was going to be akin to the finest of Single Malt whiskies. Continue reading #10 Jipyeong Makgeolli (지평 막걸리)

#8 Gapyeong Makgeolli (가평 막걸리)

A slightly pine nut infused makgeolli, hence the “잣” subtly placed on the label, produced by the Woori Sool company who proudly boast having “produced the first pasteurized rice wine in the world”. Woori Sool claim to use only 100% domestic ingredients and, as the label states, use Gapyeong water and pine nuts mixed with Gyeonggi-do rice to create their entry-level makgeolli. As readily available in Seoul E-Marts as long queues and kimchi-hawking ajummas, Gapyeong Makgeolli provides a great alternative to Seoul Jangsoo or something similarly tasteless. Continue reading #8 Gapyeong Makgeolli (가평 막걸리)

#5 Pocheon Chapsal DongDongJu ( 포천 찹쌀 동동주)

Brewed in Pocheon, a small city located in the mountains of the North East of Gyeonggi-do this Dongdongju is probably not going to become famous over night despite it’s exuberant export to Seoul’s local supermarkets. It is marketed as a ‘sweet rice wine’ and it’s good to know that the Marketing team had tasted their product before coming up with a tagline as “sweet” was definitely the first word that crossed my mind, with bland and watery being close seconds! Continue reading #5 Pocheon Chapsal DongDongJu ( 포천 찹쌀 동동주)

#2 Busan Seangtak Makgeolli (생탁 막걸리)

Busan, Korea’s second largest city, is probably more well-known for it’s raw fish, baseball team and bustling film industry but it also provides a wide array of alcoholic beverages to quench the thirst after a long day on Haeundae Beach! It’s ‘generic’ makgeolli, Seang Tak, certainly beats it’s Seoul rival but then again most things would. Perfect after a long day ‘hiking’ the trails around Beomeosa Temple it certainly hits the spot, especially when accompanied with some pa-jeon (파전)!

For my video review click here

Continue reading #2 Busan Seangtak Makgeolli (생탁 막걸리)