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)
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)
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)