index
How should we classify the types of Makgeolli?
Classification ① Fresh Makgeolli vs. Pasteurized Makgeolli
Classification ② Presence or absence of sweeteners
Classification ③ Number of steeping cycles — Danyangju, Iyangju, Samyangju
Classification ④ Makgeolli by Ingredients
Rice, wheat, glutinous rice, black rice, brown rice makgeolli
The Spectrum of Makgeolli Through Taste
Map of Representative Makgeolli from the 8 Provinces Nationwide
How should we classify the types of Makgeolli?
Makgeolli is not an alcoholic beverage with a clear stylistic classification system like beer or wine. While beer is divided into ale and lager, and wine into red, white, and sparkling, or by grape variety, there are no specific standards for makgeolli compared to its diverse flavors. In this article, I intend to divide the various classification criteria necessary for understanding makgeolli into my own categories and explain them one by one.
5 Criteria for Classifying Makgeolli
① Pasteurization Status — Unpasteurized Makgeolli vs. Pasteurized Makgeolli ② Presence of Sweeteners — Added (e.g., Aspartame) vs. No Sweeteners ③ Number of Brewing Cycles — Single-fermented / Double-fermented / Triple-fermented ④ Ingredients — Rice, Wheat, Glutinous Rice, Black Rice, Brown Rice, Fruit ⑤ Brewing Philosophy — Craft Makgeolli vs. Regular Makgeolli
Classification ① Fresh Makgeolli vs. Pasteurized Makgeolli
Even those trying makgeolli for the first time have likely pondered this at a convenience store at least once. The difference between makgeolli with a slightly loose cap and one that is tightly sealed also stems from this.
Fresh Makgeolli
Saeng Makgeolli is bottled immediately after fermentation is complete without any additional heat treatment. The prefix "Saeng" (生), meaning "living," is included because the yeast and lactic acid bacteria remain alive, allowing fermentation to continue inside the bottle. As the fermentation progresses, carbonation is naturally produced, and the taste changes over time. Freshly bottled Makgeolli is sweet and smooth, but after a few days, acidity increases and the effervescent taste becomes stronger. This explains why the lids often have small holes or are loosely sealed. If the additional carbonation produced during fermentation is not released, the bottle may burst. The shelf life is typically around 10 days, and refrigeration is essential.Pasteurized Makgeolli
Pasteurized makgeolli is produced by removing yeast and microorganisms through ultra-high temperature (UHT) short-duration sterilization after fermentation. Since fermentation has stopped, the flavor is fixed, and the shelf life is long, ranging from six months to over a year. It can be stored at room temperature and produces a smooth, consistent taste due to its low carbonation. The reason most makgeolli exported overseas is pasteurized is also due to its shelf life.| division | Fresh Makgeolli | Pasteurized Makgeolli |
|---|---|---|
| Whether sterilized | Non-sterilized (yeast survival) | Sterilization (killing of microorganisms) |
| Expiration date | Around 10 days | 6 months to 1 year |
| Storage method | Refrigeration required | Room temperature possible |
| carbonation | Natural carbonation, strong | Weak (products with artificial carbonation are also available) |
| taste change | Changes over time | Fixed |
| Probiotics | Alive | doesn't exist |
When is fresh makgeolli at its most delicious?
There is no fixed standard for when it tastes best. It offers the most refreshing taste 1 to 2 days after bottling. After 3 to 4 days, the carbonation and crispness decrease, and the sweetness diminishes, while the acidity intensifies. Depending on your preference, you can choose a freshly opened bottle or enjoy the acidic taste of one that has been sitting for a few days.
Classification ② Presence or absence of sweeteners
If you look closely at the makgeolli label at the supermarket, in the ingredients section AspartameThe word appears frequently. Aspartame is an artificial sweetener that is about 200 times sweeter than sugar. It is the sweetener that has been primarily used by the makgeolli industry since the use of saccharin was banned in 1990.
Why are sweeteners added to makgeolli?
The natural sweetness of makgeolli during the fermentation process comes from residual sugar (glucose). However, because the traditional nuruk method is difficult to manage and expensive, small and medium-sized breweries often use artificial sweeteners to maintain a consistent sweetness and produce makgeolli at a lower cost. Combining koji (a Japanese fermentation agent) with aspartame makes it much easier to achieve a uniform taste in mass production.What makes unsweetened makgeolli different?
Sweetener-free MakgeolliIt produces flavor using only the residual sugars of the rice itself and the natural sweetness derived from fermentation, without artificial sweeteners. It uses traditional nuruk or employs methods that preserve sufficient residual sugar by adjusting the brewing process. Neurinmaeul Makgeolli is brewed as a two-stage fermentation process and then has a secondary fermentation added just before release to create sweetness; it is a three-stage fermentation type of makgeolli that does not use any aspartame. Song Myeong-seop, Ugok Saengju, and Haechang Makgeolli are also representative products that preserve the original flavor of the raw ingredients without sweeteners.
How should we view the aspartame controversy?
In 2023, the World Health Organization (WHO) classified aspartame as a possible carcinogen (Group 2B). Following this news, some makgeolli manufacturers began replacing it, but a significant number of products still use it. The classification as a possible carcinogen does not mean that it is dangerous at the level of daily consumption. In fact, Group 2B, to which aspartame belongs, is at the same level as kimchi or pickles.
Classification ③ Number of steeping cycles — Danyangju, Iyangju, Samyangju
Traditional alcoholic beverages are classified according to the number of times they are brewed. Once brewed, Danyangju(單釀酒), if it's twice Lee Yang-ju(二釀酒), if it's three times Samyangju(三釀酒)C. The initial batch is called "mitsul," and the subsequent repeated brewing with added ingredients is called "deotsul." As the number of brewing cycles increases, the fermentation time lengthens, and sugars break down more complexly, resulting in a richer flavor. The alcohol content also tends to rise. Most mass-produced makgeolli on the market is brewed using the Danyangju method. In contrast, Neurinmaeul Makgeolli uses a method of completing Samyangju by adding Deotsul to a Iyangju base. A detailed comparison of Danyangju, Iyangju, and Samyangju, as well as traditional brewing methods, are covered in more detail in a separate post.
Classification ④ Makgeolli by Ingredients
Rice, Wheat, Glutinous Rice, Black Rice, Brown Rice
The basic ingredient of makgeolli is grain. The color, taste, and texture vary depending on the type of grain used.
Rice MakgeolliIt is currently the most common form. It is white in color, clean, and has a mild aftertaste. There was a period until the 1990s when the use of rice was banned due to government policy, and it quickly became mainstream after it was permitted.
Wheat MakgeolliIt tends to be yellower and cloudier than rice makgeolli. It has a sour and astringent taste characteristic of wheat, so it is polarizing. It became popular during the rice rationing system of the 1960s and 70s, and Jipyeong Brewery is still the only company in the country that produces wheat makgeolli.
glutinous rice makgeolliIt is sticky, giving it a thick and smooth texture. It has a unique texture that coats the tongue, and a natural sweetness emerges. To achieve this natural sweetness, non-glutinous rice and glutinous rice are often mixed to make makgeolli. Boksoondoga Glutinous Rice Takju is a representative example of pure glutinous rice makgeolli.
Black rice makgeolliIt may have a light purple or grayish tint because black rice is used. It has a heavier and nuttier taste than regular rice makgeolli.
brown rice makgeolliThese are products that emphasize their nutritional value by using unpolished brown rice. Although the texture may be rough, they are characterized by a savory flavor.
| ingredient | color | Flavor characteristics | Representative Products |
|---|---|---|---|
| Rice (non-glutinous rice) | white | Clean and simple | Jangsu Makgeolli, Jipyeong Makgeolli |
| 밀 | yellowish, cloudy | Sour and bitter | Jipyeong Wheat Makgeolli |
| glutinous rice | White, thick | Soft, sweet, and thick texture | Boksoondoga Glutinous Rice Makgeolli |
| black rice | grayish-purple | Heavy and savory | Black rice makgeolli from each region |
| brown rice | Off-white to brown | savory and rough texture | Brown rice makgeolli from each region |
Fruit and additive makgeolli
Products that add fruits or local specialties to basic makgeolli are rapidly increasing. Makgeolli with various fruits such as strawberries, peaches, bananas, and yuzu is popular. In addition, makgeolli made using local specialties from each region, such as pine nut makgeolli (Gapyeong), ginseng makgeolli (Ganghwa), jujube makgeolli (Boeun), sweet potato makgeolli (Haenam), and turmeric makgeolli (Jindo), are spreading across the country.
Things to check when buying Fruit Makgeolli
Fruit makgeolli is divided into those containing actual fruit juice and those containing fruit flavor additives. You can gauge the difference in actual flavor to some extent by checking the ingredients section on the label to see whether fruit (juice, puree) is included or if only fruit flavor (flavoring) is included.
Craft Makgeolli
CraftThe term refers to American crafts of the 2000s. Beer It originated from a movement. It was a trend in which small, independent breweries sought to create distinctive alcoholic beverages using creative recipes and ingredients, in opposition to the uniform mass production of large breweries. As this concept was transplanted to makgeolli, a new genre led by young brewers emerged starting in the late 2010s. The difference between craft makgeolli and existing premium artisanal makgeolli is Based on traditional techniques, but boldly experimenting with ingredients and fermentation methods.There are active attempts to maintain the basic framework of rice, yeast, and water while actively utilizing non-traditional ingredients such as hops, fruits, herbs, and spices, or incorporating wine and beer brewing techniques into makgeolli.
C Makgeolliis an urban craft brand that opened a brewery in Gangnam, Seoul in 2020. It developed recipes by experimenting with over 100 ingredients and uses a hybrid method of starting base fermentation in earthenware jars and transferring it to stainless steel tanks. Its distinguishing feature is that it incorporates the urban sensibility and diversity into the concept of its alcohol, rather than local specialties.
Tiger's belly buttonIt gained attention as a sparkling makgeolli that applies wine-making techniques. It is one of the early brands that introduced craft makgeolli to the MZ generation with its stylish packaging that prominently features a refreshing taste and fruity aroma.
Palpal MakgeolliThis is a brewery established by young people who were founding members of Hangang Brewery, using Gimpo Geumssal as the main ingredient. They sought to capture both accessibility and quality by using more than three times the amount of rice found in commercially available makgeolli while maintaining a price in the 5,000 won range. As such, the craft makgeolli scene often places more emphasis on experimentation and branding than on inheriting tradition. Craft breweries are playing a key role in the process of makgeolli being rediscovered as a "hip drink" among the younger generation, featuring sophisticated label designs, social media-friendly packaging, and even the culture of drinking it in wine glasses.
The Spectrum of Makgeolli Through Taste
[Image Preview: Sweet, Acidity, Dry] The taste of Makgeolli is broadly divided into three categories. sweetness, acidity, and DryThat is it. If you understand these three things, you can somewhat anticipate and choose even a makgeolli you are seeing for the first time.Makgeolli with a prominent sweet taste
This category includes makgeolli that emphasize sweetness by adding sweeteners (such as aspartame and liquid fructose). Popular products like Jangsu Makgeolli and Jipyeong Makgeolli fall into this category. They are highly carbonated and refreshing, with a balanced blend of sweetness, sourness, and bitterness. It is the easiest style for those trying makgeolli for the first time to drink.Makgeolli with a lively acidity
Acidity is prominent in makgeolli made using traditional nuruk or fully fermented. The lactic acid produced by the lactic acid bacteria in the nuruk creates a smooth yet heavy sourness. It can be described as an acidity similar in texture to yogurt. Geumjeongsanseong Makgeolli, Ihwabaekju, and fresh makgeolli aged for a few days fall into this category. It is a style well-suited for those who enjoy wine or sour beer.Dry Makgeolli
This is makgeolli that has been fermented to the very end, exhausting almost all of its sugar. It has almost no sweetness and offers a clean, dry sensation. Song Myeong-seop Makgeolli is a representative example. Priced at 18,000 won, it is an experimental product that pushes the dry style of makgeolli to the extreme. Wheat makgeolli is also relatively drier compared to rice makgeolli.| Flavor types | characteristic | Recommended Products | Recommendation situation |
|---|---|---|---|
| Sweetness-focused | Strong carbonation, sweetness and refreshing sensation | Jangsu, Jipyeong, Kooksoondang | Makgeolli入門, Pajeon side dish |
| acidity-focused | Lactic acid-based heavy sourness | Geumjeongsanseong Fortress, Neurinmaeul, Ihwabaekju | Food Pairing, Wine Substitutes |
| Dry | Almost no sweetness, clean | Boksoondoga Super Dry, Wheat Makgeolli | Along with seafood and greasy food |
Map of Representative Makgeolli from the 8 Provinces Nationwide
The water, rice, and yeast used for makgeolli vary by region. Even if brewed using the same method, the taste differs depending on the regional environment. That is why there is a saying that regional makgeolli tastes best when drunk in the region where it was made. Currently, rather than the "eight provinces of Korea," the country is actually divided into 10 major regional units—Seoul, Gyeonggi, Gangwon, Chungbuk, Chungnam, Jeonbuk, Jeonnam, Gyeongbuk, Gyeongnam, and Jeju—excluding North Korea. Here, we have selected two representative makgeolli varieties from each region.
Seoul/Gyeonggi — Jangsu Makgeolli / Neurinmaeul Makgeolli
Jangsu MakgeolliIt is a makgeolli jointly produced by 51 breweries affiliated with the Seoul Makgeolli Manufacturing Association. It is a national makgeolli that accounts for more than half of the nationwide makgeolli sales, characterized by strong carbonation and a mild taste with a balanced mix of sweetness, sourness, and bitterness. Neurinmaeul MakgeolliIt is an unsweetened makgeolli produced by Bae Sang Myun Brewery at Sansawon in Pocheon, Gyeonggi Province. It is a Samyangju made by adding a second fermentation starter to a Iyangju, and its taste changes like the seasons depending on the fermentation stage.Gangwon — Soyanggang Fresh Makgeolli / Bongpyeong Buckwheat Makgeolli
Soyanggang Fresh MakgeolliThis is a representative local makgeolli produced in Sinbuk-eup, Chuncheon. It is not very sweet and has a strong carbonation, making it a product that has been loved in the Chuncheon region for a long time. Bongpyeong buckwheat makgeolliThis is a makgeolli brewed with buckwheat, a specialty of Bongpyeong, Pyeongchang. It uses buckwheat from Bongpyeong, which is famous as the setting of Lee Hyo-seok's novel, and is characterized by a savory flavor due to its higher buckwheat content compared to regular makgeolli.Chungbuk — Sobaeksan Five-Grain Makgeolli / Deoksan Makgeolli
Sobaeksan Five-Grain MakgeolliIt is produced by Daegang Brewery in Danyang, North Chungcheong Province. Fermented in traditional earthenware jars, it is characterized by a refreshing and savory grain aroma. It is famous for the anecdote that former President Roh Moo-hyun drank six cups in a row while seated, and it has been used as the official banquet drink at the Blue House over 200 times. Deoksan MakgeolliThis is a makgeolli that has been passed down as a family business for three generations in Jincheon, North Chungcheong Province. The distillery, built in 1930, is designated as a Registered National Cultural Heritage. It is brewed using only Jincheon rice and is characterized by its deep and rich flavor.Chungnam — Yangchon Ureongissal Handmade Makgeolli / Baeknyeon Fresh Makgeolli
Yangchon Wureongssal Handmade MakgeolliThis is a product from a brewery in Yangchon, Nonsan, Chungnam, that has been brewing alcohol for over 100 years. It is handcrafted using new rice grown using the snail farming method, and features a smooth, sweet, and dry finish that is truly exceptional. It has won Red Dot and iF Design Awards and was also featured on Baek Jong-won's YouTube channel. Baeknyeon Saeng MakgeolliIt is the flagship product of Sinpyeong Brewery in Dangjin, South Chungcheong Province, established in 1934. Fermented using Dangjin's specialty Haenaru rice and white lotus leaves, it is characterized by the subtle and pure aroma unique to lotus leaves. It was selected as the official banquet drink for the Blue House and gained nationwide recognition after being featured on the KBS variety show "1 Night 2 Days.".Jeonbuk — Jeonju Bisabeol Makgeolli / Song Myeong-seop Makgeolli
Jeonju Bisabeol MakgeolliIt is Jeonbuk’s representative makgeolli, which has been produced by Jeonju Brewery for over 80 years. It has its headquarters and factory in Deokjin-gu, Jeonju-si, and is produced alongside Jeonju Moju as a representative brand of Jeonju, a UNESCO Creative City of Gastronomy. Song Myeong-seop MakgeolliThis is an unsweetened, dry-style makgeolli produced in Taein, Jeongeup, Jeonbuk. It is brewed with rice grown by the brewer himself, and is a product that liquor experts have evaluated as "the original taste of our makgeolli." It has almost no sweetness, and the flavor of the grains remains intact.Jeonnam — Haechang Makgeolli / Jindo Turmeric Makgeolli
Haechang MakgeolliIt is produced at Haechang Brewery in Haenam, Jeollanam-do, established in 1927. It is an unsweetened glutinous rice raw makgeolli, with three lines available in 9%, 12%, and 18% alcohol content. The 18% product is a premium makgeolli priced at tens of thousands of won per bottle. Jindo Turmeric MakgeolliIt has a yellow hue because it contains turmeric, a specialty of Jindo, Jeollanam-do. The characteristic bitterness of turmeric blends with the acidity of makgeolli to create a unique flavor.Gyeongbuk — Nongam Jongtaek Illyeoppyeonju / Mungyeong Brewery Omija Makgeolli
Nongam Jongtaek Illyeop PyeonjuThis is a traditional makgeolli brewed at a 400-year-old head family's house in Dosan-myeon, Andong, Gyeongsangbuk-do. It is run by the descendants of Yi Hyeon-bo, a civil official during the reign of King Jungjong of the Joseon Dynasty, and is brewed entirely by hand using only water, rice, and traditional nuruk. Mungyeong Brewery Omija MakgeolliThis is a makgeolli made using omija, a specialty of Mungyeong, North Gyeongsang Province. Mungyeong is a major production area for omija in Korea, where the omija's unique sour, sweet, bitter, salty, and spicy flavors blend with the fermented flavor of the makgeolli. It is also the place where the same brewery produced 'Ohee,' the official banquet drink for the PyeongChang Winter Olympics.Gyeongnam — Geumjeongsanseong Makgeolli / Boksoondoga
Geumjeongsanseong MakgeolliIt is produced in Geumjeongsanseong Village in Busan. It is characterized by round, flat nuruk made using traditional methods in a pristine environment at an altitude of 400 meters. It is also the only brewery in Korea where the traditional nuruk manufacturing method has been designated as an Intangible Cultural Heritage. BoksoondogaIt is a premium craft makgeolli produced in Ulju, Ulsan. Brewed with traditional nuruk and domestic glutinous rice, its signature feature is intense natural carbonation like champagne. It is a representative K-traditional liquor brand currently being exported to Hong Kong, Singapore, Japan, and other countries.Jeju — Jeju Live Probiotic Makgeolli / Udo Peanut Makgeolli
Jeju Live Probiotic MakgeolliIt is a plain makgeolli brewed with rice from the Jeju region. It is fermented with clean water from Jeju and is a fresh makgeolli rich in live lactic acid bacteria, making it the most popular style of drink in Jeju. Udo Peanut MakgeolliNakwha Gokju is a makgeolli brewed by dissolving peanuts, a specialty of Udo Island, into domestic rice. It is an unsweetened product that leaves a unique impression with its subtle, nutty aroma and light brown color.| region | Makgeolli | Makgeolli |
|---|---|---|
| Seoul and Gyeonggi | Jangsu Makgeolli | Neurinmaeul Makgeolli |
| Gangwon | Soyanggang Fresh Makgeolli | Bongpyeong buckwheat makgeolli |
| Chungbuk | Sobaeksan Five-Grain Makgeolli | Deoksan Makgeolli |
| Chungnam | Yangchon Wureongssal Handmade Makgeolli | White Lotus Baeknyeon Fresh Makgeolli |
| Jeonbuk | Jeonju Bisabeol Makgeolli | Song Myeong-seop Makgeolli |
| Jeonnam | Haechang Makgeolli | Jindo Turmeric Makgeolli |
| Gyeongbuk | Nongam Jongtaek Illyeop Pyeonju | Mungyeong Brewery Omija Makgeolli |
| Gyeongnam | Geumjeongsanseong Makgeolli | Boksoondoga |
| chief mourner | Jeju Fresh Probiotic Makgeolli | Udo Peanut Makgeolli |
