{"id":2504,"date":"2026-04-09T22:22:44","date_gmt":"2026-04-09T13:22:44","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=2504"},"modified":"2026-04-09T22:22:47","modified_gmt":"2026-04-09T13:22:47","slug":"makgeoli-abv","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/makgeoli-abv\/","title":{"rendered":"Makgeolli Alcohol Content: Comparison by Type, from 6% to 19% ABV"},"content":{"rendered":"<div id=\"toc\" style=\"background: #faf8f5; border: 1px solid #e0d6cc; padding: 24px 30px; margin-bottom: 40px; border-radius: 8px;\">\n<p style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 14px; color: #5a4a3a;\">index<\/p>\n<p style=\"margin: 8px 0;\"><a style=\"text-decoration: none; color: #8b6914;\" href=\"#section1\">1. Why is the alcohol content of Makgeolli so different?<\/a><\/p>\n<p style=\"margin: 8px 0; padding-left: 18px;\"><a style=\"text-decoration: none; color: #a68b5b;\" href=\"#section1-1\">Basic alcohol content range of Makgeolli<\/a><\/p>\n<p style=\"margin: 8px 0;\"><a style=\"text-decoration: none; color: #8b6914;\" href=\"#section2\">2. History of Makgeolli Alcohol Content: Alcohol content set by the state<\/a><\/p>\n<p style=\"margin: 8px 0;\"><a style=\"text-decoration: none; color: #8b6914;\" href=\"#section3\">3. How is high-alcohol Makgeolli made?<\/a><\/p>\n<p style=\"margin: 8px 0; padding-left: 18px;\"><a style=\"text-decoration: none; color: #a68b5b;\" href=\"#section3-1\">Fermentation and Yeast<\/a><\/p>\n<p style=\"margin: 8px 0; padding-left: 18px;\"><a style=\"text-decoration: none; color: #a68b5b;\" href=\"#section3-2\">How to increase alcohol content by adding more alcohol<\/a><\/p>\n<p style=\"margin: 8px 0;\"><a style=\"text-decoration: none; color: #8b6914;\" href=\"#section4\">4. Comparison of High-Alcohol Makgeolli Products<\/a><\/p>\n<\/div>\n<h2 id=\"section1\">Why is the alcohol content of Makgeolli so different?<\/h2>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-2505 lazyload\" data-src=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\uc794\uc5d0-\ub530\ub77c\uc9c4-\ub9c9\uac78\ub9ac-3\uc794.jpg\" alt=\"\ub9c9\uac78\ub9ac \ub3c4\uc218\ubcc4 3\uc794\" width=\"1376\" height=\"768\" data-srcset=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\uc794\uc5d0-\ub530\ub77c\uc9c4-\ub9c9\uac78\ub9ac-3\uc794.jpg 900w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\uc794\uc5d0-\ub530\ub77c\uc9c4-\ub9c9\uac78\ub9ac-3\uc794-768x429.jpg 768w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\uc794\uc5d0-\ub530\ub77c\uc9c4-\ub9c9\uac78\ub9ac-3\uc794-18x10.jpg 18w\" data-sizes=\"(max-width: 1376px) 100vw, 1376px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1376px; --smush-placeholder-aspect-ratio: 1376\/768;\" \/><\/p>\n<h3 id=\"section1-1\">Basic alcohol content range of Makgeolli<\/h3>\n<p>Makgeolli&#039;s <span class=\"keyword\">Alcohol content<\/span>Officially, it varies from 4% to 18%. However, the makgeolli most commonly found in convenience stores or supermarkets is mostly around 5 to 6%.<\/p>\n<p>Why has this range become the established default? Makgeolli undergoes a process of diluting the fermented base liquor with water.<\/p>\n<p>Since this method adjusts the final alcohol content by controlling the amount of water, it is possible to create products with completely different alcohol percentages using the same original circumference.<\/p>\n<p>Cheap makgeolli commonly seen in supermarkets maintain a price range of 1,000 to 2,000 won by maximizing this dilution ratio.<\/p>\n<div class=\"highlight-box\"><strong>Makgeolli Alcohol Content Classification<\/strong>Generally, among makgeolli enthusiasts, they are distinguished and referred to as follows.<\/p>\n<ul>\n<li><strong>Low water<\/strong> \u2014 51 TP3 T or less (Jipyeong Saeng Makgeolli 51 TP3 T, Jeonju Moju less than 11 TP3 T)<\/li>\n<li><strong>Standard degree<\/strong> \u2014 6~7% (Most commercially available makgeolli, such as Seoul Jangsu Makgeolli and Kooksoondang Saeng Makgeolli)<\/li>\n<li><strong>moderate<\/strong> \u2014 8~10% (Geumjeongsanseong Makgeolli 8%, Boksoondoga Takju, etc.)<\/li>\n<li><strong>High alcohol content<\/strong> \u2014 111 TP3T or more (Slow Village Once More 121 TP3T, Haechang Makgeolli 121 TP3T, Hard Potion 14.31 TP3T)<\/li>\n<li><strong>High alcohol content<\/strong> \u2014 171 TP3T or more (Independent Army Makgeolli Black 18.61 TP3T, Lee Sang-heon Takju 191 TP3T)<\/li>\n<\/ul>\n<\/div>\n<p>Generally, the alcohol content of makgeolli is around 61%, and it is characterized by a subtly savory and sweet taste with a slightly fizzy, refreshing sensation.<\/p>\n<p>The average alcohol content of makgeolli is 6 to 8 degrees, but recently, high-alcohol products of 10 degrees or more are gaining attention.<\/p>\n<p>In the case of the Makgeolli category of the alcoholic beverage tasting competition, the evaluation subjects were divided into low-alcohol Takju (alcohol content less than 8%) and high-alcohol Takju (8%) for the first time in 2024.<\/p>\n<p>Makgeolli is typically around 6% alcohol, but in the last five years, many strong makgeolli varieties with an alcohol content of around 10% have been released on the market.<\/p>\n<h2 id=\"section2\">History of Makgeolli Alcohol Content: Alcohol content set by the state<\/h2>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-2506 lazyload\" data-src=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\uc5ed\uc0ac.jpg\" alt=\"count(title)%,\" width=\"1376\" height=\"768\" data-srcset=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\uc5ed\uc0ac.jpg 900w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\uc5ed\uc0ac-768x429.jpg 768w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\uc5ed\uc0ac-18x10.jpg 18w\" data-sizes=\"(max-width: 1376px) 100vw, 1376px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1376px; --smush-placeholder-aspect-ratio: 1376\/768;\" \/><\/p>\n<p>While it feels natural that the alcohol content of Makgeolli is 61%, in fact, this figure was determined by the state, not the market. The history of Makgeolli&#039;s alcohol content has evolved alongside modern and contemporary Korean history.<\/p>\n<p>Before 1949, the alcohol content varied from 6 to 12 degrees, and there was even undiluted 16-degree makgeolli. In 1949, the government limited the alcohol content of makgeolli to 8 degrees.<\/p>\n<p>It was lowered to 6 degrees in 1962, changed back to 8 degrees in 1982, and the alcohol limit was removed entirely in 1991.<\/p>\n<p>In 1982, the alcohol content of Makgeolli was raised from 61 TP3T to 81 TP3T. At that time, alcohol content was a national policy, not a creative idea of brewers.<\/p>\n<p>Under government directives, all makgeolli breweries were required to produce only 8% alcohol makgeolli. As the alcohol level rose to 2%, accidents began to occur.<\/p>\n<p>If you fall while drinking rice wine on a paddy ridge, you can laugh it off because it is horizontal movement, but since a construction site involves vertical movement, falling leads to a fatal fall.<\/p>\n<p>At the time, the Seoul subway construction site, which was in full swing, removed makgeolli from the mid-morning snacks, marking the beginning of the separation between construction sites and makgeolli.<\/p>\n<p>It was only after the alcohol limit was completely abolished in 1991 that breweries were finally able to produce makgeolli with the alcohol content they wanted.<\/p>\n<p>And as interest in traditional alcoholic beverages grew since the 2000s, various high-alcohol makgeolli varieties began to emerge today.<\/p>\n<div class=\"tip-box\"><strong>The relationship between Makgeolli (Takju) and alcohol content<\/strong>Traditionally, makgeolli is an alcoholic beverage made by mixing water with distilled liquor. Naturally, makgeolli, being diluted with water, has a low alcohol content, whereas undiluted takju has a high alcohol content.<\/p>\n<p>This is also the reason why many high-alcohol products on the market today use the name &#039;Takju&#039;. It is common for alcoholic beverages boasting an ABV of 91 TP3T or higher to be called Takju rather than Makgeolli.<\/p>\n<p>This is the case with alcoholic beverages that are not called makgeolli in the first place, such as 12%&#039;s Gyeongtakju and 19%&#039;s Lee Sang-heon Takju.<\/p>\n<\/div>\n<h2 id=\"section3\">How is high-alcohol makgeolli made?<\/h2>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-2507 lazyload\" data-src=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\ub9cc\ub4dc\ub294-\uc7ac\ub8cc.jpg\" alt=\"count(title)%,\" width=\"1376\" height=\"768\" data-srcset=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\ub9cc\ub4dc\ub294-\uc7ac\ub8cc.jpg 900w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\ub9cc\ub4dc\ub294-\uc7ac\ub8cc-768x429.jpg 768w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub9c9\uac78\ub9ac-\ub9cc\ub4dc\ub294-\uc7ac\ub8cc-18x10.jpg 18w\" data-sizes=\"(max-width: 1376px) 100vw, 1376px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1376px; --smush-placeholder-aspect-ratio: 1376\/768;\" \/><\/p>\n<h3 id=\"section3-1\">Fermentation and Yeast<\/h3>\n<p><span class=\"keyword\">fermentation<\/span>The key ingredient is yeast. When the starch in rice is broken down into glucose by saccharifying enzymes, yeast consumes this sugar to produce ethanol (alcohol) and carbon dioxide.<\/p>\n<p>The amount of sugar converted into alcohol during this process determines the final alcohol content.<\/p>\n<p>Then, can yeast produce alcohol indefinitely? No. Yeast also has a limit to its alcohol tolerance. Generally <a href=\"https:\/\/drunkencapybara.com\/en\/beer\/\">Beer<\/a> Based on yeast, fermentation activity usually slows down significantly at around 12 to 141 TP3 T ABV.<\/p>\n<p>The yeast used in makgeolli also has a similar limit, and various technical strategies are required to overcome this limit.<\/p>\n<p>The alcohol content does not increase simply because it is fermented for a long time; rather, the type of yeast and its growth conditions determine the alcohol content.<\/p>\n<h3 id=\"section3-2\">How to increase alcohol content by adding more alcohol<\/h3>\n<p>The key technique for making high-alcohol makgeolli is precisely <span class=\"keyword\">Multi-brewing liquor<\/span> It is a method. Simply put, instead of adding a large amount of rice at once for fermentation, it is a method of adding it in stages.<\/p>\n<p>In traditional alcoholic beverages, depending on the number of times the liquor is brewed, there is Danyangju, which is brewed once (<span class=\"hanja\">\u55ae\u91c0\u9152<\/span>), double-brewed Iyangju (<span class=\"hanja\">\u4e8c\u91c0\u9152<\/span>), Samyangju brewed three times (<span class=\"hanja\">\u4e09\u91c0\u9152<\/span>It is classified by ). The flavor and aroma become richer depending on the number of times it is brewed.<\/p>\n<p>Why is this method effective for increasing alcohol content? If the sugar content of the rice saccharification liquid, which serves as food for the yeast, is too high from the start, the yeast experiences osmotic stress, which actually lowers fermentation activity.<\/p>\n<p>On the other hand, if additional fermentation ingredients are added when fermentation has progressed to a certain point, the already formed yeast community can convert more sugar into alcohol.<\/p>\n<p>Neurinmaeul Makgeolli is a well-known representative Samyangju. It is brewed as a Iyangju using nuruk, yeast, and rice flour, and then sweetened by adding a second fermentation (Samyangju) just before bottling. In this process, sweeteners commonly found in makgeolli, such as aspartame, are not used at all.<\/p>\n<div class=\"highlight-box\"><strong>3 Key Strategies for Making High-Alcohol Makgeolli<\/strong><\/p>\n<ul>\n<li><strong>Repeated fermentation (Iyangju, Samyangju, Sayangju)<\/strong> \u2014 Rice is added in stages to exceed the yeast&#039;s alcohol tolerance limit. Neurinmaeul &#039;Hanbeonda&#039; achieves 12% alcohol content using the sayangju method.<\/li>\n<li><strong>Minimize water dilution<\/strong> While regular makgeolli is diluted with a significant amount of water, high-alcohol makgeolli is bottled with little to no water added, or contains the original liquor as is. There are even products like &#039;Hard Potion&#039; that bottle the original liquor as is.<\/li>\n<li><strong>Selecting a fermenting agent with high saccharification power<\/strong> Using koji or rice starter with strong saccharification power can generate more sugar, which is then converted into more alcohol.<\/li>\n<\/ul>\n<\/div>\n<p>The fermented original liquor usually contains alcohol at a level of 16 to 201 TP3T. Since the alcohol content of the filtered makgeolli is high at about 16 to 20 degrees, a step is performed to adjust the alcohol content by diluting it with water.<\/p>\n<p>High-alcohol makgeolli products minimize this dilution ratio or are released in their original, undigested state.<\/p>\n<h2 id=\"section4\">Comparison of High-Alcohol Makgeolli Products<\/h2>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-2508 lazyload\" data-src=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub3c4\uc218\ubcc4-\ub9c9\uac78\ub9ac-\ube44\uad50-\uc1a1\uba85\uc12d-\ub290\ub9b0\ub9c8\uc744-\ud55c\ubc88\ub354-\uc774\uc0c1\ud5cc-\ud0c1\uc8fc.jpg\" alt=\"\ub3c4\uc218\ubcc4 \ub9c9\uac78\ub9ac \ube44\uad50 \uc1a1\uba85\uc12d \ub290\ub9b0\ub9c8\uc744 \ud55c\ubc88\ub354 \uc774\uc0c1\ud5cc \ud0c1\uc8fc\" width=\"1376\" height=\"768\" data-srcset=\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub3c4\uc218\ubcc4-\ub9c9\uac78\ub9ac-\ube44\uad50-\uc1a1\uba85\uc12d-\ub290\ub9b0\ub9c8\uc744-\ud55c\ubc88\ub354-\uc774\uc0c1\ud5cc-\ud0c1\uc8fc.jpg 900w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub3c4\uc218\ubcc4-\ub9c9\uac78\ub9ac-\ube44\uad50-\uc1a1\uba85\uc12d-\ub290\ub9b0\ub9c8\uc744-\ud55c\ubc88\ub354-\uc774\uc0c1\ud5cc-\ud0c1\uc8fc-768x429.jpg 768w, https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/04\/\ub3c4\uc218\ubcc4-\ub9c9\uac78\ub9ac-\ube44\uad50-\uc1a1\uba85\uc12d-\ub290\ub9b0\ub9c8\uc744-\ud55c\ubc88\ub354-\uc774\uc0c1\ud5cc-\ud0c1\uc8fc-18x10.jpg 18w\" data-sizes=\"(max-width: 1376px) 100vw, 1376px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1376px; --smush-placeholder-aspect-ratio: 1376\/768;\" \/><\/p>\n<p>The major high-alcohol makgeolli currently available on the market are summarized as follows.<\/p>\n<table class=\"comparison-table\" style=\"width: 100%; height: 366px;\">\n<thead>\n<tr style=\"height: 30px;\">\n<th style=\"height: 30px;\">Product Name<\/th>\n<th style=\"height: 30px;\">Alcohol content<\/th>\n<th style=\"height: 30px;\">Manufacturing method<\/th>\n<th style=\"height: 30px;\">characteristic<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Slow Village once more<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">12%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">Sayangju<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">Adding a second fermentation to Samyangju. Thick with a deep sweetness of rice. Recommended on the rocks.<\/td>\n<\/tr>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Haechang Makgeolli<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">12%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">Traditional fermentation<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">Complex fruit aroma of banana and pineapple. Natural sweetness made solely from rice without additives.<\/td>\n<\/tr>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Gyeongtakju<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">12%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">High-prescription premium<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">Sung Si-kyung Makgeolli sold out every day immediately after launch<\/td>\n<\/tr>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Hard Potion<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">14.3%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">Bottled exactly as is from Wonju<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">A product that captures the original spirit without dilution. Rich body, high alcohol content.<\/td>\n<\/tr>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Independence Army Makgeolli Black<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">18.6%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">High fermentation<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">A dry, not-too-sweet flavor. The highest alcohol content group within the Makgeolli category.<\/td>\n<\/tr>\n<tr style=\"height: 56px;\">\n<td style=\"height: 56px;\" data-label=\"\uc81c\ud488\uba85\">Lee Sang-heon Takju<\/td>\n<td style=\"height: 56px;\" data-label=\"\ub3c4\uc218\">19%<\/td>\n<td style=\"height: 56px;\" data-label=\"\uc81c\uc870 \ubc29\uc2dd\">High-fermentation original liquor<\/td>\n<td style=\"height: 56px;\" data-label=\"\ud2b9\uc9d5\">The highest alcohol content makgeolli known in Korea to date. Sold in its original state without dilution.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>As the alcohol content increases, there is a distinct change in taste as well.<\/p>\n<p>Compared to regular makgeolli, high-alcohol makgeolli has a much heavier body, and the natural sweetness of the rice and the fermented aroma linger more intensely. On the other hand, the carbonation tends to be relatively lower.<\/p>\n<p>These makgeolli have a very strong flavor and an alcohol content of over 12%, so you will be in big trouble if you gulp them down like regular makgeolli.<\/p>\n<div class=\"tip-box\"><strong>How to Enjoy High-Alcohol Makgeolli?<\/strong>It is best to approach high-alcohol makgeolli (121 TP3T or higher) in the same way you would enjoy wine or sake. Pour a small amount into a glass to smell the aroma first, and drinking it on the rocks will soften the alcohol content, allowing you to enjoy the complex flavors more comfortably. It pairs well with snacks such as cheese and nuts.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Table of Contents 1. Why is Makgeolli's Alcohol Content So Different? The Basics of Makgeolli's Alcohol Content\u2026<\/p>","protected":false},"author":1,"featured_media":2509,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[29],"tags":[196],"class_list":["post-2504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-makgeoli","tag-196"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=2504"}],"version-history":[{"count":1,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2504\/revisions"}],"predecessor-version":[{"id":2510,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/2504\/revisions\/2510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/2509"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=2504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=2504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=2504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}