Makgeolli (makkoli) is a Korean rice wine, which is more correctly called braga. It is a milky-white, slightly carbonated drink of a slightly viscous consistency with a strength of 6-9% vol. with a tart sweet-bitter-sour taste. In Korea, Makgeolli wine is not always pasteurized, it is often left to ferment in a bottle, in which case the drink cannot be stored for a long time, so export versions still undergo pasteurization, while losing some of the taste characteristics.
Etymology of the name
The name Makgeolli is made up of two roots: “mak” (sharply, carelessly) and “georeu” (strain, sift). Informally, the drink is called – takju (“frosted wine”) or nongju (“farm wine”). In the Japanese market, alcohol is known as makkori.
History
Makgeolli is the oldest Korean alcohol, it appeared in the XNUMXst century BC. BC, references to fermented rice can be found in Korean literature from ancient times. For centuries, rice wine has been brewed at home on farms (traditionally when pears are in bloom) and served at village festivals.
In the 1960s and 70s, McCauley was the most consumed alcohol in Korea, but with the discovery of imports of strong European spirits and beer, its popularity began to decline. The shortage of rice also played a role, due to which “rice” wine had to be brewed from rye or wheat. In addition, it has always been a cheap folk drink, so even in commercial production, quantity was more important than quality, some companies even diluted McCauley with water.
In the 750st year, in the wake of increased interest in cultural roots and traditions, the popularity of rice wine has also grown. Today it is sold in Korea in XNUMX ml plastic bottles and costs a little over one US dollar.
Production technology
Historically, Makgeolli is made from rice using nuruk, a dry sourdough for fermentation from cereals. The taste of the finished drink will depend on the type of nuruk.
Steamed rice, nuruk and, if desired, aromatic additives (spices, herbs, flowers, fruits) are mixed, poured with water (proportions with rice 1: 1) and left to ferment for about a week, then the drink is filtered – and it is ready to drink.
The fortress of commercial brands is 6-9% vol., but with home production, the degree of the drink can reach up to 12-18%.
How to drink McCauley
McCauley is drunk fresh, literally a week or two after production, while the soft creamy taste is preserved. Over time, the bouquet of the drink becomes sharper, and after about 2 months it begins to turn sour.
The drink is served chilled in special ceramic bowls with a spoon. Before drinking, McColli should be stirred to raise the yeast sediment from the bottom. You can eat rice wine with traditional Korean pancakes with different fillings. Also, this alcohol is added to fruit salads, mixed with juice or honey.
Despite the fact that rice wine contains alcohol, it is considered a good probiotic that is good for digestion.
Famous brands
In Korea, Makgeolli is produced by more than 700 enterprises. Most popular brands: Go Makgeolli by Guksundang, Handmade by Sulawan, Boksundoga by Boksundoga.