In a nondescript building near the banks of Seoul's Han River, friends Koh Sung-yong and Lee Sang-woo tend to stainless-steel vats topped by cloth covers. Inside, steamed rice is bubbling, scenting the air with a sweet and funky bread dough aroma. The fermenting rice will become makgeolli – one of Korea's oldest alcoholic drinks, often referred to in English as.
[INTERVIEW] Two drinking buddies team up to upgrade 'underrated' makgeolli koreatimes.co.kr - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from koreatimes.co.kr Daily Mail and Mail on Sunday newspapers.
[INTERVIEW] Two drinking buddies team up to upgrade underrated makgeolli
Posted : 2021-07-29 08:18
Using locally sourced rice, Seoul-based brewery produces additive-free, homemade-style drinks
By Lee Gyu-lee
Makgeolli, a cloudy white rice-based beverage, is one of the country s oldest alcoholic drinks. And throughout its long history, it has undergone changes, from being traditionally homebrewed during the 1392-1910 Joseon Kingdom to being mass-produced in factory breweries starting in the 1910-45 Japanese colonial rule of Korea.
This mass-produced modern makgeolli has resulted in stereotypes today that the drink is old-fashioned, cheap, mediocre and gives the worst hangovers.
Two young entrepreneurs at Hangang Brewery, Koh Sung-yong and Lee Sang-woo, are striving to challenge these notions by rewriting the standards and offering the real taste of makgeolli.