Makkoli is a traditional Korean liquor, which is usually made by fermenting rice or wheat by adding yeast and its alcohol content is about 4~6%.
There are various small and medium-sized Makkoli brands in each region, but because of the short preservation period, there are not many types sold at local convenience stores or supermarkets.
So if you want to try a variety of Makkoli, you can go to a pub specializing in Makkoli or look at an internet shopping mall. It is really cheap, which costs from just 1,000 won to about 3,000 won.
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| Makkoli :: 한국관광공사 이범수 |
In the case of raw Makkoli, be careful as it may explode when opened after shaking to mix with the sunken by-products. It is called Korean Rice Wine, but it is known as Korean Cocktail in many foreign countries.
At first glance, the raw Makkoli type appears to be sealed, but it is actually a structure with open pores and is not sealed. For that reason, it must be kept upright and transported and stored. If the container is laid or shaken, the contents will leak.
Due to the nature of being not completely sealed and in contact with air, the fungus continues to work even during purchase and storage, and the taste changes subtly. So you should drink it as quickly as possible.
You can have a bit of resistance to the first sour feeling of Makkoli, but they can enjoy it later when you get familiar with it.
Most of all, Makkoli is the best accompaniment when eating traditional Korean food. It goest well with jeon, tofu kimchi, and so on.
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| Makkoli & Jeon :: 한국관광공사 이범수 |
If you drink Makkoli with traditional Korean food, you may find yourself fascinated by it.
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