This is the Woorisool Sparkling Makgeolli Jeju Hallabong. It contained 0.4% hallabong purée (comprising 90% hallabong) and additional tangerine juice, both sourced from fruits grown on Jeju Island, as well as water from Gapyeong bedrock located 250 m underground. It had an alcohol content of 6%.
The beverage had an opaque pastel orange hue with a rich aroma of fermented rice and mild carbonation. Consumed chilled, the hallabong flavour emerged in the first half of each sip, offering a soft, sweet citrus acidity. The hallabong and tangerine flavours were best appreciated when the sip lingered on the palate, allowing their sweetness and tanginess to spread. Mid-sip, a bold fermented rice flavour emerged, carrying through to the finish with a notable bitterness from the alcohol, which muted the earlier citrus notes. Overall, we enjoyed the richness of the makgeolli base and the refreshing quality from the soft carbonation, but would have preferred a brighter hallabong presence, similar to the dekopon amazake we enjoyed in Moji in Fukuoka Prefecture, Japan.
This Woorisool Sparkling Makgeolli Jeju Hallabong contained 750 mL. It was produced in South Korea and purchased in Hong Kong in 2023.