Kook Soon Dang Makgeolli Original was our first foray into the world of makgeolli, an alcoholic beverage originating from Korea that is made from fermenting a mixture of rice, wheat and water. It is the Korean equivalent of nigorizake (unfiltered sake from Japan).

The beverage was cloudy off-white in colour with a sweet aroma of fermented rice and a mild carbonation.  Served chilled, it had a slightly viscous mouthfeel with a soft fruity sweetness coming through before a gentle acidity developed in the body along with the bubbles. As the liquid receded, a slight chalkiness emerged without disturbing the smoothness of the drink before a drier finish with sake-like rice notes lingered in the aftertaste.

The beverage was mild and soft without the bitterness of alcohol (at 4.5%). It was remarkably easy to drink. Yet, it was evident that pasteurisation (to extend shelf life for export) has dulled the complexity of the flavours as the drink had a much clearer, almost watered down, flavour compared to nigorizake or ruou nep — our only points of reference for unfiltered and unpasteurised rice wines at the moment — despite their similar flavour profiles.

This Kook Soon Dang Makgeolli Original contained 750 mL. It was produced in South Korea and purchased in Sydney, Australia in 2022.