Is makgeolli the same as rice wine?

Though both are technically referred to as rice wine, both makgeolli and sake are brewed using rice in a process more akin to beer. “Sake is very similar to makgeolli in terms of the brewing process and ingredients — but the main difference is the culture that we use,” Carol Pak, the founder of Makku, explains.

What do you drink makgeolli with?

Makgeolli is served in small cups. Not soju style small glass shot glasses, but rather rounded cups made from a variety of materials. This Korean alcohol can be served as an everyday drink, but also on special occasions like weddings. It’s best served cold.

How fattening is makgeolli?

Makgeolli, or rice beer, has 69 calories in 150 grams. Plus it is more filling and it is said that the fermentation is good for your health. Another thing you might be indulging in that is just full of empty calories is milk coffee. This instant coffee is full of sugar and fat and a serving has 69 calories per cup.

Can I keep opened makgeolli?

If makgeolli is fresh (unpasteurized) it will have a shelf life of anywhere between 10 days and 3 months. That means the yeast is still alive and digesting the sugars in the bottle, so yes it absolutely must be kept in the fridge.

Is makgeolli beer or wine?


A bowl of makgeolli
Type Rice wine
Alcohol by volume 6–9%
Color Milky, off-white
Ingredients Rice, nuruk

Do I shake makgeolli?

In Korea, makkoli is often served in a bowl, like soup. Here, where it’s only available in bottles, Kim recommends drinking it one of two ways. Because it’s unfiltered you can shake it until it’s cloudy. Because rice is the main ingredient in makkoli, it has the same effect.

How do I enjoy makgeolli?

Makgeolli is always served chilled, sometimes even partially frozen. The traditional presentation is to ladle it out of a clay crock or pour it from a brass kettle into shallow bowls or cups. Before drinking, gently mix the liquid, because the rice usually settles down to the bottom.

Is makgeolli a probiotic?

With the public’s rising demand for products with lactic acid bacteria, such as yogurt, the research center said makgeolli can be utilized for the probiotics industry.