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Makgeolli is undistilled wine made with rice, the Korean staple. Boksoondoga in Ulsan has been making housemade makgeolli for three generations now. In fact, its makgeolli was even featured as the official toasting drink at the Cheongwadae Banquet for Foreign Legates in 2013. This makgeolli is made with newly harvested rice from local producers and traditional yeast, and is fermented naturally at low temperatures without any additives or preservatives. As a drink, it boasts an exceptional taste and probiotic content.
You can taste freshly made makgeolli for free upon visiting Boksoondoga. For the best taste, shake the bottle well and, while holding it tilted at 45 degrees, keep opening and closing the cap to let out carbonate content. Pour the makgeolli into a bowl, and you can see the natural carbonate bubbles from the fermented yeast. As refreshing and smooth-tasting as a glass of golden champagne, this is sure to please even novices. You can also join a makgeolli class by making a reservation ahead. Mix the jiebap (steamed rice used for brewing rice wine) with yeast and water, and stir well. Take it home with you, and wait for a few days before tasting the delicious concoction.
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