Oeam Folk Village Rice Wine

Korean rice wine, or makgeolli (막걸리), is a traditional, milky, and fizzy alcoholic beverage made by fermenting rice with a starter culture called nuruk. Known for its sweet and sour taste with a slight bitterness and creamy texture, it's historically called "farmer liquor" (nongju) because it was a common, energizing drink for farmworkers. To make it, cooked short-grain rice is combined with nuruk, a cake of grains, yeast, and beneficial bacteria, and left to ferment for several days.Read more