By Honorary Reporter Diya Mitra from U.K.

Webtoon: Diya Mitra

Makgeolli is a slightly sweet rice wine with an alcohol content of 6%-7%. Considered Korea's oldest alcoholic beverage, it is naturally fermented and unfiltered to give it a milky white color and make it chalky at the bottom of the glass or bottle. 

The wine is also called nongju (farmer's liquor), baekju (white liquor) or takju (cloudy liquor). It has a lot of lactobacilli (lactic acid) and dietary fiber, and is also a probiotic that spurs digestion and bolsters the immune system. Farmers and laypeople in Korea's past favored this drink, especially because it was a filling substitute at a time when food wasn't plentiful.

I tried makgeolli it for the first time in 2007 during my first visit to Korea, and loved it. I remain a fan more than ten years later. I remember my friends took me to Bukchon Hanok Village in Seoul where I had this. You always remember your first sip. My friend made fun of me afterwards as I fell head over heels for the drink. 

Makgeolli is also considered the drink of an ajumma (older woman) similar to sherry, which I also love; maybe I have the taste of an ajumma. Coincidentally, the drink grew more popular after 2007 and makgeolli bars popped up around Seoul.

enny0611@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.