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Makgeolli is a traditional Korean rice wine made from fermented rice and water. It has a milky appearance, sweet taste, and typically contains 6.5-7% alcohol by volume.
How it is made
Makgeolli is produced through fermentation of a mixture of cooked rice and water. This process results in a milky-colored beverage with a naturally sweet flavor, earning it the nickname 'Korean rice wine.'
History
Makgeolli is the oldest alcoholic beverage in Korea, with rice wine production dating back to the Three Kingdoms period (1st century BCE to 7th century CE). Historical records from various Korean kingdoms mention rice wine production, including references in the 13th century 'Chewang Un-gi' and the 'Samguk Yusa' chronicle of the Goryeo dynasty.
How it is served
Traditionally, makgeolli is served in metal or wooden cups, with portions poured using a ladle. Since it is an unfiltered beverage, it is typically mixed before consumption. In Korean culture, makgeolli has also been used in ancestral ceremonies.
Adapted from the Russian Wikipedia article Макколли, available under CC BY-SA 4.0.