Talk:Makgeolli

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Move to Makgeolli?[edit]

Or does this qualify for an exception to the naming conventions? -- Visviva 09:12, 12 April 2006 (UTC)[reply]

Literal meaning?[edit]

What is the literal meaning of this name? Badagnani 07:39, 21 April 2006 (UTC)[reply]

Short answer: it's just a word; what is the literal meaning of "beer"? The origin is apparently from 마구 걸렀다 ("recklessly filtered"?), or a similar phrase; at least that's the explanation given here and some other places around the net. Cheers, -- Visviva 14:14, 21 April 2006 (UTC)[reply]

Agree on the "strained forcefully through a rag" translation of the name. And to add a little more. Back in the bad old days, the stuff was made not from rice but mostly from sweet potato and who knows what else, because the country was poor and malnourished, so using rice for makolee was illegal. At that time, there was an illegal version around made with glutinous rice ("Chahp-sal"). That stuff was called "dohng-dohng joo" (trying to get close to the pronunciation here), because little grains of the rice would float (dohng-dohng sorta means 'float') on the surface of the stuff. We in the Peace Corps in south Cholla province knew at least three places in Kwangju where we could buy/ be served this very good stuff, to the amazement of visitors from Peace Corps/Korea central. Those were the days! --Dan 23:18, 14 June 2006 (UTC)[reply]


Oh, one more thought - makolee was also called takju, as you noted, but sometimes taypoh - because you would drink it at a Taypoh Cheep, or the really high-class joint, a Wong Taypoh Cheep. This may be a Cholla province thing; I don't know. --Dan 23:20, 14 June 2006 (UTC)[reply]

Takju means murky wine, sort of. Cheongju, the Korean counterpart of Japanese sake, means clear wine, sort of. --Kjoonlee 18:29, 4 November 2007 (UTC)[reply]

Various types, including Jindo hongju[edit]

Need to add information about various types from this website. Badagnani 06:07, 22 October 2007 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

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Minor expansions[edit]

Although makgeolii is easy to get in Korea and Koreatowns, it was difficult for me to find enough information for me to write wikipedically about the following:

  • What is the relation to horchata and rice milk? Is it simply fermented rice milk, which is available in supermarkets in California, or is there more to the production process?
  • What are today's leading makgeollii producers? What are the leading brands?
  • Do people make makgeollii at home?
  • It drinks a lot like beer, I am not sure how to introduce this subjective concept into the article.

--Mr Accountable (talk) 19:42, 18 November 2008 (UTC)[reply]


sake[edit]

In "see also", I understand there is "Nigori(sake)",because its may similar. But why there is "sake"? If their is no opposing argument, I will delete it. Volclex (talk) 20:31, 29 March 2010 (UTC)[reply]

type of Makgeolli[edit]

There are lots of Makgeolli type. For example, Chestnut Makgeolli(밤막걸리), Rubus coreanus miquel Makgeolli(복분자 막걸리), Citron Makgeolli(유자 막걸리) and etc. I think if there is type of Makgeolli in this article, it is good to know for many foreigner who use Wikipedia.--Dhtpgus90 (talk) 12:20, 21 September 2013 (UTC)[reply]

Omission on naming[edit]

I don't want to edit the article directly, but would like to comment for someone who may maintain the article, that the most common alternative name for Makgeolli that I hear in the Busan Area at least is 탁주 (takju). In fact, my inlaws ALWAYS refer to it first as 탁주, but if I, or anyone else shows any hesitancy in understanding that term, they will then call it "막걸리." Some of the brand names such as "생탁" seem to recognize this as a name, too. However; this name is completely absent in the alternative names.

Actually, I have never heard it called 농주 in casual conversation, but have often heard it called 탁주.

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