Makgeolli
| Makgeolli | |
 A bowl of makkoli. | |
| Korean name | |
|---|---|
| Hangul | 막걸리 |
| Revised Romanization | Makgeolli |
| McCune–Reischauer | Makkŏlli |
Makgeolli, also known as takju, is a traditional alcoholic beverage native to Korea. It is made from rice (referred to in English as "Korean rice wine") which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice and water, and is about 6.5–7% alcohol by volume. It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means "farmer liquor". Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean "pancakes" called pajeon (파전) or bindaetteok (빈대떡).
Additionally, makkoli is used during ancestral rites in Korea.
Commercially, makkoli is most commonly available in plastic bottles or aseptic box containers. As it is an unfiltered beverage, it is generally shaken before consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.
A similar beverage is gamju.
Doburoku (どぶろく / 濁酒) is the Japanese equivalent of makkoli. The Chinese wine called choujiu is also similar.
References
See also
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