| Makgeolli | |
|---|---|
 A bowl of makgeolli. |
|
| 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". However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean "pancakes" called pajeon (파전) or bindaetteok (빈대떡).
Additionally, makgeolli is used during ancestral rites in Korea.
Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.
References
See also
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