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Makgeolli
Soon Mak
Pure makgeolli, fermented and aged from rice, has a rich, smooth flavor that is both refreshing and satisfying. It has a moderate and pleasant flavor since it is sterile. Pure makgeolli, on the other hand, has a shelf life of over 6 months since the yeast and lactic acid bacteria that are present in raw makgeolli have been eliminated.
taste
Creamy and milky in appearance, "Soon Makgeolli" also has a little thick consistency. and subtly sweet from the fermentation of rice, which adds a natural sugar. The sweetness is just right, not sickening. rice wine with a distinct taste profile; a popular alcoholic beverage in traditional Korean culture. It goes well with many different kinds of Korean food and is often served at gatherings.
Seng Mak
"Seng makgeolli," or "pure makgeolli," is a kind of makgeolli prized for its undiluted taste. It's produced the old-fashioned way. Seng makgeolli is lauded for eschewing artificial tastes in favor of those found in rice and fermentation. Because of its pleasing and well-rounded flavor, it is often ordered as a traditional Korean drink.
taste
Carbonated, thick, and pleasantly refreshing, makgeolli is a traditional Korean beverage created by fermenting and aging rice. The bitter flavor indicates that the lactic acid bacteria are active. If refrigerated, use within two weeks for best quality.
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