The Makgeolli Saga. Picture this: a mountain fortress in ruins, perched on Geumjeong Mountain near Busan, South Korea. Once upon a time, it was a bustling hub. But now? It’s a fading memory. Yet, nearby, in a village brewery, a centuries-old tradition thrives—the making of makgeolli, a unique rice wine.
The Makgeolli Comeback
Makgeolli’s having a revival, but the modern stuff? It’s different—sweeter, lighter. The OG Geumjeongsanseong Makgeolli, tied to the mountain fortress, stands out. It’s tangy, thick, and packs a punch unlike the trendy versions.
Meet the Master: Yoo Cheong-gil
Yoo’s the real deal, the sixth-gen boss of the brewery and South Korea’s sole recognized makgeolli master. He’s on a mission to keep the legacy alive.
What Makes It Tick?
The magic’s in the process, starting with something called nuruk—a Korean yeast cake. Yoo’s got the secret sauce—literally—a perfect nuruk. It’s all about the mix of yellow, white, and black yeast. To make it, they stomp on wheat dough until it’s flat, round, and thick around the edges. This shape helps spread moisture evenly for yeast to thrive.
The Age-Old Recipe
The flattened nuruk sits in a room to attract natural yeast, then sunbathes for a few days. Once fermented, it’s time for action. The crumbly nuruk mixes with rice and water to brew the makgeolli.
Nature’s Touch
The secret sauce? The air in Sanseong Valley, the clean water, the high altitude—all play a role in the brew’s unique flavor.
Keeping Tradition Alive
Yoo’s brewing crew? Five seasoned women, each with decades of nuruk stomping experience. This isn’t just a job—it’s life, passed down through generations.
The Makgeolli Philosophy
For Yoo, it’s not just about the taste—it’s a cultural legacy. He wants everyone to enjoy the OG flavor without breaking the bank. None of that premium stuff—this is the drink of the people.
Makgeolli Magic: How to Drink
The Makgeolli Saga. Yoo’s advice? Don’t sip, gulp from a bowl in one go. Rainy day? Even better—the sourness pairs perfectly with the humidity. Pair it with crispy scallion jeon for the ultimate combo.
Brewing with Heart
The brewery’s not just about making booze; it’s a history lesson. Visitors can peek into the process and even take brewing classes.
Seek the Authentic Taste
Sure, you might find Yoo’s yellow-labeled makgeolli elsewhere, but a trip to Geumjeong Mountain? That’s where the real deal is. The taste? It evolves post-shipping—it’s alive!
The Bottom Line
Yoo believes in the slow game—no rush, no pasteurization. Makgeolli’s like a living thing—it breathes, it changes. And that, my friend, is how you sip history, one bowl at a time.
