makgeolli was usually imported rice to lower producing cost. To win the competition, however, makgeolli producers started to emphasize their products which are made from domestically grown rice. That kind of premium strategy can go further to using organic rice. Main producers of Makgeolli, Kooksoondang, Bae Hyejeong Nuruk Doga(배혜정누룩도가) and Seoul Takju(서울탁주) released makgeol
Introduing MakgeolliMakgeolli is supposed to be the first alcohol in Korea. It is not known exactly when Korean start to make and drink alcohol. But people supposed that Makgeolli is the first Korean alcohol.
Makgeolli's color is usually white. Because It doesn't filtered rice. So comparing Makgeolli with other alcohol, it makes you feel full.
In the past, Usually Farmer drank Makgeolli. Farm
The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
• A Soulful Beverage
• The Commoners’ Beverage
• A Deep-rooted Tradition
• Globalization of Korean Food
• Well-Being Beverage
2. No registered trade name
1) Rice wine(서울탁주)
2) Maccori(이동주조)
3) Makkoli(국순당)
4) Makgeolli
(농림수산식품부)
Tourists : Japanese People work with
liquor business
How many : 6 people
male : 3 people
female : 3 people
How old : 30~40 years old
Date
2010.11.18(Thu) - 11.21(Sun)/4 days
Location
Samsung Dong COEX C hall
Scale
80 companies, 150 booths
Participants
93.113(09)