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
Makgeolli
If you want to make Makgeolli, there are three ingredients are needed: Streamed grain, Nuruk and Water.
I will explain Nuruk for you in detail. Yeast is called Nuruk in Korea.
Nuruk is made from wheat. First mash the wheat and mix it with water and step on it to make no air in Nuruk. And left them 10days. You should keep them at 25도씨. And it will be fermented.
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 makgeolli made from domestically grown
Technology
○ Patent
∘ Fermentation Control : It is a method for protecting the product from air outside, and controling enzyme activity. The advantege of this method is that it help extend expiration date of Makkoli to triple.
∘ Raw-rice Fermentation : It is restored of traditional brewing traditional wine technique. Brewing in this way, it doesn't need to steam rice so that
서론
최근 경제발전과 더불어 식문화의 향상으로 주류도 고급화 현상을 나타내고 있으며, 국내 전통 주류에 대한 민족 고유의 식문화를 재조명하려는 움직임에 많은 관심이 모아지고 있다. 그러나 막걸리는 서구식 주류의 범람, 유통과정 중 계속적인 발효의 진행으로 품질의 균일화를 기하기 어려운