Makgeolli
Korean raw rice wine
Makgeolli (Korean: 막걸리; pronounced [mak.k͈ʌɭɭi]; lit. 'raw rice wine'), sometimes anglicized to makkoli (, MAK-ə-lee), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.
In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas have been added to makgeolli to create forms with new flavours.
Names
The name makgeolli (막걸리) is a compound, consisting of mak (막; in this context "just now") and a deverbal noun derived from the verb stem georeu- (거르-; "to strain, to sift, to filter") to which is added a noun-forming suffix -i (-이).
Because of its cloudy appearance, makgeolli is also called takju (탁주; 濁酒), meaning "opaque wine", as opposed to the refined, transparent cheongju (청주; 淸酒; lit.
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