The Lost Identity of Cheongju : A Linguistic and Cultural Paradox I've mentioned the term 'Cheongju' several times in my previous writings. Literally translated, 'Cheongju' means 'clear liquor.' However, under the current Korean liquor tax law, the term 'Ch…
The Lost Identity of Cheongju : A Linguistic and Cultural Paradox I've mentioned the term 'Cheongju' several times in my previous writings. Literally translated, 'Cheongju' means 'clear liquor.' However, under the current…
The Rising Trend of High-Alcohol Makgeolli Most of the makgeolli we commonly drink has an alcohol content of around 6-8%. This is true whether you're looking at the bottles occupying restaurant refrigerators, sold at your neighbourhood supermark…
The Diversity of Korean Home Brewing Culture I've mentioned the well-developed home brewing culture (Gayangju) in Korea several times already. While this might seem like a somewhat tedious topic, I believe reading " The Loss of Brewing Dive…
A Public Palate Grown Accustomed Most mass-produced makgeolli (Korean rice wine) widely available in Korea contains artificial sweeteners. This suggests that the Korean public's palate has become accustomed to the taste of these additives. While…
Makgeolli: A Unique Korean Fermented Beverage Makgeolli is a fermented alcoholic beverage. While wine and sake are also fermented drinks, what makes makgeolli different is that it's bottled without going through a filtration process. If you plac…