Makgeolli
A bowl of makgeolli | |
| Type | Rice wine |
|---|---|
| Manufacturer | Korea |
| Country of origin | Korea |
| Region of origin | East Asia |
| Introduced | 1 BC |
| Alcohol by volume | 6–9% |
| Color | Milky, off-white |
| Flavor | Ricey |
| Ingredients | Rice, nuruk |
| Related products | Cheongju, nigori, choujiu, zutho |
| Korean name | |
| Hangul | 막걸리 |
| Lit. | raw rice wine |
| RR | makgeolli |
| MR | makkŏlli |
| IPA | [mak.k͈ʌl.li] |
| Alternate name | |
| Hangul | 탁주 |
| Hanja | 濁酒 |
| Lit. | opaque wine |
| RR | takju |
| MR | t'akchu |
| IPA | [tʰak̚.t͈ɕu] |
| Alternate name | |
| Hangul | 농주 |
| Hanja | 農酒 |
| Lit. | farmer's wine |
| RR | nongju |
| MR | nongju |
| IPA | [noŋ.dʑu] |
Makgeolli (Korean: 막걸리; pronounced [mak.k͈ʌɭɭi]; lit. raw rice wine), sometimes anglicized to makkoli (/ˈmækəli/, 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.