Makgeolli: Farmer’s wine

The history of Korean rice wine dates back to the period of Goryeo Dynasty (918-1320), when Chinese literature recorded the manners and customs of consuming makgeolli. Some say there are traces of this wine even back to the Three Kingdoms era (57 BC to 668 AD).

Makgeolli is a traditional Korean rice wine that has been consumed by Koreans for many centuries. Koreans had an advanced farming culture early in their history, which helped lead to the development of unique alcoholic beverages. As iron tools became widespread, a full-scale agricultural society emerged and produced traditional alcoholic beverages from grains.

In particular, the traditional Korean alcoholic drink Makgeolli strengthened the relationship among farmers who shared it as nongju (the farmer’s alcoholic drink) in the busy seasons. During the Goryeo dynasty, Makgeolli was called ihwaju (pear blossom alcohol), as the liquor was made when the pear trees were in blossom.

Makgeolli was brewed at home for centuries and it was considered a “farmer’s wine” because of the high nutritional content and carbonation, it was a great refreshing energy drink for farmers. At the same time, it became a powerful source that shaped food and beverage culture in the agricultural society.

Makgeolli refers to cloudy rice wine; the word Makgeolli means “rough,” “coarse,” or “tough,” but also “just filtered.” Makgeolli is a fermented beverage that contains a small amount of alcohol.

The traditional way of serving Makgeolli include, delicate circular swirling and shaking. Although, describing the taste of any food/beverage is purely depend on the perception of an individual, while experiencing the Makgeolli, one can effortlessly notice the blend of sweet, bitter, umami and sour tastes that trigger the taste buds with pleasant sparkling pungency at the palate.
Makgeolli: Farmer’s wine

Cheongju: Korean traditional rice beer

Cheongju refers to clear rice wine, which is produced by filtering the fermented mash with the aim of improving taste and fragrance. Cheongju is a Korean traditional rice beer brewed by a simultaneous two step fermentation process using fermenting agents.

2000 years ago there was Yangban (the ruling class) and Sangmin (the lower class of servants and commoners). When rice was brewed to make alcoholic drinks or named Sul, different parts of the sul was consumed by different classes.

The top golden clear liquor is called Cheongju and Cheongju was usually enjoyed by Yangban class. The thicker, hazier sediments that were filtered (called Jjigaemi) out to make Cheongju were left to be thrown away but the servants or farmers took them, added water, and strained it – which was called Makgeolli.

Cheongju is a sake-like beverage unto itself, and it’s also sometimes distilled to make soju. This brewing system was driven ancestor worship. Members of Korea’s ruling class would offer their best crops, foods and homebrewed alcohol to their deceased forebears, and alcohol, particularly chungju, was the most prized offering.

More than a thousand varieties of Cheongju were produced during the Joseon Dynasty (1392–1897), the heyday of traditional Korean liquor culture.

Cheongju comes in a variety of flavors and fragrances that depend on the proportion and preparation method of rice, the main starch used for its creation.
Cheongju: Korean traditional rice beer