![]() A bowl of makgeolli | |
Type | Rice wine |
---|---|
Country of origin | Korea |
Region of origin | East Asia |
Alcohol by volume | 6–9% |
Color | Milky, off-white |
Ingredients | Rice, nuruk |
Related products | Cheongju, nigori, choujiu, zutho |
Korean name | |
Hangul | |
---|---|
Revised Romanization | Makgeolli |
McCune–Reischauer | Makkŏlli |
IPA | [mak.k͈ʌl.li] |
Opaque wine | |
Hangul | |
Hanja | |
Revised Romanization | Takju |
McCune–Reischauer | T'akchu |
IPA | [tʰak̚.t͈ɕu] |
Farmer's wine | |
Hangul | |
Hanja | |
Revised Romanization | Nongju |
McCune–Reischauer | Nongju |
IPA | [noŋ.dʑu] |
Makgeolli (Korean: 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi]), sometimes anglicized to makkoli (/ˈmækəli/,[1] 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.[2][3][4] As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.[5]
In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle.[6] 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.[5] Recently, various fruits such as strawberries and bananas have been added to makgeolli to create forms with new flavours.[7]