Corns are found in many Korean dishes and drinks.
This corn makgeolli has a sweet and tastes strongly of corns. Strong but smooth, the sweetness helps mask the alcohol content. Interestingly, though the makgeolli does not feel too fizzy on the palate, in the bottle, the makgeolli is very bubbly and splashes out of the bottle when disturbed.
Makgeolli, also known as Nongju and Takju (in English referred to as “Korean rice wine “), is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat, and water.
It was originally quite popular among farmers, earning it the name nongju meaning farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations.