Sowon fresh makgeolli, like Taean at sunset
A light pour between smooth yogurt and a gently sweet, nutty rice drink follows the color of the coast into one bottle.
A regional journey through Korea, starting with makgeolli
Where is your next destination?
Choose a city and we will lead you to one bottle to find there, followed by a story to read before you go.
CITY → BOTTLE → STORY
Start with a city, choose a bottle, and follow it to the story of the neighborhood where it was born.
Newly arrived field note
FIELD NOTE / 12CHOOSE YOUR CITY
Choose a city for your trip
Busan — planning a trip?
Walk the Geumjeongsanseong road and begin with a bottle brewed in the old fortress village.
Explore Busan first
What about this bottle?
Geumjeongsanseong MakgeolliAn 8% fresh makgeolli brewed with traditional nuruk in Geumseong-dong, Busan.
See this bottle
There is a story behind this bottle
A pour at the end of the fortress roadRead how the village road and traditional nuruk meet in one bottle.
Continue to the story
Jeju — planning a trip?
Follow the fields and stone-wall villages of Gujwa and western Jeju to find drinks rooted in the island’s farms.
Explore Jeju first
What about this bottle?
(Me)miljuA 12% takju made with Jeju buckwheat and rice, carrying the landscape of the fields in one bottle.
See this bottle
There is a story behind this bottle
Two takju made with Jeju buckwheat and citrusSee how Jeju farm ingredients become two different drinks.
Continue to the story
Daegu — planning a trip?
Look beyond the city to Dalseong and Gunwi, where the names and brewing places of Daegu makgeolli come into focus.
Explore Daegu first
What about this bottle?
Fogmag 7%A light 7% takju brewed at Dalseong Brewery beneath Biseulsan.
See this bottle
There is a story behind this bottle
Fogmag 7% and 10%: what changes?Compare how alcohol level and glutinous-rice ratio shape two bottles from one brewery.
Continue to the story
Gongju — planning a trip?
Before visiting the Baekje sites, meet the chestnut orchards and two breweries behind Gongju’s different bottles.
Explore Gongju first
What about this bottle?
WangbamjuA 6% chestnut makgeolli with the soft sweetness of Gongju chestnuts.
See this bottle
There is a story behind this bottle
Comparing three Gongju chestnut makgeolli bottlesSeparate similar-looking bottles by brewery, alcohol level, and sales route.
Continue to the story
Seoul — planning a trip?
Follow small breweries through Seongsu, Mapo, and Jung-gu for a different view of Seoul.
Explore Seoul first
What about this bottle?
Seoul Naru Fresh Makgeolli 11.5%A fresh makgeolli made by fermenting Seoul rice three times without sweeteners.
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There is a story behind this bottle
Five neighborhood breweries to meet in SeoulMeet the small breweries making contemporary makgeolli in their own ways.
Continue to the story
Jeonju — planning a trip?
After walking Hanok Village, experience Jeonju’s makgeolli culture, where the table arrives before the bottle.
Explore Jeonju first
What about this bottle?
Jeonju MojuA low-alcohol drink simmered with cinnamon and ginger, served with a meal.
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There is a story behind this bottle
Why is makgeolli served as a full table in Jeonju?Find out why the food and order of drinking can outlast the bottle in memory.
Continue to the story
Gwangju — planning a trip?
From Mudeungsan to Dongmyeong-dong, meet drinks named for the mountain and the neighborhoods around it.
Explore Gwangju first
What about this bottle?
Mudeungsan Rice MakgeolliA 6% regional makgeolli enjoyed in Gwangju restaurants and markets.
See this bottle
There is a story behind this bottle
Mudeungsan, Bia-dong, and Dongmyeong-dongSee how a drink’s name, brewery, and way of meeting it can change within one city.
Continue to the story