Geumjeongsanseong Makgeolli
An 8% fresh makgeolli brewed with traditional nuruk in Geumseong-dong, Busan.
PROFILE INDEX · 23
Find your bottle among 23 makgeolli profiles
Browse makgeolli actually brewed in Busan, Jeju, Daegu, Gongju, Seoul, Jeonju, and Gwangju.
Compare alcohol level, ingredients, tasting notes, brewery location, and how to buy each bottle.
23 makgeolli profiles
BREWED HERE
Saengtak
A 6% fresh makgeolli loved in Busan restaurants. It is naturally fermented without heat treatment and needs refrigeration.
Gamcheon Makgeolli
A 6% fresh makgeolli from Gangseo, described with ripe pear aroma, gentle rice sweetness, and a soft finish.
(Me)milju
A 12% takju with Jeju buckwheat aroma, nutty flavor, and a weighty texture.
Mandarin Takju
An 8% takju that adds citrus aroma to rice sweetness with mandarin juice and dried peel.
Ishibo Makgeolli
A fresh makgeolli from Shindori with a rich glutinous-rice texture and a sweet-tart aroma reminiscent of green grapes.
Fogmag 7%
A 7% makgeolli made with 42.4% glutinous rice. The official description focuses on a light, soft taste.
Fogmag 10%
A 10% takju made with 58.3% glutinous rice, described as full and clear with balanced sweetness and acidity.
Hyangum Pyojun “Signature”
A 12% takju made with contract-grown glutinous rice from Gunwi, with grain aroma, soft acidity, and a gentle natural sparkle.
Wangbamju
A 6% · 1,000ml takju made with Gongju chestnuts, described by its producer as full of chestnut aroma.
Wangbam Makgeolli
An 8% · 375ml takju made with Gongju chestnuts and rice, distinct from the 6% · 1,000ml Wangbamju.
Gunbam Makgeolli
A 6% · 750ml takju from Uidang, described through the nutty flavor of roasted Gongju chestnuts.
Seoul Naru Fresh Makgeolli 11.5%
An 11.5% fresh makgeolli made by fermenting Seoul rice three times, with grain character and clean acidity and no sweeteners.
Chowol 6.9
A 6.9% · 600ml takju fermented three times over 48 days with only rice, nuruk, and water.
Miju 12
A 12% takju made by refining a fermentation method carried from Beonam with today’s equipment.
Seoul Pink 7.5
A 7.5% · 500ml pink takju that adds azalea and cactus-fruit color to Seoul rice and Seonhwagok.
Coolmak
An 8.5% takju made with hops, mint, and herbs in a direction reminiscent of a Hazy IPA.
Jeonju Moju
A low-alcohol Jeonju drink made by simmering makgeolli with cinnamon and ginger.
Jeonju Fresh Makgeolli
A 5.5% · 750ml fresh makgeolli served with a full table in restaurants and bars across Jeonju.
Jeonju Myeongga
A 6% · 750ml makgeolli from Jeonju Brewery made with both rice and wheat.
Mudeungsan Rice Makgeolli
A 6% · 750ml regional makgeolli named for Mudeungsan and long enjoyed in Gwangju restaurants and markets.
Bia Rice Makgeolli
A 6% · 750ml regional makgeolli named for Bia-dong in Gwangsan-gu.
Dream Conversation Takju
A 10% · 500ml takju from Kkum Brewery in Dongmyeong-dong, with booking-based tastings and brewery experiences.