Traditional nuruk and two everyday drinks
Three different bottles meet here: traditional nuruk from the fortress village, a long-loved Busan everyday drink, and a newer brewery in Gangseo.
PLACE INDEX · 07
Where will you drink? Twenty-three regional pours
Walk through seven Korean cities and start with the addresses of the makgeolli brewed and found there.
See what makgeolli each region offers, what makes the bottles different, and where to look for them.
Choose a region
BREWED LOCALLY
Buckwheat, citrus, and Shindori
Buckwheat, citrus, and a family memory of brewing become three different bottles. Even within Jeju, the breweries and distribution routes differ.
Dalseong, Gunwi, and Bullo-dong
Compare three bottles from Dalseong and Gunwi by taste, then follow the story of a name that began in Bullo-dong.
Three chestnut makgeolli bottles
These three bottles made with Gongju chestnuts have similar names, but different breweries, alcohol levels, volumes, and sales routes.
Five neighborhood breweries
Follow five small breweries in Seoul, from traditional fresh makgeolli to takju made with hops and mint.
Makgeolli at a full table
In Jeonju, the food that arrives with the bottle and the order of drinking often last longer in memory. Compare three local drinks.
Mudeungsan, Bia-dong, and Dongmyeong-dong
Meet three sides of Gwangju through a mountain-named drink, a neighborhood-named drink, and a brewery built around hands-on experiences.