1932 Pocheon Ildong Makgeolli Co.

1932 Sprouted Peanut + New Rice/Black Rice

1932 새싹땅콩+햅쌀/흑미

1932 Pocheonildong Makgeolli Brewery in Gyeonggi-do takes a novel approach by featuring sprouted peanut as the signature ingredient, paired with two distinct rice options: Koshihikari new-crop rice or Jindo black rice. The sprouted peanut introduces a roasted-nut aroma and an oily richness that is completely absent from standard grain-only makgeolli. Sprouting activates enzymes in the peanut that produce a sweeter, more complex nut character than raw or roasted peanuts alone. The Koshihikari version leans cleaner and more refined, with the peanut nuttiness floating above polished rice sweetness. The black rice version reads earthier and more robust, with the anthocyanin-rich grain adding a dark, berry-like undertone and a deeper color. At 6% ABV, both versions stay in the easy-drinking zone. The aroma (Koshihikari version) is peanut brittle, vanilla rice, and a faint caramel warmth. On the palate, the body is smooth and balanced, with a mid-palate nuttiness that feels like a gentle peanut butter spread — not overpowering but persistently present — and a finish that fades with toasted grain warmth. Compared to standard makgeolli, the peanut gives this a snack-food friendliness that broadens the pairing range beyond traditional Korean dishes. Serve at 5-8°C with bindaetteok (mung bean pancake) where nuttiness meets nuttiness, or with chocolate desserts where the peanut and cacao create a Korean-twist flavor bridge.