What is Makgeolli? A Complete Guide to Korean Rice Wine

Makgeolli (막걸리) is Korea's oldest alcoholic beverage — a milky, slightly fizzy rice wine that has been brewed for over a thousand years. The name literally means "roughly filtered," referring to how the drink is strained just enough to remove the largest grain particles while retaining its characteristic cloudy, pale white appearance.

Unlike clear rice wines such as cheongju or Japanese sake, makgeolli keeps the lees (sediment) suspended in the liquid. This gives it a distinctive creamy texture and a flavor profile that balances sweetness, acidity, and a subtle tanginess from natural fermentation. Most makgeolli falls between 5% and 8% ABV, making it one of the more approachable traditional Korean drinks.

Our database catalogs over 350 different makgeolli varieties from across South Korea — a testament to the incredible regional diversity of this drink.

At its core, makgeolli requires just three ingredients: rice, water, and nuruk (누룩). Nuruk is a traditional Korean fermentation starter made from wheat that has been moistened and allowed to develop wild yeasts and molds. It serves a dual purpose — converting rice starch into sugar while simultaneously fermenting that sugar into alcohol.

The brewing process follows these general steps:

1. Rice preparation — Rice (either white or glutinous) is washed, soaked, and steamed. Some breweries use a blend of regular and glutinous rice for texture.
2. Mixing — The steamed rice is combined with nuruk and water in a fermentation vessel. The ratio of these ingredients varies by recipe and produces dramatically different results.
3. Fermentation — The mixture ferments for 7 to 14 days, depending on temperature and the brewer's preference. During this time, saccharification (starch-to-sugar conversion) and alcoholic fermentation happen simultaneously — a process unique to Asian rice wines.
4. Straining — The fermented mash is strained through a coarse cloth. Unlike cheongju, which is filtered until clear, makgeolli retains its cloudy character.

Some modern breweries add fruit, herbs, or other grains to create flavored variations. You'll find makgeolli made with everything from chestnuts and black rice to omija berries and yuzu.

Makgeolli is best enjoyed chilled, between 5°C and 10°C (41-50°F). Before pouring, give the bottle a gentle shake or swirl to redistribute the sediment that naturally settles to the bottom. This sediment is where much of the flavor and nutrition lives — drinking only the clear liquid on top gives you an incomplete experience.

Traditionally, makgeolli is served in a large communal bowl (사발, sabal) or kettle, with smaller bowls for individual servings. In modern settings, any wide-mouthed cup or bowl works well — the wider opening lets you appreciate the aroma.

Temperature tip: If your makgeolli tastes too sweet, serve it colder. If it tastes too sour, let it warm up slightly. Temperature dramatically affects the flavor balance.

In Korea, drinking without food (안주, anju) is almost unthinkable, and makgeolli has some of the most iconic pairings in Korean cuisine:

• Pajeon (파전) — Green onion pancake. The classic rainy-day combination. The crispy, savory pancake complements makgeolli's gentle sweetness perfectly.
• Bindaetteok (빈대떡) — Mung bean pancake. Hearty and crispy, it's a traditional market food that goes hand-in-hand with makgeolli.
• Kimchi — Especially aged, tangy kimchi. The acidity of the kimchi matches the slight tang of well-fermented makgeolli.
• Dubu-kimchi (두부김치) — Tofu with stir-fried kimchi and pork. A substantial anju that works for a full evening of drinking.
• Korean fried chicken — A more modern pairing, but the effervescence of makgeolli cuts through the oiliness of fried food beautifully.

Explore more pairings in our food pairing guide.

Not all makgeolli is created equal. Here are the main categories you'll encounter:

• Saeng Makgeolli (생막걸리) — "Living" or unpasteurized makgeolli. It contains active yeast and lactic acid bacteria, so the flavor keeps evolving. Must be refrigerated and consumed relatively quickly. This is the good stuff.
• Salgyun Makgeolli (살균 막걸리) — Pasteurized makgeolli with a longer shelf life. More widely available but with a simpler flavor profile. The ubiquitous green-bottle makgeolli found at convenience stores falls into this category.
• Flavored Makgeolli — Infused with fruits (strawberry, peach, yuzu), grains (black rice, corn), or other ingredients. Quality varies widely — some are excellent, some are essentially sweetened beverages.
• Craft Makgeolli — Small-batch productions from artisanal breweries, often using heirloom rice varieties and traditional nuruk. These can be remarkably complex, rivaling natural wines in character.

Browse all 350+ makgeolli varieties in our collection.

Makgeolli is sometimes called "farmer's wine" because it was historically the everyday drink of agricultural workers. One reason: it's relatively nutritious for an alcoholic beverage.

Unpasteurized makgeolli contains live lactobacillus bacteria (similar to yogurt), as well as dietary fiber, B vitamins, and amino acids from the rice and nuruk. The calorie count is moderate — roughly 50-70 kcal per 100ml, comparable to beer.

Of course, it's still alcohol. But among alcoholic beverages, makgeolli stands out for actually containing probiotics and micronutrients.

In Korea, basic makgeolli is available at every convenience store and supermarket. For premium varieties, try:

• Department store liquor sections — Lotte, Shinsegae, and Hyundai department stores carry curated selections.
• Online platforms — Suldamhwa (술담화) and Thesool.com (더술닷컴) ship directly from breweries.
• Specialty shops — Stores like Baekseju Bang (백세주방) focus exclusively on traditional Korean alcohol.
• Brewery visits — Many makgeolli breweries offer tastings and direct sales. Look for "찾아가는 양조장" (visiting brewery) certified locations.

Outside Korea, makgeolli is increasingly available at Korean grocery stores and specialty liquor shops in major cities. Check our buying guide for more details.