First Brewed in 2017 with New Rice
2017년 햅쌀로 빚은 첫술
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Taste and aroma
Steamed rice · Raw dough · Cereal sweetness
Pair with
haemul pajeon (seafood pancake) · doenjang-jjigae (soybean paste stew) · gamja-jeon (potato pancake)
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Description
Guksundang Brewery in Gangwon-do times this 7% makgeolli to the new rice harvest, fermenting freshly milled domestic grain while its starch is still bright and fragrant. The nose opens with just-steamed short-grain rice and a trace of raw dough, then the palate delivers a pillowy creaminess that tapers into a gentle, cereal-sweet finish without residual weight. Because the rice is processed soon after harvest, there is a vibrancy in the grain flavor that older stockpiled rice cannot match - think the difference between day-old bread and a warm loaf. Serve at 6-8°C alongside haemul pajeon where the seafood oil meets the soft body, or with doenjang-jjigae whose fermented soybean depth contrasts the clean grain sweetness.
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- Brewery
- Kooksoondang
- Region
- Gangwon (강원)
Ingredients
국내산 햅쌀