Aiwon Makgeolli

Description

Iwon Brewery in Chungcheongbuk-do blends rice and wheat with both ipguk (cultured rice koji) and nuruk, creating a dual-starter fermentation that broadens the grain flavor spectrum in this 6% makgeolli. The wheat adds a soft, bakery-warm note — think fresh flatbread — that standard rice-only styles lack, while the ipguk-nuruk combination produces a ferment that is cleaner than pure nuruk but more complex than ipguk alone. The aroma opens with toasted grain and a mild yeast breadiness. On the palate, the body is creamy and medium-light, with sweetness that arrives gradually and levels off without spiking, then recedes into a gently toasty finish. The wheat presence is understated — it deepens the cereal character rather than making the drink taste like bread. Compared to pure rice makgeolli at 6%, this one carries a warmer, more layered mid-palate. Its 2017 Chajaganeun Yangjojang designation recognizes the brewery's consistent quality. Serve chilled at 4-7°C with dubu-kimchi where the tofu's neutrality lets the wheat-grain nuance come through, or with sundae (blood sausage) where the drink's creamy body and mild sweetness complement the earthy, mineral filling.

Ingredients

Rice, Wheat, Nuruk (Steamed Grain), Nuruk, Purified Water

Tasting Notes

Food Pairings