Aiwon Makgeolli
아이원 막걸리
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Taste and aroma
Wheat flatbread warmth · Dual-starter complexity · Gradual leveling sweetness · Gently toasty grain fade
Pair with
Korean pancakes (jeon) · fried chicken · kimchi
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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.
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- Brewery
- Iwon Brewery
- Region
- Chungcheongbuk (충북)
Ingredients
Rice, Wheat, Nuruk (Steamed Grain), Nuruk, Purified Water