Bolppalgan Makgeolli 10

Description

Beosdeurim Brewery in Busan ferments domestic glutinous rice (chapsal) with nuruk and purified water to create Bolppalgan Makgeolli 10, a 10% ABV pour whose name means 'Rosy-Cheeked Makgeolli.' The glutinous rice choice is deliberate — chapsal produces a thicker, more viscous body than regular rice, with a sweetness that reads deeper and more rounded. The aroma is warm and inviting: cooked sticky rice, a whisper of sweet chestnut, and a light alcoholic warmth. The first sip delivers immediate density — the chapsal body coats the palate with an almost dessert-like richness, while the nuruk fermentation pulls against the sweetness with a subtle earthy dryness. Midpalate, the 10% alcohol starts to build warmth without sharpness. The finish is moderately long, leaving a sweet-grain impression and gentle heat. Compared to 6% makgeolli, this feels like a different category of drink — it rewards slower sipping and smaller glasses. The 500ml bottle is right-sized for two people sharing. It pairs well with jeon loaded with squid or shrimp, where the seafood umami needs a drink with enough sweetness and body to match. Spicy kimchi stew (kimchi jjigae) made with aged kimchi is another strong pairing — the lactic intensity of the stew meets the chapsal density on equal terms.

Ingredients

Glutinous Rice, Nuruk, Purified Water

Tasting Notes

Food Pairings