Buanchamppong Makgeolli

Description

Dongjin Brewery in Jeollabuk-do adds mulberry juice (odi gwajeum) to a domestic rice fermentation, creating a 6% makgeolli where dark berry fruit reshapes the traditional grain profile. Mulberries from Buan — a Jeollabuk-do county known for silkworm farming and abundant mulberry trees — provide deep purple-red color and a tart-sweet fruit character that sits somewhere between blackberry and raspberry. Sweeteners (stevia and sucralose) keep the calorie count manageable while maintaining the berry perception. The aroma is ripe mulberry and rice cream, with a faint vegetal leaf note from the fruit. On the palate, the body is creamy and medium-light, with mulberry tartness arriving first and providing a bracing acidity that standard makgeolli rarely offers, then rice sweetness fills the mid-palate with familiar grain softness, and the finish combines berry tang with a clean cereal fade. Compared to plain rice makgeolli, this one reads distinctly fruity and more vibrant on the palate. Its 2013 Korea Traditional Liquor Awards Excellence Prize in the sterilized category validates the integration of fruit and grain. The generous 950ml format suits group drinking. Serve chilled at 4-6°C with hoe (raw fish) where the mulberry acidity plays a role similar to lemon, or with chicken-mu (pickled radish and fried chicken) where the berry sweetness amplifies the dipping sauce interplay.

Ingredients

쌀(국내산) 오디과즙, Steviol Glycoside, 스쿠랄로스

Tasting Notes

Awards

• ★2013 대한민국 우리술 품평회 살균막걸리 부문 우수상

Food Pairings