Korean Makgeolli

Buanchamppong Makgeolli

부안참뽕막걸리

ABV 6%

Volume 950ml

Product passport

Taste and aroma

Ripe mulberry tart-sweet · Buan berry purple depth · Bracing fruit acidity · Berry tang with cereal fade

Pair with

raw fish (hoe) · Korean pancakes (jeon) · fried chicken

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Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official brewery site dongjinwine.co.kr Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Buanchamppong Wine Compare a similar drink · Korean Fruit Wine · Jeonbuk · 13% Buanchamppong Wine Try another from this brewery · Korean Fruit Wine · Jeonbuk · 13% Dongjin Brewery See the brewery Jeonbuk Browse same-region drinks Korean Makgeolli Browse same-type drinks

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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 bright 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.