Cheonmaiyagi Makgeolli

Description

Sandeulbeos Brewery in Jeollabuk-do layers Muju cheonma (gastrodia root) powder and omija (five-flavor berry) extract over a base of puffed rice and rice koji, creating a makgeolli that unfolds in stages. The first sip is familiar — creamy, gently sweet — but the cheonma introduces an earthy, almost woody depth in the mid-palate that standard rice-only versions never reach. Then the omija's signature tartness flickers at the edges, adding a berry-like brightness to the finish. At 6% ABV it remains sessionable despite the complexity. A 2014 Korea Traditional Liquor Awards commendation validates the layered approach. Try it with sanchae-bibimbap where the wild greens echo the herbal earthiness, or with dubu-jorim where soy-braised tofu meets the creamy body.

Ingredients

Puffed Rice, 입국미, 무주천마분말, 오미자추출액

Tasting Notes

Awards

• ★2014 대한민국우리술품평회 장려상 (생막걸리 부문)

Food Pairings