Daedaepo Makgeolli

Description

Daedaepo Makgeolli from Damyang Jukhyang Doga in Jeollanam-do is distinguished by its use of real honey (beolkkul) as a co-fermentation ingredient rather than a post-fermentation sweetener. Rice, honey, purified water, refined enzymes, steviol glycosides, lactic acid, seed starter (jongguk), and yeast make up the full recipe. The honey enters the fermentation process alongside the rice, meaning the sugars partially convert to alcohol and esters, leaving behind a nuanced floral-honey character rather than raw sweetness. On the nose, warm beeswax and acacia honey lead, followed by soft grain. The first sip confirms the honey promise — a golden, round sweetness that sits differently on the palate than sugar-based makgeolli. The lactic acid keeps a bright tangy edge in the background, and steviol glycosides add length without heaviness. The mouthfeel is plush and velvety. Back-to-back top honors in the 2019 (Best Excellence) and 2020 (Grand Prize) Woorisool competitions for takju attest to the quality. Pair with raw fish where the honey sweetness creates a sweet-brine contrast, or with fried chicken where the gentle acidity manages the oil. Damyang is famous for bamboo — try it with bamboo-wrapped rice (daetong-bap) for a regional pairing.

Ingredients

Rice, Honey, Purified Water, Enzyme, Steviol Glycoside, Lactic Acid, Starter Culture, Yeast

Tasting Notes

Awards

• ★2019 우리술품평회 탁주부문 최우수상
• ★2020 우리술품평회 탁주부문 대상

Food Pairings