Korean Makgeolli

Fresh Takju

생탁주

ABV 6%

Volume 750ml

Product passport

Taste and aroma

Apple skin brightness · Rice pudding grain warmth · Oligosaccharide gentle curve · Apple-peel echo finish

Pair with

Korean pancakes (jeon) · fried chicken · kimchi

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Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official brewery site bluegreenkorea.co.kr Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Pyeonbaeksup Sanso Makgeolli Sparkling Compare a similar drink · Korean Makgeolli · Jeonnam · 6.8% Pyeonbaeksup Sanso Makgeolli Sparkling Try another from this brewery · Korean Makgeolli · Jeonnam · 6.8% Cheongsan Noksu See the brewery Jeonnam Browse same-region drinks Korean Makgeolli Browse same-type drinks

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Description

Cheongsannoksu Brewery in Jeollanam-do adds apple concentrate to a rice-and-yeast fermentation, giving this 6% fresh takju a bright orchard tone that lifts the standard makgeolli template into lighter, more fruit-forward territory. Oligodang (oligosaccharide syrup) rounds out the sweetness with a gentler curve than corn syrup, and aspartame maintains perceived sweetness without adding heaviness. The aroma is apple skin and rice pudding, mingling fruity crispness with grain warmth. On the palate, the body is creamy and medium-light, with the apple concentrate providing a tart-sweet accent that appears in the first beat, then the rice fermentation fills the mid-palate with familiar creamy softness, and the finish closes clean with a faint apple-peel echo. Compared to straight rice makgeolli at 6%, this one reads brighter, more aromatic, and slightly more drinkable in warm weather. The apple is a supporting player - it seasons the rice core rather than overwhelming it. Serve ice-cold at 3-5°C on summer evenings. Pair with modeum-jeon (assorted Korean pancakes) where the apple brightness cuts through frying oil, or with yachae-twigim (vegetable tempura) where the fruit note complements sweet potato and perilla leaf.