Hayan Lotus Baekryeon Makgeolli
하얀연꽃 백련막걸리
Product passport
Taste and aroma
Dried lotus herb · Structured finish · Consistent creaminess · Rounded grain
Pair with
maeuntang (spicy fish stew) · jeon-gol (Korean hot pot) · saeu-jeon (shrimp pancake)
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Description
Sinpyeong Brewery in Chungcheongnam-do crafts this 7% pasteurized makgeolli as the shelf-stable sibling to their celebrated fresh version. Domestic rice provides the creamy core, and while the pasteurization process rounds off some of the live-fermentation sparkle, it gains consistency and a cleaner, more structured finish in return. The lotus leaf influence is subtler here than in the fresh version - more dried herb than fresh petal - but it still distinguishes this bottle from conventional rice makgeolli. A 2012 national grand prize, plus 2013 IWSC and NYWSC bronze medals, confirm its international competitiveness. Serve at 8-10°C with maeuntang (spicy fish stew) where the composed body calms the chili, or with jeon-gol (table-top hot pot) for an all-evening companion.
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More from this brewery
- Brewery
- Sinpyeong Brewery
- Region
- Chungcheongnam (충남)
Ingredients
Korean Rice
Tasting Notes
Awards
- ★ 2012 대한민국우리술품평회 대상 (살균막걸리 부문)
- ★ 2013 IWSC 동상
- ★ 2013 NYWSC 동상