Honey Makgeolli

Description

Cheongsannoksu Brewery in Jeollanam-do layers domestically sourced honey into a rice fermentation with apple concentrate and yeast, pushing this makgeolli to 8% ABV — a notch above the usual session range. The honey is not just a sweetener; it shifts the aroma profile toward wildflower and beeswax territory, adding a waxy, pollen-dusted dimension that rice alone cannot produce. The aroma is floral honey over warm rice with a faint apple lift. On the palate, the body is fuller and more rounded than 6% counterparts, with honey sweetness that arrives broad and golden rather than sharp, then apple concentrate adds a fruity mid-palate bridge before the finish clears with a gentle, waxy warmth. The refined enzyme treatment keeps fermentation consistent, preventing the honey sugars from producing off-notes. Compared to straight rice makgeolli at similar strength, this one reads more dessert-adjacent with its honeyed aromatics, yet it stays food-friendly thanks to the enzyme-clean finish. Serve at 5-8°C — cold enough to keep the sweetness crisp. Pair with yakgwa (honey cookies) to lean into the honey theme, or with crispy jeon where the beeswax warmth and frying oil create a comforting combination.

Ingredients

Rice, Honey, Apple Concentrate, Yeast, Enzyme

Tasting Notes

Food Pairings