Korean Makgeolli

Mi Fresh Makgeolli

미생 막걸리

ABV 6%

Volume 750ml

Product passport

Taste and aroma

Dual-fermented · Balanced-clean

Pair with

Korean pancakes (jeon) · fried chicken · kimchi

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Core details: Brewery and bottle details recorded
Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official shop Naver Shopping Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Idong Fresh Rice Makgeolli Compare a similar drink · Korean Makgeolli · Gyeonggi · 6% Gimpo Golden Rice Takju Cooperative See the brewery Gyeonggi Browse same-region drinks Korean Makgeolli Browse same-type drinks

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Description

Gimpogeum Rice Takju Brewery in Gimpo, Gyeonggi-do, makes Mi Fresh Makgeolli - the name 'Mi' (미) can mean both 'unfinished' and 'beautiful' in Korean, hinting at the fresh, still-evolving character of an unpasteurized brew. The recipe uses domestic rice, nuruk, yeast, refined enzymes, and purified water. The dual fermentation agents (nuruk plus refined enzymes) suggest a production philosophy that bridges traditional and modern technique - nuruk for depth, enzymes for consistency. At 6% ABV, the aroma is soft and approachable: steamed rice with a light yeasty sparkle and a clean finish note even in the nose. The first sip is creamy and evenly sweet, with the enzyme-refined fermentation delivering smoothness that wilder nuruk-only styles sometimes lack. Midpalate, the nuruk component emerges subtly - a mineral hint, a faint earthiness - but never overwhelms the clean primary character. The finish is quick and neat, resetting the palate efficiently. Compared to pure nuruk makgeolli, this is the 'best of both' approach: traditional character tuned for modern consistency. It is a true all-rounder that pairs with practically any Korean home meal - from doenjang jjigae and bapsang (rice table) to fried manduguk (dumpling soup) to spicy jeyuk bokkeum (stir-fried pork). Gimpo's proximity to Seoul makes this a representative Gyeonggi-do suburban makgeolli.