Ohui Sparkling Makgeolli

Description

Mungyeongjujo Brewery in Gyeongsangbuk-do — the same house behind the omija makgeolli — combines white rice with dried omija (five-flavor berry) and a yeast-enzyme ferment for this 8.5% sparkling makgeolli. The omija is used dried rather than as juice, which concentrates its tart, peppery, and slightly bitter qualities. The aroma opens with cranberry-like tartness and dried rose petals over a steamed-rice backdrop. On the palate, fine natural carbonation gives the first sip a champagne-like lift before the creamy rice body settles in. The omija creates a tart spine running through the mid-palate that standard sweet makgeolli lacks, and the finish is dry-ish with a lingering berry astringency and mild warmth. At 8.5% ABV, it has enough structure for food pairing without being heavy. The 2015 Chajaganeun Yangjojang designation roots this in Mungyeong's omija heartland. Compared to the same brewery's still omija makgeolli, the sparkling format amplifies freshness and drinkability. Serve at 5-8°C with ojingeo-sundae (squid stuffed with rice) where the berry acid cuts through starch, or with yeolmu-kimchi (young radish kimchi) where tartness layers on tartness.

Ingredients

White Rice, 건오미자, Enzyme Preparation, Yeast, Purified Water

Tasting Notes

Food Pairings