Plum Makgeolli

Description

Baekun Juga in Gwangyang, Jeollanam-do — a house known for plum spirits and bamboo liquors — ferments domestic rice and folds in maesil (plum) juice to lift the familiar makgeolli blueprint into brighter territory. The nose carries ripe green plum with a lactic yogurt backdrop. On the palate, round rice cream yields to tart stone-fruit acidity that keeps the 7% body buoyant rather than heavy. The finish is clean with a lingering plum-skin astringency that refreshes. Serve cold at 5-8°C. Pairs beautifully with gamjatang where plum tartness cuts through pork-bone richness, or fresh seasonal namul where the fruit lift mirrors spring greens.

Ingredients

Rice, 매실과즙

Tasting Notes

Food Pairings