Saesongi Rice Makgeolli Jeong

Description

Yeongdeok Brewery in Gyeongsangbuk-do takes the unusual step of adding king oyster mushroom (saesongi) to a domestic rice makgeolli, introducing a savory umami thread that runs beneath the expected creamy sweetness. The mushroom does not announce itself on the nose — instead, it emerges on the palate as a quiet, almost brothy depth that makes each sip feel more substantial than a typical 6% pour. The finish carries a faint roasted quality, like mushrooms seared in a dry pan. A 2012 Korea Traditional Liquor Awards commendation in pasteurized makgeolli recognizes the inventive pairing. Serve at 6-8°C with beoseot-jeon (mushroom pancake) for a double-down on umami, or with doenjang-guk (soybean paste soup) where the fermented depth meets the mushroom undertone.

Ingredients

Korean Rice, 새송이버섯

Tasting Notes

Awards

• ★2012 대한민국우리술품평회 장려상 (살균막걸리 부문)

Food Pairings