Korean Makgeolli

Sancheoneo Makgeolli

산천어막걸리

ABV 6%

Volume 750ml

Product passport

Taste and aroma

Marshmallow body · Enzymatic sweetness · Sourdough backbone · Airy puffed rice

Pair with

freshwater fish dishes · tteokbokki (spicy rice cakes) · sundae-bokkeum (stir-fried blood sausage)

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Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Description

Hwacheon Brewing in Gangwon-do layers puffed rice, rice koji, and a wheat-based starter to build this 6% makgeolli with a plush, marshmallow-like body. The puffed rice contributes airiness, the koji adds a clean enzymatic sweetness, and the wheat starter brings a faint sourdough backbone that prevents the profile from reading as one-dimensional. Named after the mountain trout (sancheoneo) celebrated in Hwacheon's famous ice fishing festival, it carries the region's spirit in every sip. A 2012 Korea Woorisool Grand Prize and 2013 IWSC Silver medal mark it as one of Gangwon's most decorated makgeollis. Serve at 5-7°C with hwacheon-style freshwater fish dishes, or with tteokbokki where the marshmallow body absorbs gochugaru heat.