Simsul6 Makgeolli

Description

Pearsangmyeon Brewing in Gyeonggi-do uses domestic rice with ipguk (cultured rice koji) and dried yeast to create this compact 500ml makgeolli designed for weeknight convenience. The ipguk starter drives a cleaner, more predictable fermentation than traditional nuruk, yielding a profile that is soft and approachable with fewer wild-fermentation edges. The aroma is mild steamed rice with a hint of vanilla from the koji culture. On the palate, the body is medium-light and creamy, with sweetness that hits quickly but retreats into a tidy, dry-ish finish — partly shaped by artificial sweeteners (aspartame and acesulfame-K) that keep the calorie count manageable while maintaining perceived sweetness. At 6% ABV, it sits squarely in session territory: light enough for a solo dinner, sweet enough to handle gochujang heat. Compared to nuruk-driven makgeolli at the same strength, this reads more streamlined and less funky. Serve at 4-6°C with crispy kimchi-jeon where the mild sweetness balances fermented tang, or alongside tteokbokki as a cooling, creamy counterpart to the chili paste.

Ingredients

Rice, Nuruk, 건조효모, Acesulfame Potassium, Aspartame

Tasting Notes

Food Pairings