Ureongi Rice Son Makgeolli DRY
우렁이쌀 손막걸리 DRY
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Taste and aroma
Dry · Toasted rice
Pair with
Korean pancakes (jeon) · fried chicken · kimchi
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Description
Ureongi Rice Son Makgeolli DRY from Chungcheongnam-do's Yangchon Brewing is named after ureongi (pond snails), referencing the eco-farming practice of using snails instead of pesticides in rice paddies - a detail that signals environmental consciousness behind the bottle. The 'DRY' designation genuinely describes the flavor direction: unlike most Korean makgeolli that lean sweet, this 7.5% bottle pulls its finish toward dryness while maintaining enough glutinous rice richness to keep the body satisfying. The combination of regular rice and glutinous rice (chapssal) with yeast and starter culture (jongguk) creates an initial creaminess on the palate that quickly transitions into a clean, dry tail. The aroma is toasted rice with a slight yeasty edge. This drier profile makes it an exceptional food-pairing makgeolli - oily jeon and fried chicken benefit enormously because the dry finish refreshes the palate instead of adding more sweetness on top of fat. It also works with kimchi jjigae where the dry edge balances the stew's saltiness. Think of it as the brut version of makgeolli: familiar in structure, but fundamentally different in how it finishes.
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- Brewery
- Yangchon Brewery
- Region
- Chungcheongnam (충남)
Ingredients
Purified Water, Glutinous Rice, Rice, Yeast, Starter Culture