Traditional Korean Rice Wine "Makgeolli"
A Story in Every Ship
Beyond a drink, it's a thousand-year heritage of craftmanship, rice, and patience
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The Roots of Makgeolli
Korea's Oldest Spirit
Makgeolli dates back over a thousand years to the Three Kingdoms of Korea. It was traditionally brewed at home, shared by farmers during breaks to replenish energy—hence its nickname, "Nongju" (Farmer's Liquor).
The name itself means "roughly filtered"—referring to the simple, honest process of straining fermented rice through a mesh, capturing the heart of the grain.
Crafted from Nature
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Polished Rice
The soul of the drink. We use premium short-grain rice to create a naturally sweet and nutty base.
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Nuruk
A unique fermentation starter. This "wild yeast" cake transforms rice starch into complex flavors and alcohol.
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Pure Water
Crystal clear water is essential to balance the creamy texture and ensure a refreshing finish.
Clear vs. Cloudy
Soju (The Clear)
Distilled for clarity. It's sharp, high-alcohol, and looks like water. Best for quick shots and mixing.
Makgeolli (The Cloudy)
Unfiltered and raw. It retains the rice sediment, creating a milky appearance and a velvety, full-bodied mouthfeel.
Live vs. Stable
Fresh / Raw
Saeng (Live) Makgeolli
This version contains live active cultures. It’s naturally carbonated (fizzy), tangy, and constantly changing in flavor as it ages. It must be kept refrigerated and has a shorter shelf life (approx. 30 days).
Pasteurized
Sterilized Makgeolli
Heat-treated to stop fermentation. It offers a consistent, smooth flavor and can be stored at room temperature for months. This is most common for international shipping, ensuring you get the same taste every time.
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