''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling

rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...

has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent

alcohol by volume Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...

, it is often considered a "communal beverage" rather than

hard liquor Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard l ...

. In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle. Because of the short

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms.

Names

The name ''makgeolli'' () is a

compound Compound may refer to: Architecture and built environments * Compound (enclosure), a cluster of buildings having a shared purpose, usually inside a fence or wall ** Compound (fortification), a version of the above fortified with defensive struc ...

, consisting of ''mak'' (; "roughly, recklessly, carelessly") and a

deverbal noun Deverbal nouns are nouns that are derived from verbs or verb phrases. The formation of deverbal nouns is a type of nominalization (noun formation). Examples of deverbal nouns in English include ''organization'' (derived from the verb ''organize''), ...

derived from the verb stem ''georeu-'' (; "to strain, to sift, to filter") to which is added a noun-forming

suffix In linguistics, a suffix is an affix which is placed after the stem of a word. Common examples are case endings, which indicate the grammatical case of nouns, adjectives, and verb endings, which form the conjugation of verbs. Suffixes can carry ...

''-i'' (). Because of its cloudy appearance, ''makgeolli'' is also called ''takju'' (; ), meaning "opaque wine", as opposed to the refined, transparent ''

cheongju Cheongju () is the capital and largest city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the one where Sangdang Sanseong is ...

'' (; ), meaning "clear wine". Another name for ''makgeolli'' is ''nongju'' (; ), meaning "agricultural wine" or "farmer's wine", reflecting the traditional popularity of the beverage among

farmer A farmer is a person engaged in agriculture, raising living organisms for food or raw materials. The term usually applies to people who do some combination of raising field crops, orchards, vineyards, poultry, or other livestock. A farmer mig ...

English nickname

In 2010, the South Korean Ministry for Food, Agriculture, Forestry, and Fisheries announced "drunken rice" as the winning entry in a competition to find an English nickname for ''makgeolli''. "Makcohol" (makgeolli + alcohol) and "Markelixir" (makgeolli + elixir) were among the runners-up. The five-member panel reasoned that the chosen name would communicate the product's identity as a rice liquor and evoke associations with its ambassadors, the popular Korean hip-hop group

Drunken Tiger Drunken Tiger () was a Korean hip hop group that debuted in 1999 and has since released several albums and won numerous awards. They are known as pioneers of Korean hip-hop who helped bring the genre into the mainstream. The group's original lin ...

. This met with a cool reception from the Korean public, with objections relating to translation of the noun ''makgeolli'', felt to be unnecessary, and to the negative connotations of the word "drunken". Scottish band Colonel Mustard & The Dijon 5, playing at the inaugural

DMZ A demilitarized zone (DMZ or DZ) is an area in which treaties or agreements between nations, military powers or contending groups forbid military installations, activities, or personnel. A DZ often lies along an established frontier or bounda ...

Peace Train Festival in 2018, called ''makgeolli'' 'Fight Milk', or 'Korean Buckfast'.

Japanese name

In 2009, Korean importers in Japan began producing ''makgeolli'' products, promoting them with the name ''makkori'', the Japanese pronunciation of ''makgeolli''. In 2011, several Japanese ''

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

'' companies, including Gekkeikan and Tatenokawa, launched cloudy rice wines under the name ''makkori'', and announced plans to export the products to Asia, America, and Europe. Concerns were raised in Korea that this could lead to ''makgeolli'' being mistakenly regarded as traditionally Japanese rather than Korean, as had happened in the 1996 kimchi-kimuchi case.

History

''Makgeolli'' is the oldest alcoholic beverage in

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

. Rice wine has been brewed since the

Three Kingdoms The Three Kingdoms () from 220 to 280 AD was the tripartite division of China among the dynastic states of Cao Wei, Shu Han, and Eastern Wu. The Three Kingdoms period was preceded by the Han dynasty#Eastern Han, Eastern Han dynasty and wa ...

era, which ran from the 1st century BCE to the 7th century CE. The consumption of rice wine during the reign of King Dongmyeong (37–19 BCE) is mentioned in the founding story of the kingdom of

Goguryeo Goguryeo (37 BC–668 AD) ( ) also called Goryeo (), was a Korean kingdom located in the northern and central parts of the Korean Peninsula and the southern and central parts of Northeast China. At its peak of power, Goguryeo controlled most ...

in '' Jewang ungi'' (Songs of Emperors and Kings), a 13th-century

Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificati ...

Korean book. There are a number of other early records mentioning rice wine in the

Korean Peninsula Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

. The Goryeo Korean book ''

Samguk yusa ''Samguk yusa'' () or ''Memorabilia of the Three Kingdoms'' is a collection of legends, folktales and historical accounts relating to the Three Kingdoms of Korea (Goguryeo, Baekje, and Silla), as well as to other periods and states before, duri ...

'' (Memorabilia of the

) mentions the brewing of ''yorye'' (, "cloudy rice wine") in the kingdom of

Silla Silla or Shilla (57 BCE – 935 CE) ( , Old Korean: Syera, Old Japanese: Siraki2) was a Korean kingdom located on the southern and central parts of the Korean Peninsula. Silla, along with Baekje and Goguryeo, formed the Three Kingdoms of K ...

for

King Suro Suro (수로) or Sureung (posthumous name: 수릉, 首陵, 42?–199), commonly called Gim Suro, was the legendary founder and Hero King of Geumgwan Gaya (43–532), in southeastern Korea.Gaya by his seventeenth-generation descendant in 661, in its section entitled ''Garakguk gi'' (Record of the State of Garak). In the

Jin Chinese Jin (; ) is a proposed group of varieties of Chinese spoken by roughly 63 million people in northern China, including most of Shanxi province, much of central Inner Mongolia, and adjoining areas in Hebei, Henan, and Shaanxi provinces. The status ...

book ''

Sānguózhì The ''Records or History of the Three Kingdoms'', also known by its Chinese name as the Sanguo Zhi, is a Chinese historical text which covers the history of the late Eastern Han dynasty (c. 184–220 AD) and the Three Kingdoms period (220� ...

'' (Records of the Three Kingdoms), the section ''

Dongyi The Dongyi or Eastern Yi () was a collective term for ancient peoples found in Chinese records. The definition of Dongyi varied across the ages, but in most cases referred to inhabitants of eastern China, then later, the Korean peninsula, and Ja ...

'' (Eastern Foreigners) of the '' Wei Shu'' (Book of Wei) contains the observation that "the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste, and salted and

fermented fish Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method ...

". The Asuka Japanese book ''

Kojiki The , also sometimes read as or , is an early Japanese chronicle of myths, legends, hymns, genealogies, oral traditions, and semi-historical accounts down to 641 concerning the origin of the Japanese archipelago, the , and the Japanese imperia ...

'' (Records of Ancient Matters) makes reference in the section entitled ''Ōjin-tennō'' (Emperor Ōjin) to a man named ''Inbeon'' () from the kingdom of

Baekje Baekje or Paekche (, ) was a Korean kingdom located in southwestern Korea from 18 BC to 660 AD. It was one of the Three Kingdoms of Korea, together with Goguryeo and Silla. Baekje was founded by Onjo, the third son of Goguryeo's founder Jum ...

being taught how to brew wine. And the poem ''Gōngzishí'' (), by the Tang Chinese poet

Li Shangyin Li Shangyin (, 813858), courtesy name Yishan (), was a Chinese poet and politician of the late Tang dynasty, born in the Henei Commandery (now Qinyang, Henan). He is noted for the imagist quality of his poems and his "no title" () style of poe ...

, refers to Silla wine () made with non-glutinous rice. During the Goryeo dynasty, ''makgeolli'' was called ''ihwa-ju'' (; , pear blossom alcohol), as the liquor was made when the pear trees were in blossom. This was associated in many communities in Korea around that time with a tradition of all-night drinking and dancing in special ceremonies. ''Makgeolli'' was brewed at home for centuries and was considered a "farmer's wine", or rural working-class beverage. While Korea was ruled as a part of the Empire of Japan, the colonial government introduce a licensing system and taxed even for self-consumption. by 1934, home brewing had been banned. The most-consumed alcoholic drink in

South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed ...

in the 1960s and 1970s, ''makgeolli'' began to lose popularity in the 1970s with the rise of imported alcoholic beverages. Also, due to the national food shortage, the government banned making makgeolli using rice, and makgeolli was made by mixing 80% wheat flour and 20% corn. When flour was used, the quality of makgeolli deteriorated. As ''makgeolli'' was considered cheap and old-fashioned, sellers then focused on selling quantity rather than quality, with many ''makgeolli'' companies turning to mass production. In this process, the rice wine is usually brewed with a non-traditionally manufactured fermentation starter instead of the traditional ''

nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...

.'' It is also diluted with water. In the 21st century, ''makgeolli'' enjoyed a resurgence in urban areas and among younger generations. The health benefits and low alcohol proof of ''makgeolli'', and a growing interest in cultural traditions in recent decades, have contributed to the revival. The product continues to be inexpensive, with a plastic,

soft drink A soft drink (see § Terminology for other names) is a drink that usually contains water (often carbonated), a sweetener, and a natural and/or artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a su ...

-style bottle costing around

₩ The won sign , is a currency symbol. It represents the South Korean won, the North Korean won and, unofficially, the old Korean won. Appearance Its appearance is "W" (the first letter of "Won") with a horizontal strike going through the cent ...

1,200 ( $). Novelty high-end ''makgeolli'' are also produced, using traditional methods free of artificial additives. There were at least 700 small-scale breweries in production in South Korea in 2017.

Brewing

''Makgeolli'' is made from

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

using ''

'', a Korean

fermentation starter A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups wh ...

. ''Nuruk'' is a dry cereal cake that has been allowed to ferment and mature to promote the growth of molds producing hydrolyzable enzymes that

decompose Decomposition or rot is the process by which dead organic substances are broken down into simpler organic or inorganic matter such as carbon dioxide, water, simple sugars and mineral salts. The process is a part of the nutrient cycle and is ...

the starches of the cereal grain into sugar. This sugar is then used by

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

to produce alcohol through

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

. Different kinds of ''nuruk'', made with different ingredients such as rice, wheat, barley, or

mung beans The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

, produce ''makgeolli'' of a variety of flavors. Steamed rice, ''

'', and sometimes additional flavoring ingredients such as

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

chestnuts The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated ...

, fruits,

herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

, and

flowers A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechani ...

are mixed and left to ferment in ''

onggi ''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C.The origin of ong ...

'', the same permeable clay crocks used for making

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

, and other fermented foods. The brewing process involves two stages: seed and main mash and main fermentation. Seed mash is the process of obtaining actively growing yeasts and enzymes in the mixture of yeast and ''nuruk''. The tastes and aromas of the main mash develop with the transformation of the rice-derived nutrients and amino acids. Main fermentation lasts for about a week. ''Makgeolli'' is best consumed fresh, a week or two after brewing. When freshly brewed, it has a milder and creamier taste. It acquires a stronger taste over time and turns into

rice vinegar Rice vinegar is a vinegar made from fermented rice in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of i ...

after a couple of months. Traditionally, the wine was only created one way, but to reach out across the different age groups and for exporting purposes there are several different ways the wine is created. Once ''makgeolli'' has been exported, it can change as well. Many people also brew makgeolli at home these days. Traditionally, ''makgeolli'' is created unpasteurized.

Commercial production

Many mass-produced ''makgeolli'' are brewed with non-traditional manufactured fermentation starter instead of the traditional ''nuruk'', and are diluted with water and contain additives such as aspartame. This gives the liquor sweetness without adding a fermentable carbohydrate, and thus increases

. Flavorings such as fruit and

ginseng Ginseng () is the root of plants in the genus ''Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides an ...

are also sometimes added.

Famous makgeolli by region

Jangsu Makgeolli,

Seoul Seoul (; ; ), officially known as the Seoul Special City, is the capital and largest metropolis of South Korea.Before 1972, Seoul was the ''de jure'' capital of the Democratic People's Republic of Korea (North Korea) as stated iArticle 103 ...

Idong Makgeolli,

Pocheon Pocheon () is an inland city in the far northeastern region of Gyeonggi province in South Korea. It covers 2 with a population of 160,176 people, according to the 2008 census. Pocheon lies between Seoul and the mountainous northwestern areas of G ...

Geumjeongsanseong Makgeolli,

Busan Busan (), officially known as is South Korea's most populous city after Seoul, with a population of over 3.4 million inhabitants. Formerly romanized as Pusan, it is the economic, cultural and educational center of southeastern South Korea, w ...

Consumption

''Makgeolli'' is usually served chilled, in a bottle or in a pottery bowl with a ladle. Prior to drinking, it is stirred with the ladle, or the bottle is gently flipped upside down several times with the cap on, in order to mix in the settled sediment. It is then ladled or poured into individual small bowls, rather than cups, for drinking. This is because of the tendency of ''makgeolli'' to split into a cloudy white fraction that settles to the bottom and a clear, pale yellow liquid that rises to the top. ''Makgeolli'' is often served with fried

buchimgae ''Buchimgae'' (), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredie ...

, Korean pancakes, such as ''

pajeon ''Pajeon'' (, ) is a variety of '' jeon'' with scallion as its prominent ingredient, as ''pa'' () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the v ...

'' (made with

scallions Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...

), ''haemul-panjeon'' (made with scallions and seafood), and ''

bindae-tteok ''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Et ...

'' (made with mung beans and pork). Consuming ''makgeolli'' with these pancakes is a custom often associated with rainy days. There are a number of theories regarding the origin. The first theory is the effect of

association Association may refer to: *Club (organization), an association of two or more people united by a common interest or goal *Trade association, an organization founded and funded by businesses that operate in a specific industry *Voluntary associatio ...

, whereby the sound of the rain is similar to the sizzling sound of a pancake making, so when it rains, pajeon automatically comes to mind. The second theory has to do with traditional agricultural culture. When the farmers were not able to work due to the rain, especially during the rainy season of Summer, they made pajeon to soothe their hunger and accompanied it with makgeolli, a farmer’s favorite drink. Naturally, it became a seasonal food, and the tradition has been passed down to this day. ''Makgeolli'' may also be mixed with ice and fruits such as mango and pineapple to make

fruit cocktail Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side salad. When served as an appetizer, a fruit salad ...

s, or with ''saida'' (

lemon-lime drink A lemon-lime soft drink or lemon-lime soda, also known colloquially as lemonade in the United Kingdom, Australia and New Zealand and as cider in Japan and Korea, is a carbonated soft drink with lemon and lime flavoring. Popular brands include ...

) to make a simple cocktail named ''maksa''. ''Makgeolli'' mixed with ''kkul'' (honey) is called ''kkul-makgeolli''. Because of the microorganisms present during fermentation, ''makgeolli'' is a

probiotic Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host i ...

product. It contains high levels of

lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

such as ''

Lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

'', as well as

vitamin A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...

amino acid Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...

s, and

fiber Fiber or fibre (from la, fibra, links=no) is a natural or artificial substance that is significantly longer than it is wide. Fibers are often used in the manufacture of other materials. The strongest engineering materials often incorporate ...

. With a 1.9 percent protein content, over 10 amino acids, vitamin B, inositol and

choline Choline is an essential nutrient for humans and many other animals. Choline occurs as a cation that forms various salts (X− in the depicted formula is an undefined counteranion). Humans are capable of some ''de novo synthesis'' of choline but r ...

, ''makgeolli'' is reputed to increase metabolism, relieve fatigue and improve the

complexion Complexion in humans is the natural color, texture, and appearance of the skin, especially on the face. History The word "complexion" is derived from the Late Latin ''complexi'', which initially referred in general terms to a combination of thi ...

Gallery

File:Makgeolli 3.jpg, alt=, bottled makgelli File:Korea Makgelli 18 (7934121404).jpg, alt=, Various makgeolli File:Makgeolli and dubu-kimchi(Tofu with Stir-Fried Kimchi).jpg, alt=, Makgeolli and dubu-kimch File:Makgeolli 01.jpg, Makgeolli on traditional Korea table

Similar beverages

''Dongdong-ju'' ("float-float wine") is a drink very similar to ''makgeolli'', but slightly creamier and with unfiltered floating rice grains. The word ''dongdong'' is an

ideophone Ideophone is a word class evoking ideas in sound imitation or onomatopoeia to express action, manner of property. Ideophone is the least common syntactic category cross-linguistically occurring mostly in African, Australian and Amerindian langua ...

for a small object floating by. ''Ihwa-ju'' ("pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...

-blossom season. ''Ihwaju'' is often so thick that it is eaten with a spoon. ''

Dansul ''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy) rice wine made with rice, glutinous rice, and ''nuruk'' (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol ...

'' ("sweet wine") is a sweeter variety with partial fermentation. The Tibetan alcoholic beverage

Chhaang Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha comm ...

is also very similar drink with its cloudy milky appearance along with its unfiltered rice sediments. During the Tibetan lunar new year, Tibetans drink a slight variation of Chaang by adding dried cheese, droma (a type of small tuber similar in taste to sweet potato) and nuts which is then heated and drunk warm. In Nepal, where chaang is enjoyed by the Newars and Sherpas, Korean produced bottled makgeoli is branded and sold as chaang. Chinese ''

choujiu ''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...

'' and Japanese ''

nigori ''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Description Sak ...

'' are rice wines similar to ''makgeolli''.

References

{{Alcoholic beverages Korean alcoholic drinks Rice wine Alcoholic drinks Rice drinks