Best Korean Rice Wine Types
Makgeolli is the oldest Korean rice wine that dates back to the 10th century. It is usually made from rice which is fermented with nuruk—traditional Korean starter. The fermentation process produces a lightly fizzy drink with a typical milky appearance and a slightly sweet flavor.
Makgeolli was the most popular Korean drink until the 1980s when it was largely overshadowed by imports, and it gained the status of a farmer’s drink (nongju). However, in the last decade, the drink has seen an increase in popularity, and it can be found in many South Korean bars.
VARIATIONS OF Makgeolli
Cheongju is a variety of South Korean rice wine that is made from fermented polished rice. It is then filtered to produce a clear, crisp drink with a subtly sweet flavor. Cheongju is an ancient beverage that was once enjoyed on the royal court, and it is still often used a ceremonial or a welcome drink.
It is also commonly employed in cooking, primarily in marinades and various sauces.
MAIN INGREDIENTS
Often called a type of makgeolli, dongdongju is a type of rice wine made with glutinous rice, starter, and water. Unlike the filtered makgeolli, dongdongju is shortly fermented and is not filtered. This technique leaves the rice kernels floating on top of the drink.
Dongdongju is an opaque, milky drink with a sweet and subtly tart flavor. It is traditionally served in bowls, and it should be enjoyed chilled.
Moju is a thick Korean drink with fairly low alcohol content. It is based on makgeolli—traditional Korean beverage made with fermented rice—which is brewed with herbs and spices that usually include cinnamon, ginger, jujube, ginseng, and licorice root.
Moju is lightly sweetened, and although it is traditionally enjoyed chilled, it can also work well as a heated, warm drink. It is usually associated with Jeonju, and it is considered a great hangover remedy that goes well with hearty South Korean soups and stews.
Sansachun is a Korean rice wine flavored with sansa or hawthorn fruit—a flowering shrub or tree of the rose family. It is a mellow drink with a fruity aroma and a sweet and sour flavor. This rice wine has a low alcohol content, typically around 14% ABV.
It is commonly enjoyed as a pre-dinner drink or paired with traditional Korean dishes, especially stews or meat dishes. Sansachun is usually served neat, in shot glasses. The drink allegedly has a centuries-old tradition, and it was initially enjoyed as a medicinal drink with a calming, therapeutical effect.
Gamju or dansul is an opaque Korean drink which is produced by fermenting steamed rice with a starter culture known as nuruk. The fermentation is done at low temperatures, and the process results in a drink that is slightly sweet, subtly tart and has a low alcohol content.
It can be prepared with plain as well as glutinous rice. The drink should not be confused with a non-alcoholic sikhye, which is also occasionally known as gamju or dansul.
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