Korean Rice Wine

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 wi... READ MORE

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 ... READ MORE

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, ... READ MORE

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 f... READ MORE

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 sligh... READ MORE

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, typi... READ MORE