Inside the brewery with South Korea’s only makgeolli master
The makgeolli master: Yoo Cheong-gil is the sixth-generation owner of Geumjeongsanseong Makgeolli, a rice wine brewery in Busan, South Korea. He is the country's only officially recognized makgeolli master.
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Traditional makgeolli: Yoo's family has been brewing the drink on the mountain for more than five centuries.
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Why it tastes special: The secret to Geumjeongsanseong Makgeolli's unique flavors lies in its specially produced nuruk (Korean yeast cakes).
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Making nuruk: The dough, wrapped in a cloth, is stomped on until round in shape, with thick edges. Geumjeongsanseong is the only makgeolli maker that still produces nuruk this way.
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Nuruk room: The nuruk is put inside a fermentation room. Natural yeasts will land and develop on the cakes.
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New makgeolli tastes: Many young drinkers have grown accustomed to the newer makgeolli flavors, which are often sweeter and lighter.
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Traditional tastes: Geumjeongsanseong Makgeolli is sourer, tarter and thicker than its newer counterparts.
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Nationwide popularity: Geumjeongsanseong Makgeolli produces around 5,000 to 6,000 bottles per day.
