Корейский традиционный рисовый алкоголь Макколли

Korean raw rice wine

Makgeolli (hangul=막걸리; ), sometimes anglicized to makkoli ('/m//æ//k//ə//l//i/, MAKəlee), is a Korean alcoholic drink. It is a milky, off white, and lightly sparkling rice wine that has a slight viscosity, and 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, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds.

The name makgeolli (막걸리) is a compound, consisting of mak (막; "roughly, recklessly, carelessly") and a deverbal noun derived from the verb stem georeu (거르 ; "to strain, to sift, to filter") to which is added a noun forming suffix i ( 이). Because of its cloudy appearance, makgeolli is also called takju (탁주; 濁酒), meaning "opaque wine", as opposed to the refined, transparent cheongju (청주; 淸酒), meaning "clear wine".

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. 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". In 2011, several Japanese sake 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. There are a number of other early records mentioning rice wine in the Korean Peninsula. The Goryeo Korean book Samguk yusa (Memorabilia of the Three Kingdoms) mentions the brewing of yorye (醪醴, "cloudy rice wine") in the kingdom of Silla for King Suro of Gaya by his seventeenth generation descendant in 661, in its section entitled Garakguk gi (Record of the State of Garak). In the Jin Chinese book Sānguózhì (Records of the Three Kingdoms), the section Dongyi (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". The Asuka Japanese book Kojiki (Records of Ancient Matters) makes reference in the section entitled Ōjin tennō (Emperor Ōjin) to a man named Inbeon (仁番) from the kingdom of Baekje being taught how to brew wine. And the poem Gōngzishí (公子時), by the Tang Chinese poet Li Shangyin, refers to Silla wine (新羅酒) made with non glutinous rice. During the Goryeo dynasty, makgeolli was called ihwa ju (이화주; 梨花酒, 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

The most consumed alcoholic drink in South Korea in the 1960s and 1970s, As makgeolli was considered cheap and old fashioned, sellers then focused on selling quantity rather than quality, Different kinds of nuruk, made with different ingredients such as rice, wheat, barley, or mung beans, produce makgeolli of a variety of flavors. Seed mash is the process of obtaining actively growing yeasts and enzymes in the mixture of yeast and nuruk. Traditionally, makgeolli is created unpasteurized.

Makgeolli is usually served chilled, in a bottle or in a pottery bowl with a ladle. Makgeolli may also be mixed with ice and fruits such as mango and pineapple to make fruit cocktails, or with saida (lemon lime drink) 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 product. It contains high levels of lactic acid bacteria such as Lactobacillus, as well as vitamins, amino acids, and fiber. With a 1.9 percent protein content, over 10 amino acids, vitamin B, inositol and choline, makgeolli is reputed to increase metabolism, relieve fatigue and improve the complexion.

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 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 blossom season. Ihwaju is often so thick that it is eaten with a spoon. Dansul ("sweet wine") is a sweeter variety with partial fermentation. The Tibetan alcoholic beverage Chhaang 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 and Japanese nigori are rice wines similar to makgeolli.