Media coverage..

 [Why] 막걸리 빚어 마시는 멋에 취하고… 나만의 맛에 반하고 - 1등 인터넷뉴스 조선닷컴 

OK. But homemade makgeolli is not easy if you care even slightly about taste. I've had my fair share, and a tasty batch is just as hard to make as either wine or beer.

Location : Address not available
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Labor Day Picnic

We'll be sharing and selling kombucha, kefir, wonju (flavors include omija, mushroom, and plain samyangju), and hopefully passing along some cultures for anyone who's interested.

Location : Address not available
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JoongAng Interview; More Booze Than We Can Possibly Drink

We can't know how it will look in print, but this interview and the journalist who conducted it were both much more pleasant than any of our previous experiences. No leading questions, genuine interest, and in fact a good number of open questions for us to field as we were naturally compelled..

And more booze than we could possibly drink.

Byeokhyangju (벽향주): Fragrant Jade liquor

Today's visit to Susubori Academy has us making an old recipe from the Eumsik Dimibang (음식디미방), an old collection of writings concerning, among other things, ancient makgeolli recipes which we are learning.

Our recipe:

1st fermentation (밑술):

- 1kg Korean short grain rice, soaked and ground

- 2L water, boiled and let stand to cool

- 150g nuruk, traditional wheat based

The dough should stand at a constant temperature of approximately 24C for 48 hours.

2nd fermentation (덧술):

- 2kg Korean short grain rice, soaked and steamed

- 1L water, boiled and let stand to cool

- 30g whole wheat flour



More on this iyangju as it develops...

Makgeolli Class Today!

Hope you're coming!

Makgeolli@Susubori Academy