당신은 주제를 찾고 있습니까 “neurin maeul makgeolli – Neurin Maeul Makgeolli Review 느린마을 막걸리 [CC]“? 다음 카테고리의 웹사이트 https://ppa.pilgrimjournalist.com 에서 귀하의 모든 질문에 답변해 드립니다: ppa.pilgrimjournalist.com/blog. 바로 아래에서 답을 찾을 수 있습니다. 작성자 Jeff Rubidge 이(가) 작성한 기사에는 조회수 2,574회 및 좋아요 66개 개의 좋아요가 있습니다.
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Neurin Maeul Brewery & Pub Gangnam – TripAdvisor
They serve unlimited premium makgeolli just for 10 bucks? I am a fan of Neurin Maeul rice wines. Unlike other brands, they don’t mix artificial sweetener, …
Source: www.tripadvisor.com
Date Published: 2/13/2021
View: 6145
Makgeolli #08 – Neurin Maeul Saeng Makgeolli – takjoo journals
KOREAN NAME: 느린마을 생 막걸리 REVIEW: Neurin Maeul has a lot of sediment. Even after a good shake, I was still pouring white clumps into …
Source: takjoo.wordpress.com
Date Published: 12/14/2021
View: 3709
Neurin Maeul | Seoul, South Korea | Nightlife – Lonely Planet
Its signature Neurin Maeul makgeolli (milky rice wine) is the standout – it’s dived into the four ‘seasons’, which refers to the differing production …
Source: www.lonelyplanet.com
Date Published: 3/20/2021
View: 2947
Ultimate Guide to Makgeolli – Tastes and Content – Kimchimari
Makgeolli is a traditional Korean rice wine that was traditionally home brewed. … Neurin Maeul 느린마을, Yeast, Baesang Myeonjuga.
Source: kimchimari.com
Date Published: 3/5/2022
View: 8549
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주제와 관련된 더 많은 사진을 참조하십시오 Neurin Maeul Makgeolli Review 느린마을 막걸리 [CC]. 댓글에서 더 많은 관련 이미지를 보거나 필요한 경우 더 많은 관련 기사를 볼 수 있습니다.
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주제에 대한 기사 평가 neurin maeul makgeolli
- Author: Jeff Rubidge
- Views: 조회수 2,574회
- Likes: 좋아요 66개
- Date Published: 2018. 7. 30.
- Video Url link: https://www.youtube.com/watch?v=T8ge4lgxYNU
Makgeolli #08 – Neurin Maeul Saeng Makgeolli
KOREAN NAME: 느린마을 생 막걸리
REVIEW: Neurin Maeul has a lot of sediment. Even after a good shake, I was still pouring white clumps into my bowl. But this is not a critique – Neurin Maeul is pleasantly creamy and thick, and the clumps actually made me feel that I got the makgeolli from a country farmhouse as opposed to a factory in Seoul.
And I think this is indicative of why people are swooning over Neurin Maeul: this is a makgeolli that’s clearly a craft product. Even the translation of the name – Slow City – belies Baesangmyun Brewery’s devotion to making a quality makgeolli. It’s a smart move too considering that craft beer and slow food are steadily pushing out Korean establishments that are content to hawk the same, poorly made food and booze.
Another cool thing I like about Neurin Maeul is their concept of “seasons”. You can find a diagram on each bottle that indicates how the flavors of the makgeolli change and mature over the course of a bottle’s shelf life. Three categories are listed – 신맛 (sour), 단맛 (sweet), and 탄산미 (carbonation) – and these are measured in terms of 적음 (low), 보통 (medium), and 많음 (high). (One strange thing I noted is that the tasting chart found in the following picture and described below seems to be at odds with what’s presented on Baesangmyun Brewery’s website.)
Anyway, here’s the breakdown:
SPRING (1-4 days after production)
Sour = low
Sweet = very high
Carbonation = low-medium
SUMMER (5-8 days after production)
Sour = low
Sweet = medium-high
Carbonation = high
FALL (9-12 days after production)
Sour = medium-high
Sweet = low-medium
Carbonation = very high
WINTER (13 days after production)
Sour = medium-high
Sweet = low
Carbonation = high
The great thing about this is that you can try Neurin Maeul (and really any unpasteurized makgeolli) at different points in its shelf life and have a completely new experience. I tried my bottle 12 days after its production date, at the end of its “fall season”. I have a feeling that the fall and winter flavors might be less appealing to someone who is new to makgeolli or who has mainly only tried pasteurized makgeollis. If you fall into this category, it’d be better to try Neurin Maeul in its spring or summer seasons first.
Regardless of what “season” you try it, it is really one of the best makgeollis around.
*The following are the notes for the fall season.
Carbonation: Light.
Body: Thick but separates easily.
Smell: Boozy with a hint of green apples.
SCORE: 7/7
BREWERY: Baesangmyun Brewery (배상면주가)
WEBSITE: www.soolsool.co.kr/neurin/ricewine01.asp
There is also an English-language site for the brewery they set up in Illinois, USA: http://www.slowcitybrew.com/
ORIGIN: Gyeonggi-do, Pocheon (경기도, 포천시)
PURCHASED: Seoul, Gwangjin-gu, Ggwalla (서울, 광진구, 꽐라)
AVAILABILITY: Any joomak worth its salt will have Neurin Maeul on their menus. And, I haven’t confirmed this but I’ve read that this bottle is at most Homeplus and Lotte Mart branches around the country. Good news!
ALCOHOL CONTENT: 6%
INGREDIENTS: Korean rice (100%), yeast
VOLUME: 750 ml
PASTEURIZED: No
Neurin Maeul | Seoul, South Korea | Nightlife
The Gangnam branch of this Baesangmyeon Brewery bar is a bit snazzier than others, but remains a good place to sample quality traditional Korean alcohol. Its signature Neurin Maeul makgeolli (milky rice wine) is the standout – it’s divided into the four ‘seasons’, which refers to the differing production stages; you can sample each before ordering. Look for the rusty shipping container.
Jugs cost ₩8000 per litre (or ₩3000 takeway). There’s another branch in Myeong-dong.
Buying Sool Online: The Makgeolli Edition
What better time than during Social Distancing to expand your sool tasting horizons! There are a lot of traditional Korean alcohols available for delivery straight to your door. Read on to find out recommendations and where to buy them.
As we all continue to do our part in these uncertain times of COVID-19, we can’t help but also worry about the innumerable businesses battling for their own survival. Of course, for The Sool Company, that means the bars and breweries that have been at the forefront of promoting the development of quality sool. While most dedicated makgeolli bars will offer a 15-20% discount for take-out purchases, the Korean government thankfully also changed its policy to allow the sale of traditional alcohol online a few years ago. Even though beer, wine and imported spirits are still a no-go, it is possible to get your fix of makgeolli, cheongju, and soju home-delivered.
But with so much choice, what to buy?!
Never fear, we have gone through the options with a fine-tooth comb to come up with the best options for every palate and budget (We’ve had a bit of time on our hands lately 😉 ) Consider this as your ultimate guide to navigating the world of ordering sool online!
Some Things to Note
Whilst there are a lot of varieties of sool available on many of the shopping platforms, this post features products sold on Coupang. Why? Personal Choice. Coupang has been our go-to for just about anything from international goods to brewing resources, and we find it has the most comprehensive selection of alcohol all in one place. If you’re not a Coupang user, no worries! Simply search some of the recommended sool names in your preferred platform and see if they offer them there.
Using Coupang a tough task? Would rather go sober than deal with Korean online platforms? We get it. Been there, done that, drank our way through it.
One option if you can’t get through the registration process of Coupang is to use the personal assistant service Wonderful . Wonderful is also an expat owned concierge business that we love to support, and they do a stellar job at making life easier for non-Korean speakers living all over the peninsula. Simply tell your personal assistant at Wonderful what you want, and they will take care of the rest.
Regular Makgeolli
This post is for the quaffable types of makgeolli. The ABV sits in the 6-9% range, and many are the kinds you would normally find at restaurants and bars fairly regularly. Due to their lower price, they are often sold in bulk or in some kind of volume (ain’t nothing wrong with having a few extra bottles on hand!)
Note: For information on traditional & artisan takju, cheongju and soju, stay tuned for the next installment the series.
1. Neurin Maeul Makgeolli
Ah Neurin Mauel. An old faithful for us, and definitely our go-to for a great, widely available table makgeolli. “But I can get that at my local E-mart, why buy online?!” I hear you say. Yes, you can. And you should! But an added bonus of online purchases is the fact you can get 1L bottles fresh from the brewery direct, and some of their sets come with ready-made Jeon options.
‘Kingdom’ binge watching party anyone??
2. Boksoondoga
Also a favourite of ours when we are out with friends or on a tour, Boksoondoga is the well renowned ‘Champagne Makgeolli’. When all you need in your life is bubbles, this refreshing and light makgeolli will have you sorted. Pro-tip though….don’t go shaking it up right before pouring, or you are destined for a Makgeolli Shower! For opening tips make sure you check their video here 🙂
4. Dokkaebi Sul
Dokkaebi Sul is relatively new on the market and they have three ABV percentages for all occasions! The line does not contain any artificial sweeteners, but they do lean towards the sweet side of the spectrum. They are a part of the newer wave of makgeolli breweries with more modern branding, check out their Instagram here .
5. Arirang Makgeolli
If you have ever been to the Ilsan Makgeolli festival held every year in September, you may have come across this gem. Arirang Makgeolli is a one-man operation hailing from Wonju, and his aspartame-free makgeolli has a very unique flavour profile. It’s earthy but fruity, clean and not too heavy with a bit of sourness. You won’t find it for sale in many bars in Seoul (if any!), but be sure to give it a try if you’re looking for a more traditional and old-school style brew.
6. Hyang Soo Makgeolli
When it first came on the market about two years ago, there was a lot of buzz about Hyang Soo. It is more carbonated than a lot of the regular makgeolli varieties, but it is also quite thick and heavy-bodied. It is also another sweetener free option to your repetoire, Hyang Soo boasts a tart yet dry profile, as well as being a respectable 9% in alcohol content. And don’t let the bottle size fool you, you’re still getting 700ml bang for your buck!
7. I’m Free Makgeolli (Gluten Free)
Hot of the presses and only a few months released is Sul Saem Brewery’s new ‘I’m Free Makgeolli’. The fact that most nuruk contains wheat means technically many makgeolli varieties cannot claim to be gluten free, even though they are brewed with rice. This new brew is made solely with rice and rice nuruk and does not contain any additives, so it is the new flagship for gluten free drinkers! Purchase it through the Coupang link, or also go shopping at Sul Saem’s online store directly here.
8. Damun 1932
“It’s like drinking a cloud!”
These were the first words out of our mouths after drinking Damun 1932 for the first time. Its all about the texture, soft and fluffy and almost the consistency of whipped cream. Made using Koji and rice it has a light sake aroma, and the low ABV of 6% adds to the pillowy experience. Our only complaint of Damun 1932 is that it is in the high range price wise. But there is no doubt, this one is a crowd pleaser!
Of course there are a lot of other kinds of makgeolli to enjoy when purchasing online, but these brews are our curated recommendations for some enjoyable home boozing. We will continue to add to the list as new products become available, and stay tuned for the next edition in our Buying Sool Online series ~~ Traditional & Artisan Takju!
Ultimate Guide to Makgeolli – Tastes and Content
Makgeolli is a Korean rice wine that was traditionally home-brewed. The complex and robust flavors of this drink pairs wonderfully with all Korean foods but most wonderfully with flavorful foods like Kimchi and Korean BBQs.
What is Makgeolli?
Makgeolli (막걸리) or Makkolli is a traditional Korean alcoholic beverage brewed from rice and a fermentation starter called nuruk 누룩. It is traditionally a ‘fast’ or ’emergency brew’ which can be ready in 7-10 days and is made in a single step fermentation (Danyangju 단양주). Traditionally this rice wine was brewed in each home and served as everyday drink as well as for special occasions like weddings.
What does Makgeolli taste like?
This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. It can also have a fruity, dusty, floral aroma with a bit of chalky texture. It is a great filling drink that tastes great on its own but even better with Korean food.
History of Makgeolli
This is the oldest alcoholic drink in Korean cuisine that dates back to Goryeo (고려) Dynasty (918-1320) and some say there are traces of this wine even back to the Three Kingdoms era (57 BC to 668 AD). Makgeolli is a brewed rice wine, traditionally made of just 3 ingredients: rice, water and nuruk. Nuruk is a unique fermentation starter that contains yeast and bacteria that break down the rice to produce alcohol – making this rice wine an alcoholic drink.
Makgeolli was considered a “farmer’s wine (Nongju 농주)” because of the high nutritional content and carbonation, it was a great refreshing energy drink for farmers. When I was a child, I distinctly remember seeing farmers and construction workers drinking this white colored drink in a shallow bowl (사발) every afternoon during their break.
Farmers or other labor workers (like for construction) would get quite upset 😝 if they didn’t get this drink during their snack time. I remember my mom hearing an earful from a construction worker one time when she brought them some red bean pastry and milk for snack —
“How do you expect us to do all this hard work when there’s no makgeolli!!?”
“WE NEED MAKGEOLLI to keep us GOING!!!”
Next day, makgeolli and buchimgae (pancakes) was served and all was right in the world again… 😝👍🏼😝
When I saw that scene, as a kid, I thought that they were all maybe alcoholics??!! But I realize today this was more than a simple alcoholic drink for them, it was part of daily life for these hard working Koreans. Makgeolli helped the workers regain their energy with its nutrition and health benefits to continue for another few hours before their hard day was over.
Makgeolli Alcohol Content
Commercially sold makgeolli usually contains between 6 – 9% alcohol content. Traditional brews start with 12-18% alcohol content but in recent years, companies started to dilute the original wine with water to lower the alcohol content down to 6-9% so that they could sell to a wider audience and also make it easier to export.
How to Drink and Store Makgeolli
Serve COLD (white wine serving temperature works) in small, shallow bowls or only fill cup partially
(white wine serving temperature works) in small, shallow bowls or only fill cup partially Mixed – you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content.
– you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content. Unmixed – Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink.
– Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink. Shelf Life – pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days.
– pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days. Pair with grilled meats, kimchi, kimchi pancake, bindaetteok and more.
How is Makgeolli made?
NEW!! Check out my Makgeolli recipe post if you want to make it yourself.
The basic makgeolli recipe is quite simple in concept because it just involves steaming rice then mixing the cooked rice, water (usually in 1:1 ratio) and nuruk. You brew for 7-10 days and then filter. And then you either drink it straight or dilute with water 1:1. The exact ratio of the rice, water and nuruk however, can vary from recipe to recipe. I’m currently in the process of experimenting with different recipes to come up with the best one and I’m experiencing that there are details to the technique, not just the recipe that produces different results – even if using the same recipe!!
FYI – these are 2 bottles made during a Makgeolli making class in Seoul, using the same recipe but by different people. BTW, if you are interested in makgeolli making and you get to visit Seoul, I highly recommend this class.
Name of Makgeolli Added Ingredients (besides rice, water, nuruk) Brand Saeng Makgeolli 생막걸리 Citric Acid, Lactic Acid, Glucose, Rice Flavors, Carbon Dioxide, Phenylalanine Gooksoondang (export) Uguk Saeng 우국 생 Licorice, Aspartame Gooksoondang (domestic) Guksundang Ssal Makgeolli *pasteurized 국순당 쌀 막걸리 – 무 아스파탐 High fructose corn syrup, Citric acid, Lactic acid, Carbon dioxide Gooksoondang (export) Yidong Ssal Makgeolli 이동 쌀 막걸리 Aspartame,(pasteurized) Yidong Seoul Jangsu Saeng Makgeolli 서울 장수 생 막걸리 Maltooligosacharide, Red Ginseng, Aspartame, Citric Acid Seoul Jangsu Wolmae Ssal Makgeolli 월매 생 막걸리 Maltooligosacharide, Aspartame, Citric Acid(pasteurized) Seoul Takju Horangyi Saeng Makgeolli 호랑이 생 막걸리 Yeast, Lactic Acid, Erythritol Baehyejeong Neurin Maeul 느린마을 Yeast Baesang Myeonjuga Go (고) aka Yetnal (옛날) Fructose, Yeast Gooksoondang (domestic) Boksundoga 복순도가 Starch Syrup, Aspartame Boksundoga Dameun 담은 High Fructose Corn Syrup, Enzyme 1932Pocheon Handmade Makgeolli None (*Sweet Rice instead of Rice) Sulawon Makgeolli brands and Ingredients
** NOTE, the content may be different for exported versions and they may also change with time. Please reconfirm the content before you buy or drink.
As of 6/4/2018 I have confirmed (via phone call to headquarters!! – yes, the things I do for you all!) that all exported wines by Gooksoondang no longer contain Aspartame!!! But I couldn’t confirm whether it was the case for domestic wines…
The above table is roughly ordered in terms of their price (in Korea). The last 3 makgeolli’s are from craft breweries that claim to use no Aspartame and only good quality ingredients. And their price shows it as they are all about 10 times (yes! 10 times!!) more expensive than the first 6, ranging around $1-2 in Korea. The middle 3 range around $2-4.
Makgeolli Health Benefits
If made the traditional way with no pasteurization, makgeolli has great health benefits. The major benefit is that makgeolli (if not pasteurized) has tens of millions of live cultures in just 1 ml. In addition, it is high in fiber, vitamin B, C and low in cholesterol. However, it is also high in carbohydrates which results in about 54 kcal for 100 ml.
The higher calorie content was actually a good thing in the old days when Koreans didn’t have a high calorie diet. Note that the live cultures exist only in Saeng (Draft) Makgeolli 생막걸리 and NOT in any that say Salgyeun Takju 살균탁주. If it doesn’t say it’s Saeng 생, it could well be pasteurized. A very good reason why you want to make your own at home if you cannot get unpasteurized ones.
Until recently, almost all bottled makgeolli’s had added sweeteners like Aspartame. Although Aspartame has so far been determined to be safe and has not been shown to have any adverse health effects, many Koreans have started to criticize the use of Aspartame in these drinks. Due to this new trend, there are now many companies and craft breweries in Korea that make makgeolli without Aspartame or other artificial ingredients. In my table below, you will see that there are a few that do not include any artificial or unhealthy sweeteners. And to me, these few are not only better quality but also taste the BEST.
Makgeolli Taste Profiles
Name of Makgeolli Sweet Sour Fizzy (Less = 1, More = 5) Body (Thick =1, Light = 5) Saeng Makgeolli
3 2 4 3 Uguksaeng 3 2.5 3.5 2.5 Guksundang Ssal Makgeolli 3 2 1 3 Yidong Ssal Makgeolli 3 1 1 3 Seoul Jangsu Saeng Makgeolli 2 3 3 3 Wolmae Ssal Makgeolli 3 2.5 3 3 Horangyi Saeng Makgeolli 4 1 2 4 Neurin Maeul 3 1 3 2 Yetnal 2 2 1 2
Boksundoga 2 3 5 2 Dameun 3 1 1 2 Handmade Makgeolli 2 3 3 2
These taste profile sources are from a Korean site called http://www.jurojuro.com/ except for Handmade Makgeolli which does not appear in the site since it is quite new and is not sold at stores but only at select Makgeolli bars. So those numbers are based on my recollection of how it tasted.
What are my favorites?
My top 3 would be Go, Handmade and Boksundoga. In terms of taste only, Handmade by Sulawon is by far the most delicious, robust and complex. It tastes truly homemade and the ingredients are just simply 3. But it is not cheap. Also is not available widely even in Korea.
Boksundoga is quite fabulous in that it tastes like Makgeolli champagne. I LOVE fizzy drinks so this was a very fun drink to have. But I was disappointed to learn that it contained Aspartame and the price is high – in the $10 range.
Kooksoondang‘s Go/Yetnal wins the #1 SPOT for both my husband and I, because it is dry and not sweet, has a wonderful fruity but also musty, a little sour with a full body. It’s not very sparkly though..
Now, I know none of the above are available in the US. In the US, our favorite is Kooksoondang Saeng Draft Makgeolli 국순당 생 막걸리 (the green bottle). It is a bit on the sweeter side but it is fully live with active cultures and has a good balance of flavors. If there’s one thing I would recommend is that you avoid the pasteurized 살균탁주 since it has no big health benefits. The taste is smoother though, it’s always up to you. 😉
Well, it was a lot of work but I hope you find this info useful. Please let me know how you like it and share with your friends if you can! Please stay tuned for my upcoming post on how to make makgeolli and my recent trip to Seoul.
Geonbae! 건배! Cheers!
XOXO ❤🍻 , JinJoo
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