Wine + Korea?

막걸리, Makkolli
Korea's oldest and most popular alcoholic beverage is makolli. It is usually reffered to as nongju, or farmer's wine, but farmers are not the only ones who have enjoyed it.
It is made from rice which gives it milky, off white color, and sweetness.

Wine vs. Makkolli ?

- The milky wine has a rather low alcohol content of 6 to 8 percent and a somewhat sour yet refreshing taste because it is still in the process of fermenting.

- It also contains a good amount of carbon dioxide gas, due to the ongoing fermentation, adds to its thirst-quenching quality.

- Makkolli contains a good amount of rice protein, as well as citamins B1, B2 and other B complexes such as inositol and choline. It has about 0.8 percent organic acid, which contributes to its sour taste and thirst-quenching properties and increases a person's metabolism. Many Koreans who live to a healthy old age are makkolli drinkers.

- For this reason, makkolli was an important part of Korean life; it was enjoyed by people when they relaxed after a days' hard work or when they celebrated and comforted one another on special occasions such as weddings and funerals.