Extremely effervescent and minerally. This is in the champagne category of makgeolli, so it’s extremely carbonated. There’s no need to mix the sediment. Just the act of slowly burping the bottle open will churn it along. Strong points for body because of the swampy looking bubbles forming on the surface. It’s refreshing with a clean finish. Tart and lactic, like cheesecake.
The makgeolli itself is a family recipe passed down through generations.
- Acidity 70% 70%
- Sweetness 65% 65%
- Body 85% 85%
- Earthiness 40% 40%
- Bitterness 20% 20%
- Effervescence 95% 95%
|Style:||Champagne. Swampy texture.|
|Flavor:||tangy, cheesecake, pear, apple|
|Enjoy:||in a small traditional bowl|
|Bottom Line:||One of the best makgeolli available and perfect for first timers.|