The difference between makgeolli and soju learned through a traditional brewing experience

What is a traditional sake brewing experience?

The Traditional Sake Brewing Experience is a program that allows visitors to learn about Korea's long-established brewing techniques and culture through hands-on experience. The experience provides an in-depth understanding of two representative Korean traditional liquors in particular: makgeolli and soju. Participants can enjoy the process of making these liquors themselves while receiving direct instruction from local experts and craftsmen.

First of all, makkoli is a fermented liquor made mainly from rice, and is characterized by its cloudy white appearance similar to that of Japanese doburoku. In the traditional process, steamed rice is fermented with water and nurkku (a type of yeast unique to Korea). This process is very simple, but its taste varies greatly depending on the delicate temperature control and fermentation time. By observing the fermentation process up close and trying it out for yourself, you will gain a deeper understanding of the process.

Soju, on the other hand, is a distilled liquor, and its production process requires more advanced technology. It is usually made by distilling an alcoholic liquid made from grains or sweet potatoes. Although industrial methods of production have become widespread in modern times, there are still many soju producers that use traditional methods. In this hands-on program, you can see the process of handmade soju in a small facility and learn about the different flavors produced by the various ingredients and methods.

Furthermore, these hands-on activities are not just about sake brewing, but also provide an opportunity to deepen one's knowledge of the history and cultural background of each sake. For example, you can learn about the types of sake used in celebrations and ceremonies, and the reasons for their use.

The knowledge and experience gained in this way will lead to an understanding of Korean culture, which is rich in uniqueness not found in Japan. In addition, by tasting the sake you made yourself, you will enjoy not only its flavor, but also the sense of accomplishment of your own handiwork. This is a valuable opportunity for you to deepen your interaction with Korean culture from a new perspective.

Makgeolli Characteristics and Manufacturing Process

Makgeolli is a traditional Korean fermented liquor made primarily from rice. It is characterized by its cloudy white appearance and is therefore also called "cloudy liquor. The alcohol content is relatively low, ranging from 61 TP3T to 81 TP3T, making it an easy drink to enjoy even for those who are not very fond of alcohol.

The process of making makkoli is very simple, but detailed techniques and experience are required to produce a deep flavor. First, rice is steamed to form a paste, and then a fermenting agent unique to Korea called nurkku is added. The nurkku contains a variety of microorganisms that convert the sugar in the rice into alcohol. This process is called "primary fermentation" and usually takes from three to seven days.

Once the primary fermentation is complete, the process moves to the "secondary fermentation" stage. During this stage, water and additional rice flour are added to adjust the flavor and aroma. Secondary fermentation continues for several days, and the unique flavor of makgeolli is formed during this process.

In addition to drinking makgeolli as is, it can also be enjoyed with a variety of flavors and sweetness. Recently, arranged versions with fruits, honey, and other ingredients are also popular. Different households and regions use different methods and ingredients to make makkoli, giving it a unique flavor that can only be enjoyed with homemade makkoli.

Makgeolli made in this way has a different appeal from Japanese alcohol. Its gentle sweetness, acidity, and light carbonation make it a perfect match for meals. In many cases, it is best to drink it chilled to increase its refreshing effect and make it even more delicious.

By making makgeolli in the traditional way, you can even sense the local climate and cultural background. Why not try experiencing the process for yourself? The experience you gain from this will lead you to a true understanding of Korean culture.

Soju Characteristics and Manufacturing Process

Soju is one of Korea's most popular spirits, and its characteristics and manufacturing process have a unique appeal. Soju generally has an alcohol content of around 16% to 25%, has a clear appearance, and is known for its compatibility with a variety of foods.

The soju process traditionally uses grains such as rice and wheat as raw materials. These grains are first fermented and then distilled to increase the alcohol content. During the fermentation process, a unique Korean yeast called "nurkku" is used, which accelerates the fermentation process and produces a unique flavor.

In modern times, sweet potatoes and tapioca are also sometimes used as raw materials as a more economical and mass-producible method. Some commercial soju products are also adjusted by adding water and sweeteners to highly concentrated alcohol. As a result, commercially available soju comes in a wide variety of types and flavors.

Soju is also popular as a cocktail base due to its simplicity. By combining it with fruits and herbs, you can enjoy a new way of tasting it. The variety of ways in which soju can be consumed is one of its many charms.

Handmade soju made by traditional methods has a deep flavor and aroma different from commercial products. Therefore, you will be able to enjoy this unique handmade taste during the traditional sake brewing experience. The special feeling of having made the sake yourself may make it even more worthwhile.

Soju made in this way is more than just a drink; it is deeply rooted in people's daily lives and cultural events. By learning through experience, you will deepen your understanding of the Korean culture behind it. Above all, the taste of a cup made by oneself is exceptional. This kind of experience is becoming popular in Japan, and many people are enjoying it with new discoveries.

Historical Background of Makgeolli and Soju

Both makgeolli and soju are known as traditional Korean liquors, but each has a different historical background. First, let me talk about makkoli. Makgeolli is a traditional Korean fermented liquor that has been around since ancient times, and its origins are said to date back to the Three Kingdoms Period. At that time, Korea was an agricultural society, and rice was the main ingredient in the brewing of alcohol. It was often drunk especially during farm work and harvest festivals, and was closely related to people's daily lives.

Soju, on the other hand, is known as a distilled spirit, and its history begins around the 13th century. During the Goryeo Dynasty, which was influenced by the Mongol Empire, distillation techniques were introduced from China, and soju was born based on these techniques. Initially, it was treated as a luxury product for medical purposes and for the aristocracy. Later, however, during the Joseon Dynasty, the manufacturing method spread, and soju became popular among many people.

During the Japanese colonial period, shochu production techniques were also introduced from Japan, which has influenced soju today. Although both have such historical backgrounds, in recent years they have been reevaluated as beverages with different charms. Makgeolli is popular among health-conscious people for its natural sweetness and high nutritional value. Soju, on the other hand, is enjoyed in a variety of settings due to its clear taste and high alcohol content.

These two alcoholic beverages are more than just drinks; each has its own unique culture and history. Therefore, this traditional sake brewing experience will help you deepen your understanding of Korean culture by learning more about each alcoholic beverage. By tasting them with such background knowledge, you will be able to appreciate their charms even more.

Points to enjoy the difference in taste

The key to enjoying the different flavors."

When enjoying the taste of makgeolli and soju in a traditional brewing experience, it is important to compare the two while understanding the characteristics of each. First, makgeolli is a fermented liquor made mainly from rice, and is characterized by its mild sweetness and slight sourness. The progressive fermentation by lactic acid bacteria gives it a creamy texture and refreshing flavor. Drinking makgeolli chilled enhances its fresh flavor.

Soju, on the other hand, is a distilled spirit, and its clean, clear flavor is appealing. Since it has a high alcohol content, it is recommended to enjoy it slowly, sip by sip. Soju is also available in a variety of flavored products, making it fun to find your favorite flavor.

To get a deeper sense of the difference between the two, try pairing each drink with the food that goes with it. For example, makgeolli goes well with kimchi pancakes and seafood dishes, where its sweet and sour taste enhances the flavor of the dish. Soju, on the other hand, is perfect with fatty or spicy meals such as barbecued meat or spicy hot pot dishes. Its sharp aftertaste softens the richness of the dish.

In addition to the drinks themselves, the atmosphere of the place is also important. By having a good time with friends at a traditional Korean tavern, "Pohjangmacha," you will be able to feel the cultural background of the place even more.

In this way, you will understand the unique appeal of each alcoholic beverage while enjoying its differences in a variety of settings. The knowledge and sensations gained through this experience will also lead to an understanding of Korean culture, which is not so familiar in Japan. We hope you will enjoy the new world view that each sake offers.

Learning Korean Culture through Experience

Through the experience of making traditional Korean sake, you can learn about Korean culture in depth. This experience is an excellent opportunity to not only make sake, but also to understand the culture and history behind it and its connection to the local community.

First, traditional sake making is closely tied to Korean life. Alcoholic drinks such as makgeolli and soju have long played an important role in festivals and family events. Knowing how these alcoholic beverages were made and the occasions on which they were consumed will give you a deeper understanding of the daily lives and values of the Korean people.

During this experience, you will also enjoy interacting with local craftspeople. Under their direct guidance, you will learn not only the techniques of sake brewing, but also the local customs and traditions. This kind of exchange is a valuable opportunity to come into contact with a cultural background that differs from that of Japan.

Furthermore, sake brewing often involves harmony with nature. For example, one of the pleasures of sake brewing is not only the attention paid to raw materials such as rice and water, but also the subtle changes in flavor that occur depending on the climatic conditions of each year. This concept of coexistence with nature is also a part of Japanese culture, and can provide an opportunity to think about one's own culture from a new perspective.

Finally, the knowledge and experience gained through this experience can be applied at home. By actually making makgeolli and soju yourself, you can reconfirm the depth and enjoyment of the experience and incorporate it into your own daily life. And by sharing it with family and friends as a souvenir story, it will also become a new communication tool.

In this way, the traditional sake brewing experience is more than just a sightseeing activity. It is a wonderful opportunity to deepen your understanding of Korean culture from multiple perspectives through the history and passion behind each sake and through encounters with the people involved.