We know a lot about liquor here at The Shout NZ but this one had us a little stumped – and perhaps you, too?
So here’s the lowdown on Makgeolli – a rice wine from Korea – and its celebration on the last Thursday of October each year.
What is Makgeolli?
Makgeolli (pronounced mahk-oh-lee) is a traditional Korean rice wine – slightly sweet, lightly sparkling, and characteristically cloudy due to its unfiltered nature.
It’s crafted from a mix of rice, water, and nuruk (a natural fermentation starter made from wheat, rice, or barley that contains wild yeast and lactic acid bacteria). The result is a naturally fermented drink with low alcohol (usually 6–9% ABV).
Its flavour is mildly sweet and tangy, with notes of rice, yogurt, banana, or even sourdough depending on fermentation and storage.
Makgeolli is one of Korea’s oldest alcoholic beverages, with roots stretching back over 2,000 years, and was once considered the “farmer’s drink”, often consumed after long days in the fields.
In modern Korea, it has had a revival, embraced by younger drinkers and craft producers experimenting with fruits, flowers, and even coffee infusions.
Globally, the international success of K-pop, K-dramas, and other Korean media has driven curiosity and demand for traditional Korean food and drinks, including makgeolli.
The global makgeolli market was valued at approximately $522.3 million in 2023, with projections for it to more than double to $1.2 billion by 2032.
Why is Makgeolli Day celebrated in October?
Makgeolli Day was officially established in 2011 by the Korea Makgeolli Association to promote and serve the traditional rice wine — particularly as interest in craft alcohol and heritage beverages began to grow both domestically and overseas.
The last Thursday of October symbolises the end of the rice harvest in Korea.
How is it served and stored?
Makgeolli is best served chilled, not shaken (but gently stirred before pouring to mix sediment evenly), in a wine glass or small bowl to showcase the cloudy texture.
It can be used creatively in cocktails such as a Makgeolli Mojito, Rice Spritz, or Makgeolli Sour; and is a great paired with salty or savoury foods, such as seafood pancakes, fried chicken, or kimchi dishes.
Due to the natural fermentation process of unpasteurised makgeolli, the beverage has a short shelf life, and it is best consumed fresh. Once opened, store it in the fridge and it should be consumed within 3–6 months of production.
The cocktail recipe…
Makgeolli Spritz
Ingredients:
90 ml Makgeolli (chilled)
30 ml Aperol or yuzu liqueur
60 ml soda water (or sparkling mineral water)
Ice cubes
Garnish:
Citrus slice or shiso leaf
Method:
Fill a large wine glass with ice.
Add Aperol (or yuzu liqueur for an Asian twist).
Pour in the makgeolli.
Top with soda water and stir gently – don’t shake; you’ll lose the fizz and cloud balance.
Garnish with a thin citrus wheel or herb leaf.
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