Makgeolli-The Delicious Drink With An Amazing History

Posted by kabfri on February 13th, 2015

Makgeolli is one of the most favorite drinks of Korea. This sweet, milky rice wine concoction is now a drinking staple amongst the young and trendy in Korea. So, what led to rise in popularity of this savory drink? Where it was first made? Let’s take a look at the amazing history of makgeolli, brought to you by Korea Liquor Food Institute-the best traditional liquor manufacturer in Korea.

Bibliographical evidence

Makgeolli is the oldest drink of Korea. The history of makgeolli can be traced back to the Kojoseon period by documentation in The Poetic Records of Emperors and Kings written in the Goryeo Dynasty during the reign of King Dongmyeong.

It was earlier named ewhaju

 In the Goryeo Dynasty it was frequently called ehwaju, which literally means-"pear blossom" plus "drink", a cultural name as the drink though made of rice was made when the pear blossoms were blooming and so it appears to be a more seasonally appreciated drink.

Farmer’s favorite drink

Korea until the 1960s/1970s was predominantly an agricultural society with the majority of population as peasants. The drink was a big part of farming celebrations and particularly important as a drink for gut (exorcisms), fertility ceremonies or any ceremony for that matter and especially for holding memorial services to the sky.

The fate of makgeolli in 1960’s and 1970’s

In 1960s and early 70s, makgeolli’s popularity waned when government rice rationing spawned unpopular barley and wheat varietals. What’s more, the use of chemicals to hasten the fermentation process gave makgeolli a reputation for causing hangovers. As a result, in the 1970s Korean consumers increasingly turned away from domestically produced makgeolli and turned instead towards beer, foreign whiskey and wine. The art of traditional brewing slowly became limited to just a few families. Thanks to the superb initiative by Korea Liquor Food Institute, the premium liquor food institute in Korea, traditional drinks like Makgeolli and dongdongju have once again started rising in popularity among youth. With its continuous efforts and unique flavors the company wishes to revive the best of traditional Korean drinks.

Present scenario

Until quite recently, makgeolli was considered a drink of the lower class, grandmothers and grandfathers, and people "from the sticks". However, with extensive marketing and efforts from traditional wine manufacturers like Korea Liquor Food Institute, makgeolli is gaining in popularity and young people are starting to also enjoy the drink in the newly introduced flavors.

Now, Korea is actively marketing the Korean rice wine to many countries and building up an export clientele. Already it is more widely sold in the US, Canada, Singapore and other countries. 

Makgeolli is not just a drink; it’s a symbol of Korea’s beautiful culture, tradition and glorious past. Even today it is relished in many traditional families and with continuous efforts from Korea Liquor Food Institute-the premium makgeolli rice wine manufacturer in Korea; it is now being enjoyed by modern families, not just in Korea but in many countries around the world.

To know more, or to order the best makgeolli in unique flavors, visit- http://www.kabfri.co.kr