"Makcohol" (makgeolli + alcohol) and "Markelixir" (makgeolli + elixir) were among the runners-up. In 2010, the South Korean Ministry for Food, Agriculture, Forestry, and Fisheries announced "drunken rice" as the winning entry in a competition to find an English nickname for makgeolli. ![]() Another name for makgeolli is nongju ( 농주 農酒), meaning "agricultural wine" or "farmer's wine", reflecting the traditional popularity of the beverage among farmers. īecause of its cloudy appearance, makgeolli is also called takju ( 탁주 濁酒), meaning "opaque wine", as opposed to the refined, transparent cheongju ( 청주 淸酒), meaning "clear wine". The name makgeolli ( 막걸리) is a compound, consisting of mak ( 막 "roughly, recklessly, carelessly") and a deverbal noun derived from the verb stem georeu- ( 거르- "to strain, to sift, to filter") to which is added a noun-forming suffix -i ( -이). Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. Chalky sediment gives it a cloudy appearance. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. ![]() Makgeolli ( Korean: 막걸리, raw rice wine ), sometimes anglicized to makkoli ( / ˈ m æ k ə l i/, MAK-ə-lee), is a Korean alcoholic beverage.
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