목차 1. What is Makgeolli? (1) Introducing Makgeolli (2) Drinking method (3) Makgeolli with food (4) The effect of Makgeolli 2. Korean drinking culture (1) Korean drinking manners (2) Past and present culture 3. Comparison of Korean Makgeolli and Japanese Sake 4. The Future of Makgeolli (1) International Promote (2) Diversification of Type (3) Wide Range of Application
본문 Introduing Makgeolli Makgeolli is supposed to be the first alcohol in Korea. It is not known exactly when Korean start to make and drink alcohol. But people supposed that Makgeolli is the first Korean alcohol. Makgeollis color is usually white. Because It doesnt filtered rice. So comparing Makgeolli with other alcohol, it makes you feel full. In the past, Usually Farmer drank Makgeolli. Farmer had to work hard so they try to overcome hunger and pain. There are 700 kind of Makgeolli in Korea. It differs from what ingredients are used to making Makgeolli.And also Makgeolli only includes very little alcohols within 6 to 7degrees.
Making Makgeolli If you want to make Makgeolli, there are three ingredients are needed: Streamed grain, Nuruk and Water.
I will explain Nuruk for you in detail. Yeast is called Nuruk in Korea. Nuruk is made from wheat. First mash the wheat and mix it with water and step on it to make no air in Nuruk. And left them 10days. You should keep them at 25도씨. And it will be fermented.
본문내용 lli (2) Drinking method (3) Makgeolli with food (4) The effect of Makgeolli 2. Korean drinking culture (1) Korean drinking manners (2) Past and present culture 3. Comparison of Korean Makgeolli and Japanese Sake 4. The Future of Makgeolli (1) International Promote (2) Diversification of Type (3) Wide Range of Application
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