Because we love Makgeolli so much we went to a Makgeolli Making Class in Seoul. The class was brilliant it started with testing of different types of Makgeolli. Makgeolli at the different fermentation stages and with/ without filtering. Then we steamed rice and we mixed up our own Makgeolli to take home. It will ferment now for a minimum of 7 days. We’ll see in 7 days how good we’re at Makgeolli brewing.
He said we can fly with it… it will be interesting 😂.
Micha & Arthur in Asia 