Making Traditional Korean Rice Wine (Makgeolli) Brewing Class

What is makgeolli

Makgeolli is a milky, lightly sparkling traditional Korean rice wine, made through the fermentation of rice with a specific fermentation starter culture, resulting in a lower alcohol content than most distilled Korean spirits. Its cloudy appearance and slightly sweet, tangy flavor profile distinguish it clearly from clear soju, despite both being traditional Korean alcoholic drinks.

What a class involves

• Classes typically start with an explanation of the fermentation process and the role of nuruk, the traditional fermentation starter, before moving to hands-on preparation.
• Participants generally measure and mix rice, water, and nuruk themselves under instructor guidance, rather than just observing a demonstration.
• Because fermentation takes time, most classes let you taste a pre-made batch during the session while your own batch continues fermenting separately.

Finding a brewing class

Traditional brewery-run classes and cultural centers in Seoul offer makgeolli brewing sessions, sometimes paired with a broader introduction to Korean traditional alcohol culture beyond just the hands-on brewing portion. Booking in advance is generally recommended, since class sizes tend to be kept small to allow proper individual instruction.

Some classes also cover food pairing suggestions alongside the brewing instruction, since makgeolli is traditionally served with specific savory pancake-style dishes rather than on its own. Group classes offer a more social atmosphere and are often priced more affordably per person than a private one-on-one session with an instructor.

Most classes run for roughly two to three hours including both the hands-on brewing portion and a tasting session at the end.