When I returned from my first trip to South Korea in 2015, where I discovered makgeolli, it was impossible for me to find it here. It didn’t take too much time for the idea of brewing my own makgeolli here to germinate in my head. In 2021, after two years of research and development, we launched our Makgeolli Sayangju.
Geonbae is the Korean expression for “bottoms up!” An invitation to share and have fun with friends. The bird on our logo is a nod to the culture of the country that charmed us.
Makgeolli has a milky texture, it is slightly tart and rich in mouths. The floral and white fruit flavours and aromas are well matched with its refreshing acidity.
Makgeolli sediments naturally over time. Before serving, it is important to shake the bottle well to homogenize its content.
The tasting temperature is important to appreciate the makgeolli, we recommend a serving temperature between 4 and 6°C.
Makgeolli naturally goes well with Korean cuisine, but also with dishes rich in fat and flavours. It can also be enjoyed as an aperitif or digestive.
If you have any questions or comments, please contact us.