Brewing tradition, bottling innovation

Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.

- JOCELYN TAN

Makgeolli, a Korean rice wine known for its milky appearance, gentle sweetness and effervescence, boasts a rich history dating back over 2,000 years. The foundation of this beverage is three simple ingredients: rice, water and nuruk. Nuruk is a Korean fermentation starter typically made from rice, wheat, barley, or mung beans. The starter introduces essential enzymes and yeast to the cooked rice, which then converts the starches in rice into sugars and then ferments those sugars into alcohol.

Traditionally, makgeolli played a central role in Korean culture, featuring prominently in social gatherings and religious ceremonies. However, the Japanese occupation of Korea (1910-1945) significantly disrupted traditional ways of life. Many cultural practices, including home brewing, were discouraged or even banned. Even after Korea’s liberation, commercial production’s convenience and efficiency led to a decline in home brewing. While readily available, massproduced makgeolli often lacked the depth and character of its handcrafted counterpart. The growing popularity of Western-style alcoholic beverages like beer and wine in the 20th century also posed a new threat to makgeolli’s traditional position. These new options offered a different drinking experience, appealing to a generation increasingly exposed to global trends. As a result, makgeolli risked losing its place at the Korean table, and its cultural significance potentially fading with time.