The Brooklyn brewery reveals the method behind their common Korean rice wine

A Brooklyn brewery gives a behind-the-scenes look at how they make their popular Korean rice wine.

The local brewery reveals the process behind their Korean rice wine

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“So we’re in a 25-square-foot warehouse in Greenpoint, Brooklyn. It’s essentially just a huge rectangle with 24-foot ceilings,” said Alice Jun of Hana Makgeolli.

This is a unique brewery. Makgeolli, or traditional Korean rice wine, is in the tanks.

It’s the only locally brewed makgeolli there is. Until now it had to be imported from Korea.

And Hana Makgeolli is not your everyday rice wine. It’s elevated. No stabilizers, no sugar, no processed starches. It’s made from organic rice and New York water.

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“We use a traditional fermentation starter called Nuruk, which is essentially an amalgamation of wild microbes, wild yeast that you need to use to complete the fermentation,” said Jun.

From the rice washing machine to the rice mill to the rice steamer, the seven-barrel stainless steel fermenters and the 10-barrel finishing tank – from start to finish – it is fermented over the course of a month and a half.

No other brewery does that.

“Part of our brewery’s mission is to bring the makgeolli traditions back to what they were in Korea before the war,” said John Limb.

So, for the sake of in-depth research, and just for the sake of in-depth research, just to taste a sip of it, just a sip to tell you how this tastes compared to traditional makgeolli.

Eyewitness news reporter CeFaan Kim just tried a sip to compare the taste to traditional makgeolli.

According to Kim, it’s not as cinematic as traditional makgeolli, it’s dry but fruity. He says it’s stronger, more complex, and there’s a little more acid than normal.

“When you pair it with a Korean grill or just a simple fruit and cheese board, it completely transforms the wine,” said Jun. “And the whole point of Hana Makgeolli is the breadth and depth of the Sool category (which means in Korean Alcohol) and not just create people-friendly makgeollis. “

The crowd seems pretty happy so far. Every bottle they have produced is sold out.

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