It is good news that there is a place for various fermentation experiences of traditional Korean liquors. Since ancient times, Korean people have always enjoyed feasts for pleasure and appreciation of the arts, and alcoholic drinks always go with these feasts. Let’s create traditional Korean liquors, which added up to the excitement of our ancestors, and feel the essence of traditional Korean culture.
atmosphere, calming down visitors who are excited about the new experience.The visitors cannot help but be amazed at the various liquor bottles, such as numerous makgeolli bottles, on the windows, adding to the flavor of traditional culture.
Let’s start the fermentation experience with the makgeolli (rice wine) sheet mask—a facial mask made of rice wine! It feels like drinking rice wine into the face. The process is simple. All you have to do is properly mix the prepared ingredients. Then, check whether the mixed liquid soaks evenly through the mask sheet.
Now, let us talk about making makgeolli. Unlike a boisterous pub, the sober atmosphere requires you to prepare before making rice wine reverently. Although it is a familiar alcoholic drink, its unclear history and efficacy raise the participants’ expectations for the experience.
The process is simpler than you think. The most important part lies in the one-week fermentation, which cannot be watched during the experience program. Therefore, this experience program covers the entire process of making makgeolli except for the fermentation.
First, cool down the hard-steamed rice in a large steamer by spreading it on a cotton cloth. The hot steamed rice is so dried that each grain seems countable. While letting the steamed rice, cool, some people sneak bites of it, which is another pleasure of the process. No one knows about this before experiencing it.
Once the rice is cooled to the point where you can handle it, mix it with yeast. Put the steamed rice, yeast, and water in a properly sized basin and mix them well using your hands. You can feel the mixture of the still-warm rice, water, and yeast. Once the rice/yeast mixture is evenly combined, it is ready for fermentation.
Lastly, put the mixed rice and yeast into a clay pot. It will be reborn as makgeolli in a week, but unfortunately, you cannot taste it during the experience program. Instead, the program provides you with an opportunity to taste and compare three different kinds of makgeolli. Interestingly, they all have the same white color but different tastes. After tasting them, your face will turn reddish, as you get a little tipsy.
The fermentation experience is not just for making makgeolli (rice wine) but for learning the wisdom and spirit of our ancestors. Come and enjoy the diverse experiences, including making makgeolli making, to learn about the unhurriedness of the Korean fermentation culture.