Makgeolli is a traditional Korean rice wine: milky white, lightly fizzy, slightly sweet and tangy, and usually around 6 to 8 percent alcohol. It's made by fermenting rice with nuruk, a traditional starter, and left unfiltered, which gives it its cloudy look. It's one of Korea's oldest drinks, and it's a drink, not a skincare product.
For a long time, makgeolli was a farmer's drink, poured in the fields during long working days. Today it's sold everywhere in Korea, from convenience stores to small breweries making craft versions, and it's having a revival among younger drinkers.
This guide covers what makgeolli is, how it's made, how Koreans drink it, how to buy and serve it, and a note on why it doesn't belong on your face.
Makgeolli is usually explained as "roughly filtered," a nod to how it's strained lightly rather than clarified.
A traditional Korean fermentation starter, often made from wheat, that carries wild yeasts and molds. It gives makgeolli its distinctive tangy, earthy flavor.
Rice sediment settles at the bottom of the bottle, and many styles are lightly sparkling. Bottles are often gently turned to mix before pouring.
Unpasteurized makgeolli is kept cold and has a short shelf life. Pasteurized versions last longer and travel better, so they're more common abroad.
In Korea, a rainy day is a makgeolli and pajeon day.
Makgeolli is often poured into shallow bowls, sometimes from a metal kettle, and shared at the table. It's a classic match for pajeon, a savory scallion pancake, and many Koreans say the sound of rain on the roof is the sizzle of pancakes in the pan. It also pairs well with tofu kimchi, grilled fish, and spicy stews.
Keep it cold. Store makgeolli in the fridge and serve it chilled.
Mix gently. Turn the bottle slowly to blend the sediment. Fizzy bottles can overflow, so open them slowly over the sink.
Pour into bowls. A small, shallow bowl is the traditional way to drink it.
Add food. Serve it with pajeon or other savory dishes.
You'll find online advice to put makgeolli or its sediment on your face. We don't recommend it. Makgeolli is an alcoholic drink, and homemade or unpasteurized ferments can carry unwanted microbes.
Separately, many Korean skincare products are made with rice ferment ingredients, and fermented rice ingredients are something researchers are studying for skin. Those are formulated cosmetic products, not makgeolli itself. For more on rice and Korean skincare, see our Korean rice water guide.
Drink responsibly. Makgeolli contains alcohol. Only drink it if you're of legal drinking age (21 in the U.S.), never drink and drive, and avoid alcohol if you're pregnant, taking medication that interacts with it, or have been advised not to drink.
A kit for brewing your own makgeolli to drink at home, with several flavors and a fermentation container. Follow the kit's instructions and food-safety guidance.
Find on Amazon →A Korean toner made with rice ferment ingredients and ceramides. A formulated cosmetic, not makgeolli. Patch test first.
Find on Amazon →Korean hydrogel sheet masks made with rice ferment ingredients. Follow the package directions and patch test first.
Find on Amazon →These are Amazon affiliate links. Javier Discovers may earn a small commission at no extra cost to you. A product mention is not a promise of any result.
Makgeolli is a traditional Korean rice wine: milky, lightly fizzy, and slightly sweet and tangy, usually around 6 to 8 percent alcohol. It's made by fermenting rice with a starter called nuruk.
Creamy, lightly sweet, gently sour, and often a little fizzy, with an earthy note from the nuruk. Flavors vary by brewer, and some versions add fruit.
Chilled, after gently mixing the sediment, poured into small shallow bowls and shared. It's a classic pairing with pajeon, a savory scallion pancake.
Makgeolli is an alcoholic drink, not a skincare product, and we don't recommend putting it on your face. Many Korean cosmetics use rice ferment ingredients, which researchers are studying for skin, but those are formulated products.
Korean grocery stores and some liquor stores carry it, often in the refrigerated section. Pasteurized versions are the most common outside Korea.
Each new tradition as it's published: where it comes from, how it's used, and where to find it.
| About Javier | Javier is the storytelling voice of Javier Discovers, a persona rather than a real traveler. This post is built from research into Korea and its traditions. Images on this site are AI-generated illustrations. |
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| Health Note | This post is for general information and cultural interest only. It is not medical advice. Makgeolli contains alcohol: drink responsibly and only if of legal drinking age. Don't apply alcoholic drinks or homemade ferments to your skin. Patch test new skincare products. |