Makgeolli : Korean Traditional Liquor Making Class

The 90-minute class will be held first to listen to traditionalist explanations, tools to make, ingredients, and precautions.

It’s a class where you steam sticky rice, cool it, mix it with yeast, and take it in a brewery If you take it home and skip the lees after fermentation, you’ll get the finished product

Each person can take about 2.5L of makgeolli in a 4L brewery, and you can get about 2L of makgeolli after skipping the sake The brewery is heavy. Please prepare an eco-bag that can hold a 4L brewery There is an order of tasting during class Minors cannot apply for classes.