Korean Native Rice Makgeolli
One-day Class
Makgeolli Oneday class - True showcase of native Korean rice flavors.
Why is this class unique? ✨
When grains aren't properly ripened or fermentation conditions aren't perfect, you get an earthy smell instead of the proper grain aroma. This can only be solved with well-ripened native rice and precise fermentation control.
Junami native rice is harvested in late autumn, after each grain has fully ripened and developed a reddish hue. Rice curator Baek Woong-jae selects specific characteristics from each variety, while traditional liquor brewer Kang Tae-wook preserves the essence of native rice through years of fermentation experience. This class offers a rare opportunity to experience these secret processes firsthand.
Class Highlights:
100% Junami Native Rice — Selected by rice flavor experts
Only uses rice harvested after full maturation in late autumn, ensuring premium quality
Hands-on Recipe — Demonstrated by Master Brewer Kang Tae-wook
Experience the three-stage brewing process with pre-prepared starter and first-stage mash, completing the second-stage mash during class
Expert Guidance from Rice Curator Baek Woong-jae × Traditional Brewer Kang Tae-wook
A rare opportunity to hear behind-the-scenes stories about rice variety discovery and the subtle nuances of fermentation directly from two experts
Take Home 2L of Your Creation, Sample 5 Varieties, Receive Online Aging Guide
Continue tracking your brew's aging process even after the class ends
Have You Tried Native Rice?
Chef Baek Woong-jae will prepare delicious rice on-site. Compare the flavors of the rice and wine to understand the characteristics of the grain!
Limited to just 12 participants. It will be difficult to secure the same quality native rice until the next harvest season. If you want to create "your own native rice wine" with your own hands, register now.
Registration Form!!!
https://forms.gle/9dmFQysuQ8kTEGT17
