Makgeolli and Premium Soju Tasting
Savor the Seasons:
Soju and Makgeolli Tasting
Immerse yourself in the world of Korean traditional drinks with our Makgeolli and Soju Tasting Class! This in-depth experience goes beyond just tasting—explore the rich history, learn about the ingredients, and uncover the secrets of fermentation.
From understanding how Makgeolli is crafted to sampling premium Soju varieties, this class offers a deep dive into Korea’s beloved beverages. Perfect for enthusiasts and curious newcomers alike, it’s your chance to sip, savor, and discover. Don’t miss out!
What is Makgeolli?
A Cloudy Rice Wine with Deep Roots
Makgeolli is a traditional Korean rice wine made through natural fermentation using rice, water, and nuruk. Slightly cloudy and gently sparkling, it offers layers of flavor—ranging from soft sweetness and mild acidity to earthy, floral, and creamy notes. Unlike filtered wines or spirits, Makgeolli is alive, continuing to evolve in the bottle, which makes every sip a little different from the last.
Why Makgeolli Matters in Korean Culture
Makgeolli has been brewed in Korea for centuries and was traditionally enjoyed by farmers, families, and communities as an everyday drink. It reflects seasonality, local ingredients, and regional brewing methods, making it deeply tied to Korean agricultural life and cultural rituals. From village gatherings to ancestral rites, Makgeolli has long been a drink that brings people together—simple, communal, and rooted in tradition.
Why Cheap Commercial Makgeolli Isn’t the Full Story
Much of the Makgeolli found today is mass-produced for convenience, often relying on shortcuts that strip away depth, balance, and character. These versions may be sweet and easy to drink, but they don’t represent the richness of traditional Makgeolli. Well-made Makgeolli is crafted with care, thoughtful fermentation, and quality ingredients—resulting in a drink with complexity, texture, and a true sense of place. Tasting beyond the commercial styles reveals why Makgeolli has endured for generations.
Soju Isn’t Just the Green Bottle
Most soju found today—especially the familiar green bottles now sold internationally—is produced on an industrial scale. These versions are typically made from highly refined neutral alcohol, then diluted, sweetened, and flavored to create a consistent, easy-to-drink profile. Their low cost and mild taste have helped them spread around the world, becoming many people’s first introduction to soju.
However, this style often lacks depth and balance. Because it relies on added sugars and artificial flavoring rather than natural fermentation, it can feel harsh on the body and is commonly associated with heavier hangovers. While convenient and widely available, mass-produced soju represents only a small and modern chapter in soju’s long history.
Traditional soju tells a very different story—one rooted in fermentation, distillation, regional ingredients, and craftsmanship. These styles are slower to make, richer in aroma and texture, and designed to be savored rather than rushed.
What Most People Never Get to Taste
Beyond the green bottle lies a world of soju shaped by centuries of tradition. From regional grains and handmade nuruk to diverse distillation methods, authentic soju comes in many forms—each with its own character, strength, and story.
In our Traditional Soju and Makgeolli Tasting Session, you’ll explore this hidden side of soju through a carefully curated lineup of premium craft bottles from small- to mid-scale breweries that are redefining what soju can be today. Many of these producers are rarely found outside Korea, making this a rare opportunity to taste styles that are otherwise difficult to access.
Guided by a Korean alcohol sommelier and specialists, the session blends tasting with storytelling—unpacking history, technique, and culture behind each pour. You’ll discover why real soju is not just a drink, but a living reflection of Korea’s brewing heritage.
A Guided Journey Through Real Soju
A rare tasting experience you won’t find outside Korea.
What We’ll Do and Learn
This class will guide you through the fascinating differences between cheap, mass-produced Soju and the refined, complex world of premium Soju. With a fun blind tasting of 10 unique Sojus, you’ll not only enjoy the experience but also uncover which flavor profiles truly resonate with your palate.
- Taste seasonal Makgeolli from Baekusaeng Brewery.
- Dive into Makgeolli’s history, ingredients, and fermentation process.
- Learn about Cheongju and the difference between commercial and traditional Makgeolli.
- Blind taste 10 unique Sojus, from premium to traditional varieties.
- Enjoy light snacks and take home a free PDF and resources for future Makgeolli and Soju adventures.
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Frequently asked questions
1. What will we do in the Makgeolli and Premium Soju Tasting?
This class offers an in-depth tasting session featuring makgeolli from our brewery, providing a detailed comparison between mass-produced makgeolli and more authentic, artisanal brews. You’ll also take part in a blind tasting of 10 different types of premium and traditional soju, helping you discover your personal favorite. A perfect experience for anyone curious about Korea’s rich alcohol culture!
2. Do you sell any of the Makgeolli or Soju from the Tasting event?
If you enjoyed any of the makgeolli or soju from the tasting, you’ll have the opportunity to purchase your favorites and take them home with you!
3. How can I discover and continue finding better Makgeolli and Soju to drink?
Each participant will receive our popular guidebook, “The Makgeolli Survival Guide in Seoul,” which includes curated recommendations for restaurants, bottle shops, and must-try makgeolli and soju. It’s the perfect companion to continue your makgeolli journey beyond the class!
4. What's the minimum and maximum number of participants?
We welcome both small and large groups, as well as private bookings. And if you’re coming on your own, no worries — we’ll make sure you’re comfortably accommodated and have a great time!