Neurinmaeul Yangjojang Sinjungdongjeom

Name: Neurinmaeul Yangjojang Sinjungdongjeom
Address: 252 Gilju-ro, 원미구 Bucheon, Gyeonggi-do, South Korea, Seoul

느린마을 양조장 신중동점

We create this together with Baesangmyun Doga. This menu introduces the taste and aroma of makgeolli, which changes with aging, by comparing it to the four seasons.

★ 4.3 (3) 📍 252 Gilju-ro, 원미구 Bucheon, Gyeonggi-do, South Korea

Neurinmaeul Yangjojang Sinjungdongjeom menu 1

Makgeolli by Aging Stage

Four flavors of makgeolli, divided into spring, summer, autumn, and winter, based on their aging period.

Spring

봄

Fresh, sweet, light carbonation Days 1-3 Acidity: Low / Sweetness: High / Carbonation: Low

This is an early-stage makgeolli, aged for a short period of 1-3 days. The yeast has not consumed much sugar yet, so it has a strong sweetness from the rice itself and low carbonation. With its smooth texture and sweet taste, even those who don't handle alcohol well can enjoy it lightly.

Summer

여름

Fresh, tangy, rich carbonation Days 4-6 Acidity: Medium / Sweetness: Medium / Carbonation: High

This makgeolli is aged for 4-6 days, during the most active fermentation period. Natural carbonation is richly produced, providing excellent refreshment, and the sweetness and acidity are well-balanced. Recommended for those who prefer a cool and crisp taste.

Autumn

가을

Well-ripened, clean, smooth acidity Days 7-9 Acidity: Slightly High / Sweetness: Low / Carbonation: Medium

This makgeolli is aged for 7-9 days, reducing its sweetness and reaching a stage of mellow ripeness. It is characterized by low sweetness, a clean taste, and a smooth acidity. You can enjoy its clean and deep flavor, making it a great pairing with various side dishes.

Winter

겨울

Makgeolli for true connoisseurs From Day 10 onwards Acidity: High / Sweetness: Very Low / Carbonation: Low

This is a dry makgeolli, long-aged for over 10 days, where the sugar has completely converted to alcohol. It has almost no sweetness, a heavy body, and a deep acidity. This flavor is for connoisseurs who enjoy the true taste of makgeolli.

End of menu

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