‘Makgeolli’, Korean Rice Wine is a traditional Korean alcoholic beverage.
Korean Rice Wine tastes slightly sweet, tangy and bitter.
Rice Wine is a perfect combination with Korean pancakes.
Full instruction on how to make your very own Korean Rice Wine at home is shown below: -
- In an empty bottle/container, pour a prepared 250g of Rice Wine Powder, a prepared 15g of enzyme and 1.8L of warm water (roughly about 25 Celcius)
- Mix thoroughly.
- Close the lid of the bottle/container slightly and leave it for 24 hours. (If lid is properly closed, contents in the bottle/container can overflow due to gas produced during fermentation.
- After 24 hours, when fermentation is finished, keep it in the fridge. Self-Made Rice Wine can stay in fridge for 30 days.
- Keep the lid firmly closed for freshness and to avoid evaporation of the alcohol (7%).
Have fun making your own Korean Rice Wine at home!
Rice Wine DIY Kit
Rice Powder 500g, Enzyme Preparations 30g, Dried Yeast, Glucoamylase, Fructo Oligosaccharide
ALLERGY ADVICE: For Allergens, see ingredients in bold.
May Contain: Eggs, Buckwheat, Peanuts, Wheat, Pork, Crab, Shrimp, Tomatoes and Peaches
NEW WT: 530g
Product of Korea
BEST BEFORE: PRINTED ON THE PACKAGE
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.