How Do We Make Our Makgeolli? - Jan 2015
- NYMakgeolli
- Aug 1
- 1 min read
Ever wonder how our makgeolli is made? This video, filmed back when we were running our original restaurant and farm in the Catskills, shows the exact same traditional process we still use today.
From soaking and steaming the rice, to adding nuruk, to carefully managing each fermentation step, everything is done by hand, just like it was back then.
We may have moved locations, but not much else has changed:
My dad still brews every batch with the same care and technique
My mom still manages every part of the operation
And yes, we still catch our own eel and chicken, and grow our veggies seasonally
It’s slow, traditional, and personal... and that’s how we like it.
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