I have drunk makgeolli many times in Seoul, often at one establishment in the Myeong-dong district. The place specializes in what may be informally called the homemade variety. I have never had better outside Korea. In Japan, which constitutes a sizable market for the drink, good makgeolli can be found, but it is a little less complex than what I have had at the makgeolli bar in Myeong-dong. I have come to the conclusion that this is inevitable and owning to the need for pasteurization. Makgeolli, you see, has a very short shelf life.
One of the better examples of what can be obtained in Japan is SOON, which I was fortunate enough to sample at Winter JFEX 2025 (pictured above). SOON has recently hit the market and should prove popular with discerning makgeolli drinkers.
Sensory Evaluation: Color: milky white. Nose: subtle cotton candy sweetness and cooked rice. Palate: initially slight tartness that gives way to a pleasant sweetness. Tactile: silky mouthfeel. Finish: medium (+). ABV: 6%. Non-carbonated. And NO ADDITIVES!!!
Drinking Japan 