• SHARE

Jeong Mi-hee, a South Korean businessperson, used to buy a lot of whisky in airports. When the coronavirus pandemic brought her travels to halt, she started paying more attention to local booze she had overlooked.

The best drink she found was makgeolli, a cloudy Korean rice wine with a slightly sour taste. Jeong liked it so much that, after studying ancient fermentation techniques with a master brewer, she decided to start her own label.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)