Korean Rice Wine-Makgeolli 막걸리

Makgeolli and its bowl and cup for drinking (Image source: http://www.independent.co.uk/travel/asia/makgeolli-south-korea-seoul-milky-liquor-alcohol-probiotic-bars-brewery-tours-festivals-a7881366.html)

Liquor Rich in Lactobacilli and Dietary Fiber – Makgeolli (Korean Rice Wine) 

Makgeolli is a traditional Korean alcohol beverage made from grains such as sweet rice, regular rice, barley, and wheat, and malt. As Makgeolli is made by fermenting grains, the less (Sulgigemi) settle on the bottom. If you siphon off the clear liquor, it is called Cheonju. Makgeolli is an unditilled spirit before separating out the Cheongju, which is the origin of its name, meaning ‘not distilled’

Nutrients 

Aside from the alcohol, the bulk of Makgeolli is pure nutrition. Other than the 80 percent water and six to seven percent alcohol, Makgeolli consist of two percent protein, 0.8 percent carbohydrates, 0.1 percent fat and ten percent dietary fiber, along with vitamins B and C, lactobacilli and yeast. It fully deserves its nickname; ‘a treasure trove of nutrients.’ One milliliter of undiluted Makgeolli contatins tens of millions of lactobacilli.

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