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Delivery Period: 5-10 Days

Expiration date : 1 year from date of manufacture

Makgeolli made with only water, rice flour, and oligosaccharide.

Let’s just pour powder into the water and make my own drink delicious and fun.

One-day ripening: It is made for a single day, but the taste is premium.

Whole Grain: Made of quality Korean rice and whole grain

Add fructooligosaccharide

2 bags of makgeolli powder (1 bag 250g)
2 batches of enzyme powder (1 batch 20g)

Makgeolli powder + enzymatic powder

3.5 liters of makgeolli can be made with a box of kits.

Step 1: Prepare about 1.8 liters of water.

Step 2: Pour one powder and one enzyme powder into the water.

Step 3: Use a whisk to stir evenly.

Step 4: Cover it gently and ripen it indoors (20-25 degrees.
You don’t have to stir it.

The alcohol has been cooking deliciously for a day.
When it begins to take effect, the microcrops begin to bubble up.

After 10 hours: as time goes by, bubbles disappear, sweetness disappears and becomes makgeolli.

Step 6: Ta-da! Makgeolli I made is complete!

The Temptation of Soft-colored Makgeolli

How to store makgeolli

You can drink it for up to 30 days when refrigerated.

Making Makgeolli more delicious

Red Makgeolli: Strawberry, red vinegar, and omija juice.

Green Makgeolli: Sour with kiwi, green grape, and lime.

Purple Makgeolli: Blueberries, grapes, and mulberries.

Yellow Makgeolli : Citrus fruits, oranges, and pineapples.

#KOREA Makgeolli#KOREA Traditional wine Makgeolli#Korea wine#Homemade  Korea Traditional wine#homemade wine#special wine#korea soft traditional wine#k culture#k food#homemade wine#korea beverage#

Weight 1.0 kg


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