Spend two hours in Seoul learning both traditional and modern makgeolli techniques. Taste crafted styles, brew your own batch, and take home 1.2 liters to finish fermenting at your accommodation.
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The room smells of warm rice and yeast—bright, slightly sweet, promising. You stand at a low table with other students, hands already dusted by flour-like nuruk, learning to coax fizz and flavor from simple ingredients. Around you, ceramic jars and plastic vessels wait; an instructor moves between stations, explaining how temperature and timing steer fermentation.
Difficulty
easy
Duration
2 hours
Fitness Level
Minimal physical exertion; suitable for most adults comfortable standing and handling light manual tasks.
Wildlife
History
Makgeolli traces back centuries as a farmhouse rice wine consumed by rural communities; recent decades have seen a resurgence of craft producers reviving regional styles.
Conservation
Small craft breweries often source local rice and use reusable vessels; bring your own bottle bag and follow instructors’ disposal guidance to reduce waste.
Reserve your spot on the Learn and Make Your Very Own Craft Makgeolli today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Arrive on time
The class is hands-on and paced; arriving late may mean you miss key demonstrations.
Bring an insulated bag in summer
A small cooler protects your take-home bottle during warm city transit.
Not recommended if pregnant
Makgeolli fermentation involves alcohol and live cultures; the operator advises against participation for pregnant travelers.
Use public transport
The venue is close to subway and bus lines—parking can be limited and traffic heavy.
Reusable water bottle
Staying hydrated helps when tasting multiple samples during the class.
Small insulated bag or cooler
Keeps your take-home makgeolli cool while you travel in warm weather.
summer
Notebook and pen
Useful for writing down recipes, timings, and troubleshooting tips provided by the instructor.
Comfortable, easy-to-clean shoes
You’ll be on your feet and working around liquids and grains.