Makgeolli is the Korean rice wine that is cloudy because it retains suspended rice particles and fermentation sediment.
Makgeolli is made by fermenting rice, water, and nuruk, a traditional fermentation starter containing microorganisms that convert starches into fermentable sugars and alcohol. The drink is usually milky white, mildly sweet, lightly tart, and relatively low in alcohol compared with distilled spirits.
Traditionally, makgeolli was associated with farmers and rural communities, but it later became widely available in restaurants, markets, and modern craft breweries. It may be served at seasonal gatherings and cultural events, including occasions surrounding Chuseok.
Makgeolli should not be confused with cheongju, the clearer rice wine separated from sediment, or soju, a distilled spirit. Dongdongju is a related traditional rice wine in which floating grains of rice are visible. Recipes, sweetness, alcohol content, and filtration can vary, so not every modern bottle tastes identical.