Buan Mulberry Makgeolli(rice wine)Buan Mulberry Makgeolli(rice wine) produced by Dongjinjujo Brewery in Naebyeonsan made with Buan-gun’s signature Buan mulberries.
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Location14-11, Buannonggongdanji-gil Haengan-myeon, Buan-gun, Jeollabuk-do
- CategoryFolk Food ∙ Local Specialties
- Korean부안 참뽕 막걸리
- Chinese扶安-
- FieldPolitics, Economy and Society / Economy & Industry
- Contents TypeSpecialty
- Production site46, Dongjin-ro Dongjin-myeon, Buan-gun, Jeollabuk-do
- Definition
- The traditional Korean rice liquor makgeolli added with Buan Champpong mulberries from Buan-gun, Jeollabuk-do
- Summary
- Buan Champpong Makgeolli is carbonated to give a clean and refreshing taste and texture in the mouth. The color of this makgeolli variety is light purple from the addition of mulberries. Sterilized in an advanced facility, the rice liquor can be stored at room temperature for relatively longer time than other rice liquors. The initial taste is more grainy than fruity presenting a good balance of sweet and sour accents with a clean refreshing fizz. Buan Champpong Makgeolli is both visually and tastefully pleasing with its beautiful mulberry color and deliciously fermented flavor.
- Origins and Development
- For more than 40 years since its foundation in 1977, Dongjinjujo has produced outstanding traditional Korean liquors sold in Korean and overseas markets. The brewery uses only fastidiously selected ingredients and secret recipes based on traditional methods and produces top-quality products in a perfectly sanitary environment equipped with a cutting-edge modern facility and equipment. Buan Champpong Makgeolli is the two-time winner of the Excellence Awards in the sterilized makgeolli category at the Korean Traditional Liquor Evaluation in 2013 and 2015 for its delicious taste catering to modern wine drinkers.
- Production Method and Characteristics
- To make the Korean rice wine, first wash and soak the rice for five hours in water. Remove water and steamed the rice until hard-boiled for about one hour. The brewer ensures that the grains are heated evenly and cools to room temperature. Add malt and yeast and pour water to mix it well. Once fermentation takes place, add Champpong mulberries and carbonic acid to complete Buan Champpong Makgeolli. Store refrigerated the fermented liquor for aging.
The Champpong mulberry variety had been used for medicinal purposes since the Tang dynasty of China. The property is mild with a sweet and sour taste. The mulberry fruit contains various sugars, organic acid, and phlegmatic substances, as well as vitamin Bs and C. It is used to alleviate dizziness caused by anemia, tinnitus, and pallor in the face. The fruit is known to have efficacy in reversing premature gray hairs, hearing loss, eye fatigue, and dizziness caused by weakened organs in the body. A long-term intake of mulberries can help promote the health of the lower body, clear up eyesight, darken gray hairs, and improve digestive organs.
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