[Gu Eun-mo's Sujeori] "Subtlety is the key to full ripeness" 100 Days of Waiting for 'Horangi Baekkop Makgeolli'

<1> Pyeongtaek, Gyeonggi 'Horangi Baekop Brewery'②

[Asia Economy Reporter Eunmo Koo] Just as it took 100 days for the bear in the Dangun myth to become human, a proper amount of time is needed for a handful of grains to be fully transformed into a glass of alcohol. Horangi Baekkop Brewery patiently waits 100 days before presenting a glass of Makgeolli to the world. This is because they believe that anything must be nurtured quietly to mature properly.

Using Only Ingredients from Pyeongtaek... Brewed with Crushed Raw Rice Instead of Steamed Rice for a Subtle Flavor

To become well-aged alcohol through a calm maturation period, the starting point must be good. Horangi Baekkop Makgeolli is made solely from ingredients that fully reflect the terroir of Pyeongtaek. Terroir, which refers to the soil and climate affecting crops, is usually a term associated with grapes used in winemaking, but CEO Lee Hye-in says terroir also greatly influences rice and Makgeolli.

The main ingredient, rice, is exclusively sourced from the Poseung area of Pyeongtaek. In autumn and winter, rice grown by relatives near the brewery is used, and once that supply runs out, rice from neighboring villages is brought in. Pyeongtaek rice, grown under the sea breeze of the West Sea, is planted late and harvested late, resulting in fewer pests and diseases, and the grains are relatively small, making them sticky and soft. The water, which greatly influences the taste of the alcohol, is natural bedrock water drawn from the brewery’s front yard. This water, filtered through granite, is soft and clean, and considering that Makgeolli is made by adding water to the base alcohol, half of the taste of this brewery’s Makgeolli owes to this water.

Tiger Belly Makgeolli is brewed using soaked and crushed raw rice, unlike typical makgeolli made by steaming malted rice.

Horangi Baekkop Makgeolli is brewed by soaking raw rice thoroughly in water and then crushing it. This is different from typical Makgeolli, which is brewed using steamed sticky rice (godu-bap). When Makgeolli is made with godu-bap, fermentation and saccharification proceed easily, allowing the alcohol to be made in about a week to a month at most. However, when brewing with crushed raw rice, fermentation slows down, and the time required for completion is longer.

Of course, this time is not wasted without reason. CEO Lee said, “If the alcohol ferments too quickly, it can develop a bitter taste and fail to produce the desired flavor.” She added, “Brewing with raw rice takes more time, but the resulting alcohol has less sediment, a refreshing character, and a subtle sweetness.”

40 Days of Fermentation and 60 Days of Low-Temperature Aging... Slowly Ripened Mature Alcohol

The base mash of Horangibaekkob Makgeolli undergoes a fermentation process for about 40 days in a fermentation room set at 24 degrees.

Horangi Baekkop Makgeolli is made by mixing crushed rice and nuruk (fermentation starter) with water to create the first base mash, then adding polished rice and nuruk twice more in a three-stage brewing process called samyangju (三釀酒). Brown rice is used instead of polished white rice in the initial base mash, which CEO Lee explains was inspired by winemaking techniques that brew wine with the grape skins intact. This method aims to maximize the flavor and nutritional components contained in the rice bran. After completing the three-stage brewing process, the resulting base alcohol, also called wonju (original liquor) or moju (mother liquor), has an alcohol content of about 13%.

The completed base alcohol then enters the fermentation stage. The 200-liter fermentation tank is kept at a constant temperature of 24°C in a fermentation room, covered with a white cloth, where the alcohol bubbles gently on its own, preparing for the next step. After about 40 days, the maturation phase begins. Maturation takes place over approximately 60 days in a low-temperature storage set between 2 and 5°C. The sediment gradually settles as the alcohol endures this period of patience. Afterwards, the alcohol undergoes a dilution process to adjust the alcohol content, resulting in a proud 6.5% Horangi Baekkop Makgeolli. In total, it takes 100 days to grind the rice and produce well-ripened Makgeolli.

In the Dangun myth, the tiger who ate only mugwort and garlic could not endure the 100 days and ultimately failed to become human, but the alcohol from Horangi Baekkop Brewery has fully endured the 100 days and transformed into clean Makgeolli. This is likely due to the brewer’s belief that only through a calm and patient process can alcohol mature properly.

Tiger Belly Makgeolli.

This content was produced with the assistance of AI translation services.