Makgeolli (known as makkoli in Japan), the milky-white Korean tipple made from fermented boiled rice, is enjoying unprecedented popularity in Tokyo. Originally a rustic home-brew drunk by farmers, makgeolli resembles a lighter, less refined version of Japan’s cloudy nigori-zake and comes in a range of flavors -- Asian pear, black bean, maccha green tea. Five years ago, most Japanese wouldn’t have known what it was. Now, it’s the latest buzzword.
As with most drink trends in Japan, the makgeolli fad is being driven by young women. Mildly sweet, tart and sometimes fizzy, it tastes a bit like fruity cream soda, with a kick. At around five to seven percent, it’s relatively low in alcohol and can be sipped on its own or swirled into cocktails.
Hilary Swank
Marla Sokoloff
No comments:
Post a Comment