First
off, let me tell you about makkoli. It is Korea's Rice derived
fermented drink, the best way to describe it is like Nigori Sake. It is
unfiltered and looks milky white in the glass. (But unlike sake it only reaches
6% to 7% alcohol by volume.) It is mildly sweet, tart and sometimes
fizzy, it tastes a bit like fruity cream soda, with a kick. It sells green
plastic bottles like Soju, but they are usually bottled in liter sized bottles.
It was originally popular only among farmers in Korea, earning it
the nickname nongju — which translates as “farmer’s liquor.” But
in recent years it has been growing in popularity and spreading across the
oceans and off the Korean peninsula. I have even heard from the
savvy Korean-American traveler that NYC has a handful of restaurants that are
starting to stock makkoli. And with with Asain food taking off in America, a
makkoli micro trend may be inevitable. But let me get back on topic. Makkoli is
not a wine.
First off, I truly believe that the reason that Korean's call it a
rice wine is to make it sound high class. It is not, it is cheaper then beer
and a farmer's drink. In most western countries the term "Wine"
is protected by law, and makkolli doesn't fit into those laws. Set all this aside,
because by calling it a "Wine" it doesn't do the justice to what a
phenomenal brew Makkoli is. (I would know, I'm drinking one right now) Call me
stubborn but sticking feathers up your butt doesn't make you a chicken.
Here is why Makkolli should be called a Rice Beer.
Wine is a natural fermentation
that comes from the yeast and sugar found in fruit, specifically grapes.
Rice beverages get their alcohol from starch that is then turned into
sugars mixed with water. Rice can even be used in the brewing of barley
and wheat beers because it is grain, but let me state this rice is never used
in the brewing of wines.
“But wait,” you may say, “Sake is made from rice and is
called a ‘rice wine.’ And what about barleywine?”
OK excellent point, and there have been efforts to
change those names as well. Sake isn't a rice wine either. Sake is a
grain alcohol, and is brewed and prepared more akin to beer. I said more akin.
Barley and and wheat beers have a two step brewing process where sake has
a one step process. As for Barleywine, it is traditionally called a
"wine" due to the alcohol content, which is closer to wine. and
let me quote wikipedia on this “Since it is made from grain rather than
fruit, it is, in fact, a beer.” That being said I could hear people
making an argument saying that barley wine and sake's alcohol content
is closest to wine. Fair enough. But makkolli is not it, it has 6- 8%, which is
close to what? Oh an Ale.... so you can't lump makkolli in with sake in this
area. Hey don't wines improve with age?... Not makkolli that only
has a shelf life of 2-3 months unless preservatives are added.
So makkolli, like beer (which has a longer shelf life), is best when you
drink early. Then it starts to degrade.
OK put all of this aside, It is all about perception.
When I am told I'm about to drink a wine I have certain expectations. When I am
told I am going to drink beer I have others. and when you drink makkolli,
it fits in with the properties of drinking beer much more than wine. To
call it other wise is ignorant at best.
Who cares, you may say. Well why bother classifying
anything if your not going to classify something accurately. Don't be lazy and
just lump everything that is made from rice into the category of "rice
wine" It is more marketing speak from business men and politicians that
are too ashamed of a great cultural product to call it what it is. So they try
is spruce it up a bit. In fact makkolli has been largely ignored until recently
when Japanese and Korean hipsters started drinking it and spreading it around
the world. So they put frilly clothes on it and started pouring it into
Carafes.
I think it is a bunch of crap and call it for what it
is. A delicious rice ale. and I think it is awesome! Cheers!
(apologies for grammar errors as I do drink while
writing most of my blogs)
Ag
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