#cmwkorea - Les étudiantes coréennes et les professeurs nous ont fait découvrir une boisson typique : le Makkoli. Servi dans une théière et des coupelles, accompagnée de plats traditionnels.
Photographie de Thierry Bonzon et Laura Mathieu
” Makgeolli, also known as makkoli or makuly(takju) (and referred to in English as “Korean rice wine”), is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice these days. However, a few brands contain wheat instead of rice.
It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon (파전) or bindaetteok (빈대떡).” (Source : Wikipedia)