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The Makgeolli is a traditional Korean alcoholic beverage made by combining rice, yeast, and water with a starter culture called nuruk. It’s milky-white, fizzy and refreshing. It’s also called “nongju” which means “farmer liquor” because it’s made with a lot of rice and was traditionally served to farmers as part of a midmorning snack or with lunch, giving them the strength and energy to work the rest of the day. Makgeolli is closer to Japanese sake. Though both are technically referred to as rice wine, both makgeolli and sake are brewed using rice in a process more akin to beer.