Welcome to your K-local food trip! The highlight of this culinary journey is Yangpyeong "Makgeolli," a delightful traditional Korean rice wine known for its subtle sweetness and refreshing, sparkling finish.

Makgeolli is an indispensable part of Korea's traditional drinking culture. From the earliest days of Korea’s recorded history right up to the present, Makgeolli has remained a constant companion in Korean life. Traditionally known as "Takju," Makgeolli appears countless times in historical records like "Samguk Sagi" and "The Annals of the Joseon Dynasty," reflecting its long and storied history.

True to its name, which literally means "freshly filtered alcohol," Makgeolli is a traditional Korean beverage made by fermenting rice or wheat with water and "Nuruk," a traditional fermentation starter, and then roughly filtering the mixture. Founded in 1925 in Jipyeong-ri, Yangpyeong County, Gyeonggi Province, "Jipyeong Brewery" has maintained its brewing tradition for nearly 100 years. Long beloved by the local community, "Jipyeong Brewery" remains the spiritual home and iconic symbol of Jipyeong "Makgeolli" even today.

The secret behind Jipyeong "Makgeolli’s" popularity lies in its clean finish, subtle sweetness, and pleasantly gentle carbonation that delivers a refreshing sensation. Thanks to its smooth, approachable flavor, Jipyeong "Makgeolli" appeals to everyone—from first-time drinkers to seasoned enthusiasts.

Across Korea, nearly every region has its own signature local brewery. If you have the opportunity, why not travel around Korea and savor the unique "Makgeolli" flavors that each region has to offer? Local restaurants across the country offer their own unique styles of "Makgeolli," adding another delightful experience to your travels.