Ah. I wondered if anyone had posted a makgeolli.
My wife is Korean, and after 26 years of marriage, I just found out this week that she knows how to make makgeolli. That came after I was fussing that my projects were taking so long and I wanted something to drink now. so this weekend, we are planning makgeolli - she will be making and I will be taking notes. However; she says that hers is ready to drink in about 7 days.
For those who may be interested in some of the history (first, don't call it sake, and especially not pseudo-sake ... bit of a cultural rub there.):
When I lived in Korea in the 1980's, makgeolli was really considered a blue collar drink. As a matter of fact, another name for it is 농주 with is pronounced "nong-ju" ("o" and "u" are both long) with means "farmer liquor." At construction sites, road repair sites, or pretty much anywhere people worked manually, at lunch, you would see people pull out plastic bottles about half full of makgeolli (pronounced mahk-guhl-lee) to drink with their lunch. After that, they would often stretch out on the ground for a short nap (often under a sign warning of men at work
) and then bust their butts all afternoon.
When my eldest daughter went back to Korea to go to college (2005) she said that makgeolli had become much more accepted in more social circles as well, and is now often considered like a "health food." She described several drinks made with it being mixed with things such as yogurt (a little different from the yogurt you normally buy at supermarkets in the US), or other fruit juices. Take the "health food" for what it's worth.
The lady of our house's recipe is a little different from yours, and involves traditional insistences such as "It must be made in a crock." I suspect that's all okay ... I'm ready to take notes on how hers goes and report that back.
Makgeolli is also known in English as thick rice wine, Korean rice wine, or sometimes "drunken rice." I'm sure there are a few others, but those are the names I've heard.
Thanks for posting this.