Makkoli!

e-dong makkoli
Paekun-san, Korea
80% rice, 20% wheat
6% abv

Makkoli, also known as nongju, or farmer's liquor. Very similar to Japan's doburoku. A milky, fresh-fermented rice beverage. The Koreans also make a sake-like beverage called cheong-ju - essentially, allow the mash to continue to ferment for a couple more weeks, then press and filter. Very delicious stuff. Makkoli - earthy, slightly pasty but still thin, both sweet and lightly sour - I actually prefer mine more sour than this, but you take what you can get. It's been a couple of years since I've had this, just had the craving so I picked some up at an Asian market, and to snack on, made a batch of pajeon (Korean savoury pancakes).