Makgeolli is a traditional Korean popular liquor made by fermenting rice using yeast.
Makgeolli is a friendly liquor that contains Korean culture and history.
Also, it is a very attractive alcohol with a beautiful, subtle ivory color, savory, sour and sweet, and slightly pungent taste.
Characteristics of Makgeolli
Makgeolli (Korean rice wine) is a traditional fermented liquor made by fermenting rice with yeast as its main ingredient.
Makgeolli is the alcohol that was first removed from the top by dipping the bottom liquor with rice, and filtered out the remaining rice wine.
The alcohol filtered above is called 淸酒(a clear shape) meaning "clear," and as a relative concept, makgeolli is called 濁酒(a translucent, murky form), and makgeolli is called "makgeolli" because it is "just filtered alcohol."
Makgeolli has a very unique charm compared to any other alcohol, with a color similar to milk, savory, sour, and slightly tangy.
These makgeolli have recently been reborn as a new image and is also popular with the younger generation, and it is also gaining huge popularity with many people around the world due to the boom of Hallyu.
beneficial ingredients of makgeolli
Despite being alcohol, these makgeolli contain unexpectedly many healthy ingredients, and the following are typical ingredients.
✅ Dietary fiber, vitamin B
Ten percent of makgeolli is fiber.
Dietary fiber helps bowel movements and prevents intestinal cholesterol absorption.
A bottle of makgeolli (750mL) contains an average of 15 grams of dietary fiber, which is equivalent to four to five apples.
In addition, a glass of makgeolli contains about 68μg of vitamin B2 (riboflavin) and 50μg of vitamin B3 (niacin).
Vitamin B is an essential nutrient needed to convert food into energy, and it is good for fatigue and loss of appetite.
These ingredients are usually sunk like sediment, so it's better to shake them.
✅ Lactobacillus
A bottle of makgeolli, the fermented liquor, contains about 8 million to 100 million lactobacillus, which promotes bowel movement.
Lactobacillus increases intestinal beneficial bacteria, prevents the growth of harmful bacteria, and quickly releases carcinogens in the intestine to prevent cancer.
Since the main ingredient of makgeolli is yeast, lactic acid bacteria and lactic acid bacteria are produced in the process of decomposing carbohydrates by the mold in yeast.
✅ Panesol, squalene
Panezol and squalene in makgeolli are anti-cancer substances.
As a result of analyzing the content of panesol in alcoholic beverages on the market in Korea, there is also a study that the content of panesol in makgeolli was 10 to 25 times higher than that of wine or beer, the same fermented liquor.
Makgeolli also contains squalene,,
It is an oil component in sharks' liver that contributes to the production of reproductive hormones, vitamin D, and bile acids.
It is fat-soluble and penetrates well into cells or tissues, dissolving carcinogens and heavy metals accumulated in them
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