Items | Make Traditional Korean Rice Wine (Makgeolli)
Make Traditional Korean Rice Wine (Makgeolli)
(99) Reviews
Mapo-gu
Important Information
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Service animals allowed
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Public transportation options are available nearby
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Not recommended for pregnant travelers
Cancellation policy
For a full refund, cancel at least 24 hours before the scheduled departure time.
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For a full refund, you must cancel at least 24 hours before the experience’s start time.
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Cut-off times are based on the experience’s local time.
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If you cancel less than 24 hours before the experience’s start time, the amount you paid will not be refunded.
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This experience requires a minimum number of travelers. If it’s canceled because the minimum isn’t met, you’ll be offered a different date/experience or a full refund.
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Any changes made less than 24 hours before the experience’s start time will not be accepted.
Become our Lokal Curator
Are you ready to turn your hobbies into a business?
This isn't just a tasting or a one-time workshop—it's a complete introduction to authentic makgeolli brewing at a working brewery.
Unlike many classes, you'll learn the traditional techniques, ingredients, and fermentation process used to brew real Korean rice wine. Every step is designed to give you practical skills you can continue using at home.
As the author of the first comprehensive English guide to home brewing Korean rice wine and founder of Baekusaeng Brewery, I've helped thousands of students from around the world discover the art of makgeolli. Whether you're a complete beginner or a fermentation enthusiast, you'll leave with the knowledge, confidence...
Highlights
2 hours
Offered in Korean & 2 Others
Free Cancellation
Mobile Ticket
2 hours
Offered in Korean & 2 Others
Free Cancellation
Mobile Ticket
What's Included
Makgeolli Fermenting Jar
Meeting Points
Departure
346-35
Location:
마포구 아현동 346-35
Mapo-gu Ahyeon-dong 346-35
Directions:
Subway Line 2 (green) to Ahyeon station 아현역
- Head to exit 4
- Walk straight until you see Mega Coffee
- Turn left, and walk straight
- The entrance of the market will be to your left
- You’ll see our shop (White dog logo)
Return
Make Traditional Korean Rice Wine (Makgeolli)
(99) Reviews
Mapo-gu
About
Why Choose This Experience?
This isn't just a tasting or a one-time workshop—it's a complete introduction to authentic makgeolli brewing at a working brewery.
Unlike many classes, you'll learn the traditional techniques, ingredients, and fermentation process used to brew real Korean rice wine. Every step is designed to give you practical skills you can continue using at home.
As the author of the first comprehensive English guide to home brewing Korean rice wine and founder of Baekusaeng Brewery, I've helped thousands of students from around the world discover the art of makgeolli. Whether you're a complete beginner or a fermentation enthusiast, you'll leave with the knowledge, confidence...
Highlights
2 hours
Offered in Korean & 2 Others
Free Cancellation
Mobile Ticket
2 hours
Offered in Korean & 2 Others
Free Cancellation
Mobile Ticket
What's Included
Makgeolli Fermenting Jar
Meeting Points
Departure
346-35
Location:
마포구 아현동 346-35
Mapo-gu Ahyeon-dong 346-35
Directions:
Subway Line 2 (green) to Ahyeon station 아현역
- Head to exit 4
- Walk straight until you see Mega Coffee
- Turn left, and walk straight
- The entrance of the market will be to your left
- You’ll see our shop (White dog logo)
Return
Itinerary
Become a Makgeolli Brewer—Not Just a Visitor
Go beyond a typical tasting and learn how to brew authentic Korean rice wine from start to finish at a working makgeolli brewery. This hands-on experience is designed to give you practical skills you can use long after your trip to Korea.
During the experience, you will:
- Taste carefully selected makgeolli while learning how to evaluate aroma, sweetness, acidity, and texture. - Discover the role of rice, water, nuruk, yeast, and traditional brewing tools. Learn the science of fermentation, including brewing, filtering, and conditioning. - Brew your own fruit-infused makgeolli and take home approximately 1.2 liters to continue fermenting.
