Seoul: Makgeolli Brewing Class & Tasting with Take-Home Kit

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Free cancellationExcellent quality

1/21

Duration2h

GroupUp to 15

LanguagesEN · KO +1

Mobile ticketAccepted

Makgeolli brewing class in seoul with tasting and take-home kit

You’ll get hands-on with sticky rice and nuruk while learning traditional makgeolli brewing in Seoul. Taste several types of rice wine alongside new friends and pack up your own batch to ferment at home. Includes all materials and local guidance—expect laughter, stories, and maybe a small mess or two along the way.

Step-by-step itinerary

Learn and craft Makgeolli

Join Makgeolli class session
Enjoy Makgeolli tasting
Learn ingredients and tools
Explore fermentation and filtering
Condition Makgeolli for fermentation
Take home 1.5 liters Makgeolli

The Experience

First thing I noticed was the faint, sweet smell of rice as we stepped into the little workshop in Seoul — not strong, just enough to make me curious. Our guide, Minji, greeted us with that kind of quick bow you see everywhere here, then handed out these plastic vessels (I half expected something fancier but honestly, they work). There were folks from Canada and Singapore at our table; everyone a bit shy at first, but that faded fast once Minji poured the first round of makgeolli for tasting. She joked it was “breakfast for champions.” I laughed harder than I should’ve.

I’d never actually thought about how makgeolli is made — like, fermentation always sounded like some science project gone wrong. But Minji broke it down so simply: rice, nuruk (which smells a bit earthy and yeasty), water. We got to touch everything — sticky grains clinging to my fingers — and she let us sniff different batches at various stages. The air kept changing: sometimes sharp and tangy, sometimes almost floral. Oh, and when she showed us how to filter using cheesecloth, I made a mess (sorry again for splashing you, James). It’s surprisingly satisfying though, watching cloudy liquid drip through.

The tasting part was honestly my favorite — we tried commercial bottles alongside seasonal homebrews (one tasted almost fizzy), plus this clear version called cheongju that burned a little going down but left this warm feeling in my chest. Minji told stories about her grandmother making makgeolli during rainy season; her eyes lit up in a way that made me wish I could’ve met her. When class ended we packed up our own jars to take home for fermenting (about 1.5 liters each) — I still check mine every morning like it’s some weird pet.

What’s included

Your session includes hands-on instruction with a local guide in Seoul, all brewing ingredients and tools like plastic vessels and cheesecloth bags for filtering, guided tastings of commercial and homemade makgeolli varieties—including cheongju—and your own batch (about 1.5 liters) to take home for fermenting after class ends.

Good to know

Pets welcomePublic transport nearbyNot for pregnant travelers

Operated by Baekusaeng Makgeolli