Makgeolli is the oldest alcoholic beverage in Korea, and like sake is brewed vs. distilled, made from rice, water and nuruk, a Korean fermentation starter. As a fascinating trend, it’s not only becoming more well known outside Korean culture, but is being canned by Makku, “America’s first craft makgeolli.” Makku founder Carol Pak has been studying makgeolli since her travels in Korea and nailing down a recipe. Typically almost milky and lightly sparkling with subtle viscosity, Makku’s version is well-balanced in all of the above, bouncing from tangy to bracing.