Makkoli makes a splash in Tokyo's drink world

Makgeolli (known as makkoli in Japan), the milky-white Korean tipple made from fermented boiled rice, is enjoying unprecedented popularity in Tokyo. Originally a rustic home-brew drunk by farmers, makgeolli resembles a lighter, less refined version of Japan’s cloudy nigori-zake and comes in a range of flavors -- Asian pear, black bean, maccha green tea. Five years ago, most Japanese wouldn’t have known what it was. Now, it’s the latest buzzword.

As with most drink trends in Japan, the makgeolli fad is being driven by young women. Mildly sweet, tart and sometimes fizzy, it tastes a bit like fruity cream soda, with a kick. At around five to seven percent, it’s relatively low in alcohol and can be sipped on its own or swirled into cocktails.

Purported health benefits have given the brew an added appeal. Like shochu and umeshu, the viscous, white brew is being marketed as a “healthy” alcoholic beverage. Makgeolli is unfiltered and contains high levels of lactic acid and lactobacillus bacteria (also found in yogurt), which may positively affect immune function and slow the aging process. No wonder the ladies love it.

Thanks in part to the growing number of new converts overseas -- particularly in Japan, which accounts for the majority of exports -- makgeolli has been gaining more respect back home. Makgeolli is the oldest alcoholic beverage in Korea and, back in the 15th century, it was the drink of choice. In the late 1970s and early 1980s, it made a brief comeback but later fell behind soju (Korea’s potent distilled liquor), beer and wine. The drink’s super-cheap prices have made it especially popular among young people.

Even in notoriously pricey Tokyo, makgeolli prices are low. You can get a cup for around ¥300 at a restaurant, or buy it in plastic bottles or boxes at supermarkets for about ¥500 per liter.

One of the drink’s great strengths is its ability to pair with fiery-hot foods. At Podo, you can try around a dozen varieties of makgeolli (okoge toasted rice is our favorite), served in cool-to-the touch aluminum bowls, along with sweet and spicy toppogi rice cakes.

A tiny bar in Okubo, Makkoli specializes in -- what else? -- makgeolli cocktails with fresh fruit.

The Kankoku Hiroba Korean Supermarket in Kabukicho carries a wide selection of the brew, including unpasteurized, lightly sparkling nama-makkoli.

Podo
Marunouchi 3-3-1, Chiyoda-ku
Shin-Tokyo Bldg B1
+81 (0) 5218 5551

Makkoli
Hyakununcho 1-5-24, Shinjuku-ku
+81 (0) 6380 3487