J-birds like the kimchee komfort

[Mike Oxlong]

[SIZE="5"]Korean alcohol attracts Japanese women in droves[/SIZE]

Sales of makgeolli, a traditional Korean alcohol, have soared in recent years, particularly among women drawn to its sweet taste, health benefits and low alcohol content.

According to the Korea Agro-Trade Center Tokyo, 6,157 tons of makgeolli were imported from South Korea in 2009, more than 10 times the 611 tons imported in 1999. The figure for 2009 also represented a 26 percent increase from the previous year.

Made from rice and rice malt, makgeolli is similar to Japan's unfiltered nigorizake. Fermented with lactic acid bacteria, it has a rich, sweet flavor, contains plentiful amounts of amino acid and is only 6 to 7 percent alcohol.

Today, a growing variety of eateries and stores are selling makgeolli, from izakaya Japanese pubs to major supermarket chains. A major South Korean brewing company also began nationwide sales of a new makgeolli product this month.

Makgeolli was first imported to this country about 20 years ago. The recent sharp increase in imports is attributed primarily to the ongoing boom in all things South Korean, and to consumers' increasing consciousness about their health.

The makgeolli bar Tejimaul opened four years ago in Shinjuku Ward, Tokyo, serving seven types of the drink. Today the bar offers 50 varieties costing from 500 yen to 1,000 yen a glass. Thanks to advanced transport technology, raw makgeolli that has not been heat-treated also can be imported to Japan, where it is popular among gourmands who enjoy the original flavor of the rice.

"There are many varieties of makgeolli, including some with mandarin orange or grape flavors," said bar manager Tsuneyuki Shimazu. "There also are makgeolli cocktails."

"Because it's rich in amino acids and lactic acid bacteria, many female customers order [makgeolli] for its beauty and health benefits," Shimazu said.

There also is a pub that serves fresh makgeolli made at a factory next door and a brewing company that has begun producing makgeolli in Japan.

Though most makgeolli is made by small or midsize South Korean companies, some major companies have started to break into the market...

[TennoChinko]

I have a small prediction to make. After this fad fades, it will end badly for some. The Korean makgeolli makers who either upped production or entered the market to take advantage of the Japanese demand will fall on hard times ... and somehow manage to blame the Japanese for leading them astray.

[Yokohammer]

The Korean makgeolli makers who either upped production or entered the market to take advantage of the Japanese demand will fall on hard times ... and somehow manage to blame the Japanese for leading them astray.

The Koreans blaming the Japanese for their problems?
Now where would you get a silly idea like that?

[Screwed-down Hairdo]

Sales of makgeolli, a traditional Korean alcohol, have soared in recent years, particularly among women drawn to its sweet taste, health benefits and low alcohol content.

I taste sweet (loads of protein, too), offer health benefits (innumerable orgasms) and have low alcohol content (in daylight hours anyway), but women aren't flocking to me in clothes. Guess I better eat more kimchee...

[6810]

Shit, I've been making this for the last few months under the pretence of "rice beer. It's so easwy.

I did it because malt, brew equip is expensive and kouji kome is cheap and plentiful. The final product comes out mildly sweet and can be fermented with other flavours such as fruit, spices or whatever, or blended after the fact!

Sure, it may be a little different, but it's cheap, tastes good and now it's good for me!

To DIY -

1 litre water
100g kouji rice
Yeast as needed.

Crush rice add to water. Pitch yeast. Keep fermenting at about 20-25C for three to four days.
Make sure you do it in a clean kitchen. Bottle and prime with sugar/honey as needed if you want to drink it carbonated.

Multiply ingredients to produce larger batches.

My first batch was flavoured with ginger. Think ginger ale for grown ups.

Cheapest booze you'll ever make that tastes good!

[TennoChinko]

Where do you get kouji rice?

Otherwise sounds interesting.

Here's a ginger beer recipe from Chowhound:

http://www.chow.com/recipes/10683?tag=rbxcch.2.a.4

[Mulboyne]

A couple of years ago, I went to Tejimaul, the place mentioned in that article, with half a dozen girls. It was their suggestion, so I suppose you could say they were ahead of the curve, but it was reservations-only even then.

We ended up sharing all the different types of makkoli on offer and it was a very good night. However, none of us went near the drink again for at least a year. I still haven't touched it since.

[Greji]

However, none of us went near the drink again for at least a year. I still haven't touched it since.

During my year in Solitary Confinement from four seasons, I was in downtown Seoul, where I did numerous research projects on Makkoli. It is sweet, goes down easily and you can swill it for long periods, then all of a sudden it will knock your dick in the dust, literally in a flash. I also concur with the hangover situation. It will give you a post-pisser of epic proportions that usually can only be cured by another couple of liters of Makkoli, or by being hit by a tractor trailer, which would appear to be the better cure.

The locals drink it sparingly like doburoku, but only the FGs seem dumb enough to pursue it into oblivion.

[6810]

[6810]

Where do you get kouji rice?

Otherwise sounds interesting.

Here's a ginger beer recipe from Chowhound:

http://www.chow.com/recipes/10683?tag=rbxcch.2.a.4

phooey to that recipe! GB is so easy to make it's not funny. Distilled water my arse. Whatever comes out of the tap is fine. Further, fuck waiting for "natural" yeasts to take place. What if you live in a condo? Not too many yeasties up there.

My recipe is much better. Not only does it not use sugar (except as a primer) but it's boooooooozzzzze!