Makgeolli & Korean Rice Wine

Korean rice wine. Rice is fermented with nuruk, a traditional grain starter, and left unfiltered, so it's cloudy, lightly sparkling and gently sweet and tangy, usually 5 to 6% alcohol.

Keep it in the fridge. Pasteurized bottles last for months unopened; Gyeongju Beopju has a 12-month shelf life. Once opened, finish it within two or three days, while it's still fizzy.

Classic, plus Kooksoondang peach, banana, chestnut, strawberry and white grape, and a prebiotic version. Most bottles are under $10.

Not always. Some makgeolli is brewed with wheat flour as well as rice, so check the label if you avoid gluten.