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* Date : 2014-09-09

Part 3: Journey through alcohol with Korean masters

What is the true taste of Korean makgeolli, made with time and devotion? This was the question asked by Kim Yong-hoe, author of Korea’s first comic series about makgeolli, “Daejak.” He takes off on a journey to meet three masters of makgeolli who are keeping traditions alive in the modern world, determined to make the best alcohol possible.

Maintaining the original flavor of makgeolli – Master Song Myeong-seop

In Taein-myeon, Jeollabuk-do Province, there is a master who uses traditional techniques to make alcohol as closely as possible to the original makgeolli. He is a designated Intangible Cultural Heritage in Traditional Liquor Making, Song Myeong-seop. His insistence on following tradition and his pride in his work have created makgeolli that is made with ingredients that he grew with his own hands – makgeolli that is close to nature and close to its original form.

Making makgeolli in a brewery passed down through 5 generations – Master Park Gwan-won

The most famous rice makgeolli brewery in Gyeonggi-do Province is Baedari Suldoga, led by master Park Gwan-won. The makgeolli made here follows a recipe that has been passed down in the family for five generations, and is considered the best makgeolli in the region. Park is so devoted to Korea’s traditional alcohol that he used his life savings to build the country’s one and only makgeolli museum. He only has one wish – to continue the 150-year-old tradition of his family’s makgeolli with integrity.

Making white lotus makgeolli with exquisite flavor and aroma – Master Kim Yong-se

In Dangjin, Chungcheongnam-do Province, master Kim Yong-se has maintained the same traditional taste of makgeolli for eighty years. His brewery has an old gotaek (traditional house), aged makgeolli jars, brewing tools, and ancient books that make it seem like a living makgeolli museum. The makgeolli made here has been acknowledged even by Cheong Hwa Dae, and it has a light, clean taste that is made by fermenting Dangjin’s famous Haenaru rice and white lotus leaves. The third-generation owner, Kim Dong-gyo, has added a modern trend to the brewery, making it a hands-on tourist attraction. It’s an exciting blend of traditional artisanship and young trends, which will create the makgeolli of the future.

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No,Date,Full Contents Review,Buying등의 정보로 이루어진 목록
No Date Full Contents Review VOD
308 2014-09-10 Upbeat Korea #3 V
307 2014-09-10 Makgeolli, Rice Wine Part 6: Do you know about Korean makgeolli? - Dreaming of makgeolli going the world V
306 2014-09-10 Makgeolli, Rice Wine Part 5 : Fusion makgeolli V
305 2014-09-09 Upbeat Korea #2 V
304 2014-09-09 Makgeolli, Rice Wine Part 4: Makgeolli meets culture - A journey through wineries V
303 2014-09-09 Makgeolli, Rice Wine Part 3: Journey through alcohol with Korean masters V
302 2014-09-08 Upbeat Korea #1 V
301 2014-09-08 Makgeolli, Rice Wine Part 2: Side dishes, the supporting role making makgeolli shine V
300 2014-09-08 Makgeolli, Rice Wine Part 1 : Makgeolli, alcohol that's good for health V
299 2014-08-23 Hello, Pope Francis! Spread of love and consideration V
298 2014-08-20 Rediscovering Home
297 2014-08-15 The Fight in Us
296 2014-08-15 A Reason for Jordan
295 2014-08-14 Pope's Visit to Korea - Rise Up in Splendor : Part 2
294 2014-08-13 Pope's Visit to Korea - Rise Up in Splendor : Part 1
293 2014-08-13 AKA DAN : part 5 - The Epilogue
292 2014-08-06 AKA DAN : part 4
291 2014-07-30 AKA DAN : part 3
290 2014-07-23 AKA DAN : part 2
289 2014-07-16 AKA DAN : part 1
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