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Makgeolli
Makgeolli (), also known as "makkoli", "makoli", "makguli", "makgoli", "makeolli" or "makuly (takju)", is a lightly sweet alcoholic beverage native to Korea. It is made from rice or wheat mixed with ''nuruk'', a Korean fermentation starter.〔http://www.harmsboone.org/homebrewers-guide-makgeolli〕 It has a milky, off-white color and is about 6–8% alcohol by volume. Makgeolli is traditionally made from rice, although variations are made from wheat, and some brands are flavored with corn, chestnut, apple or other produce.
The name ''makgeolli'' has its origin in the Korean language, in which it is a compound that consists of a prefix ''mak-'' ("roughly, coarsely, recklessly, carelessly") and a deverbal noun derived from the verb ''georeu-'' ~ ''geoll-'' ("to strain, to sift, to filter"). It was originally quite popular among farmers, earning it the name ''nongju'' ( / ), which means farmer liquor. However, it has recently become more popular in cities, especially with the younger generations. ''Dongdongju'' () is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes such as ''pajeon'' () or ''bindaetteok'' ().
==History==
According to ''The Poetic Records of Emperors and Kings (Jewangun-gi)'', written during the Goryeo Dynasty, the first mention of the drink was in the founding story of the Goguryeo during the reign of King Dongmyeong. Many communities in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty, ''makgeolli'' was called ''ihwa-ju'' (pear blossom alcohol), as the liquor was made during the blossoming of that particular flower.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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