Boksoondoga Is The Champagne Of Makgeolli & You Need To Try It

If you’ve ever visited a makgeolli bar in Seoul, Sanullim 1992 in Hongdae for example, you know how overwhelming the drink list can be. With beer, you can gauge a lot from the type, and with wine, it’s all about the region. But when it comes to makgeolli, it often feels like a free-for-all taste test until you find the one you love. Suffice it to say, when I first tasted Boksoondoga (복순도가), I never looked back.

Boksoondoga makgeolli is a hand-brewed, effervescent delight, called the champagne of makgeolli, it was the libation I needed. With a tangy-sweet fizz and creamy-milky texture, it’s both nostalgic and refreshingly unique in the world of makgeolli. If you come to Korea and looking for your own makgeolli adventure, definitely make this one you try. Whether you’re out makgeolli pub or a high-end spot like OUL that pays homage to Korean tradition, this makgeolli will be a treat.

Get ready to try Booksondoga champagne makgeolli. Here’s what you should know:

(This post contains affiliate links, which means I receive a certain percentage of a sale if you purchase after clicking at no cost to you. Thank you for your support.)

Korean rice wine, makgeolli, apple infused makgeolli

What is makgeolli?

Makgeolli is Korea’s oldest alcoholic beverage, dating back over a thousand years, and is traditionally made by fermenting rice, water, and nuruk (a fermentation starter). Unlike filtered rice wines, makgeolli retains its natural rice sediment, giving it a distinct cloudy appearance and a silky mouthfeel. It is often enjoyed with Korean savory pancakes (jeon) or spicy dishes, thanks to its mild sweetness and balancing acidity.

Did You Know? In Korea, rainy days and makgeolli go hand in hand! It’s a beloved tradition to enjoy a bowl of makgeolli with crispy pajeon (green onion pancake) when it rains—the sound of the sizzling pancake mimics the rain, making it the perfect cozy combo.

One thing to know about makgeolli is that it comes in two varieties: pasteurized and unpasteurized. If you ever get the chance, I highly recommend opting for unpasteurized makgeolli for the most authentic experience. The live yeast inside continues fermenting, creating a gentle fizz and a depth of flavor that mass-produced, pasteurized versions simply lack.

Sanullim 1992 (산울림1992), Hongdae, Seoul, Korea

Sanullim 1992 (산울림1992), Hongdae, Seoul, Korea; Boksoondoga makgeolli

What To Know About Makgeolli: A Quick Round Up

Makgeolli is also sometimes spelled makkoli and it is the oldest alcoholic beverage in Korea.
Has a proof of around 6% – 9%.
Makgeolli is usually unpasteurized which means it continues to mature while in the bottle so it’s important to drink it in the right time frame. The taste does change over time… which you’ll find out if you start making it.
Makgeolli can also be called nongju which means farmer’s alcohol/farmer’s wine.

Who Is Boksoondoga

Boksoondoga isn’t just a brand; it’s a labor of love from a family of dedicated brewers. The brewery, located in Ulsan, South Korea, is run by makgeolli master Park Bok Soon, whose journey with rice wine began in her own home. She learned to brew from her mother-in-law, refining her craft over the years before launching Boksoondoga with her eldest son. What started as a small homebrewing tradition has grown into a celebrated name in Korea’s craft alcohol scene.

The key to Boksoondoga’s signature flavor lies in its meticulous brewing process. Using only Grade A rice, Park and her team wash the grains by hand at least ten times before fermentation. The rice and nuruk are left to ferment for nearly 20 days in traditional Korean onggi (stoneware pots), allowing the flavors to develop naturally. The result? A makgeolli so exceptional that it has been served at the Seoul Nuclear Security Summit and Korean embassies around the world.

Makgeolli Health Benefits

Makgeolli is cholesterol-free, fat-free, and contains vitamin B. It’s high in calories but also has lactobacillus or lactic acid bacteria which is good for digestion and boosting the immune system… so maybe that’s why Koreans drink it on rainy wet days.

Boksoondoga Hand-Brewed Makgeolli (6.5%) - Red Rice

How To Open A Bottle of Boksoondoga Makgeolli

Before you dive into a bottle of Boksoondoga, take note: this makgeolli is lively! When I first got to Korea, I remember being taught to shake, rattle, and roll all kinds of Korean brews from soju to makgeolli. Don’t do that with this because there will be a champagne like explosion if you do!

The brewery recommends gently rotating the bottle instead of shaking it before opening. As you rotate, start to twist the cap to release some of the gases. When you see the bubbles make their way up the bottle of the neck, close the cap again. Keep doing this to release the natural gas build up until it won’t explode and you can open it fully. And trust me, it will explode just like champagne if you don’t open it slowly and properly.

Boksoondoga Hand-Brewed Makgeolli (6.5%) - Original

Boksoondoga Hand-Brewed Makgeolli (6.5%) – Original

In Korean: 복순도가 손막걸리
Color: Milky white.
Palate: Light, sweet with a touch of sour, and effervescent. The gentle sweetness isn’t too much and is well-balanced by a creamy milkiness and a soft, mochi-like texture.
Finish: Medium-bodied with a delicate cooked rice bitterness, softened by a chewy, honeyed sweetness.

This is the kind of drink that feels like a crisp morning. It’s light, refreshing, and full of energy. If you love a bubbly brew with a cloud-like softness, this is your pick. I like how this makgeolli is light and easy to drink. It goes with everything in just the right way and any night out or dinner with makgeolli needs at least one bottle of this for me to be satisfied.

Boksoondoga Hand-Brewed Makgeolli (6.5%) – Red Rice

In Korean: 복순도가 빨간쌀 막걸리
Color: A striking cotton candy pink.
Palate: Bubbly and slightly starchy, this variation leans into a sweeter flavor. There’s also a smooth, yogurt-like tang that adds depth.
Finish: Medium-bodied with lingering fruit yogurt notes and soft berry aromas.

If the Original is a bright, airy morning, the Red Rice is a golden-hued sunset—deeper, sweeter, and slightly more indulgent. Perfect for those who enjoy a balance of sweetness and complexity. I didn’t find it a whole lot different from the original at first. I expected something more outrageous just because of the color in all honesty, so it was satisfying, though a bit sweeter than the original.

Where To Get Boksoondoga

Out and about: Any place that promotes themselves as a makgeolli bar or even a bar that promotes Korean traditional drinks will features Boksoondoga on the menu. Here are two places to try:

Sanullim 1992 (산울림1992)

Address: 60 Seogang-ro 9-gil, Mapo-gu, Seoul (서울 마포구 서강로9길 60)
Hours: Tuesday – Thursday: 5:00pm ~ Midnight; Friday – Saturday: 5:00pm ~ 1:00am; Sunday: 4:00pm ~ Midnight
Reservation: I recommend that you make a reservation if you want to visit. You can definitely just walk up and see if they have a table, but be prepared to wait if they don’t. You can make a reservation for Sanullim 1992 via CatchTable.

OUL (포시즌스호텔서울 오울)

Address: 97 Saemunan-ro, Jongno-gu, Seoul (서울 종로구 새문안로 97)
By Subway: The Four Seasons Hotel Seoul is located just out of Gwanghwamun Subway Station exit 7 making it easy to hop onto the purple subway line. The hotel is also within walking distance of the green line and the dark blue line as well as the orange line so it’s quick to get anywhere in the city.
Hours: Tuesday – Saturday: 6:00pm ~ Midnight (Open until 1:00am in December)

To take home: We pick it up most often in Homeplus grocery market. Boksoondoga is likely a staple in your nearby big name grocery store. Boksoondoga also has a shop of their own in Seoul Station which makes it great if you’re visiting someone and want to take a gift. We picked some up there to take to our in-law’s house for the holidays and it was fine for the whole ride.

Boksoondoga is a fun, fizzy ride from the first sip to the last. If you like a crisp, clean, slightly sour taste like I do, then the original version is your best bet. Whichever you choose, I guarantee Boksoondoga will be a delicious addition to your meal.

Did you like this post? Pin IT!