In South Korea, the pandemic seems to have caused some “healthy macerations”. The popularity of Makgeolli, a rice wine, traditionally “brewed” in South Korea has soared during that country’s lockdowns. With brewing methods as complex as those of Belgian beers, the traditional preparation of Makgeolli is unlikely to be within the scope of any old amateur. And yet, neither the ban on it during the 35 years the Korean peninsula was occupied by the Japanese, nor the shortage of the grain needed for making it, nor even the government’s total ban on grain alcohol in the late 60s seems to have hindered this complex, age-old know-how being passed on.
This interesting, richly illustrated report from the New York Times is a must-read.