Master the Art of Korean Rice Wine: Hands-On Makgeolli Masterclass
Discover the craft of traditional Korean brewing. In this intimate, hands-on workshop, you will learn the living science of sool (Korean alcohol), kickstart your own live 2-liter batch using the classic single-stage method (Danyangju), and learn the full process and techniques so you can harvest your fresh, unpasteurized rice wine at home in 10 days!
The program
Part 1: In the Studio — Start Your Batch:
Work hands-on with steamed rice (godubap), artisanal nuruk (culture), and water.
Learn the technique of kneading and aeration to activate wild enzymes and yeasts.
Inoculate and seal your own 2-liter fermentation vessel to take home.
Part 2: In the Studio – Live Extraction Demo & Tasting:
Watch a step-by-step extraction demonstration on a mature, house-fermented batch.
Learn how to read visual cues (settling, bubbling, clarity), separate raw concentrate (Wonju), and dilute to classic Makgeolli strength.
Enjoy a guided tasting of fresh, unfiltered house brews paired with savory Korean drinking snacks (anju).
Part 3: At Home — Ferment & Harvest:
Take your jar home to manage the 7–10 day fermentation cycle using your step-by-step care sheet.
Use your included brew bag to press, bottle, and enjoy your own handcrafted rice wine.
Details for upcoming workshop
Date & Time
Sunday 13 September, 13.00 - 17.00
Location
Dorpsstraat 6 3611 AE Oud Zuilen
Price
€95 per person, including:
All raw ingredients (Korean rice, artisanal nuruk).
A 2-liter glass fermentation vessel + breathable cloth cover.
A printed fermentation care card
Guided tasting flight of raw house-brewed Makgeolli paired with Korean anju
From the Creator of Our Sold-Out Korean Kimchi Masterclasses
While Makgeolli is our newest hands-on workshop, our approach to traditional Korean fermentation is trusted by dozens of home fermenters across the Netherlands. Here is what past participants say about learning the living craft of Korean fermentation with us:
FAQs
Do I need prior brewing or fermentation experience?
Not at all. The workshop covers everything from foundational fermentation science to tactile, step-by-step techniques. Beginners and experienced home fermenters alike will feel right at home.
What exactly do I take home from the session?
You will leave with a 2-liter glass fermentation vessel filled with your freshly mixed rice wine batch, a reusable fine-mesh straining bag for filtering at home, and a printed day-by-day fermentation and troubleshooting care card.
How long does fermentation take at home, and is it hard to manage?
Your batch will ferment at regular room temperature for 7 to 10 days. The daily maintenance takes less than a minute (a quick check and occasional swirl). During the workshop, you will see a live demonstration of how to strain and harvest a finished batch so you know exactly what to do.
What kind of food and drinks will be served?
You will enjoy a guided tasting flight of mature, unpasteurized house-brewed rice wines across different styles (Wonju, Takju, Cheongju), accompanied by freshly prepared Korean drinking snacks (anju, such as seasonal savory pancakes).
Can dietary restrictions or allergies be accommodated?
Yes. Please mention any food allergies or dietary preferences (vegetarian, vegan, gluten-free, etc.) during checkout so the anju pairings can be adjusted accordingly. Traditional nuruk contains wheat, so please let us know in advance if you have a severe gluten allergy.
How should I transport my brew home?
Bring a sturdy tote bag or crate. A 2-liter glass jar filled with rice and liquid weighs approximately 2–2.5 kg and should be kept upright during your journey home on foot, bike, or public transit.
What is your cancellation and rescheduling policy?
Because ingredients and fresh godubap (steamed rice) are prepared specifically for each registered seat, full refunds or date transfers are available up to 5 days before the session. After that, tickets are non-refundable, but you are welcome to transfer your spot to a friend.
Is the workshop held at a private home?
Yes! The workshop takes place in a one-of-a-kind home featured on the BinnensteBuiten TV program in 2024, known for its architectural design and garden backing onto Slot Zuylen. The kitchen has since been fully renovated to host small group cooking sessions in comfort.
What should I bring to the workshop?
A sturdy tote bag, backpack, or bike crate to safely carry your filled 2-liter glass brewing jar home upright. All brewing tools, ingredients, fermentation vessels, straining bags, recipe guides, and food & drink pairings are fully provided.
