Maggeolli is a traditional alcoholic drink in South Korea that is produced by fermenting rice with wheat malt.
It typically tastes sweet and a little sour, and has been consumed by ordinary people for a long time.
Song Myung-seop maggeolli shown left below is making by Mr.Song Myung-seop who is making Juglyeoggo which is one of Korean three major liquor.
My favolate Maggeolli restaurant is Neulinma-eul-yangjojangsulpeob.
They are serving fresh Maggeolli.
Please try there if you have a chance!
I thought it was Soju
Soju is also a traditional alcohol.
It is liquor which distilled the supernatant of Maggeolli.
It is an alcohol drunk by a high-ranking people called Yangban.
I will explain the details in a new post if I have time.
Thank you for asking!
Maggeolli is a traditional alcoholic drink in South Korea that is produced by fermenting rice with wheat malt. It typically tastes sweet and a little sour, and has been consumed by ordinary people for a long time. The alcohol content is about 6-8 degrees. Please refer to the following link for details https://www.localguidesconnect.com/t5/General-Discussion/Traditional-alcoholic-drink-in-South-Korea/td-p/1491115
Soju is liquor which distilled the supernatant of Maggeolli. It is an alcohol drunk by a high-ranking people called Yangban. Andong Soju is one of famous Soju in South Korea. Myeong-in means master Myeong-in on the right side of the photo is made by the traditional method. The alcohol content is about 45 degrees.
The current popular Soju is the distillation of grain, which is cheap so everyone is drinking it. The alcohol content is about 18 degrees.
Hello @Shibu-dude ,
Thank you very much for introducing Maggeoli. It is indeed a must try if you are visiting Korea and I really enjoyed drinking it, as I do not enjoy the taste of soju. We used to go for pajeon and maggeoli on rainy days, and it was always a great experience.
By the way I have merged your post about soju to this one, since they are on the same topic and to keep Connect more organised.
Feel free to check these 14 helpful tips for using Connect for useful information on how to make your posts even more engaging.
Hi @LilyanaZ
Thank you for your advice. I am going to utilize 14 helpful tips. BTW, Do you know the reason why go for pajeon and maggeoli on rainy days? The reason why the rain sound seems to cooking a pajeon, and we want to eat it.
Hey @Shibu-dude , thank you for sharing this interesting fact with the other Guides.
When I first visited Korea I was really wondering why this dish was the go-to choice for rainy days so I searched on Google and found out. Now I really miss going for it during rainy days, because I really enjoy both the jjeon and maggeolli. 
Hi @LilyanaZ
I am glad to hear you about this. I hope you will visit Korea again!
Hi @LilyanaZ
BTW, as you gave me an advice that I post publicly my discussion, I will do so from now on.
Hi @LilyanaZ
The reason why Korean pancake was the go-to choice for rainy days, the rain sound seems to cooking a pajeon, and we want to eat it.
@Shibu-dude Thank you for posting this informative post on alcohol in Korea. I have tried a few Korean alcohols, but have not yet acquired a taste for them. I prefer warm alcohol here in Japan.
@user_not_found
Unfortunately, there is no warm liquor in Korea. I think you can drink warm wine …
I miss hot sake in Japan.
