WHITE LOTUS MAKGEOLLI

Historically there were many recipes of rice brewing. Even buddhist monks brew alcohol with rice. They were not allowed to consume but some indulged small amount by calling it “grain tea.” To pay homage to old traditional brew, Shinpyeong’s recipe for makgeolli calls for white lotus leaves which signifies Buddhism and provides the essence of tea.
White lotus makgeolli starts with delicate pear blossom and cantaloupe notes. On the palate, it has quite well balanced creamy texture without being overwhelming. And it finishes with hint of sweetness from rice providing vanilla blossom floral notes.