Sanggeunbae

Sanggeunbae is a traditional Korean alcoholic beverage. It is a type of makgeolli, which is a cloudy, unrefined rice wine. Sanggeunbae is known for its rich, slightly sweet, and tangy flavor profile. It is typically made from fermented rice, water, and nuruk, a Korean fermentation starter. The brewing process for sanggeunbae involves steaming rice, mixing it with nuruk, and allowing it to ferment for several days.

The appearance of sanggeunbae is milky white due to the presence of undissolved rice solids. It has a relatively low alcohol content, usually ranging from 6% to 8% ABV, making it a popular choice for casual consumption. Sanggeunbae is often served chilled and is traditionally enjoyed with Korean savory pancakes, such as pajeon, or spicy stews like kimchi jjigae. Its refreshing taste and slightly effervescent quality complement these dishes well.

Historically, makgeolli, and by extension sanggeunbae, was considered a peasant's drink, but in recent years, it has seen a resurgence in popularity. Modern craft breweries are experimenting with different ingredients and techniques to produce more refined and diverse varieties of makgeolli. Sanggeunbae is appreciated for its probiotic content and is sometimes considered a healthier alternative to other alcoholic beverages. Its accessibility and authentic flavor make it a staple in Korean culinary culture.