kopo

kopo refers to a type of Korean rice wine, also known as makgeolli. It is a traditional alcoholic beverage made from fermented rice, water, and a starter culture called nuruk. Kopo has a milky, opaque appearance and a slightly sweet, tart, and sometimes effervescent flavor profile. Its alcohol content typically ranges from 6% to 8%.

The history of kopo dates back centuries in Korea, where it was historically a common drink enjoyed by farmers and laborers due to its affordability and nutritional value. It was also considered a staple during traditional holidays and gatherings. The brewing process involves steaming rice, mixing it with nuruk, and allowing it to ferment for several days to weeks.

In modern times, kopo has experienced a resurgence in popularity, both in Korea and internationally. It is appreciated for its unique taste and perceived health benefits, often attributed to the fermentation process. Kopo can be enjoyed on its own or used as an ingredient in various dishes and cocktails. It is usually served chilled and can be gently shaken before pouring to mix the settled sediment.