![]() ![]() Generally speaking, soju should never be drunk warm. In this article, I’ll explain how soju should be served, drink straight out of the bottle, and more. The appropriate way of serving soju is by using both hands and turning your head while drinking. This is the right way of drinking soju ever since the 1900s. Soju should always be served cold in a shot glass. Are you going out for a drink and don’t know how to serve soju? Well, many people don’t and the ones that do, do it the wrong way.Įvery time someone goes for a drink and orders soju, they often don’t know how to serve it. ![]() However, I was provided valuable insights into starting a new company in Hawaii, and garnering the support of Hawaii Venture Capital Association towards that end ,” Patrick emphasized. “No, I wasn’t the business venture that was selected. Get this I even presented my distribution and marketing strategy for my Makgeolli to Venture Capitalists on the Hawaii ‘ Shark Tank’-like event – STARTUP PARADISE.” “I soon developed an ingredient mix that I believed was unique and that could be marketed. As I learned more about it, I began to experiment with the brewing process in my own Waikiki condo.” ![]() I was really taken with this Makgeolli never had heard of it before that trip to Seoul, nor had occasion to drink it here at home in the islands. ![]() “ It seemed like at every business lunch or dinner we had this cloudy alcohol drink called Makgeolli – almost like a group meeting ritual. Now in his early 60’s, Patrick explained how two years ago he had financial business in Seoul, South Korea and thus, began his introduction to Makgeolli… The rest of the evening was focused on his bold start-up mindset. We’re long-time friends, so don’t hold back… Please!!” Give me your candid take on these drinks. “I’m asking you all to taste-test each of these samples. Simply, I’m experimenting, and have begun the process of brewing, distributing, and marketing my own Korean Makgeolli,” he announced confidently as he opened his carrying case and displayed three containers, each distinct to itself. “I’m starting a new venture and wanted some feedback from old friends. “ Thanks for joining me this evening,” Patricksaid in greeting us. Our Host for the evening was old real-estate pal of both Marc and me – Patrick Lau… It was only about two months later that Marc Farias and wife Grace asked me to join them at a special dinner-hosting in downtown Honolulu at the recently opened O’Kim’s Restaurant – (upon receiving the invite, I had to quip, ‘ Korean food, right?’). “It’s definitely not Korean ‘ Soju’!! What did you tell us the alcohol content of this ‘makule’ or Makkoli was…six percent or so? Soju is like 16-17 percent and more!! I prefer Soju over this brew Soju tastes kinda like vodka – gives me a nice buzz…”.Not what I had expected… I thought it would have a dry alcohol flavor like our Hawaiian ‘ pineapple swipe’. “ A little on the sweeter side when compared to sake…”.Mike’s ‘ home-brew’ elicited various comments from all of us ( all first time Makgeolli drinkers) at the table… Try my first-time ‘Hawaiian-Kine’ Makgeolli.” However, I did not have that traditional large earthen jar that Miyean’s family used to make their Makgeolli, so I just improvised with what I had in the kitchen,” Mikesheepishly revealed. She said her mom regularly brewed the drink for her father. “ My wife ( Miyeon) is originally from Pusan, South Korea, and she shared her family secret recipe with me. He called it Makkoli ‘home-brewed’ he had quietly announced … Mike Inouye (Contractor) had snuck his bottle of ‘creamy-white’ liquid into the Grille Room of the Country Club after our regular Tuesday round of golf. Because of the short shelf life of unpasteurized “draft” Makgeolli, many exported Makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. In Korea, Makgeolli is often unpasteurized, and the drink continues to mature in the bottle. ACV – As a low- proof drink of six to nine percent alcohol by volume, it is often considered a happy, communal beverage.Chalky sediment gives it a cloudy appearance. The milky, off-white and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Makgeolli– Raw rice wine (sometimes anglicized to Makkoli ) is a Korean alcoholic beverage. ![]()
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