This raw Makgeolli is rich in live yeast and lactobacillus. It has the best refreshing taste that is in harmony with the softness of rice and tangy taste of natural carbonic acid generated during fermentation.

By implementing pasteurization and eco-friendly raw rice fermentation method without heat treatment, the rice Makgeolli becomes rich in nutrients and amino acids and presents better taste and flavor of natural rice (can be stored for a year at room temperature).