Banana Makgeollii (750 ml) (Pack 20 Bottles)

Founded in 1952 as Girin Brewery by Sang-myeon Bae, Kooksoondang built its technical identity around a patented raw-rice fermentation method — unsteamed, uncooked rice ground directly with nuruk starter — a revival of Goryeo Dynasty technique that no other major Korean brewer employs at scale.

This Banana Makgeolli applies that same foundation to an unfiltered takju format, fermenting rice and wheat with nuruk at the Hoengseong Brewery in Gangwon Province, approximately 500 m above sea level, where clean mountain water from the highland watershed feeds every batch.

The high-altitude, low-pollution environment contributes to the water's mineral clarity, which carries through the milky, lightly effervescent body. Because the raw-rice method skips heat treatment before fermentation, it preserves a measurably higher amino acid and vitamin content than steamed-rice equivalents — the result is a rounder, less sharp lactic character than commodity makgeolli.

The banana flavoring integrates into that naturally creamy, slightly sweet unfiltered base, producing a profile where ripe banana sits against gentle lactic tang and residual grain sweetness. Unpasteurized handling is not confirmed for this flavored variant — the product is positioned for broader retail distribution.

What sets this expression apart within the flavored makgeolli category is Kooksoondang's proprietary fermentation base: the same patented process behind a brand commanding 70% of Korea's traditional rice wine market, applied to an accessible, fruit-forward format. Drink young and well-chilled; no aging upside.