Yesung won over by makgeolli brewed at 100-year-old brewery

Artist Yesung, who usually avoids alcohol, spent a special day at a brewery with a 100-year tradition to brew his own spirits.

In a video released on Yesung's YouTube channel 'Yessay', he visited Jipyeong Brewery located in Jipyeong-myeon, Yangpyeong County, Gyeonggi Province. The brewery has been in operation since 1925, and the video highlights its deep history of producing makgeolli since the wartime era. Yesung, who typically does not touch a single drop of alcohol during 'Yessay' gatherings, participated personally in the traditional brewing process during this visit.

"Washing the rice a hundred times"... Recreating the traditional brewing process

After preparing the core ingredients—water, nuruk (fermentation starter), and rice—the cast practiced traditional manufacturing methods. According to the brewery, a key traditional technique involves washing the rice multiple times until the water runs clear. Yesung carefully rubbed the rice grains "as if praying," taking great care not to break them. Afterward, the foundation for the brew was laid by soaking the washed rice and steaming it to create godubap (steamed rice).

Various types of nuruk, including rice nuruk (ipguk), traditional nuruk, and bujeungsadurok, were used for fermentation. The video explains how nuruk breaks down rice sugars to create alcohol. Traditional nuruk, containing both enzymes and yeast, is used to ensure a stable and delicious flavor. After sanitizing their hands, the cast mixed the ingredients to ensure the nuruk penetrated the rice grains thoroughly. Temperature is a critical variable in fermentation; the team used sticker-type thermometers to maintain a temperature between 20 and 25 degrees. Depending on the season, fermentation takes about one week in current weather, or about two weeks during the winter.

Acidity and aroma of freshly pressed makgeolli: Yesung's rare tasting experience

During the pressing stage, Yesung tasted the makgeolli he helped create. According to the video, because no water was added to this batch, the alcohol content reached approximately 15 degrees, significantly higher than the 5–6 degrees found in typical makgeolli. Upon tasting his creation, Yesung reacted enthusiastically, saying, "It's delicious just by the aroma" and "It's really delicious." The video notes that summer brews tend to be more acidic, while winter brews are sweeter. Additionally, well-fermented traditional nuruk can impart a grape-like aroma.

The visit also showcased various pairings of alcohol and snacks. These included a baguette made with Jipyeong makgeolli, a pairing of amberjack with seaweed crackers, and yakju (clear rice wine) topped with abalone and gamtae. During a subsequent soju tasting, a complex soju made from rice, barley, and sorghum was introduced. This soju, featuring the nuttiness of barley and the spiciness of sorghum, was served with naengjeyuk (cold sliced pork). Yesung, who has previously mentioned that soju does not suit his constitution, showed an unusual side by fully immersing himself in the experience of the alcohol he brewed himself.