{"id":260802,"date":"2026-05-19T00:52:17","date_gmt":"2026-05-18T15:52:17","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/05\/19\/discover-the-best-of-maxpo-2026-top-5-must-try-makgeolli-brands\/"},"modified":"2026-05-19T00:52:17","modified_gmt":"2026-05-18T15:52:17","slug":"discover-the-best-of-maxpo-2026-top-5-must-try-makgeolli-brands","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/05\/19\/discover-the-best-of-maxpo-2026-top-5-must-try-makgeolli-brands\/","title":{"rendered":"Discover the Best of MAXPO 2026: Top 5 Must-Try Makgeolli Brands"},"content":{"rendered":"

Translation result<\/p>\n

\n \"Second\"
\n At the Makgeolli Expo on May 15 at the aT Center in Yangjae-dong, Seoul, Lee Jeong-hwa (left) and Hwang Sun-ae relax with glasses of makgeolli. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

\u201cI came to discover unique local brews hidden around the country.\u201d <\/span><\/p>\n

\u201cAfter dropping the kids off at daycare, I\u2019m wiped. A glass of makgeolli while I do chores lifts my mood\u2014soju just doesn\u2019t do that for me.\u201d <\/span><\/p>\n

On the morning of May 15, the 2026 Korea Makgeolli Expo (MAXPO 2026) at the aT Center in Yangjae-dong, Seoul was buzzing with visitors carrying shopping baskets and tasting cups. about 120 breweries from across the country\u2014including Jipyeong, Seoul Jangsu, Minju Suldoga, and Nakcheon\u2014showcased their products alongside alcohol producers, food-processing tech companies, and related businesses.<\/span><\/p>\n

Organized by the Korea Makgeolli Association, MAXPO celebrated its fifth year. Millennials and Gen Z were easy to spot, sampling and comparing regional makgeolli throughout the venue.<\/span><\/p>\n

\n \"Second\"
\n Choi Woo-taek, CEO of Gachi Brewery, showcased trend-forward makgeolli flavors such as flat peach, lychee, coriander, and Korean melon. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

A long line formed at Gachi Brewery\u2019s booth on the right side of the entrance.<\/span><\/p>\n

\u201cThe flat peach makgeolli really popped\u2014the fruit flavor was so clear. The Korean melon and minari blend had a light aroma like melon rind and a bright, refreshing finish, which felt unique.\u201d <\/span><\/p>\n

\u201cThe ‘Hangang’ product had a pleasant acidity. It\u2019s sweet-tart, so it would be lovely with dessert.\u201d<\/span><\/p>\n

Those were visitors\u2019 reactions after tasting Gachi Brewery\u2019s offerings. <\/p>\n

Gachi Brewery, located near Hapjeong Station, runs interactive programs like on-site tours and makgeolli-making workshops. CEO Choi Woo-taek explained why their booth draws crowds.<\/span><\/p>\n

\u201cWe use trendy flavors\u2014flat peach, lychee, ube\u2014so people try our bottles out of curiosity, and that often leads them to explore other traditional spirits,\u201d he said.<\/span><\/p>\n

\n \"Second\"
\n Pamphlets from Makgeolli Expo booths. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

On day one, the longest line snaked in front of the NewBang booth. NewBang breaks from traditional makgeolli styles by using modern techniques, and its name blends ‘NEW’ with the French word ‘vin’ (wine).<\/span><\/p>\n

\u201cI liked NewBang\u2019s ‘Rice Grape’\u2014it\u2019s bright and doesn\u2019t have that artificial sweetness,\u201d one visitor said. <\/span><\/p>\n

Jeon Ha-ru, CEO of NewBang, described the product: \u201cWe use Samgwang rice, a top-quality variety, as a base and ferment fruit to create a light, wine-like drink. It\u2019s known for a clean finish.\u201d<\/p>\n

\n \"Second\"
\n Woori Yesul\u2019s ‘Ssaumjak.’ It\u2019s 7.9% ABV and conveys the spirit of friendship. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

Some attendees even pointed reporters toward their favorite booths. The couple Kim Seong-dong and Park Min-seo recommended Woori Yesul, saying, \u201cIt\u2019s not overly sweet and doesn\u2019t taste artificial.\u201d<\/span><\/p>\n

Woori Yesul is a brewing brand founded in 2022 in Jongno by Oh Ye-jun, Baek Jae-min, and Gu Dong-wook. They offer experiential programs including brewery tours, workshops, and classes.<\/span><\/p>\n

The standout at their booth was ‘Ssaumjak.’ Created with the playful idea of \u201clet\u2019s stop fighting\u201d among business partners, its label even includes a tongue-in-cheek note about repenting and apologizing first.<\/span><\/p>\n

\n \"Second\"
\n Brewery representatives pose for a commemorative photo to mark the opening of the ‘2026 Korea Makgeolli Expo (MAXPO 2026).’ Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

The stories behind the participating breweries varied. Jeong Seung-hwan, CEO of Hyanggi Pumeun Suulseom from Goseong, Jeollanam-do, explained why he came to the expo.<\/span><\/p>\n

\u201cWe\u2019re not here just to sell. I want to see whether consumers\u2019 impressions match the flavors I describe. That shared understanding connects makers and drinkers,\u201d he said.<\/span><\/p>\n

Jeong uses brewing know-how passed down from his mother and grandmother, who have been making alcohol for 60 years. He produces takju and traditional soju and ages distilled spirits for a year in earthenware, saying, \u201cWe brew with the care of making a tonic.\u201d<\/span><\/p>\n

Choi Woo-taek of Gachi Brewery is attending MAXPO for the third time. \u201cSince many breweries don\u2019t sell online, events like this help us connect with consumers from other regions,\u201d he said. \u201cThose connections often lead to orders. When people post on Instagram and other social media, it\u2019s great promotion.\u201d<\/span><\/p>\n

\n \"Second\"
\n The 2026 Makgeolli Expo buzzed with visitors in their 20s and 30s. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

Lee Ji-a, secretary-general of the Korea Makgeolli Association, said the organizers designed a variety of programs to draw younger crowds. With the ‘sober-curious’ trend growing among young adults, the expo offered special consumer coupons this year to encourage purchases.<\/span><\/p>\n

They also hosted unique events like ‘Makgeolli pairing through a brewer\u2019s eyes,’ makgeolli-making workshops, and seminars.<\/span><\/p>\n

Lee stressed that as the alcohol industry faces a downturn, expos like this are increasingly important. \u201cThese events give agricultural corporations and small breweries\u2014who have limited retail opportunities\u2014a chance to showcase and sell their products,\u201d she said.<\/span><\/p>\n

\n \"Second\"
\n The expo offered a variety of snacks \u2014 including Korean fried chicken (dakgangjeong), okonomiyaki, and stir-fried sausages. Photo by Kim Myung-geun.
\n <\/figcaption><\/figure>\n

Groups sitting in circles and sharing makgeolli helped keep the mood relaxed and sociable. Visitor Kim Mi-young said, \u201cEven strangers share snacks and recommend booths they loved\u2014that\u2019s part of the fun.\u201d<\/span><\/p>\n

The event featured participatory programs\u2014pre-tasting sessions, cocktail-making, and a Reels contest\u2014alongside B2B offerings like buyer distribution consultations and seminars. A variety of snacks, from dakgangjeong to okonomiyaki and stir-fried sausages, were available to pair with the drinks.<\/span><\/p>\n

On the final day, May 17, visitors will vote for the best products at the ‘Makgeolli King Awards.’ <\/span><\/p>\n

Reporter Kim Myung-geun meang@viva100.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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