Make traditional Korean liquor
The Sool Company has a solid schedule of classes for the first few days of the Chuseok long weekend, providing a fun and rewarding activity for those stuck in Seoul.
On Wednesday they offer their usual introductory class on makgeolli, followed with a class on soju distillation Thursday and a lesson on "100 flowers sool," Friday. Makgeolli is a simple brew, usually served as a white milky liquid, made by fermenting rice with a special yeast called nuruk. Traditionally associated with farmers and rural communities, makgeolli is a byproduct of the process of making more refined alcoholic beverages.
Soju is made by distilling the filtered product of makgeolli production. Traditionally it was made by aristocratic families and the recipes were handed down through generations from mother-in-law to daughter-in-law. Creating a small amount of soju produces a larger volume of makgeolli, also known as takju, which was often given out to servants and laborers.
According to The Sool Company, "100 flowers sool" is a special fragrant style of makgeolli. The class will introduce the principles of infusions in the fermentation process to give the final batch an extra unique flavor.
Participants in the makgeolli making class will get to take home a batch of the fermenting mixture, which will be ready for drinking a couple of weeks later.
In keeping with social distancing guidelines, the classes will be limited to 10 people. Temperatures will be checked, masks are required and attendance is to be recorded. Visit fb.com/thesoolcompany or thesoolcompany.com to register for classes or to find out more.
