The Cultural Heritage Administration is announcingin the government gazette the planned deliberation of a new element of intangible cultural heritage for registration onthe national intangible heritage list: the traditional Korean alcoholic beverage makgeolli and its associated culture. It incorporates the skill of making thismilky and lightly effervescentrice wine and the cultural practices associated with its sharing. Makgeolli is conventionallybrewedby cookingrice, mixing it with water and nuruk (a fermentation starter made by germinating fungi on starchy grains), and running the mash through a sieveafter a few days of fermentation. Makgeolli literally means "roughly or swiftlysifted." It is a term of pure Korean etymology and highlights the process through which the beverage is made.

Makgeolli isan alcoholic beverage made from rice or other grains thatis purported to date back to the introduction offarming onthe Korean Peninsula. Histories on the Three Kingdoms period, such as Samguksagi(History of the Three Kingdoms) and Samguk yusa (Memorabilia of the Three Kingdoms) includeterms such as mion, jiju, and ryoye that presumably refer towhat is known as makgeolli today. Baekjuand other terms purported to denote makgeolli appear in Dongguk isanggukjip(Collection of Works by Minister Yi of the Eastern State) and other literary compilations from the Goryeo Dynasty. Books from the Joseon period, such as the novel Chunhyangjeon(The Story of Chunhyang) and the encyclopedia Gwangjaemulbo (Information on Comprehensive Things) containmentions of mok-geolli or mak-geolli. Joseon-era cookbooks such as Gyuhapchongseo and Eumsikdimibangoffer recipes for the drink as well.

Makgeolli can be made easily and at low cost simply with rice and the fermentation starter nuruk. Its simplicity and affordability havemade the milky rice wine widely available, leading it to become deeply engrained in the everyday lives of the Korean people. Makgeolli quenched the thirst of farmers throughout the workingseason. Korean farm laborersused to say, "If it all pays the same,I'd rather offer a hand to the farmhouse serving the most delicious makgeolli."

Makgeolliwas also an indispensable element in ritual ceremonies and celebrations or mourning. Manytraditionsfeaturingmakgeolli as a ritual drink havebeen transmitted to the present. The milky rice wine is still presented as an offering in diverse modern ceremonies commemorating, for example, the completionof a building, purchase of a new car, oropening of shops.

A popular drink widely consumed nationwide, makgeolli was one of the fermented foods made by individual households up tothe end of the Joseon era. Along with other definitiveKorean fermented foods such as kimchi and soybean-based sauces, makgeolliwas brewed in individualhouseholds, meaning a distinctive tastecould be passed down in each one. Starting inthe 20th century,makgeolliproductiongradually switched to commercial breweries and theingredients underwenta natural course of change. Makgeolli has evolved as it adaptedto sociocultural conditions. The popularity of this traditional Korean rice winehas surgedsince 2000. There is also a growing number of people brewing their own these days. (A liquor tax order issued in 1916 under Japanese colonial rule restricted the domestic productionof alcoholic drinks. In1995 home-made alcoholic beverages were legalized again.)

In a nutshell, the tradition of making and sharing makgeollihas been evaluated as worth entry onto the national intangible heritage list for the following reasons: its transmission across the Korean Peninsula for eons; its historicity supported by documents; it servesas an interesting subject of study in diverse academic fields such as history, food sciences, and folklore studies; its association with a wide range of farmers' songs, folkloricsayings, and literary works, contributing to deepening the understanding of Korean culture; exhibiting distinctive local characteristics based on themakgeolli breweries dispersed across the country; and the fact thatit isactively practiced today by diverse communities such as local breweries, research organizations, and individual families.

As a form of popular culture, this element will be designated as National Intangible Cultural Heritage without the usual recognition of its holders. There are 11 elements on the national intangible heritage list (including kimchi making and traditional saucemaking)that have been so registered without recognized holders.

The scheduled designation of makgeolli making and sharing as National Intangible Cultural Heritage is particularly meaningful as its impetus came from a public proposal. In 2019 the Cultural Heritage Administration made a widespreadcall for candidates for the national intangible heritage list by organizing a public contest and throughthe established online channel for civil petitions. It is the first case ofthe listing of an intangible heritage element initiated by civicparticipation. This makgeolli case was awarded a Prime Minister's Prize as an outstanding example of serving the public interest. 

The notice of the planned deliberation of makgeollimaking and sharing will be maintained in the government gazette for 30 days from April 13 to May 21, after which its designation will be decided based on deliberation by the Intangible Cultural Heritage Committee. During the 30-day notice period, people are invited to offer their opinions about the upcoming listing. Public opinions are being collected through the website of the Cultural Heritage Administration andalso through social media. Instagram and Facebook accounts have been opened to communicatewith the public regarding intangible heritage issues. (Instagram: instagram.com/k_intangible_heritage_u; facebook.com/K_intangible_heritage_u-102336201973375)

In cooperation with the Korea Cultural Heritage Foundation, the Cultural Heritage Administration will make active use of thissocial media to publicize diverse information on intangible heritage and to collect opinions from the public. Anyone who isinterested in Korean intangible cultural heritage can express their opinions and participate in a range of public events and contests through these channels.