Babo Makgeolli

Makgeolli (pronounced mak-ko-li) is a traditional Korean rice wine made from just three ingredients: rice, water, and nuruk. The drink naturally separates into two layers: a clear, yellow liquid on top called cheongju and a creamy, sediment-filled layer below called takju.

Nuruk is a traditional Korean fermentation starter made from wheat, packed with natural enzymes, yeast, and lactic acid bacteria. These wild microorganisms are key to creates a complex and evolving flavor profile, with each batch developing its own unique character.

No, Babo is unpasteurized — known as saeng(생), or draft makgeolli. This fresh, live version can only be found locally because it can’t be shipped far without pasteurization. Unlike commercial makgeolli commonly imported from Korea, saeng makgeolli preserves its rich flavors, creamy texture, and beneficial probiotics for an authentic taste.

Not at the moment. We currently use traditional nuruk made with wheat, which means Babo Makgeolli contains gluten. We're looking into realistic ways to source rice-based nuruk — it's rare and expensive to import from Korea, but it's definitely something we’d love to offer in the future.

BABO is a creamy, unfiltered Korean rice wine with a soft texture and a flavor that defies easy comparison. Naturally fermented over four weeks, it’s full of quiet complexity — with hints of steamed rice, tangy yogurt, a touch of pineapple, and soft fruit notes like Asian pear or young melon.

There’s just a very light natural fizz, and the finish is smooth, slightly grainy, and dry to softly off-dry. Many first-time drinkers — especially in Belgium — say it’s unlike anything they’ve tasted before. It doesn’t fit neatly into beer, wine, or kombucha categories. It’s its own thing. Best enjoyed chilled, shared slowly, and paired with something savory.

Keep refrigerated at all times — it’s fresh and alive. Before serving, gently tilt the bottle a few times to mix the sediments (don’t shake!). We recommend flipping it upside down then swirling it. Pour into a small glass and enjoy cold, with one ice cube. Once opened, consume within 5 days for best taste.

If unopened, BABO stays fresh in the fridge for up to 3 months. Once opened, we recommend enjoying it within 5 days for the best flavor and texture. Like all living drinks, it may continue to evolve slightly over time. Make sure to always keep it refrigerated.

Makgeolli is all about sharing good times with loved ones and enjoyed with food. It's not meant to be sipped by itself like we do with beer. It pairs especially well with savory dishes like jeon (fritter pancakes), spicy stews, and fried foods. So pour a big glass, gather your friends or family, and enjoy the special moments that makgeolli brings to the table!

Those little bits are natural rice sediment from the fermentation process — a sign that your makgeolli is unfiltered and alive. Gently flip the bottle before opening to mix, then pour and enjoy.

Not yet — but we’re working on it. Our goal is to expand to neighboring countries like the Netherlands, France, and Germany within the next two months, and eventually offer shipping across the EU.

As we grow, we're exploring ways to do this as eco-consciously as possible, including partnering with established cold-chain distributors to reduce packaging waste and environmental impact.

For now, we only ship within Belgium. Orders are shipped every Monday to ensure they stay chilled during delivery. Local pick-up in Gent is also available.