[ChoripDong] Nuruk (누룩, amylase Enzyme Malt) for Makgeolli, 454g from Korea

Highly recommended for making Makgeolli.Seller was extremely quick .

This worked, probably a bit too well as the mageolli ended up too pressurised! That was more my fault for bottling too early. Its a bit pricey but is difficult to find for less. Does what it should and seems to keep well

I bought this nuruk to make makgeolli after attending the South Korean embassy's zoom class on traditional Korean rice wine. Having now made several batches of makgeolli, this nuruk seems to work really well!I've used it for both one-week single fermentation and one-month triple fermentation makgeolli. I've also used it both on its own and in combination with baking yeast. Every time, the end result has been really nice tasting! A bottle of makgeolli in a Korean restaurant in the UK costs around £12 and is usually pasteurised and loaded with sweeteners, whereas this homebrew tastes just like the stuff you find in the boutique makgeolli bars in Seoul.Using nuruk definitely gives the authentic flavour compared to substituting with just yeast. You really get that unique makgeolli aroma when brewing. Glad you can get this in the UK now!