By Kim Jong-chan
Political Editor

When the presidential couple hosted lunch for Japanese Prime Minister Yukio Hatoyama and his wife, Miyuki, following a summit at Cheong Wa Dae on Oct. 9, the menu included "makgeolli," a traditional Korean rice wine.

They toasted with the drink. Other wine was also offered. But Hatoyama proposed to proceed with the Korean rice wine which is enjoying increasing popularity in Japan, according to presidential spokeswoman Kim Eun-hye.

The luncheon meeting was the first presidential event where makgeolli was provided as part of efforts to promote "hansik," or Korean cuisine.

The presidential campaign for the drink didn't stop there. President Lee Myung-bak and first lady Kim Ok-soon served as goodwill ambassadors of the rice wine during a garden party they hosted for members of the foreign diplomatic corps at Cheong Wa Dae a week ago.

They offered five kinds of cocktails made with makgeolli and Korean cuisine, including kimchi, a dish of pickled cabbage, during the annual event.

Cheong Wa Dae said it plans to provide the rice wine to participant in the G20 Summit when they gather in Seoul next year.

Private businesses have also joined the campaign to promote the rice wine. Asiana Airlines, a national flag carrier, added the drink to its in-flight alcoholic beverages on all routes going to and from Japan.

What are the characteristics of makgeolli? The drink is abundant in lactic acid bacteria. Its color is white like milk. It has a tangy scent but tastes a bit sweet. Its alcohol content stands around 6 to 7 percent, a little bit higher than beer. It goes well with pork.

Korean farmers drink makgeolli during and after a long day in the fields. During breaks between meals, they drink it with simple dishes.

While on the service, campaigns to drink makgeolli, both at the government and private level, might seem as simply a way to promote hansik. But they're also a way to encourage the consumption of rice ― the staple grain of the country.

The government spends a large amount of money a year on keeping surplus rice. Usually, the harvest is larger than the normal haul. A change in dietary habits is attributable to the increase in the stockpile of rice. But farmers' groups and some opposition party lawmakers say the government's halt of rice shipments to North Korea is also a major cause.

Makgeolli is noted for its affordable price as well as for its rich taste. A one-liter bottle of Seoul Rice Wine sells for 70 cents at E-Mart superstores. Canned products are also available.

Domestic makgeolli sales are increasing. More people are enjoying the drink at home and in restaurants. Some hotels added the rice wine to their menu for foreign visitors as well as Koreans.

A group of 20 professors and researchers at Hankyong National University in Anseong, Gyeonggi Province, has begun a project to develop premium makgeolli.

For centuries, the rice wine has been made and consumed at not only wineries but also in households, mostly in rural areas. Many still stick to the traditional way of making makgeolli.

Production of quality Korean rice wine will help not only consume more rice but also globalize Korean cuisine, thus contributing to the promotion of tourism in the country. In every country, the native alcoholic beverage fits the cuisine.

Development of more food products made from rice is needed to reduce the rice stockpile. Measures include eating rice noodles and making more rice-based items for meals in the military and at schools.

Don't exclude rice from your meals in the morning from tomorrow! It will help not only reduce the stockpile but also prevent rice prices from falling further.

jckim@koreatimes.co.kr