By Jung Sung-ki
Exports of makgeolli, a traditional Korean rice wine, are expected to soon surpass $50 million for the first time thanks to the boom of “well-being” food, the popular Korean wave, or hallyu, extending worldwide, and successful localization marketing campaigns.
According to the Korea Customs Service, 37,207 tons of makgeolli were sold overseas in the first 10 months of this year, a three-fold increase from the same period last year. So far the amount of makgeolli exports reached $45.29 million.
“The increase in makgeolli exports was mainly driven by a surge in the liquor’s exports to Japan and China, as makgeolli has been recognized as a healthful drink,” an official from the customs agency said, adding the exports are likely to top $100 million next year.
With the surge in makgeolli exports, the nation’s overseas sales of alcoholic drinks reached about $205 million, a 30 percent increase from last year’s $158 million, the agency said.
Meanwhile, exports of soju, a Korean distilled beverage made from rice and other starches, the country’s top alcoholic beverage, dropped slightly from last year’s $95.6 million to $91.9 million, while beer exports surged 43 percent year-on-year to $57.74 million in the January-October period.
Imports of liquor reached some $324 million, up 7 percent from last year. Beer, soju and wine imports rose 34 percent, 23 percent and 18 percent, respectively.
Imports of whiskey fell 4 percent, but the alcoholic beverage still took up the greatest share among imported alcoholic drinks with $181 million, followed by wine ($104 million), beer ($48 million) and clear strained rice wine ($12 million).
Makgeolli is made from boiled rice and is fermented giving it a murky off-white color and still contains the residue of rice. The alcohol content is around 6-8 percent.
This drink is very popular among farmers. It used to be produced in homes but is now commercially made in breweries and is usually stored in plastic bottles and sold in supermarkets.
