This article describes the author's journey of making makgeolli, a traditional Korean rice wine, during a holiday in early June. The author is enchanted by the idea of crafting something unique and personal, stating that brewing makgeolli is an engaging process that connects one to their cultural roots and reminds them that alcohol is born rather than just made. The author evokes sensory experiences linked to the brewing of alcohol, connecting it to the theme of domesticity and the joy of making food and drink in a home setting.

The process of making makgeolli is not as straightforward as it may seem; the author describes the necessary steps meticulously, from preparing high-quality glutinous rice to the fermentation process with yeast and nuruk (a fermentation starter). Additionally, the encouragement from a neighbor, who has extensive experience in brewing, provides the author with the confidence to tackle this artisanal craft. This support from the community underlines the communal aspect of traditional brewing, where knowledge and experience are shared generationally and locally.

The story highlights not only the practical aspects of making makgeolli but also the emotional connection it fosters between the author and their cultural heritage. As they prepare the ingredients under the guidance of experienced locals, they are reminded of the joys of home cooking and the significance of traditional food in fostering bonds within the community. This cultural exploration reflects the growing interest in artisanal methods and locally sourced food, linking back to themes of sustainability and personal fulfillment in food and drink preparation.