Makgeolli is believed to origina from Ancient Korea and is one of the oldest alcoholic beverages made from rice. This drink is made by fermenting rice, water and nuruk. It appears to be slightly opaque as a result of a milky substance and it is tangy and naturally fermented. Makgeolli is made with steamed rice that its starches are broken down, adding water and nuruk, then left for fermentation. When the preparation is fermented, the particles of rice are filtered out, so as to obtain a liquid which can be drank. Earlier, it has served itself as one of the recipes typical for the Korean countryside, and used to be served with other sorts of Korean dishes, such as pajeon and kimchi. Over the past decade, however, makgeolli has received a renewed interest because of the increasing interest in Korean cuisines all around the world. This identification has fostered developments in the makgeolli production such as flavored makgeolli and quality wines for makgeolli hence extending the attractiveness of makgeolli to the overall world market.