Makgeolli, the Korean alcohol with a yogurt-tart taste

[Single Malt Yinzer]

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Makgeolli is one drink in a family of Korean rice brews that can all be made by roughly the same process: Steam rice, mix it with water and nuruk, a wheat cake fermentation starter, and let the microbes go to work. Makgeolli falls under the umbrella of takju, the cloudy rice beer you get when you first strain your mash; the results have a creamy, horchata-esque mouthfeel. Filter out those clouds and you get yakju, a golden-amber “wine” that can range from cloyingly sweet and dense to green apple-tart and fizzy. And when you distill yakju, you end up with the fiery-bright, clear liquid known as soju.

[kiwi Bruce]

Like a UJSSM but all the ingredients have Asian anime and manga character names...