Korean traditional alcohol, known as makgeolli, is a fermented rice wine that has been enjoyed for centuries. It is made from a mixture of steamed rice, water, and a fermentation starter called nuruk, which contains natural enzymes and yeast. Makgeolli has a milky appearance and a slightly sweet, tangy flavor, making it a popular choice for both casual and festive occasions. Another well-known traditional drink is soju, a clear distilled spirit typically made from grains or sweet potatoes. Soju has a higher alcohol content than makgeolli and is often consumed straight or used in cocktails. Both beverages play a significant role in Korean culture, often accompanying meals and celebrations.