Korean wine, known as makgeolli, is a traditional alcoholic beverage made from fermented rice, wheat, or barley. It has a milky appearance and a slightly sweet, tangy flavor. Often enjoyed in social settings, makgeolli is rich in nutrients and has a lower alcohol content compared to many other wines, typically ranging from 6% to 8%. Another popular type of Korean wine is soju, a clear distilled spirit made from grains or sweet potatoes. Soju has a higher alcohol content, usually between 16% and 25%, and is often consumed straight or mixed in cocktails. Both makgeolli and soju play significant roles in Korean culture and cuisine.