Make Makgeolli with Sagwabae, a Korean Heritage Pear
Details
We’re looking for a few curious people to ferment with us! 🌿🍐
This September, we’ll make Makgeolli and Perry with Sagwabae, a traditional Korean pear variety known for its apple-like flavor.
MAK: Season is a small seasonal fermentation club where we explore Korean fermentation culture through local ingredients, small producers, and the changing seasons.
This is originally a gathering among Koreans, but our hosts speak English, so we decided to open a few spots for international guests through Meetup.
And we’re not making just a small tasting batch!
Each person will make and take home approximately:
🍐 500ml of Sagwabae Perry
🌾 2.5L of Sagwabae Chapssal Danyangju — a single-brew Makgeolli made with glutinous rice
That’s about 3 liters of your own ferment to take home — plenty to enjoy and share with family and friends over Chuseok, Korea’s harvest holiday.
Rather than only experiencing commercial soju or beer, we’d love to share a different side of Korean drinking culture with you — how Makgeolli, one of Korea’s traditional fermented drinks, is actually made, fermented, tasted, and enjoyed.
Come ferment with us, meet locals, and experience a little piece of Korea through the season. 🌾
📅 Saturday, September 19
🕐 1:00–4:00 PM
📍 Mak Seoul
No fermentation experience is needed. Just bring your curiosity!