A traditional Makgeolli class with real hands-on time. You’ll learn the theory and then craft your own rice wine inside Baekusaeng Makgeolli, right in the market area of Seoul. I like that it’s taught by Joe Kim, a brewery owner and Korean Alcohol Sommelier, so you get both practical brewing instruction and tasting technique.

You also get to sample craft vs commercial Makgeolli and then compare flavors through blind tastings, which makes the whole experience feel like a mini course, not a show. One possible drawback: in a 2-hour session, there’s a lot to taste and do, so you’ll want to keep up and avoid lingering if you’re slow to decide flavors.

This is the kind of class that helps you actually understand what’s in the glass. You’ll go from ingredient basics to tools and fermentation choices, then leave with a home kit that can produce about 1.5 liters. The class is small (limited to 10), but it’s still a packed schedule with plenty of drinking samples—plan your transport accordingly.

Key Things to Know Before You Go

• Taught by Joe Kim: brewery founder and Korean Alcohol Sommelier, with Korean, Spanish, and English support.
• Craft + commercial comparison: you’ll learn the differences before you brew your own.
• Hands-on brewing, not just watching: you’ll make your own Makgeolli during the session.
• Blind tastings + soju sampling: you’ll train your palate by comparing styles.
• Take-home ferment kit: you get a vessel to ferment at home (about 1.5 liters).
• Meet inside Ahyeon Market: easy to find once you know the Exit 4 route and the Mega Coffee landmark.

A Makgeolli Class Inside Ahyeon Market

Baekusaeng Makgeolli is located inside Ahyeon Market in the center of Seoul, in Gyeonggi Province’s Seoul-area region. The meeting point is 백구생 (Baekusaeng Makgeolli), 마포구 아현동 346-35, and the class ends back where you start.

If you’re using the subway, the simplest approach is to aim for Ahyeon Station (Line 2) and Exit 4. Walk straight until you see Mega Coffee, turn left, keep walking until you find the market entrance on the left, and look for the Baekusaeng logo at the shop inside.

If you’re arriving by bus or taxi, tell the driver to drop you at 웨딩타운버스정류장 (Wedding Town bus stop). From there, you should be able to get inside the market area without too much wandering.

Why this location matters: you’re not just learning “a drink.” You’re learning in the same kind of everyday Korean market setting where food and alcohol culture naturally overlap. It makes the class feel grounded, not staged.

Meet Joe Kim, Brewery Owner and Korean Alcohol Sommelier

The class is led by Joe Kim, described as the brewery founder, a Korean Alcohol Sommelier, and the author of an English guide to home brewing Korean rice wine. That combination shows up in the structure: you get both background context (history and theory) and hands-on instruction (ingredients and tools).

The teaching is set for small groups—10 participants max—so you should expect room for questions and for Joe to guide the brewing steps. Also, the instructor can work in Korean, Spanish, and English, which is helpful if your Korean is limited and you want to understand the “why” behind each decision.

From the way the class is described, you’re not treated like a passive visitor. You’ll taste, compare, and then build your own batch. The best part of having a sommelier-style teacher is that you learn to notice details, not just enjoy alcohol.

Taste Craft vs Commercial Makgeolli (Before You Brew)

One of the most practical parts of the class is that you learn to tell craft and commercial Makgeolli apart before you start making. You’ll do tastings throughout the session, including a craft tasting and structured comparisons as you progress.

You’re also set up for a “training the palate” experience. The class includes blind tastings, plus sampling soju alongside the rice wines. Blind tastings can sound gimmicky, but in a brewing class they serve a purpose: they help you separate what you expect from what you actually taste.

So what does that mean for you as a learner? It changes your focus. Instead of thinking, I like sweet versus I don’t, you start thinking in categories like:

• texture and mouthfeel
• how clean or fermented the flavors feel
• how sharpness and aroma show up

And once you start making, that tasting memory helps you understand whether your choices are leading toward what you wanted.

If you’re a fan of food and drink education, this is a smart format. You’re basically calibrating your senses while you learn the process.

The 2-Hour Structure: Ingredients, Tools, and Brewing Theory

Even though it’s hands-on, the class still gives you a structured foundation. You’ll get explanation on:

• choosing the right ingredients
• selecting the right tools
• the method behind making Makgeolli

There’s also theory and background coverage, including history and the cultural context behind Korean rice wine. The point isn’t to turn you into a scholar. The point is to help you understand why brewing choices matter—especially when you later ferment at home.

You’ll also see how brewing fits into a broader understanding of Korean alcohol. The class includes sampling multiple types of Korean rice wines, and it doesn’t stop at Makgeolli. That’s useful if you’re traveling through Korea and want to recognize how different drinks relate.

The main thing to watch for: the schedule is tight. In a 2-hour session, you’ll be moving from tasting to explanation to brewing steps. It’s not a slow, relaxed drink-in-a-chair experience. Come ready to pay attention.

Hands-on Brewing: Craft Your Own Makgeolli

This class is built around the moment you actually make the wine. You’ll craft your own homemade Makgeolli during the session, and the instruction is tied to the earlier tasting and theory.

You’ll learn the process in a step-by-step way, including the ingredient choices and how tools are used. You’ll also get guidance tied to the goal of home brewing after you leave.

What you should expect practically:

• you’ll be working with the brewing kit and following instructions
• you’ll sample as part of the learning process
• you’ll get the sense of what makes Makgeolli different from other fermented drinks

One benefit of learning this way is confidence. If you go back home later and see a brewing recipe, you’ll know what it’s trying to control—rather than just following steps blindly.

Also, because it’s limited to 10 people, you’re less likely to feel like you’re in a big crowd where you can’t hear or ask. The experience is still lively, but it stays practical.

Blind Tastings and Soju Sampling That Actually Train Your Palate

Blind tastings are included, along with soju sampling. That combination is more useful than it sounds because it helps you build a framework for identifying flavor traits.

In many drinking experiences, you’re told what to look for. Here, you’re nudged to figure it out through comparison. That’s especially valuable if you’re someone who enjoys exploring Korean drinks but doesn’t know how to describe what you like.

The class also covers tasting different Makgeolli styles, including commercial and premium. That matters because it teaches you that “Makgeolli” isn’t one fixed taste. You’re learning how production style and ingredients can change the experience in measurable ways.

Why this is valuable for travelers: once you can taste and describe differences, you can make better decisions when you order drinks outside class. You’ll know what to try and what to skip.

What You Take Home: Ferment at Home (About 1.5 Liters)

The big practical takeaway is that you’ll leave with your own Makgeolli kit to ferment at home. The kit should yield about 1.5 liters.

If you can’t take the vessel with you, you can ask for a finished bottle instead. That’s a helpful option if you’re traveling light or worried about transporting a container.

Before you go, plan for carrying the fermentation item. You should bring a reusable bag to take your Makgeolli vessel with you. This is one of those small details that can save you stress later.

Also remember: the class includes lots of tasting, so you’re drinking during the lesson. The session ends back at the meeting point, so you’ll want to have a plan for getting home without driving.

Price and Timing: Is $80 Worth It?

At $80 per person for a 2-hour session, this isn’t the cheapest “food activity” you’ll find in Seoul. But the value comes from the mix: you get instruction, guided tastings, and you make something that continues at home.

Here’s where the price tends to make sense:

• You’re paying for a small group class limited to 10 people
• You get multiple tastings, including blind tastings and soju sampling
• You craft your own Makgeolli and take home a fermentation kit
• The instructor is the brewery owner and a Korean Alcohol Sommelier, not just a guide

Think of it like a cooking class plus a fermentation starter kit. If you’re the type who wants more than a taste—if you want a process you can repeat—then $80 can feel fair.

Timing-wise, it runs 2 hours, with different starting times depending on availability. If you have a busy schedule, check times first so you don’t end up late and rushed.

A quick note on comfort: because you’ll be ready to drink and sample many types of Makgeolli, avoid pairing this with a plan that requires you to drive. Public transportation is the safest call.

Who This Makgeolli Workshop Is For (and Not For)

This class fits best if you:

• like food and drink education that includes real technique
• want hands-on experience, not just a tasting session
• enjoy comparing styles and learning to notice differences
• plan to ferment at home (or at least want the kit option)

It’s taught in Korean, Spanish, and English, which helps if you want explanations in a language you’re comfortable with.

It’s not suitable for:

• people under 21
• pregnant women

And there are clear in-room rules: no smoking indoors, and no alcohol or drugs beyond what’s part of the class.

If you’re traveling as a couple or solo, the small group format can be a plus. If you’re with a larger group, you may have fewer options because it’s limited to 10.

Should You Book This Makgeolli Class?

Book it if you want a true skill, not just a souvenir drink. The class is designed to move you from tasting to brewing, and it includes the palate training (craft vs commercial, plus blind tastings) that helps your decisions later when you explore Korea.

Skip it—or consider an alternative—if you want a slow pace. This is a compact 2-hour experience with lots of sampling and guided steps. If you prefer to take your time with one or two drinks, it may feel fast.

Also, make sure you can handle the home-fermentation part. You’ll take home a kit that should yield about 1.5 liters, and you’ll want a reusable bag for transport. If carrying it sounds like a hassle, ask about getting a finished bottle instead.

If you’re curious about Korean rice wine beyond the basics, this is the kind of workshop that makes the whole topic click.

FAQ

Where is the Makgeolli class meeting point?

The meeting point is 백구생 (Baekusaeng Makgeolli) at 마포구 아현동 346-35, inside Ahyeon Market.

How long is the class?

The class duration is 2 hours, with starting times that depend on availability.

Who teaches the class?

The instructor is Joe Kim, the brewery founder and a Korean Alcohol Sommelier. The class is taught in Korean, Spanish, and English.

How big is the class?

It’s a small group limited to 10 participants.

What’s included in the price?

Included are ingredient and tool explanations, crafting your own homemade Makgeolli, tastings of craft Makgeolli, blind tastings, sampling soju, and light snacks. You also take home a Makgeolli kit to ferment (about 1.5 liters).

Do I have to bring anything?

Bring a reusable bag to take your Makgeolli vessel with you.

Can I take a finished bottle instead of the fermentation vessel?

Yes. If you can’t take the vessel with you, the option is to receive a finished bottle.

Is smoking allowed?

No smoking indoors is allowed.

Is the class suitable for everyone under 21?

No. It is not suitable for people under 21 years old.

How do I get there by subway?

Take Line 2 to Ahyeon Station (아현역), exit 4. Walk straight until you see Mega Coffee, turn left, walk straight to the market entrance on the left, and look for the shop logo inside.