CreatripTeam

As spring turns to summer, it's the season of plums in Korea, a time known for the fragrant blossoms and the rich, sour fruit that is used in various traditional Korean beverages and concoctions. Korean plum, specifically maesil, is celebrated for its health benefits, aiding in digestion and energy replenishment. Plum extracts are often used in sauces and teas, but most notably, they are fermented into sought-after plum wines.

Three types of maesil wines stand out: 'Maehwa Geuppumbam' from Baekje Myungga Brewery in Seocheon uses local plums blended with rice and malt for a flavorful brew reminiscent of romantic summer nights. 'Maesil Wonju' by Deohan Liquor in Seoul and Gwangyang combines locally harvested yellow plums with natural honey, resulting in a rich and mature taste. Lastly, 'Maesil Makgeolli' from Seongsu Brewery in Jin-an uses locally sourced ingredients, bringing a modern twist to traditional Korean rice wine.

These unique maeil wines are crafted using regional ingredients and traditional methods, offering diverse flavors to explore. Each type pairs well with various dishes, from hearty Korean meats to light seafood snacks, giving those interested in Korean culture a delightful taste of local tradition.