The Ancient Methodology and Depth Behind Hana Makgeolli’s Fermented Wines
In NYC, this brewery and tasting room offer a rare taste of Korean tradition From as early as the Neolithic era, humans across cultures have used fermentation to produce succulent, imaginative beverages. Be it 7000 to 6600 BCE in China, 5000 BCE in India or 3150 BCE in ancient Egypt, fermentation’s ancient technology has been cultivated and expanded throughout the ages. In Korea, the process …
Source: https://coolhunting.com/food-drink/the-ancient-methodology-and-depth-behind-hana-makgeollis-fermented-wines/
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