Maesil Wine, 매실주, Korean sour green plum wine. Today I found out it’s not made like grape wine, where the fruits are crushed and yeast is added to produce alcohol. It made me curious, so I’ll ask. What other food or drink production techniques surprised you all when you learned about it?

I also just thought I’d share how maesil wine is made with you all cuz I thought it was interesting. There are two or three main ways. First, the maesil fruits are added to a neutral spirit, like strong soju, and sugar and soak for 100 days or so and then removed. Two, use the leftover fruit from making maesil-cheong (green plum extract) and soak them in alcohol. It tastes more like prunes than the fresh fruit one but both are delicious. There is another way too which is simply adding maesil-cheong to soju. It is yummy too. I was also surprised to find out by reading the ingredients labels of store-bought maesil wine that most, if not all, brands blend it with white wine (from grapes)! Are you surprised?

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