As an expert sommelier and brewer, I can confidently say that makgeolli is safe to drink. Makgeolli is a traditional Korean rice wine that has been consumed for centuries. It is made by fermenting rice with a combination of yeast and bacteria, which results in a slightly sweet and tangy flavor.
One of the reasons why makgeolli is safe to drink is because it undergoes a natural fermentation process. During fermentation, the yeast and bacteria convert the sugars in the rice into alcohol and carbon dioxide. This natural fermentation process helps to inhibit the growth of harmful bacteria, making the drink safe for consumption.
Additionally, makgeolli is often pasteurized to ensure its safety. Pasteurization involves heating the drink to a specific temperature to kill any harmful microorganisms that may be present. This process helps to extend the shelf life of makgeolli and ensures that it remains safe to drink for a longer period of time.
However, it is worth noting that not all makgeolli is pasteurized. Some producers opt to leave their makgeolli unpasteurized, which results in a live brew. This means that the yeast and bacteria in the drink continue to digest the sugars even after it has been bottled. While this can result in a more complex and flavorful makgeolli, it also means that the drink is more prone to spoilage if not handled properly.
To ensure the safety of unpasteurized makgeolli, it is important to store it in a cool and dark place. Exposure to heat and sunlight can accelerate the fermentation process and potentially lead to spoilage. It is also recommended to consume unpasteurized makgeolli within a shorter period of time to minimize the risk of it going bad.
In my personal experience, I have consumed both pasteurized and unpasteurized makgeolli without any issues. However, it is always important to exercise caution and consume any alcoholic beverage in moderation. If you have any concerns about the safety of makgeolli, it is best to consult with a medical professional or trusted authority on food safety.
To summarize, makgeolli is generally safe to drink due to its natural fermentation process and, in some cases, pasteurization. However, it is important to handle and store makgeolli properly, especially if it is unpasteurized, to avoid potential spoilage. As with any alcoholic beverage, it is recommended to consume makgeolli in moderation and be mindful of any personal health concerns.