Making makgeolli feels like a science project with snacks. This 2-hour class in Seoul pairs tasting with hands-on brewing, taught by brewery owner and sommelier Joe Kim. You’ll learn how to spot differences between styles and then craft your own batch to ferment at home.

What I love most is the focus on real process, not a quick demo. You’ll also get practical training on choosing ingredients and tools, then leave with a take-home kit that can yield about 1.5 liters. The one drawback to consider is that the schedule is packed into just 2 hours, so it can feel a bit crowded while you’re sampling and brewing.

Key Points You’ll Care About

• Joe Kim teaches the class as brewery founder and a Korean Alcohol Sommelier, with instruction in Korean, Spanish, and English
• Craft vs commercial tasting and blind tastings help you learn what you’re actually drinking, not just what you’re told
• You craft your own makgeolli in a guided hands-on session, then take home a fermentation kit
• Soju sampling is part of the lesson, giving you a wider frame for Korean rice alcohol
• Small group size (up to 10) keeps the class from turning into a factory tour

Entering Baekusaeng Makgeolli Inside Ahyeon Market

This class is held at Baekusaeng Makgeolli, right in the center of Seoul, inside a traditional market area (Ahyeon Market). That matters more than it sounds. You’re not in a sterile tasting room—you’re in the kind of everyday place where Korean food and drink culture actually lives.

The meeting point is Baekusaeng Makgeolli at 마포구 아현동 346-35, inside Ahyeon Market. If you’re arriving by subway, the simplest route is Ahyeon Station (Line 2), Exit 4. Walk straight until you see Mega Coffee, then turn left and keep walking until you spot the market entrance on your left, with the class logo on the shop.

Do a quick mindset shift before you go: plan on being close to other participants while you taste and handle your brewing materials. This is an active class, not a “watch from the back” experience.

Who Joe Kim Is and Why His Approach Works

Your instructor is Joe Kim, a Korean Alcohol Sommelier, the Makgeolli Brewery Owner, and the author of the first complete English guide to home brewing Korean rice wine. In other words, you’re not just getting a storyteller. You’re getting someone who teaches brewing like it’s meant to be repeated at home.

What I like about this setup is the mix of angles: theory and history are part of the class, but they’re tied to what you’re doing and what you’re tasting. You’ll also get explanations on what goes into makgeolli and how to think about the differences between varieties—especially commercial vs craft.

And yes, he’s teaching with a small group in mind. With a max of 10 participants, you’re more likely to understand what’s happening instead of nodding along.

The 2-Hour Flow: Theory, Sampling, and Comparisons

The session runs about 2 hours, with starting times depending on availability. You’ll spend that time moving through a full circle: learning what makes makgeolli different, tasting those differences, then applying that knowledge when you brew.

A big part of the class is understanding the difference between craft and commercial makgeolli. You’ll sample both, and you’ll also learn through structure—how to compare what you’re tasting instead of just saying it’s sweet, sour, or smooth. This is one of the most valuable ways to level up fast, because you train your palate while you learn the language of the drink.

You’ll also experience blind tastings. That’s not just a fun twist. It helps you stop relying on assumptions and start noticing real differences in the drink itself.

And you’ll get Soju sampling during the lesson. The class uses that comparison to expand your understanding of Korean alcohol beyond just one bottle on one table.

Hands-On Brewing: From Taster to Avid Brewer

After the tastings and instruction, you get to do the part most classes skip: you craft your own homemade makgeolli. The class covers the basics you’ll need to follow along, including:

• how to choose ingredients
• how to select the right tools
• how to create your own batch during the session

This is where the course earns its money. A lot of food and drink classes are basically a story with a sip at the end. Here, you’re actually making something—then taking the result home in a form you can ferment.

One more detail I think you’ll appreciate: the class is built to take you from makgeolli taster into an ongoing brewer. That’s what the instruction style and the home fermentation kit are doing together. You’re not just learning for one afternoon.

Tasting Like a Sommelier (Without Pretending You’re One)

You’ll be doing multiple tasting moments: craft makgeolli tasting, commercial/premium comparisons, and blind tastings. Plus, you’ll sample Soju as part of the broader lesson.

This matters because you’ll likely walk in with a vague sense of makgeolli—maybe you’ve had it before and liked it, maybe you’re brand new. Either way, the class turns tasting into a skill. You learn to notice differences while someone explains what you should be thinking about.

Also, there’s value in the pace. The class keeps moving, so you’re constantly connecting taste to explanation. That’s why so many people come away saying it feels absorbing and educational, not like a performance.

The one caution: sampling alcohol means you’ll want to treat this like an evening activity. If you might be tempted to drive, don’t. The class explicitly nudges you toward using public transportation since you’ll be drinking and sampling.

What You Take Home: The Fermentation Kit (About 1.5 Liters)

Here’s the practical payoff: you leave with your own makgeolli to ferment at home. The kit is designed to yield about 1.5 liters. If you can’t take the kit home, the class can provide a finished bottle instead.

This is a key value point for the price. You’re not only paying for two hours of instruction—you’re paying for a guided start to something you can repeat. Brewing at home is the real difference between tasting and understanding.

You’ll also want to plan for transport. The class asks you to bring a reusable bag to take your vessel with you. This is one of those small instructions that can save you stress later.

If you’re thinking about doing this as a gift, it also works well. A fermentation kit at home feels personal and creative, not like another souvenir.

Price and Value: Is $80 Fair for Makgeolli Mastery?

At $80 per person, this isn’t the cheapest thing on a Seoul list. But it does have the ingredients for good value:

• Small group size (max 10) with an instructor who teaches in multiple languages
• Hands-on brewing, not just tasting
• Multiple tastings including craft vs commercial and blind tastings
• Soju sampling that expands what you learn
• A take-home fermentation kit designed to produce about 1.5 liters, plus light snacks during class

The pricing makes more sense when you look at what you’re getting at the end. If you’re only paying for a sip and a story, $80 feels steep. If you’re leaving with something you can ferment and continue exploring, the cost starts to feel reasonable.

Logistics That Actually Matter in Seoul

This class does not include subway pickup. You’ll need to get there yourself, using the directions for Ahyeon Station (Line 2) and then walking to Exit 4 and into Ahyeon Market. If you’re using a taxi or bus, the listed drop-off is 웨딩타운버스정류장 (Wedding Town bus stop).

Also plan around the rules. Smoking indoors is not allowed, and alcohol/drugs are not allowed during the activity. The class is also not suitable for pregnant women and not suitable for people under 21.

One more practical note: the class is limited to about 2 hours, and the session can feel crowded because it packs instruction, tastings, and making into a tight timeframe. If you dislike close quarters or you need lots of personal space, it’s worth keeping that in mind.

Who This Class Fits Best (and Who Might Skip It)

This experience is a great fit if you want a real cultural food-and-drink skill in a short visit. You’ll especially like it if you’re curious about how Korean rice alcohol differs across types, and you want to learn how to taste with intention.

It’s also a solid match if you like classes led by someone who’s deeply connected to the craft. Being taught by the brewery owner and sommelier Joe Kim changes the tone—you get guidance that connects to home brewing, not just restaurant drinking.

You might want to skip or choose something else if:

• you’re looking for a low-alcohol or non-alcohol experience (this class involves sampling many types)
• you need private, spread-out space (the group is small, but the time is tight)
• you’re under 21 or you’re pregnant (not suitable)

Should You Book This Makgeolli Class?

If you’re the kind of person who likes hands-on learning, tasting with a purpose, and leaving with something you’ll actually use again, I’d book it. The big wins are the small group, the Joe Kim instruction, the craft vs commercial tasting, and the take-home fermentation kit.

If you hate crowded rooms or you’re uneasy about drinking during the session, that 2-hour, tasting-heavy pace could feel like a squeeze. But if you can handle a fast, focused class with lots of sampling, this is one of the more practical makgeolli experiences in Seoul.

FAQ

How long is the makgeolli class?

The class lasts about 2 hours. Starting times depend on availability.

How much does it cost?

The price is $80 per person.

What’s included in the class?

You’ll get explanations on ingredients and tools, help crafting your own homemade makgeolli, tastings of craft makgeolli, blind tastings, and Soju sampling, plus light snacks. You also take home a fermentation kit that yields about 1.5 liters (or a finished bottle if you can’t take the kit).

Is pickup from the subway station included?

No. There is no pickup included from the subway station.

Where do I meet the class?

Meet at Baekusaeng Makgeolli inside Ahyeon Market, at 마포구 아현동 346-35.

Should I bring anything?

Yes—bring a reusable bag to carry the makgeolli vessel you’ll take home.

Is this class for under-21 participants or pregnant women?

No. It’s not suitable for people under 21 and not suitable for pregnant women.