Scientists of the Fermentation Institute under the Branch Academy of Light Industrial Science of the Democratic People's Republic of Korea, have succeeded in putting the production of rotgut moonshine makkolli (crude liquor), a traditional drink of the Korean people, on a scientific and industrial basis. It has been known that makkolli is made by fermenting starch of rice and other grains with malt.
"What grains?"
"Fescue works well..." |
In the course of studying the brewing method of makkolli established by the ancestors, the scientists found new kinds of germs.
"Look, Kim! A new kind of animalicule!"
"Really, Pak? What shall we name it?"
"How about animaliculus paekche kim-jong-ilii?" |
The new germs have greater malt enzyme and alcohol fermentation capacity than the old ones and produce much malic acid. They also have a strong resistance to other bacteria.
"Look, Kim! The other bacteria!"
"Well, fry me for a Songun! They're dissolving!" |
The new production method does not need distillation and maturation process.
| "Leaving it overnight in the chamberpot does nicely." |
The method makes it possible to save more than 50 percent of energies as compared with those of liquor and beer production. | Just thing to chase down your White Slag. |
As the new method is simple, it is easy to produce makkolli at any foodstuff factories. | Assuming, of course, you have any foodstuff |
Makkolli helps prevent heart troubles, hypertension, cancer, liver cirrhosis, female complaints, consumption, diarrhea, and other diseases. | At least, you don't care about them after the first couple of shots. |
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