Research on the Relationship Between Korean Makgeolli Products and Japanese "Traditional Brewing"

Abstract

Nuruk, traditional Korean fermentation starter, contains a variety of bacteria and yeasts. However, there are Korean current makgeolli products made with Japanese-derived Aspergillus kawachii bacteria. For this reason, there is concern in Korea that makgeolli, a Korean national intangible cultural property, might be equated with Japanese intangible cultural property. In order to verify this concern, this survey is conducted to find whether there are any Korean makgeolli products that meet the requirements for registration as a Japanese Registered Intangible Cultural Property for Traditional Sake Brewing. As a result of the survey, no such products were found among the 106 products surveyed in Seoul. Since this survey is not an all-inclusive survey, it cannot be said to have revealed that there is no basis for concern with in Korea, but it showed that there is scant basis for concern. This suggests that the protection of one's own brewing culture as an intangible culture could be facilitated more smoothly in both Japan and Korea.