I learned a lot from this article. Just like others, I had been one of the typical alcohol drinkers who didn't give much attention to how the alcoholic beverages are made. Perhaps I had been too ignorant about our traditional alcoholic beverages, merely knowing that makgeolli is made from rice. By reading the Special Report about Takju, I was able to understand how much effort and time were put in, in order to make one bottle of it. I realized it isn't just a bottle of drink.
These days, with a trend of “Well-Being,” makgeolli is gaining its popularity again. I hope that with this opportunity, people focus more on the traditional value of makgeolli rather than simply consider it as one other way to get pleasure from.  

Cho Baek-hyun (Fresh., Dept. of Econ.)