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01. The convenience of brewing it regardless of time and place
DITOK MAKGEOLLI POWDER can be made just in 48 hours only by pouring water without the complex processes required to brew raw makgeolli.
You can brew your own delicious homemade makgeori any time and at any place.


02. Reliable natural ingredients
Many existing raw makgeolli products use artificial sweeteners (aspartame, etc.) to control their own bitter and sour taste that has occurred after their brewing.
DITOK MAKGEOLLI POWDER doesn't use artificial sweeteners. It uses only 100% natural ingredients such as Korean rice, yeast, enzymes, stevia, etc. instead of leaven.


03. Securing both taste and intestinal health at once
It is possible to make functional well-being raw makgeolli that is helpful for intestinal health due to its very abundant kimchi lactobacillus that existing makgeolli does not have.
DITOK MAKGEOLLI POWDER provides a refreshing feeling like champagne due to its natural carbon being produced during the growth of kimchi lactobacillus. It is characterized by the fact that the longer the fermentation time, the stronger the acidity and the more mature the taste.





디톡막걸리 파우더

물만 넣으면 막걸리가 된다.

집에서 간편하게 나만의 막걸리 만들기

초간단 막걸리

500g 기준 제조 및 식용방법

1) 담금용기를 준비한다.

2)파우더 500g 과 물 3L 를 용기에 넣어 잘 저어준다.

3)상온(20~30도)에서 48시간 발효시킨다. 발효시 뚜껑을 살짝열어 숨쉴 수 있도록 한다.

4) 10도 이하 냉장보관, 48시간이 지난 후 음용한다. 


*48시간이 지나면 냉장고에 보관하고 하루 1-2잔 건강하게 드세요!

1. 김치유산균을 이용해 발효시킨 손으로 직접 빚은 천연 생막걸리

2. 한국특허청에 특허받은 김치유산균이 들어있습니다.

특허등록 제 10-1865182호

특허등록 제 10-191629호

3. 디톡막걸리 파우더를 믿을 수 있는 이유

100% 국내산 쌀

아스파탐(합성 감미료)를 사용하지 않습니다.

효모, 효소 등 100% 천연 원료 사용

4. 장 건강 증진

천연항산제로 불리는 김치유산균이 듬뿍 들어있어 면역력에 도움을 주고 장내 유익균 증식으로 장 건강 유지에 도움을 줍니다.


Ditok Makgeolli Powder

$29.99 Regular Price
$19.99Sale Price
  • What is the shelf life of Minari Makgeolli Powder?
    In the case of a powder form, it is one year domestically and two years overseas from the date of manufacture. Make sure that you brew and drink makgeolli as fast as you can when opening. If you want to drink fully fermented raw makgeolli while keeping it for a long time, you can freeze and drink it. As it is a natural makgeolli, you can enjoy its steady taste. Since it is a natural makgeolli, it retains its excellent taste even after keeping it in a freezer.


    Does it have to be fermented at room temperature (20-30°C)? 
    It is best to ferment the makgeori at a warm room temperature. If it is fermented at a lower temperature, it may take more than three days to finish. If you drink it after fermenting it for a day, you can enjoy the taste of the lactobacillus drink with little alcohol, but it you ferment it for more than three days, you can enjoy its deper taste, depending on your personal taste.


    How should I keep fully fermented raw makgeolli in the refrigerator? 
    Ferment the makgeolli in the vessel with a faucet provided by our company and then refrigerate it as it is. If you do not have the vessel, you may use a plastic or glass vessel. The cover may be closed when it has been completely fermented, but please note that otherwise, if the cover is tightly closed, it may burst in the refrigerator. Also, it is not recommended to put makgeolli in a bottle of mineral water. As a bottle of mineral water is very fragile, it may burst.


    Is the sediment edible? 
    Vegetable lactobacillus and grain sediments contain far more 'farnesol' than is present in wine, so all you have to do is shake it to mix the sediments well before drinking

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