Makgeolli (Makuly, also called nongju or takju) is a Korean traditional rice wine. Made from rice, it is a milky brew with an alcohol content of 6 to 7 percent. Rice, the main ingredient of it, is not sweet in itself, so Nuruk is also used to make it. Once boiled rice and Nuruk are mixed, the enzymes in Nuruk break down carbohydrates in rice into sugar. Then the sugar meets yeasts in Nuruk and there begins fermentation. Because the fermentation keeps on going, Makgeolli should be drunk as soon as possible once it is opened.