If your connoisseurship leans toward liquid, you must—we say you must—make it a point to partake of makgeolli while you’re in town. The alcoholic beverage, one of Korea’s unique products, is a mixture of fermented boiled rice and water. It is about 7 percent alcohol by volume, and though it was originally popular among farmers, earning it the name nongju, which means "farmer liquor,” it has recently become all the rage with younger generations. Due to its newfound popularity with the progressive set, many makgeolli makers have added twists to the milky liquor, garnering both new fans and returning traditional devotees. One of the best places in town for sipping is Moon Jar.