Traditional drink wins over new fans

South Korea's traditional rice wine Makgeolli is shedding its old-fashioned image, and re-emerging as a hip beverage with growing domestic and international appeal.

Made by fermenting boiled rice and water, standard Makgeolli has a light, sweet taste, a chalky texture and an alcohol content of only 6 percent. But it packs a significant punch in terms of export growth. The beverage has moved from farms and backstreet taverns to up-market retailers, and even made inroads abroad.

It can be found on the shelves of big department stores, and has even made the menus at five-star hotels in the country. Makgeolli has also penetrated the uppermost ranks of diplomacy, and is finding traction with a new generation.