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This is how to make Danyangju Makgeolli. If you ferment Danyangju for a long time, it will become very sour, so it is important to taste it while stirring and strain it when it tastes good. Also, because it was strained early, the carbonation is still there and although it is very slight, gas continues to be produced, so if you seal it completely in a glass bottle, there is a risk of it breaking, so be careful.