When ministers from across the Asia-Pacific region gather for dinner in Gyeongju, North Gyeongsang Province this week, they will be raising glasses filled with makgeolli rather than the typical champagne or wine. The traditional Korean fermented rice wine has been selected as the signature beverage for the official banquet of the APEC 2025 ministerial meeting, marking a significant moment for Korea's cultural diplomacy.

The specific makgeolli being served is called "A Night Counting Stars in the Milky Way," a premium 12 percent ABV variety produced by Bal-Hyo Gongbang 1991 Inc. This company operates as the makgeolli-focused subsidiary of Kyochon FB, the Korean fried chicken giant. The drink will be featured at the official banquet of the APEC Joint Ministerial Meeting on Foreign and Trade Affairs (AMM) taking place on Wednesday and Thursday.

This particular makgeolli has already garnered significant recognition within Korea's traditional alcohol industry. In August, "A Night Counting Stars in the Milky Way" won the grand prize in the 12 percent ABV category for high-alcohol unfiltered makgeolli at the 2025 Korea Traditional Liquor Awards. The competition was hosted by the Ministry of Agriculture, Food and Rural Affairs, adding official government recognition to the beverage's credentials.

The AMM serves as the final ministerial forum before the APEC Economic Leaders Meeting and is co-chaired by Foreign Minister Cho Hyun and Minister for Trade Yeo Han-koo. Beyond discussions on digital trade and regional cooperation, Korea is using the banquet as an opportunity to showcase important elements of its culinary heritage to international delegates.

"A Night Counting Stars in the Milky Way" represents far more than an ordinary makgeolli. The beverage is crafted as a modern interpretation of "gamhyangju," a delicately aromatic fermented alcohol that was originally described in "Umsik Timibang." This text, written in the 17th century by scholar Chang Kye-hyang, is recognized as Korea's oldest known culinary manuscript, making this makgeolli a direct link to centuries-old Korean brewing traditions.

The production process sets this premium makgeolli apart from the thick, rustic versions commonly served in plastic bottles at neighborhood establishments. Bal-Hyo Gongbang 1991 uses rice specifically grown in Yeongyang County and employs a meticulous fermentation process that extends over a minimum of 15 days. The company uses house-cultured nuruk, which is a traditional fermentation starter that plays a crucial role in developing the drink's complex flavor profile.

The careful brewing process results in a makgeolli that achieves a sophisticated balance between body and clarity, along with harmonious notes of sweetness and floral aroma. While significantly more polished and refined than the everyday versions found in casual Korean restaurants, it maintains an unmistakably traditional character that honors its historical roots. The beverage is also available for purchase by the general public, not exclusively reserved for diplomatic events.

As part of its comprehensive sponsorship of the AMM, Kyochon FB has expanded its presence beyond the banquet hall. The company operated a dedicated K-food station located near the APEC International Media Center, where it offered tastings of its signature brush-glazed chicken to foreign guests and international reporters covering the summit.

"We're honored that both Kyochon chicken and Bal-Hyo Gongbang 1991's makgeolli are being introduced on the global APEC stage," said a Kyochon spokesperson. "Through these two brands, one rooted in innovation, the other in tradition, we wanted to show the depth of Korean food culture." This dual presentation reflects Korea's strategy of showcasing both its innovative culinary developments and its deep-rooted traditional practices to the international community.