In 2009, makgeolli, a carbonated local fermented rice grog, often sold in plastic bottles or aseptic box containers topped soju and wine as the most popular alcoholic beverage in South Korea. Long regarded as a poor man's alcohol, this unrefined milky colored, pungent, and slightly carbonated fermented rice drink, notorious for causing major headaches, chronic belching, and nasty hangovers, enjoyed a renaissance. This essay examines makgeolli’s turbulent history, its rise, fall, re-emergence, and attempts by the state to remake this rice wine into a “global beverage.” It examines “soft” forms of nationalism, in particular the commodification of makgeolli through tourism as well as how this alcoholic beverage has been repackaged as part of Korea's unique cultural tradition.