Table 1. Commercial makgeolli samples used in this study

Groups	Samples	Alc.%1)	Major ingredients	Province2)
Rice nuruk	RN1	13.0	rice, glutinous rice, rice nuruk	Chungcheong-do
	RN2	8.5	rice, rice nuruk	Gyeonggi-do
	RN3	8.0	rice, rice nuruk	Gangwon-do
Wheat nuruk	WN1	12.0	rice, wheat nuruk	Chungcheong-do
	WN2	8.0	rice, wheat nuruk	Gyeongsang-do
	WN3	6.5	glutinous rice, wheat nuruk	Gyeongsang-do
	WN4	13.0	rice, wheat nuruk	Gyeongsang-do
	WN5	6.0	rice, wheat nuruk	Jeolla-do
	WN6	11.0	rice, wheat nuruk	Gangwon-do
Wheat nuruk and yeast	WNY1	6.0	rice, wheat nuruk, yeast	Seoul
	WNY2	10.0	rice, wheat nuruk, yeast	Gyeonggi-do
	WNY3	7.8	rice, wheat nuruk, yeast	Gangwon-do
	WNY4	6.0	rice, glutinous rice, wheat nuruk, yeast, jongguk3)	Chungcheong-do
	WNY5	9.0	rice, glutinous rice, wheat nuruk, yeast, ipguk	Jeolla-do
	WNY6	5.8	rice, glutinous rice, wheat nuruk, yeast, jongguk	Jeolla-do

Alc.%, labeled alcohol content as declared on packaging.
Regions were assigned to five major areas: Seoul-Gyeonggi, Gangwon, Chungcheong, Jeolla, and Gyeongsang.
ipguk and jongguk are Korean label terms for koji-type starters; original spellings are retained.