Now this could be a step in the right direction. Fresh makgeolli currently only has a shelf life of around 30 days due to the fermentation process. Any longer than that and it starts to taste quite sour and bitter….but not in a good way. According to the Korea Food Research Institute, this could all change as they have found a way to extend the storage life of makgeolli to 100 days. This could be mean big things for the export market, as previously it hasn’t been worthwhile to ship and stock overseas buyers with the short lifespan.