Makgeolli, also known as Makuly (takju), is an alcoholic beverage native to Korea. It is made from rice (referred to in English as "Korean rice wine") which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice and water, and is about 6.5–7% alcohol by volume. It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means "farmer liquor". However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean "pancakes" called pajeon (파전) or bindaetteok (빈대떡).