Raw rice wine breathes,and yeast fermentation occurs continuously. Meaning that the taste changes.

The sour taste gets stronger as you drink it continuously while storing it in a regular refrigerator.

In other words, makgeolli becomes like vinegar. It's like the famous balsamic vinegar found in Europe.

However, depending on the storage method, the maturation may be fast or slow.

The kimchi refrigerator maintains the optimum taste for a long time.

In other words, live yeast fermentation occurs continuously, so the taste changes.