Makku transforms traditional Korean makgeolli into a modern beverage for today's market. If you’ve never heard of makgeolli, you’re not alone. The alcohol, usually described as “Korean rice wine,” is ...

Alice Jun, inside the brewery of Hana Makgeolli. Photo: Caroline Tompkins Alice Jun, inside the brewery of Hana Makgeolli. Photo: Caroline Tompkins Alice Jun is getting ready to walk Chapsal, her ...

Sometimes compared to natural wine, sour beer or kombucha, makgeolli is a low-proof unfiltered rice wine that is one of Korea’s oldest beverages. The drink has risen in popularity alongside other ...

It’s important to recognize that makgeolli falls under the overall category of sool, says Alice Jun, founder of Hana Makgeolli in Brooklyn. “Sool is the term for alcohol in general, and the best ...

Once the most consumed alcohol in the country, makgeolli suffered as younger generations of Koreans turned away from the “drink of peasants” and toward foreign specialties like beer. But earlier this ...

Kim Kyung-seop recalls going to cheap bars after class with his friends, where they binged on as much makgeolli as possible. “You know the saying, ‘alcohol consumes men?’ It was like that.” Makgeolli, ...

Tired of hazy IPAs and cloudy natural wines? The answer: Makgeolli, a 2,000-year-old knuckleball of a drink from Korea. “Makgeolli is an alternative to craft beer, natural wine and sake,” Alice Jun, ...

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You might be familiar with green-glass bottles of soju from long nights out in Koreatown, or maybe you’ve ventured further afield and enjoyed some plastic bottles of fizzy white makgeolli at the same ...