5 to Try: Makgeolli

The traditional Korean rice wine makgeolli (pronounced MAHK-oh-lee), also called sool (which simply means ‘alcohol’ but tends to refer to rice-based drinks) may be unfamiliar to some people stateside. But thanks to domestic craft producers like Alice Jun, who founded Hana Makgeolli in Brooklyn, both awareness and interest are on the rise. “What makes sool so fascinating today is its breadth—ranging from rustic, home-style brews to highly refined and flavored interpretations,” says Jun. “It has this wonderful ability to be at once fruity, nutty, floral, astringent, tropical, creamy, and acidic.” From unique imports to modern domestic interpretations, makgeolli is only increasing its American footprint. “The growing interest in naturally fermented, low-ABV beverages has also fueled its appeal, making makgeolli a category ripe for exploration,” says Jun.

Hana Makgeolli, Takju 16

The flagship offering from Brooklyn’s Hana Makgeolli, Takju 16 is inspired by Jun’s own family homebrew recipes. “It’s a full-bodied, unfiltered rice wine that showcases traditional Korean brewing techniques,” Jun explains. Undiluted and retaining the natural rice sediment, Takju is fully opaque with a subtle carbonation. “With a rich, creamy texture and deep umami notes, this makgeolli has a fairly dry finish,” says Jun. “At a strong 16 percent ABV, it makes a great pairing for bold, flavorful dishes.” $22/375 ml, hanamakgeolli.com

Sulseam, Red Monkey Makgeolli

Korean brewery Sulseam was established in 2012 and aims to transform historic recipes and traditional methods into beverages with modern intrigue. Red Monkey, with its distinct crimson color, is one of their top sellers. “Red Monkey Makgeolli is known for its deep, nutty profile and a rich, velvety mouthfeel,” says Jun. “Crafted with red yeast [rice powder], it brings forward earthy rice flavors with a touch of natural sweetness and lingering complexity.” $22.99/375 ml, woorisoul.com

Màkku, Original

Founded by Korean American Carol Pak in New York and produced in Korea, Màkku makes an appealing and accessible makgeolli for the U.S. craft beverage consumer, with a canned format and three fruit-infused flavors in addition to the original. “Màkku’s Original offers an approachable, lightly sparkling take on Korea’s traditional rice wine,” Jun says. “With a smooth and creamy mouthfeel, gentle sweetness, and a hint of tanginess, this canned makgeolli is an easy-drinking introduction to the category—perfect for casual sipping.” $14.99/4-pack (12 oz. cans), drinksool.com

Shinpyeong, White Lotus Makgeolli

A historic Korean brewery, Shinpyeong has been making makgeolli since 1933, brewing with locally grown rice and adding lotus leaves for this expression. “White Lotus Makgeolli is a rare and elegant take on the classic rice wine,” says Jun. “Infused with lotus leaf and flower, this makgeolli delivers a silky texture with floral aromatics, subtle earthiness, and a clean, refreshing finish.” $16.99/375 ml, woorisoul.com

Hana Makgeolli, MAQ 8 Silkysonic

On the opposite end of the spectrum from their Takju 16, Hana creates a more contemporary, sessionable makgeolli with the MAQ 8, packaged in squat cans with a bold design and just 8 percent ABV. “This crisp, lightly sparkling rice wine leans on the refreshing side with semi-sweetness and acidity, offering an easy-drinking introduction to the traditional Korean brew,” says Jun. $27/4-pack (8 oz. cans), hanamakgeolli.com