The normal Korean rice wine makgeolli (pronounced MAHK-oh-lee), additionally known as sool (which merely means ‘alcohol’ however tends to discuss with rice-based drinks) could also be unfamiliar to some folks stateside. However due to home craft producers like Alice Jun, who based Hana Makgeolli in Brooklyn, each consciousness and curiosity are on the rise. “What makes sool so fascinating at the moment is its breadth—starting from rustic, home-style brews to extremely refined and flavored interpretations,” says Jun. “It has this glorious means to be without delay fruity, nutty, floral, astringent, tropical, creamy, and acidic.” From distinctive imports to fashionable home interpretations, makgeolli is barely rising its American footprint. “The rising curiosity in naturally fermented, low-ABV drinks has additionally fueled its enchantment, making makgeolli a class ripe for exploration,” says Jun.

Hana Makgeolli, Takju 16

The flagship providing from Brooklyn’s Hana Makgeolli, Takju 16 is impressed by Jun’s family homebrew recipes. “It’s a full-bodied, unfiltered rice wine that showcases conventional Korean brewing methods,” Jun explains. Undiluted and retaining the pure rice sediment, Takju is totally opaque with a delicate carbonation. “With a wealthy, creamy texture and deep umami notes, this makgeolli has a reasonably dry end,” says Jun. “At a robust 16 p.c ABV, it makes an amazing pairing for daring, flavorful dishes.” $22/375 ml, hanamakgeolli.com

Sulseam, Crimson Monkey Makgeolli

Korean brewery Sulseam was established in 2012 and goals to remodel historic recipes and conventional strategies into drinks with fashionable intrigue. Crimson Monkey, with its distinct crimson shade, is one among their prime sellers. “Crimson Monkey Makgeolli is understood for its deep, nutty profile and a wealthy, velvety mouthfeel,” says Jun. “Crafted with pink yeast [rice powder], it brings ahead earthy rice flavors with a contact of pure sweetness and lingering complexity.” $22.99/375 ml, woorisoul.com

Màkku, Authentic

Based by Korean American Carol Pak in New York and produced in Korea, Màkku makes an interesting and accessible makgeolli for the U.S. craft beverage shopper, with a canned format and three fruit-infused flavors along with the unique. “Màkku’s Authentic affords an approachable, flippantly glowing tackle Korea’s conventional rice wine,” Jun says. “With a easy and creamy mouthfeel, light sweetness, and a touch of tanginess, this canned makgeolli is an easy-drinking introduction to the class—excellent for informal 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 domestically grown rice and including lotus leaves for this expression. “White Lotus Makgeolli is a uncommon and chic tackle the basic rice wine,” says Jun. “Infused with lotus leaf and flower, this makgeolli delivers a silky texture with floral aromatics, delicate earthiness, and a clear, refreshing end.” $16.99/375 ml, woorisoul.com

Hana Makgeolli, MAQ 8 Silkysonic

On the alternative finish of the spectrum from their Takju 16, Hana creates a extra modern, sessionable makgeolli with the MAQ 8, packaged in squat cans with a daring design and simply 8 p.c ABV. “This crisp, flippantly glowing rice wine leans on the refreshing aspect with semi-sweetness and acidity, providing an easy-drinking introduction to the standard Korean brew,” says Jun. $27/4-pack (8 oz. cans), hanamakgeolli.com