Who We Are

Hana Makgeolli is a Brooklyn based producer of artisanal Korean rice wines. Since launching in 2020, our sool is made to celebrate heritage and the labor of love.

By using only organic rice and traditional brewing methodologies, we craft makgeolli with complex flavors that showcase the rich depth of Korea’s sool tradition.

Quality Ingredients

Our brews strike a unique balance between deep, earthy grain notes, natural lactic acidity, and tropical fruit. Combined with a stronger ABV that mirrors Korea’s distinctive jeongtongju style—the experience feels like the warm embrace of home.

Explore Our Sool Guide

Our Sool

Our brewing philosophy steers away from methods used by other conventional makgeolli producers and instead puts quality and authenticity at the forefront.

Our rice is certified organic and exclusively sourced from a family farm in California. We do not produce with additives of any kind.

A Korean American Story

Hana Makgeolli was born from our founder Alice Jun’s deep connection to Korean heritage and the joy of making makgeolli. After meeting John Limb in 2017, the two business partners set out to become the first domestic producer of traditional Korean rice wine in the US. Inspired by the rich tradition of Korean brewing, they set out to craft a modern yet deeply authentic experience that honors Korean culture and brings sool to new audiences in delicious ways.

FAQs

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Makgeolli is traditional Korean unfiltered rice wine that falls under the broader category of sool. In Korean the word ‘sool’ refers to all types of alcohol. However, it can also be used to describe the category of Korean alcohol products.
While sake is a Japanese rice wine, sool a Korean style of alcohol is distinct from sake in its use of unpolished rice and wild microbes for fermentation. The methodolgies used to support mixed culture fermentation is different from methods used in sake as well. Resulting in wines that emphasize complexity and balance, rather than purity and singularity.
Hana Makgeolli is different from the more prevalent imported makgeollis that are available in the US market today for many reasons: we use organic rice, we rely solely on nuruk for fermentation, we ferment in 3+ stages, and we do not add any stabilizers, artificial or natural sweeteners, artificial flavorings, etc.