We’re so thrilled to showcase the food and flavors from Ji Hye Kim, the award-winning chef/owner of Miss Kim in Ann Arbor, MI. Named one of Food & Wine’s Best New Chefs of 2021 and a four-time James Beard Award semifinalist (most recently in 2024 for Best Chef: Great Lakes region), Ji Hye aims to broaden the understanding of Korean cuisine through her cooking. At her acclaimed restaurant Miss Kim — named one of Ann Arbor’s “Most Essential Restaurants” by Eater — her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredients.

For one night only, you’ll be treated to Ji Hye’s exceptional cooking, including her savory Buddhist lotus poots, Korean baby back ribs with a sweet and spicy chili glaze, and cacio e pepe tteokbokki with succulent miso butter.

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Wonderwerk LUVS Hana Makgeolli 💗 For one day only, Wonderwerk House of Fermentation is taking over the Tasting Room and bringing their vibrant California wines with them.

Hailing from sunny Los Angeles, California, Wonderwerk crafts electric wines from central California’s premiere farmers and vineyards that we couldn’t be more excited to share with everyone! You’ll have a chance to taste through 4 of their cuvees alongside delicious bites and, of course, Brooklyn’s finest makgeolli.

Wonderwerk is kindred spirits to the Hana Makgeolli family. Issamu Kamide and Andrew Lardy are two best buds from Virginia seeking new directions in playful fermentations. According to them, Wonderwerk began as a long night on a disco dance floor and it shows. We’re so excited that they’re bringing their wine (and dancing shoes) to Brooklyn.

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After getting her start by hosting supper clubs in her Berlin apartment, Polly Yim has since fermented her way into Berlin’s fine dining scene—most recently running the fermentation program at the grunge Bandol Sur Mer, all while hosting her own pop ups and fermentation workshops @qufermentationstudio.

Whether she’s making gochujang, soy sauce, or laozao, Yim’s eclectic style of cooking reflects a desire to dig deep into traditional fermentation techniques whose wild flavors are often a direct reflection of the microbial environment they are made in. We can’t imagine a better pairing with Hana Makgeolli sool! You won’t want to miss this special event as this Brooklyn native has returned to her home borough, ferments in tow, for one-night only!

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New Year, New Doshi 🎇 On Thursday, February 8th, we will be ringing in Seollal (Lunar New Year) with Susan Kim of Doshi! We are so thrilled to pair our sool with Susan’s take on symbolic new years dishes like tteokguk (rice cake soup), bossam and bindaetteok (mungbean pancakes) that will bring prosperity to us all.

Susan is a Seoul-Born, California-raised chef behind cult favorite pop-up Doshi. First launched in 2020 in Brooklyn, Doshi (short for doshirak or Korean boxed lunches) specializes in non-traditional takes on the packaged meals, inspired by the food she grew up eating and her background of cooking in the kitchens of Chez Panisse and New York restaurants Agern and Insa.

From Chef Susan and the entire Hana Makgeolli team, we look forward to celebrating the year of the dragon with you and hope it brings you strength, success, and good health! ❤️

Poster credits to Emma Perdue @hieronymiss_

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We are starting the year off strong with the comeback of our Makings of Makgeolli class 🌾 Join us on Sunday, January 14th from 12:00pm - 1:30pm for an immersive course on all things makgeolli. Taste through our portfolio of sool as you learn about its history and how it’s made here at Hana, and prepare your own home brew with the Hana Makgeolli brewing team

This is a ticked in-person class with limited capacity — please purchase a ticket via Resy to secure your spot. Come prepared to get a little boozey and to get your hands dirty!

**Industry friends –– reach out to us at reservations@hanamakgeolli.com for a discounted rate!**

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“One of our new year’s resolutions here is to do even more cool events with our community and with the people in this industry who inspire us. With this in mind we can’t think of a better way to kick things off this week than with a special takeover, with the folks from Hana Makgeolli! This Thursday (1/11), Alice and some of the team will be joining us to pour their beautifully crafted sools and we cannot wait.

Since 2017, founder Alice Jun and the team at the brewery in Greenpoint have been working tirelessly, producing the first domestically produced, artisanal makgeolli. Using traditional methods, the team continuously seeks to further establish and expand the Korean sool category here in the US. Their brews are deeply complex, endlessly drinkable and so wonderfully food friendly.

We are so excited to pour their core line up which will be available by the glass as well as by the bottle. We will also have a few very special bottles of Hana Soju 60 - their recent collaboration with Matchbook Distilling - a soju made with organically grown rice and nuruk which harkens back to traditional methods of soju making.'“ - Winona’s

Parachute was the first establishment to serve Hana Makgeolli in Illinois!

In a full circle moment, Alice Jun, founder of Hana Makgeolli, came to Chicago on a weekly basis during the summer of 2017 for work. At Parachute, she found a sense of home and inspiration during her evenings under the beam of the center island, and imagined how incredibly powerful it would be to pair traditionally made sool at a restaurant like Parachute. And it’s finally happening.

Join us for a night of big flavor and seamless pairings. Make your reservation here —no tickets required.

Join us at WWBK23! Wild World Brooklyn 2023 is a gathering of natural wine, beer, cider, mead, sake, & kombucha producers together with fermenters of foods to meet, taste and exchange ideas. It’s also a salon style tasting open to the public. They are independent of corp sponsorship and their mission is to focus on science and facts. Food created by Le Chateaubriand, Paris available for purchase. Glassware offered along with samples of 100’s of beverages & foods.

Come join us at Peripheral! Peripheral is the Hudson Valley's first and only natural wine festival. They offer an unlimited tasting of naturally fermented wine, fruit wine, cider, beer, makgeolli, vermouth, kombucha, and other beverages produced with a dedication to organic practices, native yeast fermentation, and minimal intervention.

The small-scale farmers and makers hail from the Hudson Valley, the Northeast, the greater USA, and all over the world. Peripheral hosts both established and brand-new producers; for some of them, this will be the very first time they share their work with the public.

Your ticket purchase gives you the chance to meet these talented and passionate producers, taste hundreds of natural beverages, mingle with likeminded wine lovers, and pause for lunch from our favorite local restaurants.

Peripheral gives all of our producers the option to participate for free, unlike many other fairs which charge a fee to pour. This means we are able to welcome the smallest, newest, scrappiest and most creative winemakers around. Come fill your glass with the best of their work!

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Chef Kate Telfeyan (previously of Porcelain) is bringing her eclectic culinary style to Hana Makgeolli for a one night only pop-up on October 26th. Characterized by her “vaguely asian” approach to everything she cooks, Kate’s special menu will be a celebration of seasonal hibernation, a time to indulge, get cozy, and settle in for the coming colder months.

It was at Porcelain - 2022 Michelin Bib Gourmand restaurant in Ridgewood - where Kate and Alice first met, and where their first collab dinner took place. Kate is thrilled for the opportunity to now be a guest at the Hana tasting room and delve deeper into the world of sool.

Kate’s food reflects her diverse background as a Korean adoptee drawing inspiration from her upbringing in rural New England, travels abroad, and her many years living in New York City. While her food never straightforwardly adheres to any one specific style, she is excited to focus this menu a bit more extensively on her Korean heritage.

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Chef Quan Ngo is a Michelin-trained Vietnamese-American chef currently based in Williamsburg, Brooklyn. In 2017, he helped open up Di an Di in Greenpoint, pushing Vietnamese American culture and the regional food that shaped its story.

His current dinner series is a dive into his upbringing in Flushing, Queens, a hub of cultural diversity in food. As a Vietnamese-American born Queens, he revisits these food cultures that shaped who he is as a cook today.

In this current dinner collaboration with Hana Makgeoli, Quan brings back his memories of going with his friends to Korean community cookouts, family outings to Northern Blvd, and drunk nights out eating jokbal and golbaengi muchim.

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Introducing our very first collaboration brew with Chef Jae Jung, the mastermind behind Korean Cajun restaurant KJUN in New York City. Fermented with peppers and plums, the KJUN Makgeolli reflects not just her style of mixing Korean ingredients with Cajun techniques, but also her wondrous and winding life story, from Seoul to New Orleans to NYC. We couldn’t be more excited to partner with Chef Jae!

Each ticket is a pre-order purchase of ONE bottle of the limited collaboration KJUN Makgeolli, which can be picked up on Sunday, September 10th. Chef Jae’s Korean Cajun Soul food dishes will be available for purchase at the Tasting Room. Seating will be walk-in only, first-come first-serve.

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Join us at MAUM Market September 9th! This mindfully curated, open-air market will feature 50 AAPI-owned small businesses that are emerging and established brands across art, fashion, food, drink, home, and many more. Presented by MAUM Market in special partnership with the Korean Cultural Center New York.

Join us at Hana Makgeolli on Sunday August 27, Long Lunch will be serving sourdough cabbage pancakes as part of a set meal with salads, pickles and rice. These okonomiyaki are a crispy, custardy, gooey, chewy, deeply savory, sour ode to Chef Patch’s Grammy's humble, diasporic okonomiyaki, which rarely included more than raw cabbage and shoyu.

Long Lunch is a pop-up, which in spirit, is inspired by leisurely lunches that last forever; but it also happens to be a NYT Crossword Puzzle clue for the answer 'sandwich', 'sub', 'hoagie', or related. The food changes depending on the venue, utilizing set lunches, sandwiches, and okonomiyaki as ways to explore both lost and adaptive food-traditions from Patch’s grandma Yukie, who emigrated to South Carolina from Japan in the 50s; and exploring what modern diasporic Japanese-American cooking might look like.

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Come join us at Insa for a Keg Party on Wednesday, August 2nd for a proper summer cookout! We’ll be tapping kegs and pouring flights off draft to pair with a special menu by @supyongshin to celebrate the season’s bounty! A ticket will include 3 pours of different makgeolli. They will be accompanied by a special menu that will feature grilled items and summer specials incorporating makgeolli in the dishes!

Headless Chicken is a project and dining experience by Chef Emma Lesher-Liao aiming to bring people together over a carefully prepared, nutrient-dense meal that takes the time to let each component sing. Out of an amalgamation of influences– their experience being half Taiwanese and American, growing up cooking with grandparents raised in Japan occupied Taiwan, working with food at many stages of its life and circulation as a farmer and restaurant cook– Emma has a deep, meditative, and researched appreciation for ingredients and how they act in the body. Their ultimate goal is to make eating feel alive, energizing, and grounding. Expect vegetables sourced from Star Route Farm and beyond; Makgeolli lees pickles, soy milk porridge with chestnuts, chrysanthemum greens and turnip; gently poached drunken chicken; a dried plum cherry tomato slush, and more.

Why Headless Chicken, besides the tongue in cheek reference to the phrase? Emma’s family lore has it that a Liao ancestor had a mishap eating the head of a chicken, such that it is now considered unlucky for descendants to eat chicken head.

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*Flier by Pascal Peppe

Since 2020, chef Charlene Luo has hosted private dinners in her Bed Stuy living room. She engages this community through emphasizing the importance of ritual cooking - honoring Sichuan’s seasonal food traditions of the past. Whether curing and smoking sausages 腊肉香肠 on her roof during Lunar New Year or scrubbing pectin out of shoofly seeds to make summer ice jelly 冰粉, these time honored practices anchor her intentional approach to making everyday cooking a celebration.

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Join us at Twin Star Orchards to discover the funky magic of fermentation with an exciting lineup of tastings, speakers, and workshops. We are bringing together tastings and a market of over 30 producers of fermented products, from pickles, cured meats, and chocolate, to cider, beer and wines.

Don't miss the opportunity to participate in a workshop or talk, led by experts in fermentation, including Sandor Katz, fermentation revivalist and author of The Art of Fermentation; Alice Jun, Founder and Sool Maker at Hana Makgeolli; and Jeff Kim, Chef and Co-founder at Nudibranch.

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Hands down, one of the best pairings with Hana Makgeolli is seafood. Join us and Oyster Party as we serve up oysters, lobster rolls, caviar (oh my!) for a one day takeover of our anju program in the Tasting Room!

Oyster Party is a seafood centric catering company that got its start at Smorgasburg back in 2011. Since then, they’ve expanded to the Hudson Valley and beyond. They pride themselves on sourcing the freshest oysters, lobster and caviar they can get their hands on. Their goal has always been to introduce newbies to oysters in a laid back and fun environment while offering the highest quality of product.

Reservations are now available on Resy.

Thank you @__raemf for another gorgeous flyer!

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Join us Saturday June 10th from 5-8pm at Prubechu to Meet the Maker behind Hana Makgeolli, Alice Jun!

Alice will be at the restaurant pouring up glasses & flights & talking all things Makgeolli on the floor (plus pairing recommendations with our menu!)

Feel free to walk in & enjoy some at the bar or make a reservation.

High vibes, homies, and rice wine —perfect Saturday evening

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We are very excited to be pouring again at WINeFare in San Francisco this year! A natural wine festival featuring only womxn owned producers and importers, WINeFare is an exciting opportunity to celebrate our sool alongside a fantastic array of other wines, ciders, and more. We hope that Hana Makgeolli supporters in San Francisco and the surrounding area will join us there on June 4th!

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Dive into a sea of flavors with Phoebe Tran of Bé Bếp, as we serve up coastal Vietnamese specialties celebrating the peak of spring! We’ve been talking about the potential of this pairing since we were slinging our home brew sool back in the day and are so excited to finally host Phoebe in the Tasting Room!

Bé Bếp celebrates the diversity of Vietnamese cuisine. Drawing from traditional cooking methods and family recipes, chef and founder Phoebe Tran creates dishes that aim to capture the flavors of her childhood and travels across Vietnam. Her distinct approach to Vietnamese food centers seasonality and community, and she carries this ethos through all of Bé Bếp’s popups and events. As a farmer, Phoebe is focused on trialing Southeast Asian herbs and vegetables as a means to preserve culturally relevant seeds and remain rooted in her practice on land.

Thank you @mel_ng.y.n for the beautiful flyer!

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We're so excited to be pouring at the second annual Maine Wild Wine Fest in Freeport, Maine. Hosted at the historic Mallet Barn on the water at Wolfe's Neck Center, right next to the gorgeous Wolfe's Neck State Park, attendees will be surrounded by the natural beauty of Maine, while tasting some of the most exciting natural wines available in the United States. 

Join us to meet and taste with many of America's top natural wine importers and producers. Hang out on the gorgeous grounds of Wolfe's Neck, and stop by one of the local food trucks at the event!

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We’re going to Maine! We are bubbling over with excitement to host our homebrewing workshop at Onggi on Friday, May 19th! Join us for a fun evening at @onggiferments to meet the Hana Makgeolli brewing team, learn how to make your own makgeolli homebrew, and taste exclusive cuvées. We can't wait!

Makgeolli-making kits will be available for sale at the event. They include everything you need to get going with your own makgeolli at home. Even better if you make it in an onggi!

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