Hana Soju

Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Our products celebrate heritage and the labor of love. By using only organic rice, nuruk (a traditional Korean fermentation starter) and traditional brewing methodologies we are able to achieve a variety of complex expressions that show the breadth and depth of the entire sool (Korean alcohol) category.

Our products are typically fermented to dryness or near dryness and strike an intricate balance between deep grain flavors and naturally occurring lactic acid. With stronger alcohol by volume that is characteristic of jeongtongju (traditionally made Korean alcohol) that can only be found in Korea, the experience is like the warm embrace of home.

Our brewing philosophy steers away from methods used by most imported conventional makgeolli producers and instead puts quality and authenticity at the forefront. We do not use the typical chemical additives, sweeteners, stabilizers or flavoring in any of our sool. Our portfolio will consist of varieties of takju (sedimented, above 10% ABV), yakju (clarified), makgeolli (sedimented, at 10% ABV or below) that are versatile and robust enough to pair with many cuisines, play into a cocktail or for drinking on their own. 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.