Join us at The Korea Society for a special evening celebrating makgeolli, Korean traditional rice wine, with tastings from some of New York’s leading makgeolli brands. Led by a certified makgeolli sommelier, this event will introduce the basic history of makgeolli, explore its unique varieties, and guide you through a curated tasting experience.
This event is open to guests 21+ only.
This event is at capacity and is no longer accepting registrations.
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Speakers
Paul Lee
Paul Lee Bio
Paul is an award winning Sommelier with over 10 years' experience managing and directing beverage programs for restaurants in Korea and the US. He is an Advanced Sommelier with the Court of Master Sommeliers and currently finishing his Master Sommelier Diploma, having passed the theory and practical portions of the exam. He was the 2019 Best Young Sommelier of Korea and also placed 4th place in the International Young Sommelier Competition. Paul is currently working as one of the Beverage Directors at Grill 23 & Bar, which has been awarded the Wine Spectator Grand Award (one of only 97 in the world) since 2017.
Paul is passionate about Korean food and Korean traditional spirits and has featured tasting menu pairings that highlight the unique flavors that they bring.
Makku
Carol Pak Bio
Carol Pak started Sool (parent company of Makku) in 2017 with a mission to globalize Korean alcoholic beverages. Prior to Makku, she worked at ZX Ventures, a subsidiary of Anheuser Busch InBev - the largest beer company in the world, to lead the launch of a new alcoholic beverage brand in China. Carol is native New Yorker, with a Bachelor's degree from the University of Michigan and an MBA from Columbia Business School. She was named by Food & Wine as 1 of 9 Drinks Innovators of 2023.
Makku Brand Intro
Founded in 2017, Makku is America's first craft makgeolli, a traditional Korean alcohol made from rice. Brewed in Gapyeong, Korea, with all natural ingredients, Makku has a smooth and creamy body with soft bubbles and a hint of sweetness. Makku is gluten-free and vegan, with 6% alcohol. Available in 5 flavors: Original, Mango, Blueberry, Passion Fruit, Strawberry
Hana Makgeolli
Alice Jun Bio
Alice Jun is a Korean American brewer and dedicated advocate for authentic Korean sool. She founded Hana Makgeolli to honor the dry and strong style of sool passed down to her by her father. Her work is grounded in the belief that traditional sool has the depth, in its history, artistry, and flavor, to be a globally respected and celebrated category.
Hana Makgeolli Brand Intro
Established in 2020, Hana Makgeolli was the first traditional Korean sool brewery in the US. Our journey began with a simple mission: to revive the artistry of traditional Korean brewing. From our Brooklyn brewery, we embrace time-honored methods, allowing each batch to ferment naturally over long periods and without interventions. Every pour is a testament to our passion for craftsmanship and culture.
SWRL
Inji Kim Bio
Inji Kim founded SWRL with a mission to reimagine Korean alcohol for a new generation of drinkers around the world. She studied classical music at Seoul National University and began her career in global marketing at Cheil Worldwide (Samsung), where she developed a deep understanding of creative development and consumer insight. Inspired by the untapped potential of Korea's traditional drinks, she set out to create something entirely new. Through her work, she invites people to discover that the unexpected often tastes better---when they follow their curiosity.
SWRL Brand Intro
SWRL is the world's first makgeolli seltzer---where Korea's cloudiest drink meets modern sparkle.
Brewed traditionally in Yeongwol, Korea, and finished with a clean, modern twist, SWRL is a naturally fermented rice drink that's zero sugar, gluten-free, 89 calories, and 3.7% ABV. It's light and easy, with a touch of fizz and the creamy depth of rice at the bottom---yes, you swirl before drinking.
SWRL isn't about preserving tradition as-is. It's about asking, why not try something different? Because form matters---sometimes, changing it is what opens the door.
Inji Kim Bio
Inji Kim founded SWRL with a mission to reimagine Korean alcohol for a new generation of drinkers around the world. She studied classical music at Seoul National University and began her career in global marketing at Cheil Worldwide (Samsung), where she developed a deep understanding of creative development and consumer insight. Inspired by the untapped potential of Korea's traditional drinks, she set out to create something entirely new. Through her work, she invites people to discover that the unexpected often tastes better---when they follow their curiosity.
SWRL Brand Intro
SWRL is the world's first makgeolli seltzer---where Korea's cloudiest drink meets modern sparkle.
Brewed traditionally in Yeongwol, Korea, and finished with a clean, modern twist, SWRL is a naturally fermented rice drink that's zero sugar, gluten-free, 89 calories, and 3.7% ABV. It's light and easy, with a touch of fizz and the creamy depth of rice at the bottom---yes, you swirl before drinking.
SWRL isn't about preserving tradition as-is. It's about asking, why not try something different? Because form matters---sometimes, changing it is what opens the door.
NY Makgeolli
Heeyung & JuHo Kim Bio
Heeyung and JuHo Kim are the husband and wife team behind NY Makgeolli. Originally from a small farm in Miryang, JuHo grew up watching his grandmother brew makgeolli by hand, developing a lifelong connection to Nongju, the "Farmer's Drink". After immigrating to the US the couple opened a farm-to-table restaurant upstate NY, "Kim's Farm Resort," where they began making Makgeolli in-house as a part of the meal.
NY Makgeolli Brand Intro
For over 10 years, NY Makgeolli has been brewing Saeng Makgeolli the traditional way, by hand in small batches, only using rice, water, and nuruk. Established in 2012, NY Makgeolli was the first commercial Makgeolli brewery in New York state, obtaining one of the earliest microbrewery and distillery licenses in the state. What began as an in-house brew, our saeng makgeolli reflects its rural Korean roots and farmer's drink heritage - now carried into the fresh air, water, and soil of upstate New York. Our Makgeolli is still made the same way it began, as a quiet commitment to keeping tradition alive.
Heeyung & JuHo Kim Bio
Heeyung and JuHo Kim are the husband and wife team behind NY Makgeolli. Originally from a small farm in Miryang, JuHo grew up watching his grandmother brew makgeolli by hand, developing a lifelong connection to Nongju, the "Farmer's Drink". After immigrating to the US the couple opened a farm-to-table restaurant upstate NY, "Kim's Farm Resort," where they began making Makgeolli in-house as a part of the meal.
Over the years they traveled to korea, refining their process through quiet exchanges between friends, family, and master brewers. Their brewing is guided by tradition, not in strict rules, but by "손맛", the touch that gives things more than just flavor, but feeling.
NY Makgeolli Brand Intro
For over 10 years, NY Makgeolli has been brewing Saeng Makgeolli the traditional way, by hand in small batches, only using rice, water, and nuruk. Established in 2012, NY Makgeolli was the first commercial Makgeolli brewery in New York state, obtaining one of the earliest microbrewery and distillery licenses in the state. What began as an in-house brew, our saeng makgeolli reflects its rural Korean roots and farmer's drink heritage - now carried into the fresh air, water, and soil of upstate New York. Our Makgeolli is still made the same way it began, as a quiet commitment to keeping tradition alive.