{"title":"Hana Makgeolli","description":"\u003cp\u003eHana Makgeolli brews traditional Korean rice wine in Brooklyn, and it will upend whatever you think you know about makgeolli. Forget the sweet, fizzy cans; these are dry, naturally fermented sool made from just three ingredients: organic rice, water and nuruk, the traditional Korean starter of grain packed with wild yeasts, fungi and bacteria.\u003c\/p\u003e\u003cp\u003eAlice Jun learned to brew from her father in the family's Los Angeles kitchen. She started Hana in 2017, opened the commercial brewery in Greenpoint in 2020 with partner John Limb, and it's billed as New York's first Korean rice wine brewery. The name nods both to Alice's Korean name and to the generations of women who brewed sool at home.\u003c\/p\u003e\u003cp\u003eThe range follows the traditional categories. Takju is the cloudy, sedimented style, led by the flagship Takju 16. Yakju is the clear wine that separates out during fermentation, and there are infused and heirloom-grain versions such as the omija-berry Makgeolli and black-rice Forbidden Takju. Savory, lactic and food-loving, they're as happy with pajeon or kimchi as with a dry-aged steak.\u003c\/p\u003e","products":[{"product_id":"hana-makgeolli-unfiltered-rice-wine-forbidden-takju-nv","title":"Hana Makgeolli, Unfiltered Rice Wine Forbidden Takju, NV","description":"A purple rice wine that tastes like raspberry sherbet — and no, there's no fruit in it. Brooklyn's Hana Makgeolli builds Forbidden Takju around 25% Forbidden Rice, an heirloom black rice whose dark bran gives both the color and that startling berry lift, carried by the lactic tang of a wild nuruk ferment. Black rice wines are historically rare in Korea, which is why the house files this one under \"alternative grain sool.\" It's a four-stage sayangju brew, 42 days of fermentation, fermented dry to 14% — nothing like the sweetened mass-market makgeolli most people have met. Alice Jun learned to brew at home with her father in California before she and John Limb set out to become the first domestic producer of traditional Korean rice wine in the US. Craft beer drinkers who love hazy, lactic beers have adopted it, and you can see why.","brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":46495165677625,"sku":"NYC-W-MSK-`US-HMK-02-NV`-091326-1","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Hana-Makgeolli-Unfiltered-Rice-Wine-Forbidden-Takju-NV-Sake-Flatiron-Wines-Spirits-New-York.jpg?v=1789569619"},{"product_id":"hana-makgeolli-rice-wine-yakju-14-nv","title":"Hana Makgeolli, Rice Wine Yakju 14, NV","description":"Historically, yakju — the clarified portion of a brew — was reserved for Korean nobility, and Hana Makgeolli is Brooklyn's first craft brewery dedicated to jeongtongju, traditionally brewed Korean rice wine. Hana Makgeolli works with just three things: organic rice from Polit Farms in California, filtered New York water, and nuruk, the wild Korean culture of fungi, yeast and lactic acid bacteria that does the fermenting (this is the nuruk tradition, not the koji one you know from Japanese sake — a useful distinction to taste side by side). Yakju 14 is an oyangju, meaning a five-stage fermentation run out over 70 days, taken all the way to dryness and landing at 14% ABV, with none of the sweeteners or processing aids that define most imported makgeolli. Alice Jun founded the brewery in 2017 out of an interest in sool that started at home, and launched commercially in 2020 with partner John Limb. If you've only ever met Korean rice wine as a cloudy, sweetened supermarket bottle, this is the one that rewrites the category for you — clean, bone dry and genuinely refined.","brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":46495165743161,"sku":"NYC-W-MSK-`US-HMK-22-NV`-091326-2","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Hana-Makgeolli-Rice-Wine-Yakju-14-NV-Sake-Flatiron-Wines-Spirits-New-York.jpg?v=1789569622"},{"product_id":"hana-makgeolli-unfiltered-rice-wine-takju-16-nv","title":"Hana Makgeolli, Unfiltered Rice Wine Takju 16, NV","description":"Real Korean makgeolli, brewed in Brooklyn — and the bottle that makes the case for the whole category. Takju 16 is Hana Makgeolli's signature and, in the house's own words, the ideal introduction to authentic Korean rice wine: a samyangju, or three-stage brew, fermented for 28 days on nothing but organic rice, nuruk and filtered water. Nuruk is the traditional Korean starter cake, a wild mix of fungi, yeast and lactic acid bacteria, and it does all the work here; there are no stabilizers, no added sweeteners, no flavorings, which is exactly what separates this from the sweet, industrial makgeolli most people have met. Fermented to near dryness, only coarsely filtered and left undiluted at 16%, it keeps the full spectrum of flavor that defines jeontongju, the traditionally brewed class of Korean alcohol. Alice Jun founded the brewery in 2017 and it launched in 2020. Shake it gently before pouring to bring the sediment back in, and serve it well chilled.","brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":46495165874233,"sku":"NYC-W-MSK-`US-HMK-20-NV`-091326-4","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/IMG-4864_1.jpg?v=1791488569"},{"product_id":"hana-makgeolli-soju-60-375ml","title":"Hana Makgeolli, Soju 60 (375ml)","description":"This is soju the way Korea made it before the green bottle took over: distilled from a real rice-and-nuruk ferment and bottled at 60% ABV with no water added. It's Hana Makgeolli's first-ever distillate, made with Leslie Merinoff of Matchbook Distilling Co. Like Hana's Brooklyn rice wines, it starts with organically grown rice and nuruk, here in a three-stage samyangju ferment given a full 100 days. Most modern soju is neutral spirit (often from tapioca or sweet potato), watered down and adjusted with sweeteners and flavorings. This is the opposite: a still-strength spirit you taste exactly as it came off the still. Alice Jun's road here started in 2015 with her first sip of the late master distiller Kim Taek-sang's Samhae Soju at 72.6%. Leslie came at it from koji and shochu and wanted to bring out the floral, fruity side, and during the first run the two of them tasted the distillate at least a hundred times. Don't let the proof scare you off: pour a small chilled measure, neat or over a single rock, and keep something salty nearby.","brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":50692777377849,"sku":"NYC-W-MSK-`US-XHM-60-NVH`-100726-8","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/IMG-4865.jpg?v=1791488421"},{"product_id":"hana-makgeolli-soju-20-375ml","title":"Hana Makgeolli, Soju 20 (375ml)","description":"This soju changed course mid-distillation because it was too good. The plan was a pot still followed by a column still, but what came off the pot still tasted cool and sweet-salty, with notes of tarragon and shiso, so the team dropped the second pass. Instead they made a tighter hearts cut, ran the still more slowly and bottled a single-pass pot distillate. The distiller admits that's uncommon, and that it leaves the spirit wilder: funkier, grassier, earthier. If you think of soju as a neutral green-bottle shot, this is a very different animal. It's a collaboration between Matchbook Distilling Co. and Alice Jun's Hana Makgeolli in Greenpoint, Brooklyn, the first Korean rice wine brewery in New York (\"Hana\" is Jun's Korean birth name). The base is organic rice and nuruk given a 100-day, three-stage samyangju fermentation, and after distillation a pinch each of salt and sugar goes in to bring out the salty-sweet interplay. At 20% ABV it's table strength, and the distiller says it drinks almost like a rice-wine vermouth: mix it 50\/50 with dry vermouth for a lower-proof martini, or pour it over ice with sparkling water for a highball.","brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":50692777410617,"sku":"NYC-W-MSK-`US-XHM-20-NVH`-100726-7","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/IMG-4866.jpg?v=1791488401"},{"product_id":"hana-makgeolli-makgeolli-honey-nv-500ml","title":"Hana Makgeolli, Makgeolli \"Honey\", NV (500ml)","description":null,"brand":"Skurnik [MSK]","offers":[{"title":"Default Title","offer_id":50692777443385,"sku":"NYC-W-MSK-`US-HMK-50-NV`-100726-9","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/IMG-4874.jpg?v=1791487780"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/hana-makgeolli.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}