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Hana Makgeolli, Soju 60 (375ml)

Spirit from New York, United States
$59.99
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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.

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More about Hana Makgeolli

Hana 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.

Alice 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.

The 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.

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Wine Details

  • Size

    375ml

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

STAGES: 3 (Samyangju)
FERM TIME: 100 days
ABV: 60%

Tasting Notes & Food Pairings

Perfect Pairings

Soy-braised daikon (mu jorim), seasoned gim and other salty anju, dried squid or anchovies with gochujang, Korean fried chicken, kimchi jeon.

Tasting Profile

Flowers and nuts: rose, geranium and rose geranium up front, with hazelnut and almond underneath. Bottled at full 60% still strength with no water added, so it's potent and warming. Serve it chilled to soften the heat.

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