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Sool School, a blog from Hana Makgeolli dedicated to furthering the knowledge of sool in the United States and beyond.
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Sool School, a blog from Hana Makgeolli dedicated to furthering the knowledge of sool in the United States and beyond.
Since we launched Forbidden Takju in October 2022, this alternative grain sool has become a fan favorite of craft beer lovers who love indulging in hazy and lactic beers.
When most people think of soju, it’s likely the green bottles that come to mind. Despite green bottle soju’s popularity, it’s technically a contemporary style and not anything like the soju you would find in Korea prior to the 1900s.
Among the three ingredients used to make makgeolli — rice, water, and nuruk — the latter can be somewhat perplexing to a first-time sool drinker. So what exactly is nuruk and why is this fermentation starter so unique to sool?
There are many styles of makgeolli within the broader category of sool, but most are familiar with conventional styles that are lower ABV and sweetened. What are the differences between this conventional style and the sool we produce at Hana Makgeolli?
What is Sool? Below are a few essential terms for the sool enthusiast or newly acquainted makgeolli home brewer.
This is the story behind our Omija Makgeolli, our first ever botanical Makgeolli. Plus learn more about the 5-flavor berry that makes this sool blush.
We’re excited to introduce Sool School, a blog from Hana Makgeolli dedicated to furthering the knowledge of sool in the United States and beyond.