FAQS

Common questions about the category, our production, and more!

  • Makgeolli is traditional Korean unfiltered rice wine that falls under the broader category of sool. In Korean the word ‘sool’ refers to all types of alcohol. However, it can also be used to describe the category of Korean alcohol products.

  • While sake is a Japanese rice wine, sool—a Korean style of alcohol—is distinct from sake in its use of unpolished rice and wild microbes for fermentation. The methodolgies used to support mixed culture fermentation are different from methods used in sake as well. Resulting in wines that emphasize complexity and balance, rather than purity and singularity.

  • Makgeolli is not soju (!) but rather the fermented brew that precedes soju before the distillation process.

  • Hana Makgeolli is different from the more prevalent imported makgeollis that are available in the US market today for many reasons: we use organic rice, we rely solely on nuruk for fermentation, we ferment in 3+ stages, we ferment to dryness or near dryness, and we do not add any stabilizers, artificial or natural sweeteners, artificial flavorings, etc.

  • The words “makgeolli” and “takju” can be used interchangeably as they both refer to unfiltered rice wines. In the Korean sool market today, makgeolli is often used to refer to unfiltered rice wines below 10% ABV and takju is used to refer to unfiltered wines above 10% ABV. The term "yakju" is used to describe clarified wines rice wines made with nuruk using traditional Korean brewing methodologies.

  • At a high level, styles of sool can understood by the following categories:

    Makgeolli - Sedimented and below 10% ABV
    Takju - Sedimented and above 10% ABV
    Yakju - Clarified
    Soju - Distilled
    Gwahaju - Fortified

    The category can become extremely broad however because the use of herbal infusions is common and some recipes can be considered a style of their own!

  • We recommend refrigeration or a cool, dry, and dark room.

  • Fermented (not distilled) sools are often referred to as rice wine or rice beer. Neither are truly accurate but these terms are an approachable way to describe the category. At Hana Makgeolli we like to refer to our products as rice wines—we are also licensed as a winery by the state of NY.

  • Fermented sools that are made with the traditional Korean fermentation starter—nuruk—are not gluten free as nuruk is typically a wheat and barley inoculate.

  • It is a common misunderstanding that all fermented sools/makgeollis have a shelf life. This most likely stems from Korean regulations that require makgeollis below 8-10% ABV to place a bottling date on their products. Fortunately there is no real expiration date on our unopened wines, which are stable because of their high ABV and because our current products undergo pasteurization. Once opened, our wines will remain stable for approximately two weeks, assuming that they are resealed and kept in the fridge.

  • Hana Makgeolli is available at over 300+ retailers across the US. Check out our store locator to find the closest store near you!

  • We are distributed by Skurnik Wine & Spirits. If you would like to carry our wines, please send an email to contact@hanamakgeolli.com.