+ What is makgeolli?

A traditional Korean unfiltered rice wine that falls under the broader category of ‘sool’ (the Korean word for alcohol).

+ What is sool?

In Korean the word ‘sool’ refers to all types of alcohol. However, it is more commonly used to describe traditional Korean alcohol products.

+ What is the difference between makgeolli, takju, and yakju?

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.

+ What are all the different types of sool out there?

At a high level, styles of sool can be categorized into makgeollis, takjus, yakjus, gwahajus, and ihawajus. 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!

+ Why do you refer to your products as a rice wine?

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

+ Is makgeolli soju?

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

+ Is sool sake?

Although sake is also considered a rice wine, sool is distinct from sake in the use of unpolished rice and wild microbes for fermentation rather than select strains of koji (aspergillus oryzae) and yeast.

+ Are fermented sools gluten free?

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.

+ How are Hana Makgeolli products different from other makgeolli I've tried?

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, and we do not add any stabilizers, artificial or natural sweeteners, artificial flavorings, etc.

+ What is the shelf life of your products? Unopened and opened?

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.

+ How should makgeolli be stored?

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

+ How is makgeolli best served?

We recommend that all of our wines be chilled or made cold prior to serving. If the product is unfiltered and contains sediment, shake gently to incorporate the sediment thoroughly. Traditionally, sools are best enjoyed when served in ceramics.

+ Who distributes Hana Makgeolli?

We are distributed by Zev Rovine Selections. If you would like to carry our wines, please send an email to contact@hanamakgeolli.com.

+ If I ordered local pick up, how long will you hold my order?

Our compnay policy is to hold local pick up orders for 2 weeks. After 2 weeks, if you have not picked up your order we will give you a full refund and the wine will be put back into inventory.