Our suul
Suul (술) is the Korean word for drink. It covers a wide world of traditional drinks made across Korea — from cloudy rice brews to fruit wines, aged spirits, and distilled liquor. We select bottles from producers across South Korea and bring them to the American table.
Three types of Korean suul
Makgeolli / Takju
Fermented liquor with sediment. When takju is freshly and lightly filtered, it becomes makgeolli.
Cheongju / Yakju
Clear liquor separated and refined from the sediment during fermentation or filtration.
Distilled liquor / Spirits
Liquor created through the distillation of takju, yakju, or cheongju.
Nimome
니모메Rice, Jeju volcanic rock water and dried tangerine peel. Sweet, tangy, savory.
Matari 08
마타리 08Brewed in Seoul and fermented 100 days with hand-kneaded nuruk. No additives.
Illyeoppyunju
일엽편주Golden in the glass, with peach, pear and apple over the smoothness of rice.
Our collection changes as new producers and allocations become available.