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.
Jari Gamuchi 24
자리 가무치 24Chungju rice, onggi-aged for one year. Toasted grain and a clean, savory finish.
Jari Moonbaesool 24
자리 문배술 24Aged in onggi for one year, with pear-like aroma and a soft floral finish.
Jari Moonbaesool 41
자리 문배술 41Aged in onggi for one year and bottled at full strength, with rich pear aroma and a long, dry finish.
Lee Gang Ju 22
이강주 22Distilled with pear, ginger, turmeric, cinnamon and honey. Aromatic and gently spiced.
Lee Gang Ju 38
이강주 38The same spirit at full strength — crisp pear and ginger, with a clean finish.
Our collection changes as new producers and allocations become available.