Collection: Korean Liquor

Korean liquor (술) boasts a long history, primarily categorized into three types: Fermented Wine, Distilled Liquor, and Infused Liquor. The most renowned is Soju, often dubbed the "Korean vodka." Distilled from rice or grains, it reigns as the best-selling spirit today. A quintessential traditional fermented rice wine is Makgeolli, characterized by its cloudy, milky appearance and subtly sweet taste. Additionally, filtered clear rice wines like Yakju, and herb-infused varieties such as ginseng Baekseju, hold their own unique appeal. In recent years, amid a wave of traditional revival, handcrafted Korean liquors emphasizing local ingredients are flourishing and beginning to make their mark on the global stage.