Sool052 presents its first signature makgeolli, GAIA

In 2025, Sool052 presents its first signature makgeolli, GAIA, a drink born from our exploration of what it means for a glass of alcohol to truly breathe alongside food.

GAIA is an expression of Korean culinary philosophy, the essence of ingredients, and a shift in perspective—moving beyond the idea that alcohol merely follows food, and instead, allowing it to exist as an equal and integrated presence at the table.

This project was directed and developed by Simba Sommelier (Jaehyun Shim), the head sommelier of Sool052. With deep experience in studying the harmony between Korean cuisine, traditional liquors, and modern fermented beverages, he led the development of GAIA with a focus on the “narrative arc of aroma” and the “pairing potential with food.”

The result is a makgeolli that lives up to its name, inspired by the goddess of the earth—an elegant drink that captures the quiet, deep aromas of the land.

At the heart of GAIA lies the umami-rich flavor of porcini mushrooms, which Chef Yongjun Shin has long associated with the deep savoriness of traditional Korean doenjang.

This sensory connection became the foundation for GAIA’s aromatic structure. We layered the earthy intensity of porcini with cacao nibs—a natural pairing—to introduce a subtle bitterness, and infused it with cardamom, evoking the spicy warmth of ginger and the scent of soil.

The brewing process was carried out in collaboration with Ggulgguk House, a craft brewery based in Busan. By incorporating beer yeasts into the fermentation process, we achieved a clean structure, a dry finish, and a controlled sweetness rarely found in traditional makgeolli.Inspired by dark stouts, GAIA offers a bold yet delicate profile that traverses genres and redefines how makgeolli can taste.

GAIA is enjoyable on its own, but it shines most brightly when paired with food. One of its most harmonious pairings is with lotus leaf–steamed tofu made with our house-aged doenjang—crafted from four types of beans sourced in Yeongam, Jeollanam-do.The tender savoriness of the doenjang, the fresh green aroma of the lotus leaf, and GAIA’s earthy, fermented notes come together in a moment where tradition and modernity, food and drink, converge beautifully.

At Sool052, we believe that if Korean cuisine is to evolve into contemporary dining, the drinks beside it must also reflect the times.“As alcohol should complete the dish,” says Simba Sommelier—and GAIA is our heartfelt first response to that conviction: a story where food and drink are one.

We look forward to continuing our journey—bringing to the table dishes and drinks that honor the roots of Korean cuisine, its aromas, and its ever-expanding potential.