Hana Makgeolli Pairing Project

"Opening a New Chapter for Makgeolli"

– A Pairing Project by Sommelier Jaehyun Shim

At Joo052, we’ve always believed that fermentation holds stories worth telling—especially when paired with the right food.And recently, a new story began on our table with a very special guest: Hana Makgeolli.

Recognized in New York’s most acclaimed Korean fine dining restaurants such as Atomix, JUA, and Meju, Hana Makgeolli has gained a loyal following abroad.To celebrate the official launch of Hana Takju 16 in Korea, we curated a one-night pairing experience here at Joo052, featuring this newly imported label alongside five unreleased selections—some of which had never been poured on Korean soil.

Unlike the sweet, rustic image many associate with traditional Korean rice wine, Hana Makgeolli takes an entirely different approach.It is dry, with bright acidity and a clean, layered finish.In fact, it reminded me of Song Myeong-seop Makgeolli, a heritage label beloved by Hana’s co-founder Alice’s father—and one I deeply respect.

The dry, wine-like structure of Hana makes it an ideal match for heavier Korean dishes.Its natural pairing ability brought a refreshing balance to the deeper, fermented flavors we often showcase at Joo052.

Each of the six beverages—crafted from ingredients like heirloom rice, red koji, omija berries, and even a 60-degree distilled soju—was paired with food prepared through our own fermentation techniques.

Some highlights from the pairing course included:

■ Takju 16 with roasted sweet potato brushed in aged doenjang butter;

■ A red koji rice makgeolli with seasonal fig and rice-nuruk cream;

■ And the 60% ABV soju paired delicately with a gamtae cracker, clam essence jelly, and a breath of ocean air.

The experience was more than just a pairing—it was a dialogue between past and present, grain and hand, idea and palate.It affirmed my belief that makgeolli is not a relic of the past, but a refined and evolving expression of Korean identity.

Through this evening, I was honored to offer our guests a glimpse into a different side of Korean fermentation—one that is elegant, complex, and quietly bold.And perhaps, one day, the phrase “Korean food and traditional liquor” will no longer evoke nostalgia, but instead, global intrigue and sophistication.

Thank you for being part of this journey. We look forward to sharing many more stories with you, one glass at a time.

– Jaehyun Shim, Head Sommelier at Joo052