Reviews of Everything Nice

  On a stretch of Donggureung-ro, in Guri – a satellite city of Seoul – there is a small soju distillery where rice isn’t steamed, pounded or s...

  Danong Bio Distillery (with its Gamuchi Soju) is amongst the most talked-about producers in Korean spirits lately, yet it doesn’t neatly fit int...

  I have come to think that the producers who sit at the forefront of South Korea’s craft sool revival tend to do three key things at once. (1) Th...

  For centuries, brewing in Korea happened right at home. Until industrial production of makgeolli became widespread in the 1970s, nearly every ho...

  In a modest fermentation room in Sunchang, a mountainous county famous for its Korean chili paste (gochujang), earthenware jars sat bundled in t...

  In 1924, the Jincheon Liquor Company started what was to be a century-long legacy: Jinro Soju. In the signature green bottles today we all know ...

   It's safe to say that Korean rapper Jay Park seriously loves soju. In fact, the former 2PM k-pop boyband member turned rapper loves soju so muc...

Japan has sake, China has mijiu, but South Korea has makgeolli. It seems like every East Asian culture has its own variation of rice wine, refl...