Korean Strawberry Makgeolli Makes its Debut in a Michelin-Starred NYC Restaurant

· Sungsu Brewery Strawberry Makgeolli serves in a fine dining establishment in the United States.

 

Jeong Hwan-yong, production director at Sungsu Brewery (Credit: Sungsu Brewery)

Jinan-gun, South Korea, February 17, 2025 (IT Times) – Sungsu Brewery, a century-old brewery in Jeollabuk-do province, is making waves in the U.S. fine dining scene. The brewery announced on July 17th that its signature Strawberry Makgeolli (rice wine) will be featured at a two-Michelin-starred restaurant in New York City. This marks the first time a Korean Strawberry Makgeolli has been served in a fine dining establishment in the United States.

Sungsu Brewery's Strawberry Makgeolli is a premium fruit rice wine, boasting over 19% raw strawberries known for their high sugar content. The makgeolli's quality has been recognized with numerous accolades, including first place at the 2023 National Folk Sake Competition and a bronze medal at the International Sake Competition. Notably, the rice wine utilizes local specialties: Shin Dongjin rice and Jinan strawberries, both from the Jeollabuk-do region, highlighting the distillery's commitment to traditional Korean craftsmanship.

The Michelin-starred restaurant reportedly praised the Strawberry Makgeolli for its rich aroma, balanced flavor, and the unique story behind its creation at a historic brewery. The restaurant also considered Sungsu Brewery's rich heritage, its 100-year history, and its success in international spirits competitions.

"Entering the U.S. market has presented its challenges, but with the invaluable support of the Jinan-gun processing and distribution team, we are thrilled to make this grand debut," said Jeong Hwan-yong, production director at Sungsu Brewery. "We are confident that our Strawberry Makgeolli, a product born from our fermentation expertise and traditional distilling methods, will achieve global recognition, starting with the United States."

Founded in 1925, Sungsu Brewery was one of the first three breweries in Korea to receive official government supply status. Its products have garnered awards from Monde Selection, the International Food and Beverage Institute, and the Hong Kong Liquor Fair. Dedicated to quality, the brewery produces only 100 bottles of its raw rice wine per day. Sungsu Brewery is also planning to launch a unique cypress-fermented soju later this year.

IT Times YoungHa Kim (yhkim@ittimes.com)

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Korean Strawberry Makgeolli Makes its Debut in a Michelin-Starred NYC Restaurant - IT타임스