Ancient Korean rice wine is gaining popularity in the Northwest, thanks to the efforts of siblings Sophia and Peter Jung, co-founders of Rainbrew. The duo is on a mission to introduce Korean rice wine, specifically makgeolli, to American diners.
Rainbrew’s brewing process involves basic ingredients like rice, water, and nuruk, a fermentation starter. The result is a unique rice wine that stands out for its cloudy appearance and effervescence, akin to kombucha.
Unlike other rice wines, Rainbrew’s makgeolli is left unpasteurized, preserving its traditional flavors and allowing for a wild fermentation process that adds complexity and sourness to the drink.
For Peter Jung, the journey into rice wine brewing began as a pandemic project inspired by his mother’s search for traditional makgeolli in Seattle. The siblings’ venture goes beyond crafting rice wine; it’s about reviving a cultural tradition that faced prohibitions and challenges in the past.
Makgeolli, also known as a farmers’ drink, has a rich history in Korea. Despite facing bans during the Japanese occupation and grain shortages, this humble brew is experiencing a renaissance, driven by a younger generation interested in home brewing and preserving heritage.
Working at Rainbrew is not just a business for Sophia Jung; it’s a connection to her Korean roots and a testament to the resilience of this ancient tradition surviving industrialization and wars.
Lois Ko, owner of Sweet Alchemy Ice Creamery in Seattle, sees a promising future for makgeolli in America. Using Rainbrew’s leftover sediment to make ice cream, Ko notes the drink’s unique taste and easy drinkability compared to other Asian alcoholic beverages.
Despite its lesser-known status in the U.S., makgeolli’s appeal lies in its distinct flavor profile and cultural significance. Pronounced as “mak-oh-lee,” this Korean rice wine is poised to make its mark in the American beverage scene.
Rainbrew, nestled in Woodinville, is among a select few makgeolli brewers in the country. The name “Rainbrew” pays homage to Korean tradition, where makgeolli was enjoyed as a rainy-day beverage, reflecting the Jungs’ commitment to preserving and sharing this cultural gem.
As the Pacific Northwest embraces the revival of ancient Korean rice wine, Rainbrew stands at the forefront, offering a taste of tradition and innovation to a new generation of beverage enthusiasts.
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