The Korean Cultural Center Washington, D.C. (KCCDC), in partnership with JS Brewery in Columbia, Md., is pleased to present a two-part talk and hands-on workshop exploring the rich tradition of Korean alcoholic beverages – known broadly as sool – and the famous rice-based makgeolli!

Discover the history, culture, and science of fermentation behind Korea's traditional drinks while enjoying a guided tasting and unique opportunity to make your own batch of sool. Join us for an immersive experience that offers a deeper appreciation of Korea's centuries-old brewing heritage.

Beyond the beverages themselves, participants will discover how Korean traditional alcohol has long been intertwined with family gatherings, seasonal celebrations, regional traditions, and everyday meals.

This event will occur in two different sessions on separate dates, each requiring registration. A nominal participation fee will apply for each session; participants can register for either one or both sessions for the full experience. Session 1 introduces the history and diverse varieties of Korean traditional alcohol, along with the fundamentals of fermentation. Participants will also enjoy a guided tasting of selected traditional beverages and discover a unique skincare experience inspired by natural ingredients traditionally used in Korean traditional liquor. Session 2 is a makgeolli brewing workshop where participants will learn the traditional brewing process and make their own batch of Korea's beloved rice wine.

Session 1 | The Beauty of Korean Traditional Alcohol (K-Sool) & Fermentation

Monday, August 3, 6:00–8:30 PM (Participation fee: $20)

Korean Cultural Center Washington, D.C. 

Enjoy a lecture on Korean traditional alcohol culture, a guided tasting of five traditional beverages, and a unique skincare experience inspired by natural ingredients from Korean traditional liquor.

Register for this event! (opens July 22 at 10:00 am)

Session 2 | Hands-on Makgeolli Brewing Workshop

Monday, August 17, 6:00–8:30 PM (Participation fee: $25)

Korean Cultural Center Washington, D.C. 

Learn about Korean traditional alcohol and fermentation culture and then create your own batch of makgeolli through a hands-on brewing activity. Participants will take home their makgeolli batch to finish fermenting.

Register for this event! (opens July 22 at 10:00 am)

Please Note: due to the inclusion of alcoholic beverages, participation in this program is restricted to individuals aged 21 and older. Participants must present a valid government-issued photo ID upon request.

About JS Brewery

JS Brewery brews fresh, unpasteurized makgeolli (생막걸리), a traditional Korean rice wine with centuries of brewing history. The handcrafted makgeolli contains naturally occurring living microorganisms produced during fermentation, with no artificial flavors or preservatives. JS Brewery opened its doors in August 2025, but its story began years earlier. Founded by a husband-and-wife team with a shared passion for traditional Korean Sool (술), the journey began in 2020 when they met in Ann Arbor, Michigan, and found it difficult to find the kind of makgeolli they loved. This inspired years of homebrewing, experimentation, and learning how to navigate U.S. brewing regulations.

Through visits to makgeolli breweries across Korea and the completion of makgeolli brewing courses, they gained practical knowledge and experience before bringing the tradition of fresh, unpasteurized makgeolli to Maryland in the United States. For more information or to plan a visit, visit their website at jsbrewery.com.

Jung-Sun Cho (조정선)

Jung-Sun Cho is a scientist, fermentation educator, and co-founder of JS Brewery. She holds a Ph.D. and brings nearly three decades of research experience in the biological sciences. She approaches makgeolli as both a living cultural heritage and a biological process, combining scientific understanding with Korea's traditional brewing heritage. She is certified in makgeolli brewing.

Rajiv Aggarwal (라지브)

Rajiv Aggarwal is a software engineer and co-founder of JS Brewery. His years living in Korea introduced him to the rich culture surrounding traditional Korean alcohol—from rainy days shared over makgeolli and jeon to mountain hikes where hikers celebrate with makgeolli at the summit. Inspired by these experiences, he began brewing makgeolli after returning to the United States, eventually co-founding JS Brewery. 

Featured Korean Traditional Alcohol (K-Sool, 술)

Sun (막걸리) Makgeolli

Fresh, roughly filtered Korean rice wine crafted through single-stage fermentation, celebrated for its creamy texture and lively character.

Joy (약주) Yakju

A refined, crystal-clear rice wine traditionally enjoyed on special occasions and favored by royalty.

Secret (흑미주) Black Rice
An elegant two-stage fermented rice wine brewed with black rice, offering a deep purple hue and rich, layered aromas.

Soul (탁주) Takju
A traditional cloudy rice wine with a full-bodied texture, gentle sweetness, and the authentic taste of natural fermentation.

Samchon (삼촌) Samyangju
A premium three-stage fermented rice wine, prized for its remarkable depth, complexity, and smooth finish.