Asia

Sip South Korea

From shared soju to the new generation of Korean whisky

Explore South Korea's drinking culture: distilled soju, rice-fermented makgeolli, careful tea traditions and a pioneering new single-malt scene, with ten real bottles from our catalogue.

Destination in depth · South Korea

Korea, from the shared table to the single malt

A country with an extraordinary sense of flavour and occasion. Discover the world behind Korean soju, cloudy makgeolli, darye tea traditions and a new generation of single malt whisky—with real Korean spirits to explore in our catalogue.

Explore the stories A four-glass tasting route See Korean bottles

Shared dishes and short glasses

At the table

Barbecue, savoury pancakes and slow conversation help explain the pleasure of drinking together.

Two very different soju traditions

In the glass

Popular diluted soju and crafted distilled soju have different ingredients, production methods and character.

Tea and fermentation

Beyond alcohol

Makgeolli, darye and everyday tea give this journey a wider view of Korean taste.

Traditional hanok rooftops and the skyline of Seoul

01 · Seoul

Barbecue, small glasses and everyday drinking culture

An evening is better shared

In Seoul, soju belongs as much to the table as to the glass. Around sizzling barbecue, banchan and shared dishes, a small pour can be a way of making time for the people beside you. This is a social custom, not a set of rules to follow mechanically: people and occasions differ, and food is an important part of the story.

Not all soju is the inexpensive, often sweetened diluted spirit familiar from green bottles. Korea also has a long tradition of distilling fermented grain, and a new wave of makers is bringing unusual ingredients and careful production back into focus. The contrast is a wonderful place to begin.

Chilled soju with grilled pork, mushrooms, kimchi or savoury barbecue dishes.

Explore Hwasim Sweet Potato 25%Compare roasted rice soju

Countryside on the path to Hahoe Folk Village in Andong, South Korea

02 · The Korean countryside

Fermented rice, nuruk and the pleasure of a shared bowl

Makgeolli, a drink with a long memory

Before the modern drinking scene, there was makgeolli: a cloudy, lightly sparkling fermented drink, often made with rice, water and nuruk, Korea’s traditional fermentation starter. Its gentle acidity and soft texture explain why it is such a comfortable companion to jeon—savoury pancakes fried until their edges turn crisp.

Makgeolli still speaks to a wider Korean tradition of fermentation, from food to rice-based drinks. We do not yet have a verified makgeolli supplier in Sipping, so this remains a proper cultural guide rather than a disguised shopping link. The same goes for much of the rich tea tradition, including green tea and the graceful customs collectively known as darye.

Makgeolli with kimchi jeon or spring-onion pajeon; a pot of green tea when you prefer no alcohol.

Modern Seoul and the Han River, near the wider Gyeonggi capital region

03 · Gyeonggi-do

Namyangju, Gimpo and the arrival of the whisky makers

A new home for Korean single malt

South Korea has also begun to make a name in single malt whisky. Three Societies, the distillery behind Ki One, was established in Namyangju in 2020. Its Tiger, Eagle and Unicorn whiskies explore different cask and flavour directions, including sherry-influenced fruit, bourbon-cask character and peat smoke.

Another maker, Kimchangsoo Distillery in Gimpo, has developed its own small-scale approach. These are Korean whiskies, not Scotch finished or merely bottled in Korea. They add a compelling modern chapter to a destination already rich in traditions of fermentation and distillation.

Try a young Korean single malt neat first, then with a splash of water; pair richer expressions with roasted mushrooms or dark chocolate.

Meet Ki One Tiger Compare Ki One Eagle Explore Kimchangsoo Whisky

Sea cliffs and the coast of Jeju Island in South Korea

04 · Across South Korea

Tea, regional flavours and the quieter side of sipping

Another cup, another Korea

A destination built only around alcohol would miss something essential. Korea also has an inviting world of teas and infusions: green tea, roasted barley tea and seasonal fruit preparations appear in very different settings, from everyday meals to more contemplative service.

Jeju’s volcanic landscape and tea-growing traditions show another face of the country. Rather than claim any generic yuzu drink is Korean, we distinguish Korea’s yuja-cha culture from products made elsewhere. As our tea and makgeolli partnerships grow, this chapter can acquire a commercial selection of its own.

Roasted barley tea with everyday Korean food; green tea with delicate sweets and rice cakes.

Try at your own pace

Four glasses, two traditions

Compare what Korea can offer through craft-distilled soju and young single malt whisky. Taste slowly, with food and water, rather than turning the route into a drinking challenge.

01 · Start with soju