Rainbrew will open its doors by the end of this year or the beginning of 2024 at 12826 NE 178th St BLDG 3C, confirmed by its owner Peter Jung.
“We’re creating something that isn’t really established in the US with this Korean rice wine, and it requires a lot of experimentation,” Jung told What Now Seattle, “We are keeping a low profile due to that, and we are still figuring out a tasting room, our products, and when/how we will be selling it. It will be a direct-to-consumer option.”
For those that are unfamiliar with Korean rice wine, “makgeolli,” is a traditional alcoholic beverage that has been delighting palates for centuries in the Korean Peninsula. Steeped in rich cultural heritage, this milky-hued elixir embodies the essence of Korean gastronomy, weaving a tale of tradition, craftsmanship, and the love for all things rice.
Makgeolli, which translates to “roughly filtered,” is made from a simple combination of rice, water, and nuruk—a traditional Korean fermentation starter. The process begins with the steaming of rice, followed by a careful addition of water and nuruk to create a mash. This mixture is then left to ferment for several days, allowing the yeast and enzymes in the nuruk to work their magic.
The result of this fermentation process is a slightly sweet and tangy beverage with a gentle fizz. Makgeolli’s flavor profile is a delicate dance of rice’s natural sweetness and the subtle acidity born from fermentation, making it a popular choice among those seeking a milder alcoholic beverage that pairs harmoniously with Korean cuisine.
Traditionally, it was enjoyed during festive occasions, rituals, and gatherings, signifying unity and community spirit. Over time, it became a cherished drink among scholars and artisans, who would seek inspiration and camaraderie.
