Seoul Fermentary isn't your typical brewery—it's where science, engineering, and wild fermentation collide, brought to life by a trio of visionaries: a doctor, an engineer, and the former head brewer at Whitecrow 
 

Frustrated with the lack of academic attention for Korean Sool and constant flavor inconsistencies, they harnessed their diverse skills and started a small research lab that's now a brewing powerhouse,

rewriting the rules of makkoli-making. They've cracked the code with a groundbreaking process that allows them to control the wild

fermentation of nuruk, which means every bottle comes out stable and consistently delicious (we can vouch for that). From traditional rice to Popcorn, Hibiscus and Butterscotch, nothings off-limits for these innovators. The result? A bold reimagining of traditional Korean Sool and flavours that will challenge everything you thought you knew about it.