In Fullerton, a local establishment, Nasung Sool Co., is spearheading a revival of interest in makgeolli, a traditional Korean rice wine. Currently, the distillation process turning Makgeolli into Soju (spirits) occurs in Pasadena, as plans for a distillery in Fullerton are in development.

Makgeolli, categorized as a wine or beer, is often referred to simply as rice wine. It is produced through a brewing process, while soju is derived from distilling the brewed makgeolli. The makgeolli is made with rice from California’s oldest family-owned and operated rice farm and mill, Koda Farms, and a traditional Korean fermentation starter known as nuruk, which is made in-house.

Phonetically pronounced as “mock-guhl-lee,” makgeolli is described as “a probiotic sparkling coarse-filtered sweet rice wine.” The establishment’s unique “farmer-style” makgeolli not only contributes to the production of soju but also serves as the focal point of interest for many patrons. Unlike soju, which has been more widely recognized for decades, makgeolli has experienced a resurgence in popularity, gaining traction in Korea over the last 15 years and recently making its way to the United States.

Nasung Sool, located at 141 West Wilshire Ave, was co-founded by four diverse entrepreneurs who are committed to providing high-quality brews. As the local brewery seeks new opportunities, it is excited about the prospect of participating in community events, with plans to supply local restaurants and bottle shops. The brewery aims to create an inviting space for the public, offering customers the opportunity to sample products and engage in discussions about brewing. Their goal is to blend educational experiences with sales, allowing visitors to purchase bottles of their offerings to take home.

In 2021, David and his partners—Tenny Park (marketing), Preston Gegenfurtner (accounting), and Jaemo Lee (events coordinator)—established their brewing company in Monrovia before rebranding to Nasung Sool and relocating to Fullerton. This diverse team, connected through their parents’ military backgrounds, immigration story, or love of culture, combines their unique experiences to foster collaboration and innovation.

“We’re all connected in a way,” David asserts. “Everyone has a unique journey that shapes who they are today.”

As the son of a United States Military father and a Korean mother, David was raised by his grandmother on a farm in a little village in Korea. His parents, who traveled often with the military, wanted him to have a sense of stability. David had fond memories of his grandmothers’ makgeolli, a probiotic sparkling white wine made from fermenting rice.
At twelve, his parents finally settled down at the Marine Corps Air Ground Combat Center, also known as Twentynine Palms Marine Base. This is where David and Preston met and became lifelong friends, later becoming business partners at Nasung Sool Co.

The Nasung Sool journey began in the kitchen, where David and Preston experimented with small batches, inspired by brewing legends and driven by a passion for quality over marketing. Their efforts garnered recognition in brewing competitions, earning gold and silver medals.

Once the fermentation process of makgeolli is complete, the rice wine is distilled into soju, resulting in a traditional spirit that offers a clean, neutral flavor, akin to light vodka. David encourages patrons to taste it, showcasing its crisp and refreshing qualities.

In the world of spirits, soju has emerged as a surprising contender, now recognized as the world’s best-selling alcoholic beverage. Its popularity continues to grow, extending far beyond Korean borders, and gaining traction across Asia, Europe, and even Mexico.

Nasung Sool emphasizes its commitment to crafting authentic Korean brews and spirits, highlighting the specialized nature of its products. The establishment stands out as one of only three domestic Korean companies with a tasting room, and notably, the only one in California. Customers frequently express appreciation for the educational experience provided during their visits, highlighting the unique offerings available to them.

Plans for future expansions include classes on making rice wine, capitalizing on the growing interest from both Korean and non-Korean audiences. The brewery envisions a hands-on experience where participants learn the fermentation process, from cooking rice to the final product. Given that the entire rice wine-making process takes approximately two weeks, the team is committed to ensuring that participants have access to all necessary materials for a successful class.

Furthermore, the brewery aims to celebrate the narratives of all immigrants, reflecting an inclusive approach to its story and mission. With a strong emphasis on brewing, the company has already established partnerships with local restaurants and bottle shops, including Baroo, Jilli, Open Market, and Danbi. As it expands its presence in the local market, the brewery expresses its gratitude to its partners, acknowledging their faith in the venture.