CreatripTeam

A regional brewer from Gokseong, Jeollanam-do, is exporting fresh makgeolli (생막걸리, unpasteurized Korean rice wine) to Manhattan, marking a first for a local Jeonnam brewery. SiHyanga, a local agricultural corporation, uses Gokseong rice and other regional crops like taro and strawberries to produce makgeolli and yakju (약주, traditional clear rice wine). After securing FTA and FDA approvals and signing with a New York partner, the first shipment will be supplied to a restaurant run by Michelin-starred chef Shim Seong-cheol. Local officials say the move raises the value of regional produce and advances globalization of traditional Korean alcoholic beverages.