It’s time for Korean liquor
to make a comeback
Our Story
No drink can elicit a connection to Korea as quickly as the Green soju bottle can, but it also feels unjust that such a rich alcoholic tradition should be condensed down to a singular drink.
It is our goal to change this in Hong Kong. The city’s appreciation for Korean culture is already undeniable, but it perhaps has yet to fully tap its potential when it comes to Korea’s wider array of alcoholic selections.
More than showcasing the ability traditional Korean alcohols have as fine pairings to a hearty meal or an exquisite cocktail, we are most eager to highlight their potential as conduits for storytelling. They are, above all, tangible representations of Korea’s rich culture and regional vibrance, and we would like nothing more than to share this with the world.
Let’s Drink
Korean traditional alcohol (a.k.a Sool) is mostly made from grains, with rice being the most common one. They undergo a brewing process with the help of the Korean traditional fermentation starter called Nuruk.
Korean traditional alcohol has various types, such as the way-too-popular Soju, the creamy and milky Makgeolli or Takju, clear rice wines like Yakju or Cheongju. All of these can be actually made from just one brew, like Makgeolli, which can be made into Takju, and when it is refined and distilled, it becomes Yakju/Cheongju and Soju, respectively.
Additionally, there are many other flavored options that are made from fruits or infused with flower essences or medicinial herbs giving that unique taste.
KBev is here in Hong Kong to introduce you to the world of various Korean Sool.
F.A.Q
Korean traditional alcohol (a.k.a Sool) is mostly made from grains, with rice being the most common one. They undergo a brewing process with the help of the Korean traditional fermentation starter called Nuruk.
Korean traditional alcohol has various types, such as the way-too-popular Soju, the creamy and milky Makgeolli or Takju, clear rice wines like Yakju or Cheongju. All of these can be actually made from just one brew, like Makgeolli, which can be made into Takju, and when it is refined and distilled, it becomes Yakju/Cheongju and Soju, respectively.
Additionally, there are many other flavored options that are made from fruits or infused with flower essences or medicinal herbs giving that unique taste.
KBev is here in Hong Kong to introduce you to the world of various Korean Sool
Within the wider alcoholic universe, Korean traditional alcohols are relatively mild drinks.
Makgeolli and Takju are typically bottled with an alcoholic content of 6-13%, while Yakju and Cheongju tend to be slightly higher at ~15%. Soju can vary from as low as 15% to as high as 40%+ depending on how it was distilled and produced.
However, the wide selection on offer naturally means that there are exceptions. For a more detailed understanding of your drink of choice, please check out the individual profile pages we have for our drinks (in preparation)!
Korean traditional alcohols have historically been enjoyed as a compliment to a good meal. However, they have also developed into wonderful bases for cocktails and mixed drinks in recent times.
For some suggestions on how to best enjoy your drinks, or for some inspiration of what your next mixed drink will be, please check out the individual profile pages we have for our drinks (in preparation)!
We source our alcohols from Korea and are distributing to restaurants and retailers. We also take large orders for business and/or personal events.
For any inquiries, please contact us at hi@kbev.com.hk
You can find our drinks at our retail partners below:
(In preparation)
Yes, we are currently only servicing Hong Kong.
We are currently focusing on a B2B operation but let us know if you are interested in wholesale opportunities, we are always open to chatting!
Contact
Copyright © KBev Distributors. All Rights Reserved