“Sool” is a Korean word representing all the country’s alcoholic beverages. It encompasses thousands of forms, from soju to makgeolli to fruit wines. In an effort to introduce American drinkers and diners to quality sool, master sommelier Kyungmoon Kim launched KMS Imports in January. He’s working with seven craft sool brewers and carries a tight nine selections of soju, chungju, makgeolli (pronounced mahk-ul-lee), and plum wine. “With sool, it’s time for people to understand the story and really the true artisanship behind it,” he says.
From importers like Kim, to Korean and Korean-American chefs, bartenders, sommeliers, brewers, and entrepreneurs, a younger generation of drinks professionals is making sure New Yorkers have sool to match the caliber of the city’s Korean cooking.