News – Minhwa Spirits

Beyond the Green Bottle: Minhwa Spirits Emerges as the Leading Soju and Makgeolli Expert in the U.S.

Minhwa Spirits has emerged as the premier authority on Korean alcohol in the U.S., becoming the only known American "Brewstillery" to brew traditional Makgeolli, distill world-champion Soju, and brew Korean Rice Lager all under one roof.

Why We Named It "Minhwa" (And Yes, It’s About That Derpy Tiger)

Why is our soju named Minhwa? Discover the link between traditional Korean folk art, the "Derpy" tiger from the KPop Demon Hunters movie, and our humble family recipe.

Korean Drinking Games and Rituals: Legendary Nights with Soju & Makgeolli

Step aside, solo sipping, Korean soju and makgeolli are best enjoyed with friends, a few laughs, and maybe some clever games or quirky rituals that make every round memorable!

Why Koreans Crave Jeon and Makgeolli When It Rains

Jeon and makgeolli are deeply rooted Korean rainy-day comfort foods, tied to nostalgia, family traditions, and the soothing sound of sizzling batter that mirrors falling rain. This longtime cultural pairing reflects Korea’s agrarian history, communal cooking, and the comforting emotions rain inspires. It remains one of the most iconic and beloved Korean food rituals.

The world’s best soju is being made in Doraville, Georgia, shaped by Southern rice and the immigrant traditions of Buford Highway

Minhwa Spirits recently earned Best in Class for Soju at the San Francisco World Spirits Competition. It is the highest honor in the most respected spirits competition in the United States. For us, the win is about more than a medal. It represents the story of two Asian American founders who grew up in Doraville and learned the value of culture, food, and community along Buford Highway.

Queen Huh: The Queen Who Crossed the Sea

Queen Huh Gin by Minhwa Spirits is inspired by the legend of Heo Hwang-ok, the Indian princess who sailed to ancient Korea and became Queen Huh of Gaya. Her story of courage and connection lives on in this handcrafted gin distilled in Doraville, Georgia. Infused with Korean craftsmanship and Indian-inspired chai botanicals from The Chai Box, Queen Huh Gin captures the spirit of cultural exchange with notes of juniper, rosemary, fennel, citrus, and warm spice. A modern tribute to an ancient queen who bridged two worlds.

How to Host the Perfect Soju + Southern BBQ Pairing

Bring Korean tradition and Southern smoke together with a Soju + Southern BBQ pairing. Choose the right Minhwa soju (bold Yong for rich meats, smooth Dokkaebi for lighter dishes), balance flavors with fusion sides like kimchi mac & cheese or cornbread with doenjang butter, and offer simple soju cocktails for variety. Serve chilled, pour for others, and set a warm, cross-cultural vibe. Geonbae, y’all!

Top 10 Best Soju Food Pairings to Elevate Your Experience

Discover the top 10 best soju food pairings—from crispy Korean fried chicken to spicy tteokbokki—to create the ultimate soju tasting adventure. Learn why these dishes work and tips for serving them.

Top 10 Makgeolli Flavors & Infusions You Need to Try

From fruity to herbal, discover the top 10 makgeolli infusions—creative flavored makgeolli recipes and tasting notes to elevate your Korean rice wine experience.

Best Makgeolli Food Pairings: A Guide to Korean Rice Wine and Delicious Dishes

Explore the ultimate makgeolli food pairings—classic Korean pancakes, fried chicken, seasonal salads, and modern fusion bites—to elevate your rice wine experience.

Soju Tornado: The Spirited Story Behind Korea's Viral Drinking Trend

Discover the playful history and cultural significance of the Soju Tornado, a fun, swirling bottle trick that's taken Korean drinking culture by storm. Learn why it's more than just entertainment, how it became globally popular through social media and K-pop, and how you can create the perfect tornado yourself. Embrace this engaging tradition and elevate your next soju experience!

Nuruk, Qu, and Koji: A Tale of Three Asian Fermentation Starters

Fermentation is the enchanting alchemy that transforms grains into vibrant beverages like Korean makgeolli, Chinese baijiu, and Japanese sake. Behind these age-old traditions stand three fermentation heroes: Nuruk, Qu, and Koji. While they might seem similar at first glance, each has a unique personality and story worth exploring.