Why Korean rice wine could be the next big drink in Hong Kong and mainland China

On a Wednesday evening in mid-May, a crowd gathered at Otheroof, a rooftop natural wine bar in the southern Chinese city of Shenzhen, for something far rarer than the usual low-intervention reds and biodynamic whites: a tasting of premium Korean rice wines. This was Otheroof’s first showcase of the category. The seven labels on pour – some sedimented, others bright and citric, and one even infused with mugwort shoots – challenged founder Jameel Cai’s impression of cheap, cloudy rice wines in plastic bottles. Beyond the impressive turnout of 100 guests that evening, the event prompted inquiries about the rice wines from across China. Cai is also considering stocking Korean rice wines at her bar permanently. “There’s a big gap in the Chinese market for good Korean rice wines,” she says. “We see interest from around the country, especially in the natural wine community, who are always looking for something new and different.” The history behind the drink Made by fermenting cooked rice, water and nuruk – a starter containing yeast and bacteria – Korean rice wines have an alcoholic content of between 6 and 9 per cent. Originating in the 7th century, they have accounted for up to 80 per cent of national alcohol consumption throughout periods of history, and the oldest rice wine breweries still in operation today date back around 700 years. But war, the Japanese occupation, and bans on rice use and homebrewing – once the backbone of traditional alcohol production – have wiped out much of the craft and its recipes. There are other barriers. Korean rice wines must be stored at 5 degrees Celsius (41 degrees Fahrenheit), much chillier than the 12 to 14 degrees Celsius grape wines command, and have a shelf life of just a week after opening. By 2002, 14 years after the introduction of Western lagers and beers during the 1988 Summer Olympics in Seoul, Korean rice wine consumption had slumped to 4 per cent. In recent years, however, a revival has been afoot, driven by craft brewers and cool marketing as well as looser rice and liquor laws. Demand accelerated further post-pandemic as Korean fine-dining restaurants sought domestic drinks beyond soju to complement their dishes. Bars exclusively serving Korean rice wine have also cropped up in fashionable neighbourhoods such as Gangnam and Itaewon in Seoul. Korean rice wine in Hong Kong In Hong Kong, where grape wine and beer dominate by volume, gathering similar momentum is no easy feat. Unlike grape wines or sake, Korean rice wines are neither regulated nor have any geographical indications, making a HK$500 (US$65) bottle visually indistinguishable from one that costs HK$35. Even so, Cai believes the curiosity for novel flavours, paired with the rising stardom of Korean culinary culture – which has been amplified by Netflix’s Culinary Class Wars and other trending shows – will spark sustainable demand in the city just south of hers. Bob Kim, the senior sommelier at Korean fine-dining restaurant Mosu Hong Kong, introduced Korean rice wines to his drinks list in May 2025. He now goes through 70 bottles a month, nearly triple the number compared with when they were first poured, thanks to his newest pairing menu and an “enthusiastic wait staff”. “Grape wines are complicated, so our staff are more eager to promote our Korean varieties,” the South Korean says, adding that pairing sweeter, fermented rice wines with something like steak can be a hit-and-miss proposition. Kim also laments the lingering lack of understanding of Korean rice wines – especially among South Koreans who grew up drinking subpar, chemical-heavy versions – and questions whether more regulations would better support premium handcrafted brands made with only natural ingredients. “For now, the lack of regulations is not a big problem, but if more Korean wines trickle into the market, it’d be harder to explain why our curation costs more than the ones in your neighbourhood bistro,” he says. Ted Ko, alcohol importer and beverage director of Korean bistro O’rm in Hong Kong’s Sheung Wan neighbourhood, has a different opinion. “Today’s drinkers demand different experiences with alcohol. They don’t want heaps of knowledge about ingredients and how it’s made,” he says, adding that such freedom is essential to the creativity required to revive Korean rice wine, whether in production or storytelling. “This diversity allows us to deep dive into the stories behind the label in, say, collaborations with galleries, or take a completely different marketing approach when hosting retail experiences for the public,” he says. O’rm almost exclusively stocks Korean alcoholic drinks, half of which are flown in weekly. Some producers even make special batches for Ko to tackle the logistical challenges of serving them overseas. Though the restaurant does not offer a formal pairing menu, it recommends a particular drink for every dish. On its social media, its 60 varieties share the spotlight with the food. Ko says O’rm is not just a Korean food-and-wine experience, but a model for other venues interested in pouring the drink. “Events are great, but restaurants are the best way to integrate Korean alcohols into people’s everyday [lives],” he says. Sky Oh, founder of Fermentation Heaven – a Korean alcohol distributor in Hong Kong that supplies restaurants including Mosu and Hansik Goo (Korean) Ando (Japanese-Argentinian) and Mora (French-Chinese) – is looking beyond the city. She was the supplier for Otheroof’s event in Shenzhen, her first foray into mainland China. “Many mainland Chinese guests were surprised by the quality and diversity of Korean traditional alcohol, especially the balance, fermentation techniques and food-pairing potential,” she says. Rather than relying on mainstream media to promote Korean rice wine, Oh focuses on education and partnering with people such as Kim and Cai, “who can explain the gastronomic value of Korean traditional alcohol properly”. For a category long marred by cheap offerings, Korean rice wine is beginning to find a new language in the premium segment – one spoken through natural wine lists, fine-dining pairings and carefully staged tastings that recast an old drink for a more curious, design-conscious generation. What was once dismissed as a cloudy afterthought is now being poured with purpose. In the right hands, it could become one of Asia’s most compelling drinks.

Why Korean rice wine could be the next big drink in Hong Kong and mainland China

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}There’s a ‘big gap’ in the market for the ancient tipple, one bar owner says, as more restaurants add Korean rice wines to their menus

The history behind the drink

There’s a ‘big gap’ in the market for the ancient tipple, one bar owner says, as more restaurants add Korean rice wines to their menus