A limited winter workshop · Sok Studios · Titirangi, Auckland

Project : Fermentation

Traditional Korean Rice Wine Making — Makgeolli Workshop

Sunday, 9 August · Sold out
Sunday, 23 August · Sold out 
Sunday, 30 August · Final Winter Session

"You can't rush it. You just have to be in it."

About this makgeolli workshop

Makgeolli is one of Korea's oldest fermented drinks — milky, gently effervescent, alive. In this three-hour hands-on session at our Titirangi studio, you'll learn to make it from scratch, guided by Sojenn, who learned traditional makgeolli brewing at Yoonjudang, the Seoul studio founded by Chef Yoon Joomo, featured on Netflix's Culinary Class Wars.

This Korean fermentation class is the only one of its kind in New Zealand. You'll leave with your own batch to ferment at home, along with everything you need to keep brewing. The makgeolli takes a few days to finish — that waiting is part of it.

A note from Sojenn

When I first moved to Auckland, everything felt unfamiliar. The light, the pace, even the silence. That unfamiliarity made me slow down and actually pay attention — to what I was doing, to what I was making.

Makgeolli taught me that. You mix the rice, you fold in the nuruk, and then you wait. You can't rush it. You just have to be in it. That's what this workshop is — not a class, not a demonstration. Just you, your hands, and something alive.

This is a winter workshop only. 

Optional add-on

All tools and equipment are yours to keep.
Your makgeolli will finish fermenting at home over the following few days.

Sessions run on selected weekends this winter · Maximum 6 guests per session
Questions? @sokstudios.in