From Patrick Hutchison’s article at the Seattle Weekly:
“But food is not the only draw to Pioneer Square’s Girin on a gloriously sunny Tuesday evening. I’m here to drink, because beyond the restaurant’s tastefully appointed interior, creative lighting installations, and meticulously curated gardens and up a short flight of stairs is a small room filled with terra cotta pots, each one gurgling gently with fermenting makgeolli.
Pronounced ‘ma-kolli,’ makgeolli is well known to most Koreans and Korean-Americans as either an old-timers’ drink or a throwback beverage for hipster youth. That the rest of us have likely never heard of it is no surprise. Unless you frequent Korean establishments or love to browse the unknowns in the liquor aisle at Asian grocery stores, it’s rare to see. Even for those who have had it, it’s easy to dismiss as just a slight variation on sake. But that is imported makgeolli, pasteurized and altered to make it uniform and sweet and safe. Real makgeolli, like the kind Girin brewer and co-owner Cody Burns is showing me inside the terra cotta pots, is different, and Girin is the only place in Washington—hell, possibly the only restaurant in the country—where you can get a taste of the real McCoy…
Seattle is exactly the sort of place where it could take off. With minimal and natural ingredients that result in a beverage rich in probiotics, vitamins, and, of course, plenty of alcohol, there’s not much to hate. Right now you can head to Girin for tastes of a wide selection of bottled makgeolli—and, barring some unforeseen issue with liquor permits, you’ll be able to order their in-house variety within the month.”