남산술클럽 · Itaewon, Seoul

From nuruk to the glass.

We don't brew sool. We know it: what nuruk does to it, who makes it best, and which of a hundred bottles is yours tonight. Makgeolli, cheongju and soju, by the glass.

Visit the bar What is sool?

What we believe

Sool isn’t “rice wine”. It’s a living ferment: grain, water and nuruk, and the wild molds and yeasts that make each brewery taste like its own air.

Pushing proper sool

The craft

Three words we live by.

누룩Nuruk

The wild starter

Grain cakes left to catch the molds and yeasts in the air. Japanese koji is one chosen mold; nuruk lets dozens move in. That’s where sool’s depth comes from.

Read: nuruk 발효Fermentation

Time and patience

Rice, water and nuruk, fed once, twice or three times over weeks. Every extra feeding builds body, strength and calm.

Read: how it’s made 술Sool

Cloudy, clear, distilled

Makgeolli is the cloudy whole. Cheongju is the clear top. Soju is the ferment distilled. We pour all three, more than a hundred bottles deep.

The eight characters

100+Bottles on the list

100+Pours by the glass

48Countries in our guest book

98%Of guests found their sip

From our guest survey: 382 answers since July 2024.

We’ve chosen and poured the sool for the Taste of Seoul awards (250 guests), Blue Pool Capital, APIC and city government projects. Anders Husa named us one of Seoul’s five best bars in 2025. Events

The sommelier

Dustin, the world’s only sool sommelier.

He built the map the whole bar pours by: eight characters, from crisp n clean to funky town, so a first-timer finds their glass in a few questions. No vocabulary test.