Korean Sool Tasting Berlin — Makgeolli, Soju & More

There's a whole world of Korean alcohol that rarely makes it past the soju bottle you've seen in K-dramas. Cloudy, living makgeolli that tastes a little different every batch. Clear, fragrant distilled soju that has nothing to do with the green bottle. Aged cheongju, herbal yakju, the rough honesty of farmhouse brews aged in onggi clay jars.
Once a month a small group of us — capped at 10 — gathers to taste our way through a few of them, slowly and with context. Each session has a theme, a handful of bottles to try, and someone walking you through what you're drinking, how it's made, and why it matters. No expertise required; curiosity is the only prerequisite.
We're run by Suldok, a Berlin-based team with Korean roots working to bring Korean drinking culture to Europe properly — not as a novelty, but on its own terms. These evenings are partly that mission and partly just an excuse to drink good sool with interesting people. Your honest reactions genuinely shape what we bring to Europe next.
Who it's for: anyone curious about Korean food and drink culture, fellow expats, foodies, and people who like discovering things before everyone else does.