Our class will introduce the history of Korean traditional alcohol (sool), including its role in Korean rituals and hospitality culture. We will also discuss fermentation and how the different classifications of sool are made in the process (from yakju, takju, makgeolli, and soju). What better way to remember what you learned than by tasting the sool yourself? We will provide a tasting of each type of sool as well as a light food pairing. We will discuss omija (5 tastes) that are the cornerstone of Korean gastronomy and alcohol by an experienced English speaking host. The host is a professional brewer who learned under Korean master brewers. This is a unique experience to learn about and taste various Korean alcohols with guidance in English – there are so many Korean sools to discover!