Dalnaru Makgeolli is a Berlin-based microbrewery dedicated to crafting premium Korean rice wine. Each batch is brewed by hand using only three pure ingredients — rice, water, and nuruk (traditional Korean fermentation starter).

The name Dalnaru comes from two Korean words: Dal (달), meaning moon, and Naru (나루), an old term for a port or crossing place. The moon has long been linked to alcohol-making — most famously through moonshine — but for Dalnaru, it carries a more personal meaning.

It refers to my first batch of makgeolli, brewed in 2016 in a Korean moontown: a mountainside village often described as being “closer to the moon.” It was there that Dalnaru began — shaped by limitation, patience, and tradition.