In the U.S., makgeolli, a 2,000-year-old alcoholic wine primarily made from rice that originated in Korea, has exploded in popularity thanks to several small businesses and brands.

It's made with rice, water, and nuruk — a grain cake for fermentation which turns the rice's starch into simple sugars and alcohol. The fermentation process takes about a week.

Small American businesses and restaurants have been making and selling makgeolli for several years. New York's Take 31 and Chicago's Slow City Brewery brew it in-house.

U.S. brands like Makku have adapted makgeolli for American consumers, pairing the drink with fruity flavors such as mango and blueberry.

NYC's Reception Bar incorporates makgeolli into cocktails, adding lemon and honey or cinnamon and dulce de leche. Forbes called it the "Next Alcohol Trend To Watch" in 2020.

The fermented wine has been available in liquor and grocery stores within Korean American communities, and now, it's even sold at Whole Foods and bodegas, according to Liquor.