Korean Traditional Liquor Suppliers
Korean traditional liquor — makgeolli (rice wine), cheongju, soju — has surged in global demand thanks to K-drama exposure. Makgeolli exports surpassed $45M in 2024. Liquor export requires Korea NTS license, importer's alcohol license (TTB in US, EU alcohol tax registration), and government-approved labels. Distribution requires cold chain (30 days for fresh makgeolli) or pasteurized version (6 months ambient). MOQ: 200-1,000 cartons.
Supplier information for this category is coming soon.
Sourcing Guide
Traditional liquor sourcing differs sharply from ordinary food. Alcohol can only be exported by a supplier holding a Korea NTS license, and the destination market also requires its own alcohol license. The US requires federal TTB registration and prior label approval (COLA); the EU has per-member-state alcohol tax registration. Before ordering, confirm the importer's license and the label approval timeline so dispatch can be scheduled accurately. Makgeolli's product characteristics matter: fresh makgeolli keeps fermenting, giving a short refrigerated shelf life of about 30 days, while pasteurized makgeolli holds around 6 months at ambient temperature. Pasteurized product is more stable on long-transit routes. When vetting a supplier, confirm HACCP, alcohol-by-volume labeling, and a government-approved label. MOQ is usually 200-1,000 cartons, lower than most categories, and a first order is best kept small enough to validate licensing, labeling, and customs.
FAQ
What is the minimum order quantity for traditional liquor?
Usually 200-1,000 cartons, lower than most food categories. Because label approval and licensing add separate steps, a first order is realistically best kept small enough to validate the customs process.
What licenses are needed for liquor export?
On the Korea side, the supplier must hold an NTS alcohol license, and the destination market also requires an alcohol license. The US requires TTB registration and prior label approval (COLA); the EU has per-member-state alcohol tax registration — confirm before ordering.
How do you choose between fresh and pasteurized makgeolli?
Fresh makgeolli keeps fermenting, giving a short refrigerated shelf life of about 30 days, while pasteurized makgeolli holds around 6 months at ambient temperature. Pasteurized product is more stable on long US or EU routes; nearby markets can also consider fresh.