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April 23, 2021
May 16, 2021
Early on in his life, Kyungmoon Kim discovered that he had exceptional palate. As he immersed himself in the world of wine, he leveraged his palate and his natural aptitude for memorization to build an extensive base of wine knowledge.
Kyungmoon spearheaded the beverage program at JUNGSIK in Seoul and New York, then while he was working at the Modern, Kyungmoon has earned the title of Master Sommelier in 2016. After many years of dedication in beverage industry, a desire to seek his heritage and learn about traditional Korean beverage grew.
He decided to explore different parts of Korea and seek sool producers that could showcase true mastery, superior quality, and sense of place. These products have never been introduced in U.S. market and it is Kyungmoon’s goal to make Korean soju as a new and exciting category in the restaurant and bar scene.