Peter Chung is labeling bottles of his first official batch of Yido makgeolli. He quickly determines it takes five and a half turns of the crank on the machine to properly attach the adhesives. He’s eight bottles in with about 67 to go. In 48 hours, Chung will formally debut the first expression of his multiyear passion project—a slightly sweet, creamy, gently fizzy rice wine called White Tiger. If you don’t know what makgeolli is, don’t feel bad. Eight years ago, Chung didn’t either. Well, he knew it existed but not much more than that. “I did this fellowship in Seoul, and I was l
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