The Founder's Vision
주모
Juumo Eun Cho—also known as Anese Eun Cho—is a lifelong makgeolli lover, connoisseur, brewer, artist—and yes, both a mom and a cat mom. As the founder of Juumo, she has perfected a delicate ritual—timing, temperature, filtering, and each thoughtful stir. Experimenting with ingredients like purple sweet potatoes and wild rice, each batch is a unique journey.
While known globally for her public art installations, makgeolli is her most personal art—one that gathers people. When she says “makgeolli,” no one refuses, and connections form instantly. Even her picky mother is won over, as are friends who avoid wine. Free from harsh additives, her makgeolli brims with probiotics and warmth.
To Cho, it’s not just brewing—it’s a celebration of life, joy, and connection, often shared with family, friends, and yes, even her cats. What began as a personal devotion now flows into Juumo, inviting you to share in the ritual.
Juumo Eun Cho
Founder & Master Brewer
A Breath of Living Tradition
STORY of JUUMO
“Juumo” is the name of my brand, but it began as something more personal. In Korean, “Juumo” is the innkeeper—the woman of the tavern who brings people together over drinks. Somewhere along the way, that became my nickname in New York.
Back in Korea, I fell in love with makgeolli. I would travel to hidden places—mountain breweries in Namhansanseong and Haengjusanseong—where makgeolli was still handcrafted, alive, and deeply rooted in tradition.
When I moved to New York, I searched for that same experience. Instead, I found plastic bottles—over-processed, overly preserved, and far removed from what makgeolli truly is. So I began making my own.
I studied the ingredients, the balance, and most importantly, the fermentation process.
Makgeolli is not aged—it is fermented, slowly and intentionally.
Over the course of 12 ~ 18 days, natural fermentation transforms simple ingredients into something alive—complex, layered, and full of character.
What makes it even more powerful is what lives inside.
Makgeolli is naturally rich in probiotics and enzymes—often containing higher levels than kimchi and yogurt—making it more than just a drink, but a living source of balance and well-being.
I continued brewing in New York, refining each batch over time. Friends began telling me, “This needs to be shared.” I explored different environments—even Los Angeles—but it was in Dallas where everything aligned. The conditions, the consistency, the perfect environment for fermentation.
Today, JUUMO is crafted with intention:
No additives. No shortcuts. No artificial processing.
Only time, fermentation, and respect for tradition.
From the mountains of Korea, to New York kitchens, to the skies of Dallas—this is JUUMO.
A drink that’s alive.
A process that takes care.
A tradition worth sharing.