CJ CheilJedang Brings Jari Korean Spirits to NYC
Jari Korean spirits launch in New York, bringing three Korean distilled spirits to select stores and premium Korean restaurants.
CJ CheilJedang has launched jari, its premium Korean spirits brand, in the United States, beginning with select New York stores and premium Korean restaurants, including Michelin-starred fine-dining establishments. The debut follows jari’s introduction in Korea earlier this year and brings three spirits to market: jari Moonbaesool 24, jari Moonbaesool 41, and jari Gamuchi 24. The New York rollout positions food and beverage pairing at the center of the brand’s U.S. proposition. Each product is aged across four seasons in traditional, unglazed Onggi jars.
A Korean Pairing Proposition
Jari takes its name from the Korean word for a place or seat where people gather to share food and drinks. The brand is intended to pair Korean distilled spirits with Korean food, whether served neat or used in contemporary cocktails.
The lineup draws on Korean ingredients and distilling traditions. Moonbaesool, available in 24% and 41% ABV expressions, traces its origins to the Goryeo Dynasty and Pyongyang, with a tradition carried on for five generations in Gimpo, Gyeonggi-do. Moonbaesool was designated as a National Intangible Cultural Heritage of Korea in 1986.
Gregory Yep, Lifestyle Food Business (CJ Foods) CEO of CJ CheilJedang, said:
“The U.S. launch of jari is an important step in expanding the presence of Korean spirits in a global market that has already embraced so many aspects of Korean food and culture. We believe jari can help open new possibilities for how Korean spirits are discovered, served, and enjoyed.”
Three Spirits For New York
Jari Moonbaesool is made with Korean millet, sorghum, and rice, without artificial additives, before undergoing the brand’s four-season aging process. Jari Gamuchi 24, made with freshly harvested Chungju rice, offers delicate rice notes, subtle sweetness, a silky texture, and a savory finish.
Gamuchi takes its name from gamulchi, Korea’s native freshwater fish. The naming reflects jari’s stated ambition to bring a fresh perspective to traditional Korean spirits.
Jari's U.S. launch event held in New York on September 22.
New York Launch Dinner
CJ Foods marked the U.S. debut with The Beginning of jari at Moono in New York City on September 22. The five-course Korean pairing dinner was hosted by Korean American chef and author Irene Yoo, with a tasting menu by Michelin-starred chef Hoyoung Kim and cocktails by mixologist Du-ui Hong of Seoul’s Pine & Co.
Irene Yoo, author of SOJU PARTY and Chef/Owner of Orion Bar, said:
“In Korean culture, food and drinks go hand in hand, and today's 'The Beginning of jari' showed how naturally jari fits into that tradition. There's so much to discover in Korean spirits, and they don't have to feel unfamiliar. They're meant to be enjoyed around the table with food, with friends, and as part of the experience – and I loved being able to bring that spirit of Korean drinking culture to the table with jari.”
Building A U.S. Presence
Before its U.S. debut, all three jari products earned top honors at the 2026 IWSC and ISC. The brand now joins CJ CheilJedang’s U.S. food portfolio, which includes bibigo and Red Baron, operated through U.S.-based affiliate CJ Schwan’s.
For New York diners and retailers, jari’s arrival brings a focused new option for pairing Korean cuisine with spirits rooted in Korean ingredients, traditional aging, and shared-table occasions.
