The name jari comes from the Korean word for a "place" or "seat," where people gather to share food and drinks. At the heart of jari is a simple idea: Korean food deserves a distinctly Korean drink to accompany it. Just as wine, sake and other spirits have become integral to their respective culinary cultures, jari aims to introduce consumers to the possibilities of pairing Korean spirits with Korean food.

The U.S. launch features three varieties: jari Moonbaesool 24, jari Moonbaesool 41, and jari Gamuchi 24.

jari Moonbaesool 24 and 41 (24%/41% ABV): Dating back to the Goryeo Dynasty, Moonbaesool originated in Pyongyang and has carried on its tradition for five generations in Gimpo, Gyeonggi-do. In recognition of its cultural significance, Moonbaesool was designated as a National Intangible Cultural Heritage of Korea in 1986, recognizing its importance as a living expression of Korea's traditional distilling heritage.

jari Moonbaesool is crafted from Korean ingredients and refined through jari's signature aging process. Using only traditional grains like millet, sorghum and rice harvested in Korea, and crafted without artificial additives, the spirit is aged through four seasons in traditional Onggi.

jari Gamuchi 24 (24% ABV): The name Gamuchi was inspired by gamulchi, Korea's native freshwater fish. Known for its resilience in challenging environments, gamulchi reflects jari's ambition to bring a fresh perspective to traditional Korean spirits and inspire strength through change.

Made with freshly harvested Chungju rice, the spirit is aged through four seasons in traditional Onggi. It offers a smooth profile with delicate rice notes and a rounded texture.

"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," says Gregory Yep, Lifestyle Food Business (CJ Foods) CEO of CJ CheilJedang. "We believe jari can help open new possibilities for how Korean spirits are discovered, served, and enjoyed."

To mark its U.S. debut, CJ Foods hosted The Beginning of jari at Moono in New York City on Sept. 22, a five-course Korean pairing dinner hosted by Korean American chef and author Irene Yoo. The experience paired a curated tasting menu by Michelin-starred chef Hoyoung Kim, with jari served neat and in cocktails crafted by mixologist Du-ui Hong of Seoul's Pine & Co.

"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," Yoo says. "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."

Ahead of its U.S. debut this fall, jari has demonstrated its quality and craftsmanship with all three products earning honors at global competitions, including the 2026 IWSC and ISC.