About

Crafted with care, this traditional Korean rice punch is lightly fermented yet completely non-alcoholic. It blends California-grown sweet rice with the warm, nutty depth of malted barley. A light touch of cane sugar adds a gentle sweetness, while fresh raw ginger introduces a bright note that lingers subtly on the palate. The result is a smooth, layered drink—mildly sweet and slightly earthy in flavor. Enjoy it chilled for a crisp, refreshing lift, or warmed for a soothing experience that evokes the comfort of home.

Hi, I’m Matthew Lee Hable, the founder and maker behind Son Mat.

Son Mat started as a personal journey—one that led me deep into the world of Korean fermentation. After years of studying and refining traditional brewing techniques, including training at Susubori Academy in Seoul, I became obsessed with capturing the essence of 손맛 (son-mat)—the "taste of the hand"—in a can.  

At Son Mat, I brew Korean-inspired beverages that honor tradition while embracing a modern, health-conscious lifestyle. Our first offering, sikhye ('she-keh'), is a lightly sweet, rice-based punch made through a bona-fide, non-alcoholic fermentation process. Each batch is brewed in small quantities in San Francisco using locally sourced ingredients, then packaged in sleek 7.5 oz cans—simple, beautiful, and true to its roots.  

Son Mat is more than a drink; it's my way of sharing Korea’s rich culinary heritage through a Korean-American perspective with a wider audience, one can at a time. If you’ve ever craved a deeper connection to what you consume—something crafted with care, culture, and a human touch—you’ll feel right at home here. 

Thanks for being part of the journey.

 — Matthew