South Korea has expanded the range of alcoholic beverages that restaurants can sell by the glass, responding to a growing preference for smaller drink servings. Previously, selling most types of alcohol in individual glasses was prohibited due to unauthorized processing laws, with penalties for violations. However, a recent legal revision now permits the sale of whiskey, wine, soju, and rice wine by the glass, aiming to reduce consumer and retailer confusion. This change has elicited mixed reactions from consumers and industry officials, with some expressing concerns about potential health and safety issues and the impact on the local alcohol industry. The revision has been met with both approval and skepticism. While some consumers welcome the option to purchase smaller servings of alcohol, others worry about the potential for restaurants to sell leftover beverages and the impact on beverage quality. Industry experts have raised concerns about storage and contamination issues, as well as the overall impact on the alcohol industry. Additionally, the revision has prompted discussions about the legal and hygiene implications of selling leftover drinks and has led to advice from the Ministry of Food and Drug Safety for reporting unhygienic practices. In summary, the recent legal revision in South Korea has expanded the range of alcoholic beverages that restaurants can sell by the glass, but it has sparked a range of reactions and concerns among consumers and industry officials.