From the kitchens of Seoul to the dining rooms of Manhattan, South Korea's CJ CheilJedang is asking American palates to make room for something ancient and unfamiliar — jari, a premium line of traditional Korean distilled spirits. In September, the company gathered chefs, bartenders, and cultural tastemakers at a modern Korean restaurant in New York to introduce three expressions of a distilling tradition most Americans have never encountered. The move is less about a single product launch than about the patient, deliberate work of building a new category — the kind of cultural translation tha