A locally made Makgeolli, or Korean rice wine, cloudy and lightly effervescent.
Naturally fermented unfiltered rice wine made with organic rice using traditional Korean brewing methodologies. Dry, medium bodied, with floral, almost melon-like nose and naturally occurring lactic acid and effervescence. Best kept refrigerated and enjoyed chilled on its own, paired with food, or in a cocktail.
The Takju 16 is a samyangju (3 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk (traditional Korean wild fermentation starter), and filtered NY water. Fermented to dryness over 4 weeks and bottle conditioned to achieve fine bubbles that elevate the intricate flavors of the wine.