FREQUENTLY ASKED QUESTIONS
What is nuruk?
Nuruk (누룩, noo-rook) is a wild fermentation starter made from wheat or rice flour containing a variety of natural molds, yeasts, and bacteria (our smallest, but hardest workers). Nuruk powers the saccharification and fermentation processes and is responsible for the flavor profile of makgeolli.
What is the best way to enjoy YOUR PRODUCTS?
Our products are unpastuerized, so they’re best enjoyed chilled. We suggest that you gently shake the bottle to mix in the sediment. However, some prefer not to, so it’s up to you! Our products can be enjoyed by themselves or, even better, with food!
How is takju different from makgeolli?
Takju means “cloudy alcohol” in Korean, so technically, makgeolli is a form of takju. However, makgeolli usually has a lower alcohol content of between 5-11% and takju is its stronger cousin with an alcohol content of 12% and above.
How long do YOUR PRODUCTS last?
Please refer to Our Products page for recommended shelf life.
Do I have to refrigerate YOUR PRODUCTS?
Yes, unpasteurized alcohol should always be refrigerated.
How do YOUR PRODUCTS change over time?
As the yeast from the nuruk continues to convert sugars in the bottle, the taste of our products can change. They can become more dry towards the end of their shelf life, and every batch can be slightly different.
ARE YOUR PRODUCTS GLUTEN FREE?
No, the nuruk we currently use is made from wheat.
How are your products different from soju and sake?
The word “sake” means alcohol in Japanese, so there are many different kinds of sake from fermented to distilled. Instead of nuruk, sake is made using “koji” mold and yeast. Soju is distilled rice wine.