OUR PRODUCTS
GENERAL PRODUCT INFORMATION
MIX
GENTLY SHAKE BEFORE SERVING TO INCORPORATE THE SEDIMENT
REFRIGERATE
REFRIGERATE BEFORE AND AFTER OPENING
CHANGE OVER TIME
OUR PRODUCTS WILL CONTINUE TO EVOLVE IN THE BOTTLE
SHELF LIFE
VARIES, PLEASE SEE PRODUCT DETAILS
TAKJU
Based on a centuries-old recipe that highlights makgeolli’s characteristic sweet-sour balance. Takju is traditionally filtered by hand, leaving a cloudy, rice sediment. Rich, full-bodied, with notes of Korean melon.
Our Takju is a three-stage ferment (samyangju) over one month, made with both short-grain and sweet/glutinous rice.
12-14% alcohol by volume.
Shelf Life: We recommend drinking your unopened bottle within a year.
SOOK
Takju infused with mugwort (sook), a traditional culinary herb throughout Asia. Bright, aromatic, with notes of mint and juniper berries.
Our Sook is a three-stage ferment (samyangju) wherein dried mugwort is added during the rice steaming stage.
12-14% alcohol by volume.
Shelf Life: We recommend drinking your unopened bottle within a year.
JINJU
Takju made with Jinju nuruk. Nuruk from this region of Korea imparts a bold, earthy flavor to the wine.
Our Takju is a four-stage ferment (sayangju) that is aged for an additional two months.
12-14% alcohol by volume.
Shelf Life: We recommend drinking your unopened bottle within a year.
YAKJU
A “golden” clarified rice wine traditionally reserved for royalty. Complex and earthy with an umami finish.
Our Yakju is a four-stage ferment (sayangju) that is aged for an additional two months to allow the sediment to settle at the bottom, leaving a clear top layer. This additional time results in a deeper flavor profile and higher alcohol content.
14-16% alcohol by volume.
