Takju 16 Rice Wine

The Takju 16 is the ideal introduction to authentic Korean makgeolli. Inspired by their brewer’s own family home-brew recipes, the Takju 16 is a samyangju (3 stage brew) made with organic rice, nuruk, and filtered water. Fermented to near dryness, coarsely filtered and undiluted to maintain the full spectrum of flavors typical of a jeontongju (traditionally made Korean alcohol). The Takju 16 starts with the extremely floral, almost melon-like character of fermented rice, which is followed by the brightness of our wild yeast, which is perfectly balanced by the creaminess of the naturally occurring lactic acid and rice sediment
375 ml
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