Korean Rice Wine (Takju/Makgeolli) made in Brooklyn, New York! Unfiltered, Organic, Vegan, Low Intervention.

HISTORY: Alice and John set their sights on being the first domestic producer of traditionally made, artisanal Makgeolli (or Takju!) in 2017. Together, they are champions for Korean food and drink and plan to further establish and expand the Korean sool category here in the US.

ABOUT: Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Our products celebrate heritage and the labor of love. By using only organic rice, nuruk, and traditional brewing methodologies we are able to achieve complex flavor profiles that show to breadth and depth of the entire sool (indigenous Korean alcohol) category. Our brews strike an intricate balance between deep grain flavors and naturally occurring lactic notes, with stronger alcohol by volume than is characteristic of jeongtongju that can only be found in Korea. The experience is like the warm embrace of home.

ABOUT: TAKJU 16 | Our signature brew and the ideal introduction to traditionally made Korean makgeolli. Inspired by our brewer’s own family's homebrew recipes, the TAKJU 16 is coarsely filtered, near-dry, and undiluted with an alcohol by volume at 16%.

BREWING/VINIFICATION: The TAKJU 16 is a samyangju (3 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet (glutinous) white rice, nuruk (traditional Korean wild fermentation starter), and filtered NY water. Fermented to near dryness over 4 weeks and bottle conditioned to achieve fine bubbles that elevate the intricate flavors of the wine.

TASTING NOTES: This wine is most well known for its creamy body and full spectrum of flavors from a wild fermented brew, starting with the extremely floral almost melon-like character of fermented rice, followed by the brightness of our wild yeast that is perfectly balanced with the naturally occurring lactic acid and rice sediment.