Region: Grown in Korea, Produced in Brooklyn, NYC
Makgeolli is a traditional Korean fermented rice wine with a hazy, opaque coloration. It is low-alcohol, slightly sparkling, and has a balanced sweet and tart taste. A staple of farmers for centuries, it contains probiotics. because it’s a living product it creates a limited shelf life of around two weeks when refrigerated.
The Takju 16 is our signature product and the ideal introduction to authentic Korean makgeolli. Inspired by our 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, and light wreath notes.
Notes: Medium to heavy bodied, near dry, lactic, with floral and fruity notes of melon, green apple, and pineapple, yeast and wheat notes at the ends of the palette.
375 ml / Contains Gluten / ABV 16