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.
Stemming from the Korean root words hwa and ju, Hwaju can translate to both flower wine and fire water. Inspired by the traditional herbal and flower infused sools that can only be found in Korea, the Hwaju 12 is a sayangju (4 stage brew) made with organic rice, fermented to dryness then infused with chrysanthemum flowers and hydrangea tea leaves. The finished product is dry, light bodied, earthy, and floral, with a soft tannic quality from the flowers.
Notes: Light bodied, dry, earthy, delicately floral and bright notes of curious and yellow flowers with a zig of lactic acid. Further milky notes with sour notes similar to dry cloudy sake.
750 ml / Contains Gluten / ABV 12