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Hana Makgeolli Takju Brooklyn Rice Wine

$25.00

Out of stock

Vintage: NV
Region:  Brooklyn, New York
Viticulture: Organic
Rice varieties: Medium-grain white rice and sweet white rice

Hana Makgeolli Takju Brooklyn Rice Wine is coarsely filtered, dry, and undiluted with an alcohol by volume of 16%. This wine undergoes low temp pasteurization to maintain the 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 creaminess of the naturally occurring lactic acid and rice sediment.

Song: Love Slip Upon Ya by The Meters

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Hana Makgeolli Takju Brooklyn Rice Wine

Hana Makgeolli Takju Brooklyn Rice Wine is coarsely filtered, dry, and undiluted with an alcohol by volume of 16%. This wine undergoes low temp pasteurization to maintain the 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 creaminess of the naturally occurring lactic acid and rice sediment.

Best served cold. Shake gently before serving.

The Takju 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 New York water. Fermented to dryness over 4 weeks and bottle conditioned to achieve fine bubbles that elevate the intricate flavors of the wine.

About Hana Makgeolli

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

Alice and John set their sights on being the first domestic producer of traditionally made, artisanal makgeolli 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.