12-14%
Based on a centuries-old recipe that highlights makgeolli’s characteristic sweet-sour balance. Takju is traditionally filtered by hand, leaving a cloudy, rice sediment. Rich, full-bodied, with notes of Korean melon.
Our Takju is a two-stage ferment (iyangju) with a juk base—short-grain rice that is ground into powder and mixed with filtered water under heat. Nuruk is added to the “rice oatmeal” and the microorganisms are cultivated over several days. In the second stage, steamed sweet/glutinous rice is added. After a period of saccharification and fermentation, the rice-wheat-alcohol mixture is filtered and further aged before bottling.
12-14%
Shelf Life: We recommend drinking your unopened bottle within 1-2 years if it has been refrigerated.
-Rainbrew
