Our signature brew and the ideal introduction to traditionally made Korean makgeolli. Inspired by our brewer’s own family homebrew recipes, the TAKJU 16 is coarsely filtered, near-dry, and undiluted with an alcohol by volume at 16%. 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.
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.
Best kept refrigerated or stored in a cool, dry place away from direct sunlight. Shake gently to incorporate sediment and enjoy cold.