Hana Makgeolli Takju 16

Hana Makgeolli's signature brew and the ideal introduction to traditionally made Korean makgeolli. Inspired by Alice Jun's own family home brew 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). 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.
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About HANA MAKGEOLLI
Hana Makgeolli is a Brooklyn based producer of artisanal Korean rice wines. Since launching in 2020, Hana’s sool is made to celebrate heritage and the labor of love. Hana Makgeolli was born from founder Alice Jun’s deep connection to Korean heritage and the joy of making makgeolli. After meeting John Limb in 2017, the two business partners set out to become the first domestic producer of traditional Korean rice wine in the US. Inspired by the rich tradition of Korean brewing, they set out to craft a modern yet deeply authentic experience that honors Korean culture and brings sool to new audiences in delicious ways.

By using only organic rice exclusively sourced from a family farm in California, and traditional brewing methodologies, Hana Makgeolli crafts makgeolli with complex flavors that showcase the rich depth of Korea’s sool tradition.

ABV: 16%
Volume: 750mls
Origin: Brooklyn, New York, USA