Description
Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Their products celebrate heritage and the labor of love. By using only organic rice, nuruk, and traditional brewing methodologies they are 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.
TAKJU 16 | 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.
