Female Winemaker (Brewer) - Alice

Brooklyn, NY

The Takju 16 is the ideal introduction to authentic Korean makgeolli. Inspired by the brewer’s own family home-brew recipes, the Takju 16 is coarsely filtered, dry, and undiluted with an alcohol by volume at 16%. Being unpasteurized, you get the full spectrum of flavors typical of a jeontongju (traditional Korean alcohol).

Starting with the extremely floral almost melon-like character of fermented rice, followed by the brightness of our wild yeast that is perfectly balanced acidity with the creaminess of 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 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.