Perfect for picnics or dinner for two, the Takju 16 is our signature product and the ideal introduction to authentic Korean makgeolli. Naturally fermented unfiltered rice wine made with organic rice using traditional Korean brewing methodologies. Dry, medium bodied, with floral, almost melon-like nose and naturally occurring lactic acid and effervescence. Best kept refrigerated and enjoyed chilled on its own, paired with food, or in a cocktail.
The Takju 16 is a samyangju (3 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet 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.
**WHO WE ARE** | Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Our products celebrate heritage and the labor of love. By using only organic rice, _nuruk_, and traditional brewing methodologies we are able to achieve complex flavor profiles that show the breadth and depth of the entire _sool_ category. Our 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.
**OUR TEAM** | Alice and John set their sights on being the first domestic producer of traditionally made, artisanal makgeolli in 2017. Together, they are champions for Korean food and drink and plan to further establish and expand the Korean sool category here in the US.