Our Sool

TAKJU 16

• Sizes | 750mL & 375 mL

• ABV | 16%

• Stages | 3 (samyangju)

• Fermentation Time | 28 days

• Characteristics | Medium to heavy bodied, near dry, lactic, with floral and fruity notes of melon, green apple, and pineapple

The Takju 16 is our signature product and the ideal introduction to authentic Korean makgeolli. Inspired by our brewer’s own family home-brew recipes, the Takju 16 is a samyangju (3 stage brew) made with organic rice, nuruk, and filtered water. Fermented to near dryness, coarsely filtered and undiluted to maintain the full spectrum of flavors typical of a jeontongju (traditionally made Korean alcohol). The Takju 16 starts with the extremely floral, almost melon-like character of fermented rice, which is followed by the brightness of our wild yeast, which is perfectly balanced by the creaminess of the naturally occurring lactic acid and rice sediment.

HWAJU 12

• Size | 750mL

• ABV | 12%

• Stages | 4 (sayangju)

• Fermentation Time | 35 days

• Characteristics | Light bodied, dry, earthy, delicately floral and bright with lactic acid

Stemming from the Korean root words hwa and ju, Hwaju can translate to both flower wine and fire water. Inspired by the traditional herbal and flower infused sools that can only be found in Korea, the Hwaju 12 is a sayangju (4 stage brew) made with organic rice, fermented to dryness then infused with chrysanthemum flowers and hydrangea tea leaves. The finished product is dry, light bodied, earthy, and floral, with a soft tannic quality from the flowers.

YAKJU 14

• Size | 750mL

• ABV | 14%

• Stages | 5 (oyangju)

• Fermentation Time: 60-70 days

• Characteristics | Light bodied, dry, with subtle notes of melon, citrus and deep grain.

Historically reserved for the noble class, Yakju is the precious clarified portion of a brew that captures the essence of sool in its purest form. The Yakju 14 is an oyangju (5 stage brew) made with organic rice and fermented to dryness over 5 weeks, then coarsely filtered and aged for an additional 3 weeks to separate the clear wine from the sediment for a dry, light bodied wine with fragrant notes of melon, bitter citrus, and barley.

HYUNMI TAKJU

• Size | 750mL

• ABV | 16%

• Stages | 4 (sayangju)

• Fermentation Time | 45 days

• Characteristics | Medium bodied, near dry, with notes of warm chestnut and earth

The newest addition to the Hana Makgeolli family and the start of a new line of sool featuring different rice varietals, the Hyunmi Takju is made with 60% organic sweet brown rice using traditional Korean brewing methodologies. The Hyunmi Takju is a sayangju (4 stage brew), fermented over the course of 6 weeks. It is assertive and dark to start and then softens on notes of warm chestnut and earth.

FORBIDDEN TAKJU

• Size | 750mL

• ABV | 14%

• Stages | 4 (sayangju)

• Fermentation Time | 42 days

• Characteristics | Dry, light in body, with bright acid and crisp notes of berry and almond

Our latest exploration into the use of alternative grains, the FORBIDDEN TAKJU is made with 25% Forbidden Rice, and heirloom varietal of black rice. The distinctive dark bran gives this sool a beautiful purple hue as well as notes of raspberry and blackberry

OMIJA MAKGEOLLI

• Size | 500mL

• ABV | 10%

• Stages | 3 (samyangju)

• Fermentation Time | 30 days

• Characteristics | Medium body, richly sweet with notes of apple, lemon drop and amber honey, soft acidity

The first makgeolli to return from our smaller batch, seasonal experiments - the Omija Makgeolli is a samyangju (3 stage brew) fermented over 4 weeks with the addition of omija (schisandra) berries and hibiscus flowers directly into the mash for the last 7 days of fermentation. Bone dry, light in body and with an ABV of 10%, this makgeolli is perfectly refreshing for the warmer season and possesses a subtle, salty, peppery and tangy profile from the omija berries.

ELDERFLOWER MAKGEOLLI

• Size | 500mL

• ABV | 10%

• Stages | 5 (oyangju)

• Fermentation Time | 72 days,

• Characteristics | Dry, light in body, with soft floral notes of honey and pear

ELDERFLOWER MAKGEOLLI is our latest small batch botanical sool made with the sediment from the YAKJU 14 and elderflowers. The flowers are steeped into a tea prior to diluting the sediment to make a true makgeolli at 10% ABV.

BLEND 2/5/6

• Size | 200mL

• ABV | 16%

• Stages | 3 (samyangju)

• Fermentation Time | 28 days, aged for 1.5 years

• Characteristics | Medium body, richly sweet with notes of apple, lemon drop and amber honey, soft acidity

Our first small batch blend of aged rice wines from our archive, Blend 2/5/6 marries the clarified portion of the second, fifth and sixth batches of our Takju 16 ever made. Naturally fermented, made using traditional Korean brewing methodologies, then aged in bottle, on sediment, for over one year.

GYUL KKOT MAKGEOLLI is made using the sedimented portion of our YAKJU 14 and a tea of dried winter orange blossoms and marshmallow root. Light in body, near dry with floral undertones and a bright note of citrus.