Naturally fermented rice wine made with organic rice using traditional Korean brewing methodologies. 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.
TASTING NOTES
Dry, refined, and bright with naturally occurring lactic acid and effervescence. The YAKJU is a sayangju (4 stage fermentation) and fermented over 50 days. Best kept refrigerated or stored in a cool, dry place away from direct sunlight. Enjoy cold.
