Hana Makgeolli Yakju 14

Hana Makgeolli Yakju 14 shines when served chilled in a white wine glass, allowing its delicate aromas to unfold, or as a refreshing base in light, citrus-forward cocktails perfect for warm summer evenings; its crisp, dry profile pairs beautifully with seafood dishes, particularly raw preparations like sashimi or ceviche.

Nose: Clean and subtle aromas of fresh rice, hints of pear, and a touch of white flowers. There's a gentle lactic note reminiscent of yogurt, along with a faint nuttiness.

Palate: Light-bodied and crisp with a pleasant dryness. Flavors of steamed rice and barley are prominent, accompanied by subtle notes of green apple and lemon zest. A mild lactic tanginess adds complexity, balanced by a delicate sweetness reminiscent of rice milk.

Finish: Clean and refreshing with a lingering grain character. The finish is dry with a slight mineral quality and a gentle warmth from the alcohol. Faint notes of white pepper and a subtle umami quality round out the experience.

Hana Makgeolli Yakju 14 undergoes a meticulous five-stage fermentation process over eight weeks, using organic rice, nuruk (a traditional Korean fermentation starter), and filtered New York water to create a refined, bone-dry spirit that captures the essence of Korean sool in its purest form.

• Yakju 14 undergoes a unique 5-stage fermentation process called "oyangju," which takes a full 8 weeks to complete. This patient approach results in a bone-dry spirit with remarkably complex flavors.
• In Korean tradition, yakju was once reserved exclusively for nobility, considered too precious for commoners to enjoy. Hana Makgeolli's version democratizes this historically elite beverage.
• Despite its 14% alcohol content, Yakju 14 contains no added sugars or preservatives. Its subtle sweetness and natural acidity come solely from the organic rice and wild fermentation process.