Hana Makgeolli, Unfiltered Rice Wine Takju 16, NV

Name: Hana Makgeolli, Unfiltered Rice Wine Takju 16, NV
Brand: Skurnik [MSK]
SKU: NYC-W-MSK-`US-HMK-20-NV`-091326-4
Price: 27.99 USD
Availability: InStock

Sake from New York, United States

$27.99

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Real Korean makgeolli, brewed in Brooklyn — and the bottle that makes the case for the whole category. Takju 16 is Hana Makgeolli's signature and, in the house's own words, the ideal introduction to authentic Korean rice wine: a samyangju, or three-stage brew, fermented for 28 days on nothing but organic rice, nuruk and filtered water. Nuruk is the traditional Korean starter cake, a wild mix of fungi, yeast and lactic acid bacteria, and it does all the work here; there are no stabilizers, no added sweeteners, no flavorings, which is exactly what separates this from the sweet, industrial makgeolli most people have met. Fermented to near dryness, only coarsely filtered and left undiluted at 16%, it keeps the full spectrum of flavor that defines jeontongju, the traditionally brewed class of Korean alcohol. Alice Jun founded the brewery in 2017 and it launched in 2020. Shake it gently before pouring to bring the sediment back in, and serve it well chilled.

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More about Hana Makgeolli

Hana Makgeolli brews traditional Korean rice wine in Brooklyn, and it will upend whatever you think you know about makgeolli. Forget the sweet, fizzy cans; these are dry, naturally fermented sool made from just three ingredients: organic rice, water and nuruk, the traditional Korean starter of grain packed with wild yeasts, fungi and bacteria.

Alice Jun learned to brew from her father in the family's Los Angeles kitchen. She started Hana in 2017, opened the commercial brewery in Greenpoint in 2020 with partner John Limb, and it's billed as New York's first Korean rice wine brewery. The name nods both to Alice's Korean name and to the generations of women who brewed sool at home.

The range follows the traditional categories. Takju is the cloudy, sedimented style, led by the flagship Takju 16. Yakju is the clear wine that separates out during fermentation, and there are infused and heirloom-grain versions such as the omija-berry Makgeolli and black-rice Forbidden Takju. Savory, lactic and food-loving, they're as happy with pajeon or kimchi as with a dry-aged steak.

Wine Details

Grape Variety

Rice
Vintage

NV
Size

750ml
Farming Practice

Organic
Style

Earthy
Sweetness

Dry
Body

Light Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

Brewery: Hana Makgeolli

Region: New York

Ingredients: Water, Organic Rice (Polit Farms, CA), Nuruk (Wild Fungi, Yeast and Lactic Acid Bacteria)

Stage: Samyangju (3-Stage)

Ferm Time: 28 Days

ABV: 16%

Near-dry, medium-heavy body, slightly lactic, with notes of overripe melons and banana pith extremely floral almost melon-like character of fermented rice

Pairs with Pajeon, Dubu Kimchi, Szechuan Stir Frys, Thai Duck Salad

Tasting Notes & Food Pairings

Perfect Pairings

Pajeon, dubu kimchi, Sichuan stir-fries, Thai duck salad, fried chicken, pork belly ssam, spicy tteokbokki.

Tasting Profile

Cloudy and creamy from the rice sediment, with aromas of melon, apple and fresh-steamed rice. Medium-heavy body and near-dry — the fruit reads ripe, almost overripe melon and banana pith, but there's little sweetness. Natural lactic acidity and a fine spritz from bottle conditioning keep it lifted, and the finish is clean and grainy with a touch of floral rice character. 16% ABV.