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.
nextSectionDry, 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.
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