Hana Makgeolli HWAJU 12 (750ml)
Hana Makgeolli HWAJU 12 (750ml)
Regular price$3600
$36.00
/
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.
Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Their products celebrate heritage and the labor of love. By using only organic rice, nuruk, and traditional brewing methodologies, they are able to achieve complex flavor profiles that show the breadth and depth of the entire sool category. Their brews strike an intricate balance between deep grain flavors and naturally occurring lactic acid with stronger alcohol by volume that is characteristic of jeongtongju that can only be found in Korea. The experience is like the warm embrace of home.
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.
Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, NY. Their products celebrate heritage and the labor of love. By using only organic rice, nuruk, and traditional brewing methodologies, they are able to achieve complex flavor profiles that show the breadth and depth of the entire sool category. Their brews strike an intricate balance between deep grain flavors and naturally occurring lactic acid with stronger alcohol by volume that is characteristic of jeongtongju that can only be found in Korea. The experience is like the warm embrace of home.
