Size | 750mL
ABV | 14%
Stages | 4 (sayangju)
Fermentation Time | 42 days
Characteristics | Dry, light in body, with bright acid and crisp notes of berry and almond

Their latest exploration into the use of alternative grains, the FORBIDDEN TAKJU is made with 25% Forbidden Rice, and heirloom varietal of black rice. The distinctive dark bran gives this sool a beautiful purple hue as well as notes of raspberry and blackberry.

About the Producer
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.