Producer wine
Hana Makgeolli

COUNTRY :
United States

REGION :
Brooklyn

PRODUCTION :
20,000 bottles/year

Alice Jun and John Limb

More on Hana Makgeolli can be found here.

CUVÉES
Wine

Hana Soju 60

Base: 100 day rice wine nuruk ferment
Process: a collaboration with Matchbook Distilling in Greenport, NY. distilled in a copper pot column still, rested for 10 months, bottled undiluted.
ABV: 60%

Wine

HYUNMI TAKJU

Region: Brooklyn, NY
Rice Variety: Medium organic sweet brown rice
Type: 사양주 (Sayangju)
Polishing Rate: 0%
ABV: 16%
Ingredients: Rice, Water 누룩 (Nuruk)
Brewing: 100% 누룩 / wild culture based 전통주 (Jeontongju) style, fermented over 45 days.
Serving Temperature: Cold

Wine

Yakju

Region: Brooklyn, NY
Rice Variety: Medium Grain White Rice, Sweet White Rice
Type: 오양주 (Oyangju)
Polishing Rate: 0%
ABV: 14%
Ingredients: Rice, Water 누룩 (Nuruk)
Brewing: 100% 누룩 / wild culture based 전통주 (Jeontongju) style, fermented for 70 days, sedimented, clarified, unfined, no additives, pasteurized.
Serving Temperature: Cold

Wine

“Hwaju”

Region: Brooklyn, NY
Rice Variety: Medium Grain White Rice, Sweet White Rice
Type: 사양주 (Sayangju)
Polishing Rate: 0%
ABV: 12%
Ingredients: Rice, Water 누룩 (Nuruk)
Brewing: 100% 누룩 / wild culture based 전통주 (Jeontongju) style, fermented for 35 days, sedimented, clarified, unfined, no additives, pasteurized.
Serving Temperature: Cold

Wine

Takju

Region: Brooklyn, NY
Rice Variety: Medium Grain White Rice, Sweet White Rice
Type: 삼양주 (Samyangju)
Polishing Rate: 0%
ABV: 16%
Ingredients: Rice, Water 누룩 (Nuruk)
Brewing: 100% 누룩 / wild culture based 전통주 (Jeontongju) style, fermented for 28 days, sedimented, clarified, unfined, no additives, pasteurized.
Serving Temperature: Cold