Gimpo Yakju

Description

Gimpo Yakju takes a clear, light approach at 11% ABV using corn starch and wheat as the primary grain base — notably, no rice at all — with koji, yeast, lactic acid, and enzyme preparations. The absence of rice gives it a distinctly different character from typical yakju: the body is lean and almost wine-like in its transparency, with a crisp acidity that is more reminiscent of a dry cider than a Korean grain wine. The nose carries wheat cracker and green grape, surprisingly fresh. The finish is short and snappy, with the lactic acid providing a yogurt-like tang on the exit. At 750ml and 11%, it is the lightest pour in a lineup and drinks like a session wine. Serve well chilled at 5-8°C with haemul-pajeon (seafood scallion pancake), where the crisp acidity cuts through the oily batter, or with naengmyeon (cold buckwheat noodles), where the drink's lean body and tart finish mirror the broth's chill.

Ingredients

옥수수 전분, Wheat, Nuruk, Yeast, Lactic Acid, Enzyme Preparation, Purified Water

Tasting Notes

Food Pairings