Korean Makgeolli
Seoktanju Takju
석탄주 탁주
ABV15%
Volume500ml
Description
Kei Soju Brewery in Jeollabuk-do crafts Seoktanju Takju from 100% domestic glutinous rice (chapsal), nuruk, and purified water, reaching a formidable 15% ABV through extended fermentation alone — no spirit addition. Glutinous rice contributes a distinctly different texture from regular rice: the higher amylopectin content creates a thicker, more viscous body with a sweetness that reads as deeper and more caramelized. The aroma is intense — concentrated sweet rice with notes of dried fruit, almost like baked mochi. The first sip coats the mouth with velvety density, and the sweetness is robust but has enough grain tannin behind it to prevent cloying. Midpalate, the nuruk's fermentation character introduces a faint earthy bitterness, and the finish is long, warm, and gently drying. This is takju for sipping, not gulping — the concentration rewards patience. Compared to soju at similar ABV, this offers far more texture and grain complexity, trading sharpness for density. It matches beautifully with jokbal (braised pig feet), where the collagen-rich meat and the drink's viscous body create a harmonious textural experience. Braised galbi or bossam with aged kimchi are also excellent partners, as the salt and fat need a drink with this level of sweetness and weight to balance.
Ingredients
Korean Glutinous Rice, Nuruk, Purified Water