Sihyangga
시향가
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Taste and aroma
Steamed taro root earthiness · Warm rice bran and mushroom-like delicacy · Nutty savory undercurrent · Yam-like starchy complexity on warming · Pleasant starchy grip on finish
Pair with
gamja-tang pork-spine and potato soup · braised lotus root yeongeun-jorim · tofu-jorim braised with soy and perilla oil
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Description
Sihyangga Co. in Gokseong, Jeollanam-do weaves domestic dried taro into a rice-based makgeolli at 8% ABV - an unusual botanical choice that gives this bottle its quiet distinction. The aroma presents steamed taro root, warm rice bran, and a delicate mushroom-like earthiness. On the palate, the body is medium-creamy with a nutty, savory undercurrent running beneath gentle sweetness. As the glass warms, the taro's starchy depth opens further, revealing yam-like complexity. The finish is moderate with a pleasant starchy grip. Serve at 8-12°C. Exceptional with gamja-tang pork-spine soup where taro and potato textures echo each other, or braised lotus root (yeongeun-jorim) for a root-vegetable synergy.
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Ingredients
Water, Rice, 건조토란(국내산), Nuruk, Lactic Acid, Yeast, Wheat