Sulyeppeuda Fresh Takju
술예쁘다 생탁주
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Taste and aroma
Concentrated steamed rice · Overripe banana ferment note · Porridge-thick body · Warming chest glow finish
Pair with
Korean pancakes (jeon) · fried chicken · kimchi
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Description
Joheunsul Brewery in Gyeonggi-do pushes this fresh takju to 13% ABV using only Korean rice and nuruk - no added sweetener, no dilution to soften the blow. The result is a makgeolli-style pour with uncommon weight and intensity. The aroma opens with concentrated steamed rice and a hint of overripe banana from the high-gravity ferment. On the palate, the body is thick and creamy, almost porridge-like, with a grain sweetness that hits firmly and lingers through a long, warming finish. Alcohol heat is noticeable but not harsh - it arrives as a gentle glow in the chest rather than a burn on the tongue. Compared to standard 6% makgeolli, this feels like an entirely different category: denser, more contemplative, and far more assertive with food. The nuruk character is more pronounced here too, adding an earthy backbone that keeps the sweetness from becoming one-dimensional. Serve at 10-14°C (not ice-cold - too much chill masks the grain depth). Pair with galbi-jjim whose braised fat and soy-sugar glaze can match the drink's weight, or with spicy dakbal (chicken feet) where the thick body wraps around the heat without flinching.
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- Brewery
- Joeun Sool
- Region
- Gyeonggi (경기)
Ingredients
Korean Rice, Nuruk