Yeonorang Takju

Description

Yeonorang Takju takes the same Pohang rice and multi-starter fermentation system (nuruk, yeast, joje jongguk, refined enzymes, lactic acid) used in its sibling Seonyeo Takju but pushes the ABV to 12%, doubling the concentration and warmth. The name references Yeonorang and Seonyeo, a legendary couple from Pohang's coastal folklore, grounding this bottle in local identity. On the nose, the higher alcohol coaxes out deeper aromatics — toasted grain, a faint caramel note, and a hint of overripe banana from the fermentation esters. The palate lands heavier than most 6% takju: expect a chewy, coating texture with a sweet-savory interplay that builds rather than fades. The lactic backbone keeps the finish from becoming cloying, pulling the sweetness back just before it tips over. This is a sipping takju rather than a chugging one. Pair with hearty, fat-rich dishes: galbi-jjim whose braised soy glaze harmonizes with the caramel notes, or samgyeopsal dipped in ssamjang where the bold condiment needs a drink with equal presence. It also handles aged, deeply fermented kimchi well.

Ingredients

Purified Water, 쌀(국내산, 포항쌀), Nuruk, Yeast, Starter Culture, Enzyme Preparation, Lactic Acid

Tasting Notes

Food Pairings