YAKJU is the precious clarified portion of a brew that captures the essence of sool in its purest form. At 14% ABV, the YAKJU is light in body, dry, refined, and bright with naturally occurring lactic acid.
The YAKJU is a oyangju (5 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet (glutinous) white rice, nuruk (traditional Korean wild fermentation starter), and filtered NY water. Fermented over the course of 8 weeks, the YAKJU is bone dry with deep and intricate flavors of barley and grain.
Best kept refrigerated or stored in a cool, dry place away from direct sunlight. Enjoy cold.