An Australian tribute to the premium grade traditional Korean alcohol - cheongju (also known as yakju). We craft this clear, premium sool by fermenting rice with our hand-made Nuruk fermentation starter. Sin g a combination of Koshihikari rice and sweet rice, the entire process is developed from a combination of traditional and modern processes, allowing us to cultivate the exact flavour profiles we want - a delicate balance of aroma, acidity, and alcohol, just like a premium white wine.
The resulting drink is polished and bright, with a subtle floral aroma. The palate is often defined by its clean, smooth body, a gentle rice sweetness, and a funkily sophisticated, crisp, and slightly tart finish. Limted to only 40 bottles, this cheongju uses 20% glutinous black rice, giving its a subtle berry and fruit infused flavour.
Like the rest of our Korean “Sool”, each batch of our cheongju is unique - just like wine. Some are sweet, some are dry, and some lean into the sour - but each batch always has a beautifully complex and bold flavours that present an entirely new experience in the Australian market.
Best served chilled in a wine glass to appreciate its nuances, it pairs beautifully with seafood and lighter meals, but has also been known to go especially well with BBQ!
Cheongju is a living product, keep it refrigerated and consume on opening.
A delicious, sweet and slight earthy funk, this has a subtle berry flavour compaounded with a deeper banana overtone.
Martini glass — Stir ingredients with ice, strain into glass.
A dry yet balanced martini with a hint of pickled plum and a clean finish, highlighting the cheongju's savoury profile.
Flute — Combine ingredients over ice, top with sparkling water, stir gently.
A light and refreshing spritz with Asian pear notes, complementing the cheongju's clean and savoury character.
Ceramic cup — Pour Black Rice Cheongju directly into a warm ceramic cup.
Experience the full savoury and grainy profile of the cheongju as it warms up, ideal for a cozy evening at home.