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. Using 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. This cheongju is also one of the first commerically available korean sool beverages made with Australian native ingrediants and an old favourite recipe of ours from our home brewing days. With the addition of wattleseed and yuzu the cheongju has a citrus fragrance and roasted coffee notes on the palate.
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.
Subtle notes of yuzu and watte lseeds, lean rice profie and a clean nuruk funk
Martini glass — Stir ingredients over ice, then strain into glass.
A savoury, floral cocktail with a clean finish, perfect for those who enjoy a well-balanced, complex drink.
Flute — Pour ingredients into chilled flute, top with sparkling wine, and serve immediately.
A light, refreshing spritz that captures the essence of wattleseed and yuzu, making it ideal for summer evenings.
Champagne flute — Mix ingredients gently until combined, then pour into flutes and top with sparkling pear nectar.
A unique twist on the classic Bellini, offering a modern take on traditional Italian aperitifs with a local Australian twist.