Black Rice Makgeolli

Our Makgeolli, a traditional rice based beverage often seen consumed at korean BBQ joints, is an opaque, delicious, milky rice beverage with a beautifully smooth texture. We use a variety of ingredients for our many different batches, some of which include sweet rice, koshihikari rice, black rice and even natural fruit infusions. 

Our in-house, hand-made Nuruk is used to ferment the rice over multiple stages, creating an iconic sweet, sour, and tangy profile - and as our Nuruk is made right here in Melbourne, it contains a true and unique terroir of our city. Probiotically active with a gentle, natural effervescence, it lands with a creamy sweetness balanced by a bright, refreshing acidity and a complex finish. 

This variety uses 20% glutinous black rice, giving the makgeolli a deeply rich, berry and fruit infused flavour.

As makgeolli is a living product, keep it refrigerated and consume on opening. Unpasteurised makgeolli will evolve with time, from sweet, to dry and carbonated, to sour and rich funk over time. For the full experience, shake gently to mix the sediment and serve cold - as a wildly fermented product, each batch of our Makgeolli is truly unique, so try them all!

Imugi (이무기)

The Imugi is a great serpentine dragon-in-waiting, coiling through Korea's rivers and mountain lakes for a thousand years before its moment of ascension. Not yet a dragon, but something older and more patient than most creatures dare to be - it is said that only when a divine jewel reaches its mouth does the Imugi finally break the surface in a blaze of scales and storm to become the Yong (Dragon) it was always destined to be.

The Imugi is a creature of deep, quiet transformation, and our Makgeolli is made in that spirit. Rice, water, and nuruk slowly working together into something cloudy, alive, and unhurried -  the kind of thing that can't, and shouldn't, be rushed.

Artwork by cofounder and Tano master distiller Fletch - @Facter on Instagram.