Takju is makgeolli before it's been called makgeolli - thick, unfiltered ferment straight from the mash, carrying all the weight and texture of the rice and nuruk it came from. This is the same black rice ferment at the heart of our Black Rice Makgeolli, bottled at a higher ABV and with more of the lees intact, giving you a denser, more textural pour and a fuller expression of the nuruk character that drives it.
Brewed in Northcote with Australian black rice and our house 717 nuruk, fermented using the traditional Korean methods. The anthocyanins in the black rice give it a deep purple-grey colour and drive the flavour - its a genuinely berry-forward ferment, with notes of dark berry, a lactic tang underneath, and a subtle earthiness from the nuruk rounding it out.
There's a natural effervescence from active fermentation - expect a gentle fizz, a little variation between bottles, and a thick sediment that shakes back in when you want it. Rich and slightly viscous on the palate, with more body and presence than a standard rice takju.
Serve cold, shake gently before pouring - great on ice. Works alongside grilled meats, Korean fried chicken, or pajeon - or on its own, in a ceramic bowl, the way it's been drunk for centuries.
Highball — Build in glass
This effervescent drink brightens the creamy texture of Black Rice Takju with lemon and a gentle sweetness, creating a light and refreshing long drink.
Coupe — Shake all ingredients with ice, then fine strain into a chilled coupe.
This cocktail balances the lactic and fruity notes of Black Rice Takju with bright lemon, creating a smooth and frothy drink with a pleasant acidity. The egg white adds a luxurious texture.
Rocks glass — Add all ingredients to a rocks glass. Add a large ice cube. Stir gently for 15-20 seconds to chill and slightly dilute.
A rich, spirit-forward cocktail that highlights the unique body and subtle fermentation notes of Black Rice Takju, balanced by the earthy sweetness of ginseng and aromatic bitters.