Takju is an opaque, delicious, milky rice beverage made with a premium blend of koshihikari and sweet rice. The smooth, undiluted, and thick heart of the brewing process, it carries more body and depth than makgeolli - richer, stronger, and alive with complexity.
This Takju is the first commerically available korean sool 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 takju has a bright vibrant citrus aroma with roasted coffee notes.
We use hand-made nuruk to ferment the rice, creating a sweet, sour, and tangy profile with real presence. Probiotically active, it lands with a creamy sweetness balanced by a bright, refreshing acidity and a long, complex finish. For the full experience, shake gently to mix the sediment and serve cold.
Takju is a living product, keep it refrigerated and consume on opening.
Really nice nose of yuzu and citrus. Creamy and thick rice with delicious sweetness. The wattleseed presents on the back of the throat, giving a nice luxurious coffee and carob undertones - the more you drink, the more it builds.
hot pot — Heat ingredients in a pot over low flame until warm and aromatic.
A warming and comforting dish featuring the sweet and savory notes of takju, complemented by the earthiness of sliced pear and ginger.
collins glass — Fill a collins glass with ice, pour in ingredients, then top off with soda water and stir gently.
A light and citrusy drink that showcases the clean and fresh flavors of takju, complemented by lemon and lime for a crisp finish.