The beloved summer sool, Omija Makgeolli, has returned!
It is the first makgeolli to make a comeback from smaller batch experiments from the Hana Makgeolli; an artisanal Korean rice wine producer based in Brooklyn, NY.
This gorgeous samyangju is light in body and bone dry, making it the perfect thirst-quencher for the warmer season. The Omija Makgeolli boasts a subtle yet distinct profile, with a delightful blend of salty, peppery, and tangy flavors from the omija berries.
It is fermented over four weeks with the addition of omija (berries and hibiscus flowers) directly into the mash for the last seven days of fermentation, ensuring that every sip is bursting with flavor.
Try the Omija Makgeolli today and experience the perfect summer refreshment!
Medium body, richly sweet with notes of apple, lemon drop and amber honey, soft acidity
The first makgeolli to return from our smaller batch, seasonal experiments - the Omija Makgeolli is a samyangju (3 stage brew) fermented over 4 weeks with the addition of omija (schisandra) berries and hibiscus flowers directly into the mash for the last 7 days of fermentation. Bone dry, light in body and with an ABV of 10%, this makgeolli is perfectly refreshing for the warmer season and possesses a subtle, salty, peppery and tangy profile from the omija berries.
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