Neurinmaeul Yakju
A 12% yakju brewed from Korean rice.
About this drink
A rice wine fermented from rice, with a well-balanced fresh acidity on the first sip followed by a gently spreading sweetness; the deep flavor of rice fills it out and leaves a pleasant finish.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
Flavor profile
How it's made
Fermented from purified water, rice (Korean), other fructose, sugar, koji [gokja (wheat), crude enzyme (wheat), purified enzyme], lactic acid, dried yeast (per government open data)
The brewer
Baesangmyeon Brewery is a company founded in 1996 by Bae Young-ho, who borrowed the name of his father, Bae Sang-myeon. Neurinmaeul Makgeolli, released in 2010, is brewed from rice, nuruk and water alone and is presented as Korea's first sweetener-free makgeolli; its taste shifts through spring, summer, autumn and winter depending on the number of days since bottling. Sansawon, beside the Pocheon plant in Gyeonggi, has a garden lined with some 400 jars and a traditional liquor museum, and was designated a “Visiting Brewery” in 2014.
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