Pungjeong Sagye Chu (Autumn)

About this drink

Chu is a takju made from a beopju whose base mash is made with seolgi (steamed rice cake), fermented and then aged at low temperature in onggi for 100 days. Fully fermented, it leaves no hangover and has a clean finish.

Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)

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How it's made

Fermented from Pungjeong Sagye Chu (秋) (per government open data)

Where to find it