Grape Makgeollii (750 ml) (Pack 20 Bottles)

Kooksoondang, the brewery that holds over 12 fermentation patents and commands roughly 70% of Korea's traditional rice wine market, built its reputation on a patented raw-rice fermentation method revived from Goryeo Dynasty technique — fermenting unsteamed, uncooked rice with nuruk starter rather than the steamed-rice method used by every other major Korean brewer. This Grape Makgeolli applies that same nuruk-driven fermentation philosophy to a grape-infused takju, produced at the Hoengseong Brewery in Gangwon Province, sited at approximately 500 m elevation in the clean-air mountain highlands, where water drawn from the Gangwon range feeds fermentation. Unfiltered and unpasteurized in its fresh format, the liquid retains the characteristic milky suspension of live lees — rice solids and active yeast cultures that continue slow fermentation in bottle, generating gentle natural carbonation. Grape flavoring is integrated into the nuruk-fermented rice base, producing a low-alcohol, slightly sweet, tangy profile distinct from both wine and conventional makgeolli. The special feature here is categorical: this is neither grape wine nor rice wine in any conventional sense — it occupies a fermented hybrid space that has no direct peer in any other national tradition. As a non-vintage, live-culture product, consume chilled and fresh; shake gently before pouring to redistribute the settled lees.