과실 / 가향 Fruit and Floral Wines
니모메
Clementine wine
ABV: 11%
Sweet, lightly bitter with
notes of tangerine
Nimome
13 gl / 39 btl
Sweetness:
동백꽃
Camellia flower wine
ABV: 14%
Floral, sweet, slightly bitter finish
Camellia in Jeju
13 gl / 39 btl
Sweetness:
장수 오미자주
Schisandra berry wine
ABV: 16.5%
Fruity, initially sweet,
and slightly bitter finish
Jangsu Omijaju
13 gl / 39 btl
Sweetness:
원매
Golden plum wine
ABV: 13%
Sweet, fruity, light acidity
Won Mae
11 gl / 35 btl
Sweetness:
탁주 / 약주 Tak Ju and Yak Ju
백련
Makgeolli
ABV: 7%
Light, creamy, hint of sweetness
White Lotus
11 gl / 35 btl
Sweetness:
김포 예주
Cheongju
ABV: 13%
A balance between sweet
and savory
Kimpo Yeju
13 gl
Sweetness:
동학
Cheongju
ABV: 13%
Soft sweetness with a slightly
dry finish
Dong Hak
10 gl / 32 btl
Sweetness:
우렁이쌀
Cheongju
ABV: 14%
Funky, savory with notes of
mushroom and cheese
Yangchon
16 gl / 45 btl
Sweetness:
감사 블루
Cheongju
ABV: 14%
Dry with slight savory notes
Gamsa Blue
15 gl / 42 btl
Sweetness:
소주 So Ju
이강주
Traditional soju
ABV: 19%
Dry and spirited with notes
of cinnamon
Lee Gang Ju
13 gl / 39 btl
Sweetness:
주향이오
Traditional soju
ABV: 25%
Dry and spirit forward with
crisp softness
Juhyang 25
72 btl
Sweetness:
풍정사계
Traditional soju
ABV: 25%
Notes of grains and light botanical notes. Rich and dry.
Pungjung Sagye
69 btl
Sweetness:
기타 Beer & Soft Drinks
Korean Beer
Terra Lager
Seoul Soul Ale
Daepyo Wheat
8
10
10
Soda & Korean Beverage
3
3
Coke / Diet Coke / Sprite
Grape / Pear / Orange
More info on "Ju"
The rice brews fall into three categories: TAKJU , YAKJU , and SOJU . They all come from the same brewing process where rice is fermented with nuruk, a wheat cake containing yeasts and molds that gives these brews their unique flavor.
Gwa Shil Ju (fruit wine) and Ga Hyang Ju (floral wine) are made by fermenting or adding fruit or seasonal flowers during the yakju brewing process, resulting in strong aromas and vibrant colors.
The first straining of the brewing process produces TAKJU , a cloudy brew, or Makgeolli. If you let the sediment in takju settle and siphon off the clear liquid on top, you get YAKJU , or cheong ju.
The final step, distilling yakju, produces SOJU . Unlike industrial soju, which is made by distilling inexpensive grains, diluting them, and adding sweeteners, traditional soju undergoes fermentation, filtration, and distillation. This results in a clear, bright drink with the highest ABV.