Stemming from the Korean root words hwa and ju, HWAJU can translate to both flower wine and fire water. Naturally fermented, unfiltered rice wine made with organic rice and infused with hydrangea and crysanthemum flowers. Inspired... Read More
A traditionally styled rice wine made in Greenpoint. Alice Jun based this takju on her family's recipe, and it is made from organic rice, nuruk fermentation starter, and filtered water. Dry and full-bodied, this creamy sool... Read More
This cloudy-style sake is crafted by fermenting and pressing a traditional junmai, then blending in amazake—made from warmed rice, koji, and water. The result is a sake with a velvety, light texture and a gentle, nuanced... Read More
