Naju Takju

Naju Takju is a traditional Korean Takju, or unfiltered rice wine, from Naju in the Jeollanam-do province. This rendition offers a delightful balance of sweet grain flavors derived from rice and nuruk (fermentation starter). The medium body and gentle carbonation contribute to a refreshing, easy-drinking experience, culminating in a clean, slightly sweet finish. Its versatility makes it an excellent companion to a variety of Korean and fusion cuisines.

The gentle sweetness and light effervescence of Naju Takju find harmony with the umami-rich flavors of steamed monkfish liver, known as Ankimo. The creamy texture of the Ankimo is beautifully contrasted by the Takju's subtle carbonation, while the sweetness of the rice wine highlights the delicate marine notes. Alternatively, consider the bright, herbaceous notes of a Thai pomelo salad (Yam Som O); the citrusy dressing and crunchy peanuts cut through the rice wine’s subtle sweetness, creating a refreshing and balanced pairing.