When I returned from my first trip to South Korea in 2015, where I discovered makgeolli, it was impossible for me to find it here. It didn’t take too much time for the idea of brewing my own makgeolli in my homeland, Quebec, to germinate in my head. In 2021, after two years of research and development, we launched our first makgeolli, the Sayangju. Now in order to expand the family, we are adding on the market, the Yakju.
Geonbae is the Korean expression for “bottoms up!” An invitation to share and have fun with friends. The bird on our logo is a nod to the culture of the country that charmed us.
Sayangju has a milky texture, it is slightly tart with a rich mouthfeel. The floral and white fruit flavours and aromas are well matched with its refreshing acidity.
Sayangju sediments naturally over time. Before serving, it is important to shake the bottle well to homogenize its content.
Yakju has a velvety texture, its frank flavors of small white fruits and floral aromas, are supported by a refreshing acidity that is appreciated on any occasion.
Yakju is the filtered version of Sayangju. It is like a grape-based wine, but true to its origins.
The tasting temperature is important to appreciate the makgeolli, we recommend a serving temperature between 5 and 7°C.
Makgeolli naturally goes very well with Korean cuisine, well spiced, but also with dishes rich in fat and flavours. Enjoy yourself introducing it to your aperitifs and digestives, its fruit flavors will charm you.
If you have any questions or comments, please contact us.
Since its creation until 2022, Vrooden Brewery has distinguished itself by winning several Quebec and Canadian medals for these German beers and strong beers aged in oak barrels. Since 2022, we are 100% devoted to Korean and Japanese rice wines.
