Each bottle offers a unique interpretation of Korean sool: from the silky depth of the yakju, through the bold, tropical nuances of the takju, to the fresh, versatile character of the makgeolli.
Whether at dinner, as a gift for curious friends or for your own tasting journey through Korean fermentation – this set offers the full experience. Enjoy them well chilled, pair them with your favourite dishes and discover your favourite.
In the middle of Copenhagen, at the heart of New Nordic cuisine, something is being brewed that you would hardly expect here: natural Korean rice wine. Yunguna is a small, experimental brewery working exclusively with rice, water and nuruk, Korea’s traditional fermentation starter, carrying centuries-old craftsmanship into the European present.
