Sake & Specialty Wines

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ChungHa Korean Cold Sake (청하)

13.0% ABV

Long loved by the Korean people, synonymous for refined rice wine, ChungHa is typically served chilled. Launched in 1986, it proudly presents a clean and mild taste as well as fragrance. Any residual bitter tastes are removed by using a final cooling filtration system.

  • Slowly fermented with rice (of which has been polished 3x) for a month in low temperatures between 12-15 degrees Celsius

  • Amino acids found in ChungHa help to boost the true taste of foods, by adding flavor and leaving a pleasant aftertaste

  • Recommended pairing for seafood or vegetable dishes  

 
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Mt. SeonUn Black Raspberry Wine, Bokbunja, 복분자 (16%) 

BokBunJa is a Korean fruit wine made from wild and/or cultivated black raspberries. First produced in 1996, BokBunJa is often a symbolic wine for special occasions.

  •  The wine is deep red in color, moderately sweet

  • Recommended pairing: red meats, rich cheesy dishes, or grilled vegetables

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100 Year Blessing Sake, Baekhwasoobok, 백화수복 (14%)

Meaning “Wishes for Long Life & the Enjoyment of Good Luck,”BaekWha SooBok Korean Sake is distilled from rice. For over 70 years, BaekWha SooBok has been used as a form of gratitude to new friends and family as well as a token of appreciation at ancestral shrines. Many establishments traditionally reserve this special sake for patrons looking to celebrate a special occasion such as the reunion of old friends.

  • Clear in color, with a smooth mineral taste

  • About ~30% of the unique rice grains used are polished hulls

  • Can be served both warm or chilled, as both temperatures expose a unique palate

  • Recommended pairing: sushi, sashimi, oysters 

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Seoul Fresh Rice Wine, 생생 막걸리 (6%)

“Saeng Saeng” translates to ‘vivid,’ ‘fresh,’ or ‘lively.’ This particular brand of rice wine brings a slightly carbonated mix to the classic rice wine. A cult favorite among the younger drinkers of rice wine, Saeng Saeng is classically used in a variety of mixed drinks. These days however, it has also experienced a culinary re-birth as a pairing wine for appetizers.

Tip: By tradition, it is recommended to shake the bottle before you pour so that both the squalene and farnesol compounds are evenly distributed in each drink

  • Milky palate, cut with refreshing carbonation delivering a clean finish

  • Currently one of the most popular rice wines on the market