This suul is almost entirely made with Thai Sweet Rice, which consequently results in an extremely vigorous fermentation process. After the suul was pulled, it left behind a very little amount of lees. 500g of Sunuruk-2001 (made with barley, this past January) was used, along with 10 liters of water.

This translucent, delicately pink suul tastes almost as subtle as its misty color. It is high in acidity, but like the sophisticated voice of a soprano singer, it is not piercing in its 'high-pitched' quality. The mellow taste of fresh nuts curiously envelopes the mouth after a soft and easy swallow, providing contrast to the initial brightness of the palette.

The moderate levels of both tartness and sweetness in this suul create a well-balanced harmony. The sensation of umami melting around the tongue is accentuated by a pleasant bitter aftertaste, which enhances the overall flavor of the suul and calls for an accompanying Chan to enjoy alongside it. A perfect pairing would be Samhap, which translates literally to 'The Trio'; it is a dish made with aged Kimchi (preferably one that lived through the winter), aromatic, tender, steamed pork belly, and pungent aged skate fish. When you have had a long day but cannot fall asleep, warm up a glass, savor it slowly, and your body will gently ease into a good night's rest.

The suul takes on a modest effervescent quality, an effortlessly youthful liveliness. Its shade and taste is a product of nature itself. A couple of sips will half any worry or sorrow. The tasting was paired with grilled bell peppers, eggplants, and chicken breasts marinated with onions, soy sauce and plum extract. Rosemary branches were added to the grill to infuse the smoky flavor. This suul will nicely accompany any Korean foods, but it would pair especially well with barbeque, smoked poultry or fish.

This brew was unique since both mitsuuls are set with American sweet rice but deotsuul was set with Thai sweet rice. The brew remained cloudy well into the fifth week but clear golden colored suul formed in the last 10 days. The efficient brew left a very little lees. This suul is not flashy, however has a quiet elegance with well balanced bitterness and sweetness. Moderate tartness will accompany wide variety of foods well. Similar to semi-sweet Riesling, fragrant Muscat or fruity Gewurztraminer, the suul would pair well with duck or pork dish prepared with ginger and cumin, or middle eastern, Indian or Thai dishes with exotic spices.

It resembles high quality ice-wine or luxurious French Sauternes. But what is most intoxicating is its color. How could wild rice bear such an alluring color! Only the nature is capable of producing such an intense yet transparent red. It’s an heart throbbing shade of red. I crave a slice of chocolate tort. Sticky blue cheese, tripple bree or Parmagiano Regiano would do as well. Pecans, dried apricots, figs, and dates will all help extend this delight.

Tartness of green Asian pear and scent of clover honey brings the early summer morning into the cup. High is acidity and alcohol, this connoisseur’s makgeoli will pair nicely with Cantonese Salt and pepper Pork Chop or steamed pork belly with aged kimchi.

This is an invigorating young Takju with bursting flavor of green peach and scent of wild grass, moderate carbonation, and refreshingly dry acidity. Sunuruk 2020-01C was a barley nuruk floated using fragrant branches of retired Christmas trees on South Pasadena curbside. It displayed powerful saccharification. So for this recipe, we put it through the test with 2.1 kg of rice and 4.5 L of water. It produced youthful dry takju in 14 days.