Cheongmyeongju Ceramic bottle Gift set - Yakju

Product Name: Cheongmyeongju Ceramic Black Edition 17%

Product Category: Premium Korean Rice Wine / Yakju (Clear Rice Wine)

Country of Origin: Republic of Korea (Chungju, Chungcheongbuk-do)

Designation: Chungcheongbuk-do Intangible Cultural Heritage No. 2

Alcohol by Volume (ABV): 17.0%

Volume / Packaging: 500ml Traditional Matte Black Ceramic Decanter ( Gift Box Included)

Ingredients:

• 100% Domestic Rice (Chungju-grown rice)
• Purified Bedrock Water
• Traditional Wheat Starter (Cheongmyeong Jugok, contains wheat)

Additives: Zero artificial sweeteners (Aspartame-free), zero synthetic flavors, no chemical preservatives

Brewing & Fermentation Process:

• 100-day slow, low-temperature natural multi-stage fermentation
• Traditional solid-state fermentation driven by artisanal wild-microflora nuruk

Processing / Stabilization:

• Micro-filtered clear Yakju
• Gentle low-temperature pasteurization (살균) to ensure shelf stability and ambient export capability without compromising delicate aromatic esters

Appearance & Color: Brilliant, clear deep golden amber with natural luminous gloss

Sensory & Chemical Profile:

• Acidity: Elegant, natural organic acidity (malic and succinic acids) providing structural freshness
• Sweetness: Balanced, velvety residual rice sweetness (Dry to Off-Dry profile)
• Aroma: Crisp green apple, white floral blossoms, ripe orchard melon, subtle honeyed grain, and warm cereal notes
• Mouthfeel & Body: Medium-to-full body with a silky texture and a refined, lingering mineral finish

Shelf Life: 24 months from manufacture date (Pasteurized, ambient distribution stable)

Storage & Handling:

• Store upright in a cool, dry place away from direct sunlight (ambient room temperature: 10°C–20°C)
• Refrigerate after opening and consume within 7–10 days

Serving Recommendation:

• Best served chilled (8°C–12°C) in a white wine glass or traditional Korean ceramic cup
• Pairs exceptionally well with royal Korean court cuisine (Gujeolpan, Sinseollo), braised short ribs (Galbi-jjim), roasted duck, glazed eel, and aged hard cheeses