Korean traditional liquor sits under the broader umbrella of sool (술), the general Korean word for alcohol that covers everything from brewed rice wines to distilled spirits and fortified expressions. Every bottle begins with the same core ingredients: rice, water, and nuruk, a traditional fermentation starter that introduces wild yeast and mould cultures into the mash.
Once fermentation and coarse filtration are complete, the resulting brew is known as wonju, the base from which all traditional Korean alcohols are drawn. Left to settle, wonju separates naturally into two layers, from which different liquors are distilled:
Typical ABV ranges sit at less than 8% for makgeolli, more than 8% for takju, around 12% to 17% for yakju, and between 17% and 20% for gwahaju, depending on the producer.
During the Joseon Dynasty (1392 to 1910), clear rice wines like yakju held pride of place at royal ancestral rites, served in ritual goblets alongside sweet and white rice wines at ceremonies such as the Jongmyo Jerye.
If you’re new to Korean traditional liquor and looking for a place to start tasting, here is a simplified breakdown of the two main categories of spirits:
For a fuller breakdown of how yakju, takju, and makgeolli relate to each other, see the FAQ section below.
Taste tradition when you order Korean traditional liquor online in Singapore directly from Sool Cellar, with islandwide delivery available.
Should be 9.30am – 5pm Mon to Fri, 9.30am – 12.30pm Sat. No deliveries on Sunday and PH.
For more information, please refer to our FAQ page.
Yakju, takju, and makgeolli all come from the same rice-based brewing process. Yakju is the clear, refined liquid drawn from the top of the fermented mash. Takju is the cloudier, unfiltered liquid drawn from the bottom. Makgeolli is the most widely recognised style of takju, typically lighter in body and lower in alcohol (less than 8% ABV) for a more accessible drinking experience.
Korean traditional liquor contains alcohol and typically includes rice and wheat-based nuruk. Some bottles may contain sulphites or herbal additions, depending on the producer. Check the relevant product page or contact our team at enquiries@soolcellar.sg for detailed ingredient information before purchasing.
Korean traditional liquors at Sool Cellar are produced using plant-based ingredients: rice, water, nuruk, and in some cases herbs or fruit. Suitability can vary by producer and fining method. Check the product page, or contact our team for confirmation on any specific bottle.
Yakju is best served lightly chilled between 8°C and 12°C in a white wine glass to lift its delicate aromatics. Takju and makgeolli are served well chilled and gently swirled before pouring to redistribute the natural sediment that settles at the base of the bottle. Both pair naturally with food and develop in character as they open up across a glass.
Takju (including makgeolli) pairs well with savoury, fermented, and richly seasoned dishes. Classic pairings include doenjang and soy sauce-based dishes, Korean savoury pancakes (pajeon, jeon), kimchi and pickled vegetables, and dried or seasoned seafood. The natural effervescence and creamy body of takju cuts through fermented saltiness and brings out grain-driven savouriness.
Yakju holds up best alongside bolder, more pungent flavours. Try it with gochujang and ssamjang-based dishes, fermented seafood (jeotgal), roasted seaweed (gim), and seasoned or dried vegetables (namul). Its delicate floral notes and crisp finish balance the intensity of fermented Korean staples without being overwhelmed by them.
Yes. Sool Cellar delivers Korean traditional liquor islandwide across Singapore via our Korean liquor shop online. Free delivery applies to orders of SGD 180 and above, with a flat SGD 15 fee on orders below that threshold. Orders are processed and delivered within two business days.
FREE DELIVERY for order from $180