Pungjeongsagye Chu 12% / 500ml

Aged at cold temperatures after fermentation is complete. 
Brewed in an Ongi (Clay pot) for 100 days and fermented to its full maturation, the finish is clean and produces no hangover.  

With floral aromas, both sweetness and acidity work in harmony to create a balanced flavor.  

The smooth feeling it creates as it passes one's lips goes very well with pork meatballs.
 When the rice turns yellow and is ready for harvest, this sool would be best enjoyed sitting and drinking together on the edges of the rice fields.