Omija, also known as schisandra berry, translates to five flavor berry. A medicinal berry characterized by its simultaneously sweet, tart, salty, spicy and bitter flavor, it is a popular botanical used in Jeontongju style of Makgeolli. At first, this combination of omija and hibiscus was used in a small batch Makgeolli made using the sediment of YAKJU 14. Due to popular demand, it was brought back as their first full batch botanical co-ferment. The OMIJA MAKGEOLLI is a Samyangju (3 stage brew) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk (traditional Korean wild fermentation starter), and filtered New York water. Medium-bodied, dry and effervescent with notes of pink peppercorn and citrus, Omija pairs perfectly with Eggs Benedict, Fried Chicken, Oysters Rockefeller or BBQ Ribs. Best kept refrigerated or stored in a cool, dry place away from direct sunlight. Shake gently to incorporate sediment and enjoy cold.

— Producer

Gnarly Vines