with B.K. Yogurt and fried shallot dukkah
contains: dairy, nuts (INCLUDING PEANUT)
$14.00
BK Brussels
our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil.
contains: nightshade, stone fruit, & soy
$14.00
Burrata
With salsa macha & garlic bread!
contains pine nuts & almonds
totally vegetarian
$18.00
Caponata
Eggplant & butter poached cauliflower caponata in tamarind with buttered pinenuts.
gluten free - toast contains gluten, dairy free, contains soy & pine nuts
*note - contains clarified butter*
$18.00
Pork Belly
chutney & buttered marshmallow
$22.00
Koji Risotto
our lovely and beautiful koji risotto with parmesan shoyu, and more parmesan!
gluten free & celiac safe
$21.00
Dry Fried Popcorn Chicken
5 spice dry rubbed fried popcorn chicken with red miso buffalo
contains soy, gluten, dairy
$16.00
Amberjack Collar & Basil
Grilled grouper in claypot caramel, served with basil!
GF, DF, CELIAC SAFE
contains allium
$32.00
Duck Frites
Dry aged duck breast & frites with brown butter hollandaise!
GF, DF - does contain clarified butter
$38.00
Moules Frites
Mussels in curry & frites!
GF
Contains fin fish.
$24.00
Fried Sweet Rice
with fresh & fermented veg, chili jam, & bubu arare
contains: allium, soy, egg, sesame
$21.00
BK Fried Chicken
$18.00
Dinner Chicken Sandos
BK Crispy Chicken Sandwich
Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey.
*CAN BE VEGETARIAN WITH TOFU!
ALLERGENS: dairy, gluten, allium
$13.00
Dinner Kids Menu
Chicken Bites & Frites
$10.00
Kids Grilled Cheese
$4.00
Dinner Sides
BK Fries & Aioli
$7.00
Hot
Drip Coffee 12oz
$3.00
Red Eye
12oz hot coffee with a shot of espresso
$3.75
Cafe Au Lait 12oz
$3.25
Latte 12oz
$4.25
Cappuccino 8oz
$3.75
Mocha 12oz
$4.50
Americano 12oz
$3.70
Maple Bosh Latte
$5.50
Hojicha Latte
$4.25
Double Espresso 1.5oz
$2.75
Cortado
$3.25
Chai 12oz
$4.25
London Fog
$4.00
Hot Chocolate 12oz
$3.75
Steamed Milk
$3.25
Hot Tea
$2.75
Coffee Refill
$1.00
Iced
Cold Brew
20oz cold brew
$4.25
Iced Red Eye
$5.00
Iced Americano
$3.75
Iced Latte
20oz iced latte! choose your milk...wisely!
$4.75
Iced Mocha
$5.00
Iced Maple Bosh Latte
$6.00
Iced Hojicha Latte
$4.75
Iced Chai
$4.75
Iced Tea
$3.50
Coke
$3.00
Diet Coke
$3.00
Hot Tea
Traditional Black
$2.50
Earl Grey
$2.50
Spicy Chai
$2.50
Golden Green
$2.50
Ginger Lemon
$2.50
Red Zen
$2.50
Chamomile
$2.50
Sandwiches
Omelette Biscuit
Miso egg & cheddar cheese on a housemade biscuit
Contains: gluten, dairy, egg, soy
$11.00
Pastries/Sweets
Chocolate Sprinkle Donut
$4.25
Vanilla Sprinkle Donut
$4.25
Brown Butter Donut
$4.25
Strawberry Donut
$4.25
Hojicha Donut
$4.25
Blackberry Donut
$4.25
Maple Brown Butter Donut
$4.25
Plates for Takeout Brunch
Egg And Cheese Sando
fried egg, cheddar, aioli, on brioche & add your choice of protein!
Contains: dairy, allium, egg, nightshade, gluten
Can be Gluten Free
$5.50
Tower Street
fried egg, veggie sausage, pickled tomato, aioli, & greens on house made brioche. Contains: dairy, allium, egg, nightshade, gluten, soy CAN NOT BE GLUTEN FREE!
$9.50
Bean And Cheese Pupusa
with chili crisp, curtido, & a fried egg
contains: gluten, dairy
can be gluten free without chili crisp
$15.00
Duck Chorizo
as chilaquiles with fresh tostadas
$18.00
Corn Cachapa
with cheese & sauce huancaina
Can be GF without huancaina
$14.50
Mushroom Bao
sunny egg, bearnaise, & chili oil
$18.00
Biscuits & Gravy
with herb gravy & fried chicken or fried tofu!
contains: gluten, dairy
$19.00
Cheddar Omelette
cheddar, & arugula, with sourdough toast
contains: gluten, dairy
can be gf
$16.00
French Toast
with whipped apple butter, apple caramel, & cornflake streusel
contains: gluten, dairy
$16.00
Brunch Fried Rice
brown butter, mushrooms, hollandaise
GF, can be dairy free
$16.50
Chicken & Waffles
gluten, dairy, nightshade, allium, stone fruit. can do SOS. solo waffle separate button.
$19.00
BK Fried Chicken
$18.00
BK Crispy Chicken Sandwich
Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey.
*CAN BE VEGETARIAN WITH TOFU!
ALLERGENS: dairy, gluten, allium
$13.00
Sides for Takeout Brunch
BK Brussels
our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil.
contains: nightshade, stone fruit, & soy
$14.00
Biscuit With Honey
$5.00
Side Hot Sauce
$2.00
Side Of Bacon
$4.50
Side Of Sausage
$4.50
Side Of Veggie Sausage
$6.00
Side Of Fried Chicken
$7.00
Cocktails
Meguro #1
rye whiskey, lime, ginger, vanilla, and spirulina!
at this point its a BK classic!
pour over ice and party!
chinese 5 spiced rum, pear, lemon, lemongrass, & angostura
STIR OVER ICE AND SERVE
$16.00
Zait & Za'atar Martini
biodynamic olive oil washed gin, za'atar infused dry vermouth, & salt
*CONTAINS SESAME*
Stir over ice and serve neat.
$15.00
Dead Ramones
black sesame averna, scotch, apple brandy, & black apple bitters.
POUR OVER ICE, STIR, ENJOY
$15.00
The Brennaissance
$14.00
Bubbles
Erin Rasmussen "American Wine Project - We Are All Made Of Dreams"
A table grape pet-nat?! Yessiree!
“This wine is near and dear to my heart. It is the last vintage of Somerset Seedless farmed by visionary viticulturist Nate Nelson. Somerset is technically classified as a table grape (and is indeed seedless!). The skins are a bright magenta color and when pressed the juice runs the color of pink lemonade.”
A bubbly beauty you should try A S A P!
$65.00
Kazuomi Fujimaki "Grape Republic - Aromatico"
$70.00
Tess & Nicco "Piquenique - Blackberry"
$55.00
Whites
Vincent Caille "Fay D'Homme - Clos De La Fevrie"
In the heart of Muscadet Sevre et Maine in the Loire, the Caillé family have been winegrowers for five generations. Vincent, who took over the family vineyard in 1986, is part of a newer generation of wine-growers who decided to pursue a policy of uncompromising quality, working with organics, biodynamics, and minimal intervention to craft their wines. Working organically since 1996, the vines now blossom on living soils that have recovered their wild tulips, a protected species affected for a long time by chemical treatments typically used in the region. In the cellar, Vincent vinifies his wines in the traditional way with indigenous yeast and long aging on lees, working to capture each of his unique sites that span 24 hectares in his bottlings.
Clos de la Fevrie is 100% Melon de Bourgogne, from his site grown in volcanic soils, direct pressed & aged in concrete tanks for 7-12 months before being bottled. Mineral driven with some brioche and pear notes and a little smoke!
$55.00
Terah Bajjalieh "Terah - Vermentino"
another one here for yall from the wonderful Terah Bajjaleih! Terah just began this project in 2020 when she lost her previous wine job when covid hit. a bay area native, terah grew up in hospitality, studying at the Culinary Institute in California, before finding her way to wine. she then dove in head first, working 13 harvests internationally in 5 years, becoming a somm, & consulting in the bay area. here she delivers a super textured expression of vermentino, sourced from Bench Hill (a biodynamic vineyard in clement hills) whole cluster pressed and spontaneously fermented in stainless steel before aging 5 months in concrete. mineral driven with a little sassy salinity!
$60.00
Agusti & Paula "Cal Xurriu - El Bosc"
Another lovely winery from Penedes fighting against the monoculture and capturing the biodiversity of the area, it’s Agusti & Paula of Cal Xurriu! In a land known mostly for cava, Agusti & Paula broke away from this market to instead focus on little unwanted micro-plots, often left abandoned in the search of bulk wine production. Though Agusti comes from a long line of grape-growers, his passion for these sites & the wines he crafts from them sets Cal Xurriu apart from the rest of the family. El Bosc is a single parcel old vine expression of xarello, grown just outside of Barcelona. Whole cluster direct pressed and fermented in stainless steel with zero additions, Agusti & Paula offer a round and sincere show of Xarello here that is sure to knock your socks off!
$65.00
Isabelle & Jeremy "Les Cortis - Merune"
Up in the French Alps, between the peaks of Juras & Mount Blanc, Isabelle & Jeremy recently began their small estate in 2016, focusing on carefully crafting natural wines from their 6 hectare biodynamic / organic farm, doing everything by hand. Having worked for a number of natural wine producers in the region, the duo work with extremely minimal intervention in the cellar, with the only addition ever being small amounts of so2, and only if needed. Originally intending to only sell to the local community, Les Cortis makes very small amounts of wine, so we are super lucky to have them here with us.
Merune is 80% Chardonnay & 20% Altesse, both direct pressed and spontaneously fermented in neutral vats, aging 9 months in fiberglass before being bottled.
Gorgeous salinity, but still creamy and round, and opening up beauuutifully with a little time!
$65.00
Oranges
Nico Mangione "Tenuta Macchiarola - Giro Di Boa"
floral and flirty skin-contact malvasia here from nico mangione of tenuta macchiarola! nestled in the hillsides of puglia, nico fell into the wine world by accident. a former pharmacist by trade, nicos journey began when he tended a small plot of vines & made a batch of wine as a favor for his father in law. nico immediately fell in love with the process, leaving his work to plant 6 hectares of vines and start construction on a winery. for the first few years nico farmed and made wine conventionally, but began to notice his vineyard struggling from all the chemicals, and decided to immediately switch to natural farming and winemaking. in 2010, after 3 years of chemical free farming, nico released his first batch of natural wine, and has continued to deliver some real delights ever since. giro di boa is 100% malvasia, spontaneously fermented with 7 days of skin-contact, aging briefly in stainless steel before being bottled with only a small addition of so2
$60.00
Eddie Chami "Mersel - Phoenix Skin Contact"
Phoenix skin-contact is 100% Merwah from 150yr old indigenous vines in Northern Lebanon. Fermented on the skins for 3 weeks in stainless tanks and amphora with gentle daily punchdowns by hand, and pressed into half neutral barrels and half stainless tanks to age for 6 months. Orange peel and glittery acidity!
$50.00
Pinks
Chris Denesha "Pleb - Foundy Rose"
Chris grew up in the Central Valley of California and was never really exposed to wine or farming until he was in college at Sonoma State, where he began working for wineries in the area and took an interest in the growing aspect. In 2011, Chris left California to work and study more diverse farms and vineyards from Utah to Italy & Spain. He met his wife, Kelsey, on one of these farms and she convinced him to explore the mountains of her home state in North Carolina. They moved to Boone, and in 2018 Chris and Kelsey purchased land in Madison County to move forward with establishing plēb urban winery! Now tending 7 acres of vineyards using organic and biodynamic practices and focusing primarily on hybrid varietals, (and sourcing from a couple other sites) the Pleb Wines are truly dynamic and unique creatures showcasing the versatility of hybrids. This is a 6yr solera style rose of predominantly Jacquez (& some Cab Franc) “Watermelon, bell pepper, tomato leaf.”
$65.00
Erin Rasmussen "American Wine Project - Social Creature"
Excited to introduce, for your drinking pleasure, Erin Rasmussen of American Wine Project! A native of the Great Lakes region, Erin grew up in Madison, Wisconsin, where her interest in flavor grew into a passion for fermentation and wine. In 2008 she moved to Napa Valley to pursue winemaking, completing her graduate studies in winemaking and viticulture at Lincoln University in New Zealand in 2012. Erin returned to her midwestern roots to explore the complexities of cold-climate winemaking and in 2018 founded American Wine Project. A year later, Erin moved the project back home to Mineral Point, Wisconsin, settling into a former high school Tech Ed building which was later converted into a garden center. Erin works with local growers in the area, focusing on the hybrid varieties that flourish in the climate.
Social Creature is Erin’s rose, a blend of two beautiful hybrids, Sabrevois (a red hybrid) & St. Pepin (a white one) !
Super super fun show of non-vinifera!
$65.00
Reds
Ruben Parera "Finca Parera - FAK"
from penedes own ruben parera comes this rockin red x white field blend!
ruben is a fourth generation farmer from penedes, and one of a wave of exciting natural wine producers in the area! having converted his family's 10 hectare estate to biodynamics in 2013, ruben tends vines, cherries, almond and olive trees, with utmost care - continuing his practices into the cellar. Fins Al Kullons is equal parts xarello, grenache blanc, & sumoll, co-fermented on their skins in cement eggs, and aged another 9 months with zero additions whatsoever. good thing this comes in liters - because its fucking delishhhh.
$50.00
Jan Zaborsky "Pivnica Brhlovce - Wild Beauty"
new slovakian wine for yall! jan zaborsky makes wine the way he remembers from his childhood in his cellar in the rocky hills of Brhlovce, a small town in the nitra region of slovakia. jan originally left his home, studying photography in bratistlava, with hopes of capturing the "big world" outside of brhlovce, but upon doing so, realized the unique beauty of his hometown & returned to start his own winery in 2011. working with small plots throughout the town and surrounding area, jan crafts some extremely thoughtful wines, highlighting the beauty of his home in every bottle.Wild beauty is 100% blaufrankisch, fermented spontaneously on its skins for 7 days before aging in old barrels and steel tanks, and bottling with only a small addition of so2. Elegant with a beautiful finish!
$60.00
Noel Diaz "Purity - Blackbird"
2015 syrah here from noel diaz of purity!
Coming from Richmond, California, Noel Diaz is the wonderful human behind purity wines. Purity began in 2013 after Noel had spent years and years in the restaurant industry and finally decided to try his hand at crafting bevvys. Sourcing fruit from all over northern California, Noel has spent the last 10 years making wines and sharing the craft, making some killer wines we've carried in the past, some one offs for rappers like 03 greedo and freddie gibbs, and opened his space to others to help get their start. (he also taught us a fuck ton via instagram when we reached out)
Blackbird is one third foot tread syrah with carbonic maceration for 15 days before pressing to used french oak, where it rested for 30 months. 150 cases made. 25ppm so2 added but no other additions. Who says natural wine doesn't age well!?!
$65.00
Issamu & Andrew "Wonderwerk - Marinara!"
The boys keep em coming!
"Marinara! is the joyful feeling of red sauce dinners with pasta, pizza, chicken and eggplant parm, melty mozzarella, etc. "
A blend of Montepulciano, Teroldego, Zinfandel, & Grenache, this bottle is layers of bright plum, earthy tannins, sour cherry acidity, and leathery background!
A 2 week carbonic maceration on the montepulciano, while all other varieties were destemmed and fermented 2 weeks in open top fermentors. All pressed & aged separately in neutral oak for 6 months, and bottled with only a small addition of sulfur at bottling.
$50.00
ETC!
Issamu & Andrew "Wonderwerk - Free Your Mind Lite"
insanely delishhhhh and fun sparkling piquette with ume & hibiscus from our fermenty friends at Wonderwerk!
a byproduct of winemaking in which musts are rehydrated and refermented to a low abv, this piquette uses carignan & riesling pressings layered with oaxacan heirloom hibiscus and japanese plum for a truly unique 6% abv CRUSHER!
Founded in 2017, Grape Republic was started by two friends Kazuomi Fujimaki & Takayuki Taira with the goal of gathering new farmers & new wineries to revitalize the abandoned farmland and “form a winemaking area like a ‘Grape Republic’ throughout the city.” Farming and making wine without any chemical use, including pesticides, herbicides, insecticides, fertilizers, stabilizers, sugars, or acids, Grape Republic works with hybrid varietals, apples, pears, and a few vinifera, right in Nanyo City, in the Yamagata Prefecture. Nanyo Cider is G.R.'s little bottle of Fuji Apples & La France Pears! Fermented in two tanks: one a co-ferment of Fuji and La France, and one just Fuji. Just before fermentation was over, they were put together in a stainless steel tank, and Fuji juice was added to adjust the sugar content, and fermentation continued in the bottle. No additives.
$20.00
Alice Jun "Hana Makgeolli - Omija" (500ml)
another very fun one for yall from our friend alice jun of hana makgeolli!
so what is it?!
makgeolli is a korean fermented rice beverage made with rice, water, and nuruk (a traditional korean wild yeast starter of grains) that can range from naturally clarified higher abv stuff, to cloudy low abv milkiness!
alice started hana in 2020 in brooklyn, using techniques her father taught her, after a few years of making small batch home brews for friends. they’ve been selling out batch after batch ever since, but are finally here with us! Omija is just SUPER fun.. originally made as a byproduct from their Yakju, omija is a samyangju (3 stage brew) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk, and filtered New York water, & macerated with hibiscus flower and omija berry (or schisandra) Subtly salty, tangy, with a lil floral bitter bite. YUM!
chinese 5 spiced rum, pear, lemon, lemongrass, & angostura
STIR OVER ICE AND SERVE
$16.00
Bubble
Erin Rasmussen "American Wine Project - We Are All Made Of Dreams"
A table grape pet-nat?! Yessiree!
“This wine is near and dear to my heart. It is the last vintage of Somerset Seedless farmed by visionary viticulturist Nate Nelson. Somerset is technically classified as a table grape (and is indeed seedless!). The skins are a bright magenta color and when pressed the juice runs the color of pink lemonade.”
A bubbly beauty you should try A S A P!
$65.00
Eddie Chami "Mersel - Leb-Nat Rose"
So so so excited to share with y'all Mersel in Wadi Annoubine in Northern Lebanon! A Lebanese Australian, Eddie studied Enology & Viticulture at UC Davis, & determined to return to Lebanon and invest in his homeland, took an internship and eventually full time winemaker position at esteemed Lebanese winery Couvent Rouge. However, Eddie yearned to take the European influence out of the winemaking and, “just wanted to make some f%kn good wine,” using the indigenous varietals of the area and natural winemaking techniques. Starting Mersel in 2000, Eddie immediately began pushing for his goal, becoming the first Lebanese winery to put out a Pet-Nat, a piquette, & a skin-contact white. Leb-Nat Rose is a blend of 80% Sangiovese from young vines & 20% Merwah from indigenous 150+yr old vines, direct pressed, starting fermentation in stainless steel and finishing in bottle to trap in those bubbles! Dry and full of red fruits and tingly acidity!
$60.00
White
Erin Rasmussen "American Wine Project - Rivals"
Excited to introduce, for your drinking pleasure, Erin Rasmussen of American Wine Project! A native of the Great Lakes region, Erin grew up in Madison, Wisconsin, where her interest in flavor grew into a passion for fermentation and wine. In 2008 she moved to Napa Valley to pursue winemaking, completing her graduate studiest Lincoln University in New Zealand in 2012. Erin returned to her midwestern roots to explore the complexities of cold-climate winemaking and in 2018 founded American Wine Project. A year later, Erin moved the project back home to Mineral Point, Wisconsin, settling into a former high school Tech Ed building which was later converted into a garden center. Erin works with local growers in the area, focusing on the hybrid varieties that flourish in the climate.
Rivals is 100% La Crosse, a white hybrid that does particularly well in the cold and is quite disease resistant, barrel fermented & aged 18 months before being bottled with only a small addition of sulfur.
$65.00
Erno Sagmeister "Sagmeister - Furmint Devas"
Another Serbian beauty here for y'all! Just below the Serbian-Hungarian border in the small town of Kanjiza, Erno & his wife Laura have been crafting wines native grape varieties since 2008. Inspired by a good friends love of wine and fond childhood memories of winemaking with his grandfather, Erno began experimenting with wine in his cellar, having no formal background, before falling for it and purchasing 3 small plots of primarily Furmint & Kadarka in the Fruska Gora region, just south of his hometown. A self proclaimed anarchist, Erno practices biodynamics and organics in his fields and cellar, but does not believe in the certifying bodies which often employ non-transparent and corrupt practices, and follows them not as a market sales strategy, but as a personal philosophy.
Here is 100% Furmint, hand harvested and spontaneously fermented, aging 18 months in oak before being bottled.
$60.00
Orange
Nico Mangione "Tenuta Macchiarola - Giro Di Boa"
floral and flirty skin-contact malvasia here from nico mangione of tenuta macchiarola! nestled in the hillsides of puglia, nico fell into the wine world by accident. a former pharmacist by trade, nicos journey began when he tended a small plot of vines & made a batch of wine as a favor for his father in law. nico immediately fell in love with the process, leaving his work to plant 6 hectares of vines and start construction on a winery. for the first few years nico farmed and made wine conventionally, but began to notice his vineyard struggling from all the chemicals, and decided to immediately switch to natural farming and winemaking. in 2010, after 3 years of chemical free farming, nico released his first batch of natural wine, and has continued to deliver some real delights ever since. giro di boa is 100% malvasia, spontaneously fermented with 7 days of skin-contact, aging briefly in stainless steel before being bottled with only a small addition of so2
$60.00
Pink
Chris Denesha "Pleb - Foundy Rose"
Chris grew up in the Central Valley of California and was never really exposed to wine or farming until he was in college at Sonoma State, where he began working for wineries in the area and took an interest in the growing aspect. In 2011, Chris left California to work and study more diverse farms and vineyards from Utah to Italy & Spain. He met his wife, Kelsey, on one of these farms and she convinced him to explore the mountains of her home state in North Carolina. They moved to Boone, and in 2018 Chris and Kelsey purchased land in Madison County to move forward with establishing plēb urban winery! Now tending 7 acres of vineyards using organic and biodynamic practices and focusing primarily on hybrid varietals, (and sourcing from a couple other sites) the Pleb Wines are truly dynamic and unique creatures showcasing the versatility of hybrids. This is a 6yr solera style rose of predominantly Jacquez (& some Cab Franc) “Watermelon, bell pepper, tomato leaf.”
$65.00
Red
Dimitar Kostadinov "Zagreus - Santimenti"
In Bulgaria’s Thracian Valley, 3rd generation winemaker Dimitar Kostadinov is crafting stunning natural wines from the region. Farming 120 hectares planted by his father & grandfather in 1998, Dimitar took over the family winery in 2006, and despite opposition from his father, transitioned cultivation to organic and dry farmed in 2010. Though he continued with the commercial winemaking for years, Dimitar began experimenting with natural wine techniques and minimal intervention on his own in 2016, and in 2021 began Zagreus with his team to begin producing natural wines from his now biodynamic practicing vineyards.
Santimenti is 100% Mavrud, an ancient indigenous red varietal of the Thracian people, spontaneously fermented & aged in stainless steel. Bottled with only a small addition of so2, santimenti is bold and elegant, with a long and round finish.
$50.00
Ruben Parera "Finca Parera - FAK"
from penedes own ruben parera comes this rockin red x white field blend!
ruben is a fourth generation farmer from penedes, and one of a wave of exciting natural wine producers in the area! having converted his family's 10 hectare estate to biodynamics in 2013, ruben tends vines, cherries, almond and olive trees, with utmost care - continuing his practices into the cellar. Fins Al Kullons is equal parts xarello, grenache blanc, & sumoll, co-fermented on their skins in cement eggs, and aged another 9 months with zero additions whatsoever. good thing this comes in liters - because its fucking delishhhh.
$50.00
Noel Diaz "Purity - Blackbird"
2015 syrah here from noel diaz of purity!
Coming from Richmond, California, Noel Diaz is the wonderful human behind purity wines. Purity began in 2013 after Noel had spent years and years in the restaurant industry and finally decided to try his hand at crafting bevvys. Sourcing fruit from all over northern California, Noel has spent the last 10 years making wines and sharing the craft, making some killer wines we've carried in the past, some one offs for rappers like 03 greedo and freddie gibbs, and opened his space to others to help get their start. (he also taught us a fuck ton via instagram when we reached out)
Blackbird is one third foot tread syrah with carbonic maceration for 15 days before pressing to used french oak, where it rested for 30 months. 150 cases made. 25ppm so2 added but no other additions. Who says natural wine doesn't age well!?!
$65.00
More
Alice Jun "Hana Makgeolli - Omija" (500ml)
another very fun one for yall from our friend alice jun of hana makgeolli!
so what is it?!
makgeolli is a korean fermented rice beverage made with rice, water, and nuruk (a traditional korean wild yeast starter of grains) that can range from naturally clarified higher abv stuff, to cloudy low abv milkiness!
alice started hana in 2020 in brooklyn, using techniques her father taught her, after a few years of making small batch home brews for friends. they’ve been selling out batch after batch ever since, but are finally here with us! Omija is just SUPER fun.. originally made as a byproduct from their Yakju, omija is a samyangju (3 stage brew) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk, and filtered New York water, & macerated with hibiscus flower and omija berry (or schisandra) Subtly salty, tangy, with a lil floral bitter bite. YUM!
$35.00
Issamu & Andrew "Wonderwerk - Free Your Mind Lite"
insanely delishhhhh and fun sparkling piquette with ume & hibiscus from our fermenty friends at Wonderwerk!
a byproduct of winemaking in which musts are rehydrated and refermented to a low abv, this piquette uses carignan & riesling pressings layered with oaxacan heirloom hibiscus and japanese plum for a truly unique 6% abv CRUSHER!
Founded in 2017, Grape Republic was started by two friends Kazuomi Fujimaki & Takayuki Taira with the goal of gathering new farmers & new wineries to revitalize the abandoned farmland and “form a winemaking area like a ‘Grape Republic’ throughout the city.” Farming and making wine without any chemical use, including pesticides, herbicides, insecticides, fertilizers, stabilizers, sugars, or acids, Grape Republic works with hybrid varietals, apples, pears, and a few vinifera, right in Nanyo City, in the Yamagata Prefecture. Nanyo Cider is G.R.'s little bottle of Fuji Apples & La France Pears! Fermented in two tanks: one a co-ferment of Fuji and La France, and one just Fuji. Just before fermentation was over, they were put together in a stainless steel tank, and Fuji juice was added to adjust the sugar content, and fermentation continued in the bottle. No additives.