'Buja grape' is a revival of the grape rice wine that was up until now was only known through record books.
By the technique and knowhow of the Bae Sang Myeon Family, Seseksi is he revival of a traditional takju made from rice and grapes the has only been known through written records from the Koryo Dynasty.
It offers the clean taste of Buja made from 100% pure Korean rice, and also the deep scent of grapes.
100% Korean Rice, Undiluted Grape Juice
Origin of Rice & Grape Takju
Grape was first introduced into Korea during the Goryo Dynasty from China. Wines made from grapes started from this era but, not anyone could make these kinds of fruit wines.
Grape wines recorded in during the Joseon era (Mid 18c ~ 19c) were made by mixing grape juice with steamed glutinous rice and wheat powder. Records in the Chinese also records that grape wines were made by mixing grape juice with rice and wheat powder which is quite different from the modern grape wines that are made purely with grapes. Thus, based on these records, we assume that grape wines made during the Goryo Dynasty were also these kinds of grain mixed wines.
Since these kinds of wines are not made in the modern days, it can be assumed that these wines were very special and unique. Also the special method of brewing by use of a mold called "Gok" is also a fascinating fact. No one knows why these wines are not being brewed any more and have just disappeared into history. Grape wine brewing method recorded in is as follows: Mountain grapes are also usable. Quantity of each ingredient can be altered according to circumstances. If wanting to make grape juice during normal grain wine brewing, just add grape juice at the first or second day of brewing. But, it will be necessary to reduce one bucket of water in the normal grain wine brewing process.