MEET THE BREWER

ANSELMO YANG

In addition to his Korean and adopted Canadian and American identities, Anselmo is a passionate and dedicated brewer. His commitment lies in unearthing and refining authentic recipes that effortlessly intertwine with contemporary tastes. He strives to transcend borders, with the goal of unveiling a distinctive liquor and culture that remains largely undiscovered, even within Korea.

LET US KEEP IT REAL

In recent years, the Korean rice wine market has seen significant growth, with many large producers focusing on reaching a broader customer base rather than prioritizing the diversification of products and the use of high-quality ingredients. This approach has resulted in a standardization of products, moving away from the long-standing heritage and authenticity associated with Korean rice wines. While it is important to expand the market, it is vital for producers to find a balance between accessibility and preserving the deep-rooted traditions and exceptional quality that define Korean rice wines.

At Danvi Brewing, we are unwavering in our dedication to maintaining traditional methods and sourcing only the finest ingredients to ensure that each batch of our Korean rice wine embodies the true essence of this cherished beverage.

  • Takju means cloudy liquor, refers to any from hazy to yogurt consistency thick rice wine, on the other hand Makgoelli is a type of Takju with lower alcohol content usually.

  • Chungju is a clear rice wine which takes more time and effort for clearing up the settlements. It’s naturally more aromatic compared to Takju.