Product Description
Tokki Soju has taken New York by storm with the speed of a suped-up rabbit. Here’s how a Korean liquor born in Brooklyn got where it is today.
The creator is an American by the name of Brandon Hill. This guy has been completely obsessed with fermentation techniques for a while now, and in 2011 (the Year of the Rabbit), he moved to Korea to study their traditional distilling techniques at Kyonggi University. Not only did he fall in love with what he learned, but he also became enamored with the drinking culture in Korea — a culture in which friends pour for each other and treat the alcohol with the utmost respect. Upon returning to the states, he tried his hand as a head distiller at someone else’s company. The experience left him disappointed, however, as there was no traditional soju to be found.
So in 2016, he started Tokki. He knew he was onto something when Korean restaurants and the local Korean community accepted the drink. It’s made with American organic sticky rice, nuruk yeast and water. It’s pure, it’s relatively healthy and it’s extraordinarily delicious. And just in case you’re wondering, Tokki means “rabbit.”
Korean soju, the ultimate VIP in Korea's lively drinking scene, is a spirited companion crafted from grains like rice, barley, or wheat. This clear elixir, with its mild and slightly sweet disposition, has become the lifeblood of Korean social gatherings. Whether reveling in its pure form, on the rocks, or unleashing creative concoctions in cocktails, soju knows how to keep the good times flowing. Embodying the essence of camaraderie, soju often plays a central role in communal toasts, paired with an array of delectable Korean dishes. It's not just a drink; it's a key player in the fun-filled symphony of Korean celebrations, where laughter, cheers, and shared moments blend seamlessly. Here's to the undeniable charm and contagious joy that Korean soju brings to the party! 🇰🇷🥂🎉 쩐도 안되는 소주, 미친듯이 배달하냐고 돌아 버림ㅎㅎ 몸에도 안좋은 소주 적당히 마십시다 주인백!