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Bek Se Ju (100-Year Old) Sake

overall
16
54
style
Brewed by Kook Soon Dang Brewery
Style: Sakť - Futsu-shu
, South Korea
Serve in Guinomi, Masu, Ochoko

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 15   MEAN: 2.45/5.0   WEIGHTED AVG: 2.55   EST. CALORIES: 390   ABV: 13%
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COMMERCIAL DESCRIPTION
Traditional Korean rice wine containing ginseng, licorice, arrowroot and koji yeast among other exotic herbs. BEK SE JU, KOOK SOON DANG’s renowned herbal rice wine, is produced by thoroughly analyzed and upgraded methods, designed to increase its quality and taste. Instead of following the traditional method of producing wines, KOOK SOON DANG developed its own unique non-steaming fermentation process. Contains glutinous rice, nuruk and 10 asian herbs.


1.8
   AROMA 4/10   APPEARANCE 3/5   TASTE 3/10   PALATE 2/5   OVERALL 6/20
MichaelAwesome (2993) - Wanne-Eickel, GERMANY - MAR 23, 2014
This one is really special. A bit too special for me. Too much in "herbs" and quite a strange sour ending. Drinkable but not really one I liked.

2
   AROMA 4/10   APPEARANCE 3/5   TASTE 4/10   PALATE 2/5   OVERALL 7/20
McTapps (2995) - Ruhrgebiet, GERMANY - MAR 22, 2014
Pours out of the bottle in a clear light amber colour with medium body. Aroma of rice and acid. Taste of acid, flowers and grass. Very sour-acid finish. Awful stuff.

3.6
   AROMA 8/10   APPEARANCE 5/5   TASTE 9/10   PALATE 4/5   OVERALL 10/20
Ironnerd88 (1) - Georgia, USA - JUL 9, 2013 does not count
This is not "100-year old Sake". Itís not Sake at all, itís Soju. Sake is brewed so it is "Rice Wine", Soju is distilled making it "Rice Whiskey". It is also not 100 years old, it is "100 Year Wine" - supposedly the many herbs in this drink will keep you healthy enough to live 100 years. Iíll let you know how that works out for me. Be Se Ju is good stuff. Good chilled (donít add ice) or warm, but not hot (again, itís not sake). It is my preferred drink at Korean Restaurants, when I have spicy food, or when grilling on the back deck. Itís what my granddad would have called "Sippiní whiskey". It looks like it has ginseng in it, it tastes like it has ginseng in it, it smells like it has ginseng in it - because it has ginseng in it. Be warned, if you donít like Ginseng, you wonít like Bek Se Ju.

3.2
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
SHIG (3449) - Wasilla, Alaska, USA - MAY 6, 2012
Bottle: Poured a hazy yellow with pink edges, head was white bubble. Aroma was herbal, floral, and some spices. Taste was dry earth, some floral, and hints of ginseng.

3.5
   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
fata2683 (2176) - Tucson, Arizona, USA - APR 5, 2012
bottle thanks to SHIG, first points of RBSH2! Pours a light rose and golden hue with thin bubbles hugging the edges of the glass. Aroma is big dry white wine, herbal notes of flower petals and ginseng. Flavor is very mellow and smooth throughout with cinnamon and vanilla flavors mixing with mildly sweet floral honey and ending with only a hint of booze. Not bad at all

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
hopscotch (8540) - Vero Beach, Florida, USA - JAN 22, 2012
BottleÖ Clear straw-colored sake with no legs. I donít know what herbs were used in the brewing of this sake, but they all meld together to create an aromatic component that smells smack-dab like southern-style boiled peanuts. There is mild ethanol here. Medium to full-bodied with a buttery mouthfeel. The flavor is sweet and tart; fruity and peanuty. Finishes tangy and peanuty with warming alcohol. Odd, but fairly nice and certainly unique. Kudos to SHIG for selflessly shipping this to Florida from South Korea!

3.5
   AROMA 7/10   APPEARANCE 2/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
tiggmtl (4548) - Vancouver, British Columbia, CANADA - OCT 19, 2007
14% ABV. Initially served cold but much better just below room temperature... Strong and pungent ginseng and herbs in the nose along with some alcohol vapours. Itís sort of sharp and a bit muddled to me - like walking into a spice shop; the overwhelming melange of spice. Clear blond-golden body sticks to the sides of the glass but leaves no legs on the glass. Sweetness up front is quickly joined by the ginseng and herbal character that briefly overshadows leaving the sweetness and an emerging peppery aftertaste that becomes more pronounced as it warms. Strong nutty and fruity notes emerge also as the flavour develops. Medium-thick texture like a thick mead. Itís velvety smooth and has strong alcohol warming without ever seeming hot. Initial sips of this were completely shocking to me. I didnít go into it with any notion of what to expect and cold, I found the spices to be so overpowering as to be off-putting, but after allowing my glass to sit during the meal and returning to it as it warmed, I found the flavours to be quite interesting and engaging and certainly quite unlike anything I had tried before. Iím not sure I necessarily liked it, but I did not dislike it either and will be likely to try it again at some point. Wine glass. Initially at fridge temperature but allowed to approach room temperature. Bottle (BCLS at Kingsgate, Sep-07).

1.1
   AROMA 3/10   APPEARANCE 3/5   TASTE 2/10   PALATE 1/5   OVERALL 2/20
wjh (1) - USA - MAY 18, 2007 does not count
Is this medicinal or what??? I was not expecting the ginseng flavor. I tried this in a Japanese restaurant and thought I was ordering a "dry" saki. My mistake. Brought it home and gave and extra try but still too much ginseng flavor...

3.1
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
fiulijn (13533) - Vancouver, British Columbia, CANADA - DEC 29, 2006
Served cold
Yellow color. Delicate herbal aroma of ginseng, dusty. Mellow texture in the beginning, dryer and more alcoholic later; delicate ginseng and fruity flavor.

3.2
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
BŁckDich (5464) - McCall, Idaho, USA - DEC 11, 2005
Clear light beige color, no legs. The nose at first is very odd, I donít know how to put my finger on it. Sourdough, pomegranite rind, anise, faint alcohol, earthy and yeasty like amish friendship bread, corn, wheat & buckwheat flour. EXTREMELY nutty. The flavor is a bit sweet and sour at first but across the whole palate the alcohol takes on the largest role. I didnít find it medicinal at all. The finish is malty and has a lot of vigor and earthy pronounced rice. If all other sakes are gentil fragrant feminine milled white rices, this is the burley brown rice with a mustacio sipping whiskey. Thereís some tart koji that only shows itself on every 10th sip or so and makes you cringe. The other 9 sips make me furrow my brow to try to understand. While I donít see a need to demolish the rating on this based on the obscurity of flavors; I actually found this a good change of pace from traditional japanese sakes, but am happy than only this or maybe a few others follow this tradition. Another weird thing I noticed about this sake is how similar it is to gongbao jiding. Marinate some chicken in soy sauce, rice wine and cornstarch. Fry tons of peanuts and add the chicken mixture, some veggies. There you have it. The whole flavor profile of this sake. Minus the sichuan pepper and chiles of course. Hereís to the highest rating for the worst rated sake on ratebeer (to date)!


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