Khee is a recreation of the most traditional style of Korean Soju. Using 100% rice and mineral water drawn from 500 feet underground. Rested for 3 months in Onggi earthenware before bottling without any additives, adjustments or flavorings of any kind. This collaboration between founder Eva Chow and Master Soju maker Hwayo is intended to capture the pre-prohibition style of Soju as the modern industrial Soju's currently available cannot. Ultra crisp and clean, yet with a subtle intriguing character, it plays effortlessly in cocktails of any kind.