For a collaboration dinner with Meat & Livestock Australia, three chefs built a course around beef and lamb, each dish paired with IIUM's sparkling makgeolli.

Rich, char-grilled, fat-forward cooking is exactly where a living takju shows its character most clearly. With nothing added for sweetness, the meat's own flavour stays intact, while natural acidity and carbonation cut cleanly through and refresh the palate with every sip.

It was the clearest answer IIUM could offer to the question every chef asks first.