Soolsaem

Clean mineral-floral aromaSteamed rice clarityMedium-full creamy body

I'm Free

아임프리

From Soolsaem — an innovative Gyeonggi-do brewery in Yongin designated a 2017 Visiting Brewery, known for its gin and fruit soju alongside traditional rice wine — Aimpeuri channels that inventive spirit into a 9% makgeolli built from rice, koji starter, and yeast. The aroma is clean and lightly aromatic: steamed rice with a mineral-floral note. On the palate, the body is medium-full and creamy with a well-integrated sweetness that builds gently, then fades to a balanced, slightly nutty finish. Serve at 8-12°C. Pairs well with yangnyeom-galbi marinated short ribs where the fuller body matches char and sweetness, or jokbal braised pig's trotters for a satisfying savory contrast.

yangnyeom-galbi charcoal-grilled short ribsbraised jokbal pig's trotters

9% ABV500ml

Hongguk red yeast savoryAged rice dried red fruitBlue-cheese faint funk

Red Monkey

붉은 원숭이

Sulsaem Brewery in Gyeonggi-do ferments 100% Gyeonggi rice with nuruk and hongguk (red yeast rice, Monascus purpureus) to produce this 10.8% makgeolli with a striking crimson-tinged pour. Hongguk does double duty: it contributes natural red pigments (monacolin) that tint the liquid and adds a distinctive savory, cheese-rind-like flavor dimension that standard white or yellow nuruk cannot produce. The aroma is unusual for makgeolli — aged rice with dried red fruit, a faint blue-cheese funk, and warm grain. On the palate, the body is dense and creamy, with initial grain sweetness that quickly develops a savory-umami undertone from the hongguk. The mid-palate is layered: sweet rice, then earthy mold character, then a long, warm finish where the 10.8% ABV glows steadily. Compared to standard rice-and-nuruk makgeolli at similar strength, this one reads more complex and visually dramatic, leaning toward wine or craft-beer territory in its flavor ambition. Its 2017 Chajaganeun Yangjojang designation confirms the brewery's experimental bent is backed by solid technique. Serve at 8-12°C in a clear glass to appreciate the color. Pair with aged cheese and cured meats (charcuterie-style) to play into the funky dimension, or with spicy jeyuk-bokkeum (stir-fried pork) where the dense body absorbs gochugaru heat.

10.8% ABV375ml

Overripe grain intensityDried cherry hongguk depthMushroom earthiness

Drunken Monkey

술취한 원숭이

Sulsaem Brewery in Gyeonggi-do makes this sibling to Bulkeun Wonsungi (Red Monkey), using the same formula — 100% Gyeonggi rice, nuruk, hongguk (red yeast rice), and purified water — at the same 10.8% ABV. Where Red Monkey introduces the hongguk concept, Drunken Monkey leans further into the fermentation intensity, and the name suggests a later stage of the evening. The hongguk contributes the same crimson tint, savory depth, and cheese-rind funk. The aroma is overripe grain, dried cherry, and a faint mushroom earthiness from the hongguk mold. On the palate, the body is dense and creamy with a grain sweetness that arrives full and unrestrained, then the hongguk's savory-umami character develops strongly through the mid-palate, creating a push-pull between sweet and savory that gives each sip its momentum. The finish is long and warm, with the 10.8% glowing steadily. Compared to its Red Monkey sibling, this one reads as the more expressive, less restrained version — the monkey has had a few more cups. The 2017 Chajaganeun Yangjojang pedigree anchors both bottles. Serve at 8-12°C with samgyeopsal-gui where the fatty pork and the drink's dense body create a lavish textural pairing, or with kimchi-jjigae whose fermented tang meets the hongguk funk head-on.

Toasted riceFaint vanillaVelvety texture

10.8% ABV375ml

Drunken Monkey — Korean Makgeolli, from Gyeonggi, 10.8%

Korean Traditional Drink

Geurium

그리움

Sulsaem Brewery in Gyeonggi-do names this 14% brew 'Geurium' (nostalgia), and the flavor profile delivers on that emotional cue — warm, familiar, gently enveloping. Domestic rice, nuruk, yeast, and water are fermented into a medium-bodied drink where the grain sweetness sits right at the center, neither too forward nor hidden. The nose carries toasted rice and a faint vanilla note from the yeast metabolism. On the palate, the texture is velvety and the sweetness resolves into a short, clean finish with a trace of spice warmth. Selected as a 2017 Visiting Brewery product. The 700ml bottle invites leisurely sharing. Pair it with jeyuk-bokkeum (spicy stir-fried pork) where the velvety body cushions the gochujang heat, or alongside sujebi (hand-torn dough soup) where the simple grain-on-grain pairing feels comforting and complete.

jeyuk-bokkeum (spicy stir-fried pork)sujebi (hand-torn dough soup)

14% ABV700ml

Geurium — Korean Traditional Drink, from Gyeonggi, 14%

Korean Cheongju

Gamsa Blue

감사블루

Persimmonsabeulru (Gamsa Blue) is a 14% ABV cheongju from Sulsaem Brewery in Gyeonggi-do, made exclusively with 100% Gyeonggi-grown rice, nuruk, yeast, and purified water. The single-origin rice focus is the philosophy — no botanical additions, no supplemental sweeteners, just Gyeonggi rice expressed cleanly through fermentation. The nose is restrained: polished rice grain and a trace of fresh-milled flour. On the palate, the body is medium with a precise, almost clinical texture that refuses embellishment. The midpalate carries a brief, gentle grain sweetness before the finish resolves dry and mineral, with a faint chalky edge. Selected as a 2017 Visiting Brewery. This purity makes it a strong companion for delicate preparations. Serve at 10-12°C with gwangeo-hoe (raw halibut) where the drink's clarity mirrors the fish's pristine texture, or alongside a composed hanjeongsik where each dish benefits from a clean, non-competing palate cleanser.

Korean full course (hanjeongsik)grilled fish

14% ABV375ml

Korean Cheongju

Gamsa

감사

Persimmonsa (Gamsa) is a 14% ABV cheongju from Sulsaem Brewery in Gyeonggi-do, brewed with 100% Gyeonggi-grown rice, nuruk, and purified water. Like its Blue sibling from the same brewery, Gamsa commits to terroir-driven simplicity — no added botanicals or sweeteners, just Gyeonggi rice purity expressed through careful fermentation. The nose offers steamed rice with a delicate yeast note. On the palate, the body is medium-light and clean, with a smooth texture that supports rather than masks food flavors. The midpalate carries a brief, restrained grain sweetness before a dry, precise finish. Winner of the 2017 Korea Traditional Liquor Awards Excellence Award in the yakcheongju category, and designated a 2017 Visiting Brewery. Serve at 10-12°C with hoe (raw fish) where the drink's purity lets each fish speak, or alongside jeonbok-gui (grilled abalone) where the clean body amplifies the shellfish sweetness.

raw fish (hoe)Korean full course (hanjeongsik)

★Awards

14% ABV375ml

Gamsa — Korean Cheongju, from Gyeonggi, 14%

Mir

미르

Mireu is a 25% ABV rice spirit from Gyeonggi-do built on rice and water with a focus on accessibility and precision. Despite its simple recipe, the 2018 Presidential Award at the Korea Traditional Liquor Awards signals that execution elevates this spirit well beyond its modest ingredient list. The nose is clean and inviting — soft steamed rice, a faint lactic sweetness, and a barely-there floral whisper that adds lift without drawing attention. On the palate, the body is light-medium with an exceptionally smooth, almost water-like fluidity that makes the 25% proof disappear. The rice character is gentle and balanced — neither too sweet nor too dry — presenting a calm, centered grain impression. There is a subtle mineral clarity in the mid-palate that provides quiet structure, and a faint umami depth that keeps the spirit from being one-dimensional. The finish is short and clean, with soft rice warmth fading gracefully. The 2017 Find-a-Brewery designation rounds out its credentials. At 375ml, this is designed for regular drinking. Serve lightly chilled alongside raw fish where its clean neutrality frames delicate flavors, or with bossam and galbi where the smooth texture provides effortless refreshment.

raw fish (hoe)grilled meat (galbi)

★Awards

25% ABV375ml

Sulsaem 19

술샘19

Sulsaem 19 is a 19% ABV spirit from Gyeonggi-do that layers ginger and domestically grown turmeric (ganghwang) over a base of neutral spirit and distilled soju. The dual-spice approach creates a distinctive warmth profile: ginger provides immediate peppery heat on the palate, while turmeric contributes a deeper, earthier, almost musky warmth that lingers into the finish. Refined sugar rounds out the texture, keeping the spice-forward character from becoming austere. The 375ml format and moderate-high ABV position it as a measured pour — one or two glasses alongside robust dishes like galbi, bossam, or sashimi. The producer Sulsaem, based in Gyeonggi-do, is known for a methodical approach to flavored soju expressions that prioritize ingredient clarity over sweetness.

19% ABV375ml

Sulsaem 16

술샘16

Sulsaem 16 is a 16% ABV spirit from Gyeonggi-do that brings together Korean rice and domestically grown omija (schisandra berry) on a base of neutral spirit and refined sugar. Omija, the celebrated five-flavor berry of Korean traditional medicine, contributes sweet, sour, salty, bitter, and pungent notes simultaneously — a complexity that no single fruit can replicate. The rice component provides a soft, rounded grain sweetness that anchors the omija's tartness, while the 16% ABV keeps the palate light enough for food pairing without sacrificing structure. The result is a vivid red-berry-tinted spirit with genuine aromatic depth. Sulsaem's Gyeonggi-do operation focuses on ingredient-driven soju expressions, and this bottle exemplifies their approach of letting a single botanical define the drinking experience.

16% ABV375ml

Sulsaem 16 — Korean Soju, from Gyeonggi, 16%

I'm Free 6.0

아임프리6.0

I'm Free 6.0 (Aimpeuri 6.0) is a 6% ABV makgeolli from Sulsaem Brewery in Gyeonggi-do, built on domestic Gyeonggi rice and rice nuruk with omija (five-flavor berry) as the defining botanical addition. The rice nuruk base establishes a classic creamy takju foundation, while the omija introduces a bright, berry-like tartness that sharpens the finish and prevents the sweetness from becoming cloying. Yeast-driven fermentation keeps the profile lively, and the 500ml bottle sits between a tasting pour and a full session format. The interplay between creamy grain sweetness and omija acidity gives this makgeolli a more dynamic arc than most single-note competitors at the same ABV.

CreamySweet

6% ABV500ml

I'm Free 6.0 — Korean Makgeolli, from Gyeonggi, 6%

Korean Cheongju

Seoseol

서설

Seoseol is a 13% ABV cheongju (clear rice wine) from Gyeonggi-do, brewed by Sulsaem Brewery using Gyeonggi rice and rice nuruk along with added alcohol, sugar, citric acid, and yeast. The result is a light-bodied, clean cheongju designed for easy food pairing rather than standalone contemplation. At 375ml, it is a standard pour for Korean clear rice wines. The Gyeonggi rice gives it a gentle grain core — not showy, but present enough to prevent blandness. The addition of citric acid provides a subtle lift on the finish, keeping the palate refreshed. Served chilled, it excels alongside grilled fish, steamed vegetable dishes, and formal multi-course Korean meals.

Korean full course (hanjeongsik)grilled fish

13% ABV375ml

Seoseol — Korean Cheongju, from Gyeonggi, 13%

Bbakchi Soju

빡치주

Bbakchiju is a 25% ABV soju from Gyeonggi-do's Sulsaem Brewery, distilled entirely from 100% Korean rice with nothing added beyond purified water. This uncompromising approach produces a spirit of striking transparency — no sweeteners, no botanicals, no blending spirit, just rice distillate and water. The 25% proof delivers a firm, structured body, yet the mouthfeel stays surprisingly smooth for a spirit with this level of purity. The bold name (roughly translating to a spirited frustration) matches its direct, no-nonsense character, making it a statement bottle among craft Korean sojus.

25% ABV375ml

Bbakchi Soju — Korean Soju, from Gyeonggi, 25%

Ihwaju (Sulsaem)

이화주(술샘)

Ihwaju by Sulsaem is an 8% ABV traditional rice wine from Gyeonggi-do served in a distinctive 100ml single-serve format. The name 'ihwaju' (pear blossom wine) references a historical Korean brewing method where fermentation begins as pear trees bloom. Made entirely from Gyeonggi-province rice and nuruk with water, this brew delivers a remarkably dense, almost pudding-like texture that concentrates grain flavors into each small sip. The compact size positions it as a dessert-style experience — intense in character despite its modest alcohol level. Sulsaem, a well-regarded Gyeonggi brewery, specifically designed this format for tasting rather than casual drinking, emphasizing quality of experience over volume.

CreamySweet

8% ABV100ml

Ihwaju (Sulsaem) — Korean Makgeolli, from Gyeonggi, 8%

Purple Gin

퍼플 진

Purple Gin is a 36.5% ABV spirit from Gyeonggi-do, produced by Soolsaem Brewery using a gin base tinted with purple grape coloring for its distinctive violet hue. Despite the visual drama, the palate stays clean and structured, with a smooth, controlled texture that belies its proof. The 500ml format positions it between a cocktail base and a neat-sipping spirit. Soolsaem is a Gyeonggi-do craft brewery known for creative reinterpretations of Korean spirits, and Purple Gin represents their crossover between Western gin conventions and Korean craft sensibility.

36.5% ABV500ml

Purple Gin — Korean Soju, from Gyeonggi, 36.5%

Less Drunk Monkey

덜취한 원숭이

Less Drunk Monkey is a 7% ABV makgeolli from Gyeonggi-do, combining rice, red yeast rice, and omija for a fruity-sweet profile with distinctive color. The red yeast rice lends a warm, rosy hue and a gentle fermented depth, while omija contributes its signature five-flavor complexity. The creamy texture and approachable proof make it ideal for relaxed drinking, pairing easily with spicy, crispy, or savory Korean comfort dishes.

CreamySweet