Korean Fruit Wine

Persimmonaksan San Wild Grapeju

감악산 산머루주

ABV 12%

Volume 360ml

Product passport

Taste and aroma

Fruity · Sweet

Pair with

cheese · light appetizers · desserts

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Core details: Brewery and bottle details recorded
Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official brewery site sanmeoru.com Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Wild Grapedeuseo Seuwiteu Compare a similar drink · Korean Fruit Wine · Gyeonggi · 12% Mujugucheondongsan Wild Grapeju Try another from this brewery · Korean Fruit Wine · Gyeonggi · 16% Sanmeoru Farm See the brewery Gyeonggi Browse same-region drinks Korean Fruit Wine Browse same-type drinks

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Description

Persimmonaksan Wild Grape Wine is a 12% ABV fruit wine from San Wild Grape Farm Brewery in Gyeonggi-do, crafted with 78.5% sanmeoru (Korean wild mountain grape) concentrate sourced from Paju near Gamaksan Mountain. The exceptionally high proportion of wild grape extract - nearly four-fifths of the bottle - makes this one of the most fruit-concentrated wild grape wines available. The nose is bold and rustic: deep purple-berry, dried blackberry, forest floor earthiness, and a slightly tart, almost vinegar-like sharpness that signals the sanmeoru's wild character. On the palate, the body is medium with a firm, structured mouthfeel that carries real tannic grip - unusual for fruit wines but typical of quality sanmeoru wines. The fruit flavor is vivid and unapologetically intense, with dark-berry concentration that stains the palate. Sweetness is present but checked by the wild grape's natural acidity and astringency, creating a balanced tension that makes this a food-worthy wine rather than a sipping dessert. The finish is moderately long with berry warmth and a drying, mineral-tinged tail. The Gamaksan area in Paju is noted for its wild grape cultivation on mountain slopes. Serve at 12-15°C with aged cheese boards where the tannins meet fat, alongside grilled meats where the dark fruit stands up to char and smoke, or with dark chocolate where the wild berry earthiness amplifies cocoa complexity.