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Drunken Monkey

술취한 원숭이

ABV 10.8%

Volume 375ml

Product passport

Taste and aroma

Overripe grain intensity · Dried cherry hongguk depth · Mushroom earthiness · Sweet-savory push-pull momentum

Pair with

Korean pancakes (jeon) · fried chicken · kimchi

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Official brewery site Soolsaem Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search I'm Free Compare a similar drink · Korean Makgeolli · Gyeonggi · 9% I'm Free Try another from this brewery · Korean Makgeolli · Gyeonggi · 9% Soolsaem See the brewery Gyeonggi Browse same-region drinks Korean Makgeolli Browse same-type drinks

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Description

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.