162 Guihua Chin Sake

Sales start from 10:00 on Sunday, October 22nd

"It is brewed in August when the fragrant osmanthus flowers are in full bloom, then selected and released, then sealed on an altar for three years before becoming a fine wine, sweet and mellow, with the effect of increasing the appetite and refreshing the mind."

The book "Dietary of the Imperial Capital," written in the early Qing Dynasty, mentions osmanthus wine. At the time, osmanthus wine was brewed in the imperial kitchen and was only for princes and aristocrats to drink.
It was first commercialized in 1959 by Beijing Winery, a state-owned winemaker in Beijing that was established with the help of a French winemaker, as a gift to commemorate the 10th anniversary of the founding of the People's Republic of China.

This venerable Keika Chenjiu is made from autumn-blooming osmanthus flowers at Mitosaya, Verdelais wine grown in Yamagata, and grappa made by squeezing and distilling the wine.

The wine is made by crushing about 70% of the stems by hand, and then brewed slowly, resulting in a rich flavor with moderate acidity. It is infused with osmanthus flowers that have been soaked for two years. Because it is slightly cloudy, the amount of sugar added is kept to a minimum, allowing you to enjoy a dry and rich aroma.

Like other Keika Chenjiu, it can be enjoyed on the rocks or with soda, but we also recommend enjoying it as is, slightly chilled, in a wine glass.

specification

Product: Liqueur Ingredients: Grapes (Yamagata Prefecture), Osmanthus flowers, sugar (agave sugar)
Alcohol content: 13%
Capacity: 110ml/500ml
Artwork: Sam Gendel / Marcela Citrinovich

Limit two items per product (size) per person.

22 October (Sun.) 10:00 - on sale

It is brewed in August, when the fragrance of the fragrant osmanthus flowers is in full bloom, and then it is selected and released and sealed on an altar for three years before becoming a good wine.

Guihua Chenju is mentioned in a book titled "Chronicle of the Imperial Capital" written in the early Qing Dynasty. At that time, Guihua Chen wine was brewed in the imperial kitchens and was only for drinking by princes and nobles.

It was first commercialized by Beijing Winery, a state-owned winery in Beijing established by a French winemaker, as a gift to commemorate the 10th anniversary of the founding of the People's Republic of China in 1959.

This venerable Gui Hua Chen Shu is made from the autumnal golden osmanthus that blooms in mitosaya and Verdelay wine and brandy from Yamagata, Japan.

The wine, which is made by hand, is 70% destemmed and has a full-bodied taste with moderate acidity. The wine is lightly muddy, and the addition of sugar is kept to a minimum, so you can enjoy its dry and rich aroma.

It can be served on the rocks or with soda like other Guihua Chen Shu, but it is best enjoyed slightly chilled in a wine glass.

SPECIFICATIONS

Type: Liqueur
Ingredients：Grapes (Yamagata Prefecture), Kinmokusei flowers, sugar (agave sugar)
Alcohol content: 13%
Volume: 110ml/500ml
Artwork: Sam Gendel / Marcella Cytrynowicz

Purchase quantity is limited to two items per product, per size.