HUANG JIU HAKKA CHINESE RICE WINE BY CHEF KATHERINE LIM
Made with rice, yeast and water. No preservatives. Fermented for 10-13 days.
SERVED NEAT OR IN COCKTAILS
“Katherine’s Huang Jiu keeps maturing in the bottle turning from milky white to yellow gold to amber and dark caramel, and acquires nutty complexities”
From L to R: different stages of maturing over 12-18 months
TASTING NOTES
1-3 months after bottling: Fresh aroma, soft, mellow and sweet with just a whisper of astringency on the palate, refreshing and invigorating. Perfect for easy drinking or mixed into cocktails.
3-6 months: the flavours deepen and become smoother with a surprise hint of fruit. Nutty undertones emerge.
6-18 months: turns darker, caramely, complex and eventually becomes something in between a Sherry and Port. Best savoured on its own as an apertif or after dinner drink.
Store in a cool, dark place. If refrigerated, take out 10 minutes before serving
PRESENTED AT SOME OF THE FINEST RESTAURANTS IN INDIA
BEST FOOD PAIRINGS
With Asian food - noodles, fried rice, seafood, fish, chicken, pork, duck, soups, spring rolls, steamed dishes, dumplings, sushi., salads. With chocolates and desserts.
“OUR HUANG JIU IS MADE THE TRADITIONAL WAY FOLLOWING A 2000 YEAR OLD PROCESS”
STEAMING FERMENTING MASHING
“Legend has it that Huang Jiu was invented by Du Kang, the God of Chinese alcohol.”
STERILISING
BOTTLING
