Fruit Wine (Guojiu)
果実の甘みと酸味が爆発！女性に大人気の「甘いお酒」
Description
The generic term (category name) for liquors made by fermenting fruits or soaking fruits in Baijiu/Huangjiu to extract their essence. Same as JP plum wine or fruit liqueurs. Recently, as more Chinese youth/women reject 'strong, stinky Baijiu', these fruity, low-ABV 'Guojiu' have sparked an unprecedented massive boom.
Classification: Adults, Alcohol, Fruit Wine, Guojiu, Plum Wine, Bayberry Wine, Sweet, Popular among women
Shops selling Fruit Wine (Guojiu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fruits (Plum
- Bayberry
- Mulberry etc.)
- Liquor(Baijiu etc.)
- Sugar
- Yeast
Instructions
- [Typical Uses]
- [On the Rocks/Soda]: Enjoy plum wine (Meijian), bayberry wine, mulberry wine, or Osmanthus wine with massive ice or soda as a stylish aperitif/digestif.
- As an oasis for spicy hot pot.
Learn more Substitutes, pairings, tips
Key spices
Intense fruitiness and sweet-sourness of fruits. Little harshness of alcohol
Substitutes at Japanese supermarkets
Can substitute with JP 'Umeshu' or 'various fruit wines'
Pairing
All Sweets / Hot Pot / Cold Dishes
Trivia
On Chinese SNS (Xiaohongshu/RED), recipe videos of making vivid homemade fruit wines using seasonal fruits and rock sugar are massively trending as a stylish lifestyle.
Eating tips & etiquette
Because traditional Chinese fruit wines are often based on 'Baijiu', they differ slightly from JP shochu-based fruit wines, characterized by a unique mellow ester aroma (like model cement or pineapple) hiding underneath.
Allergen
None