On a Wednesday evening in mid-May, a crowd gathered at Otheroof, a rooftop natural wine bar in the southern Chinese city of Shenzhen, for something far rarer than the usual low-intervention reds and biodynamic whites: a tasting of premium Korean rice wines.
This was Otheroof’s first showcase of the category. The seven labels on pour – some sedimented, others bright and citric, and one even infused with mugwort shoots – challenged founder Jameel Cai’s impression of cheap, cloudy rice wines in plastic bottles.
Beyond the impressive turnout of 100 guests that evening, the event prompted inquiries about the rice wines from across China. Cai is also considering stocking Korean rice wines at her bar permanently.
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