Kaiyuan Rose Liquid (a specialty of Kaiyuan, Liaoning)

How did the history of Kaiyuan rose juice come about

It is precisely because of the preciousness of wild roses and rose wine that our rose wine has a higher price and value, and the unique aroma and taste of wild rose wine are difficult to counterfeit and forge

A. Restricted Origin

Wild roses, also known as prickly roses, are only produced in a very small number of regions in Northeast China, Shandong, and Hebei due to geographical limitations. The Northeast region has the highest number of roses in Liaoning, with the city flower of Shenyang being the rose flower. Liaoning is also dominated by regions such as Tieling Kaiyuan in northern Liaoning

B. Limited production

Because wild roses are rich in nutrients and their whole body is a treasure, the medicinal value of the fruit of wild roses - prickly rose fruit - is also high, and it is easy to pick. If wild roses leave their natural environment, it is extremely difficult to cultivate them successfully. This has caused many people to only know that prickly rose fruit can be sold for money. Although the price of purchasing wild roses is very high, most people are unwilling to pick wild roses and would rather pick and sell them when the prickly rose fruit is ripe. Therefore, the production of wild roses has sharply decreased year by year and is becoming increasingly rare

C. Difficulty in picking

Firstly, the flowering period of wild roses is very short, with a flowering time of only about one week per year, and the flowering time is not fixed, greatly affected by solar terms. Every year during the flowering period, we must prepare manpower and resources and wait patiently for the flowers to bloom. The second is to use partially opened wild roses and fully opened roses to brew rose wine, which have a strong powdery aroma; Unbloomed roses lack sufficient floral fragrance. 3、 The highest level of brewing rose wine should be using semi open roses with dew in the morning, which undoubtedly increases the difficulty of harvesting

D. High Brewing Difficulty

Rose petals are very delicate and easily moldy. In addition, the biological fermentation temperature is high. When wild rose petals, mountain spring water, and sorghum rice are fermented together in a purple clay vat, the time and temperature should not differ even a bit, and the control should be just right. A slight mistake can cause the whole vat of wine to moldy and spoil. Therefore, the requirements for brewing technology are very, very high

E. Large amount of roses

Roses have very small flower crowns and require half open roses. It is also necessary to use fresh juice from rose petals to make wine. It can be imagined that the amount of wild roses required to make rose wine will be very large

The above factors limit the production of rose wine to a very limited extent, and the cost is high, so rose wine has a higher price and value

Method of making Kaiyuan Rose Wine

Kaiyuan Rose Wine Industry, formerly known as Zengyiyong Shaoguo, was founded in 1737 (the second year of the Qianlong reign of the Qing Dynasty) by the renowned folk brewer Mr. Fu Desheng. Inspired by the local specialty of making rose cakes, Mr. Fu Desheng pioneered the use of Northeast red sorghum, local wild rose petals, and mountain spring water as raw materials to brew a peerless wine - Kaiyuan Rose Wine