This is the Suzhou Bridge Osmanthus Rice Wine, an osmanthus flavoured choujiu made from fermenting glutinous rice that is similar to nigorizake from Japan or makgeolli from Korea. It contained 0.5% alcohol.

The beverage was an opaque, off-white colour with sweet floral notes to the usual aroma of rice wine. Served chilled, it had a thick viscous mouthfeel — much more so than makgeolli and nigorizake and more in line with Chinese dessert soups — with the rice notes coming at the head of each sip. The consistency thinned in the body just as the delicate and dewy floral notes of the osmanthus emerged with a gentle sweetness that was well balanced by a hint of acidity. Despite the brightness of the flavour in the beverage, the finish was clean and refreshing with no lingering sweetness. We enjoyed it immensely but would prefer a less viscous mouthfeel.

Overall, with exception of the heightened floral notes, the taste and mouthfeel were almost identical to the fermented rice soup at Lilong by Taste of Shanghai.

This is the Suzhou Bridge Osmanthus Rice Wine. It contained 375 mL. It was produced in China and purchased in Sydney, Australia in 2022.