An entrepreneur from the Chinese port city of Dalian has plans to make wine out of fermented fish. The company claims to already have orders from
Japan and Russian in addition to Chinese orders.
BEIJING (Reuters) - The French used grapes, Russians fermented potatoes, Koreans put ginseng in their drink and Mexicans distilled cactus plants to
make fiery tequila.
Now China is introducing fish wine.
Sun Keman, an entrepreneur in the northeastern port city of Dalian, has formed the Dalian Fisherman's Song Maritime Biological Brewery, with a plan to
use his background in the fishing industry to make fish into wine.
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Not sure I would want to see the tasting notes on that varietal: "A heavy bouquet, with hints of sardine, anchovy, and tuna. lingers on the palate
for a strong finish" Strong indeed. I think investors should take a really close look at the business model before giving up any hard earned cash. Why
stop at wine? I mean can a fish brandy or champagne be far behind?
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