OmyNara
Lee Jong Ki
Lee Jong Ki is the founder and blend master of OmyNara, one of Korea's most extraordinary wineries. With more than 40 years of experience in distillation, a master's degree from Heriot-Watt University in Edinburgh and decades of dedicated research, he has created something the world had never seen: OmyRosé Yon, the world's first sparkling wine made from omija (Schisandra chinensis).
In Korea, the art of the winemaker has always included distillation. OmyNara carries this tradition forward with Gowoon Dar, an exclusive omija brandy aged in ceramic or oak. Clear, elegant and precise, it embodies the depth of Korean distilling.
Omija
The name translates roughly as “berry of five flavours”, sweet, sour, salty, bitter and pungent, united in a single fruit. For centuries it was used in Korea as a medicinal plant; the classic medical text Dongeuibogam describes it as a remedy for hangovers, and King Yeongjo of the Joseon dynasty is said to have enjoyed it regularly as a tonic. Its botanical name, Schisandra chinensis, in older sources also Maximowiczia chinensis, hints at its former reputation in the West: a coveted spice from the Far East that eventually fell into oblivion because it simply could not be obtained.
Mungyeong
The winery lies in Mungyeong, a mountainous region on the border between North Chungcheong and North Gyeongsang, about three hours from Seoul, one of the few areas in Korea where omija can unfold its full complexity, and the region where most of the country's omija is grown. The plant thrives at altitudes above 300 to 800 metres, prefers cold climates and makes the highest demands on soil and care. Unlike the deep-rooted grapevine, omija is shallow-rooted and yields far less, qualities that rule out mass production and place the result firmly in the premium realm. Accordingly, although omija is harvested at the same time as grapes, its distinctive character commands considerably higher market prices.
Omija sparkling wine
Research for an unmistakable freshness
From the very beginning of his career, Lee Jong Ki carried the idea of creating a great Korean wine from omija, but it was in 2008 that the dream took concrete shape, when he began developing his sparkling wine. After three years of intensive trials, including nine journeys to Champagne, the first true sparkling wine made from omija was released in November 2011. Today OmyRosé Yon is produced using the Charmat method: a second fermentation in pressurised tanks that gives the wine its fine perlage and its characteristic ruby colour. The acidity of omija, five times higher than that of grapes, is not an obstacle but the true secret: it is the source of a freshness, complexity and depth that no other ingredient can achieve.
