"오미자(Omija)," which encapsulates the five natural flavors in exquisite balance, holds the Latin name "The Maximowiczia Typica," signifying "the utmost flavor."

Growing in the pure, untouched regions deep within the mountains, Omija is considered to thrive optimally in Mungyeong, our country.

According to ancient records, Omija is documented as a local specialty and the main mountainous product of Mungyeong.

Only Omija carefully cultivated in Mungyeong's selected environment becomes the ingredient for OmyRosé.

Omija is a gift from nature, a fruit for brewing, boasting an alluring hue, refreshing sourness, subtle sweetness, herbal notes of bitterness and spiciness, and even a hint of mild saltiness.

However, bringing out the aroma and flavor of Omija into wine is by no means an easy task.

It takes a considerable amount of time for Omija to undergo fermentation.

Crafting a wine that preserves the essence of Omija's aroma and taste was a challenging endeavor that demanded perseverance and countless trials.

After much dedication and experimentation over time, the key to fermenting Omija was discovered, giving rise to the enchanting Omija wine that radiates a mesmerizing brilliance.