【Monday Foodie Delight】Tsang Jiu Winery – Fine Wines and Cuisine in a Hidden Mountain Retreat

The Tsang Jiu Winery is nestled in the mountains of Toucheng, Yilan. The journey uphill offers sweeping views of forested landscapes, a soothing and pleasant atmosphere, and a sense of serenity far from the hustle and bustle. The winding path leads upward, accompanied by birdsong and fluttering butterflies. The fresh air is so invigorating you’ll find yourself taking deeper breaths—it’s truly an idyllic mountain paradise.

 

At the entrance to the winery stands a massive stone wine jar, like a guardian of the mountain town, marking the beginning of this hidden gem. Several clusters of kumquat trees laden with fruit symbolize nature’s abundance. Our guide, Zhuo Zhihong—the winery’s owner—is hearty and passionate. Aside from running the winery, he also owns the nearby Toucheng Farm and leisure homestay located at the foot of the mountain. Speaking about these hills is like talking about his favorite child—he knows them better than anyone, takes immense pride in them, and has endless stories to tell.

 

With the excitement of entering an amusement park, the first thing you see is a large grove of kumquat trees beside the winery—trees that are over ten to twenty years old and cultivated via grass-growing methods. These are also the key ingredient for the winery’s signature kumquat wine. The shade is thick, the sound of trickling water fills the air, and purple wildflowers by the path guide us to Tsang Jiu. The winery itself is a two-story gray-green building, constructed with driftwood, slate, and eco-friendly materials. A towering tree beside the house lets you look up and immerse yourself in greenery. In the small open space in front of the winery, a one-of-a-kind swing and wooden horse, made using untreated wood, create a joyful atmosphere perfect for families. Beside them are ferns as tall as a person, swaying with an exotic flair.

Look to the right, and you’ll find a section of pristine jungle, along with symmetrical pavilions crafted from driftwood in the shape of wine jars. When the wind blows, the dappled shadows of leaves create a perfect spot for a rest. In this tropical ambiance lies a winding stream—like a scene out of time—where you can imagine ancient poets placing their wine cups in the river and composing verses, a setting both romantic and poetic.

 

"Open sesame." With a smile, Zhuo Zhihong, the winery owner, opens the long-awaited cellar door. The cellar is located beneath the winery. Following a gravel path downward, there’s a real sense of Alibaba discovering his secret treasure trove. The cellar door is adorned with dozens of clay jars covered with red cloth and hemp ropes, giving off an ancient vibe. Next to the door still stands a large wine pot, with mountain spring water continuously flowing down, as if warmly inviting visitors to share a drink.

 

Once inside, there’s also a small door shaped like a wine pot—adorably playful. The dim lighting, earthen walls, and arches woven from curved moso bamboo feel like a time tunnel, leading us step-by-step back to a simpler, more heartfelt ancient era. You can easily picture the Seven Sages of the Bamboo Grove engaged in philosophical discussions and hearty drinking here.

Beyond the essential oak barrels found in any winery, what catches the eye are the rows of “Nü’er Hong” jars lining the wooden shelves. It turns out the owner hopes that in the future, visitors to the winery can brew a jar of Nü’er Hong or “Zhuangyuan Hong” (scholar’s red wine) for their children, write down their hopes and blessings for them, and even turn it into a family heirloom passed down through generations. “In ten or twenty years, you can proudly say, ‘This was made for you by your dad!’” When a jar of Nü’er Hong carries a parent’s deep love for their child, its meaning goes far beyond the ordinary.

 

As you move further in, you’ll find a collection of various wine-related items owned by the owner, including some of the earliest distillers, grape crushers and destemmers used in winemaking, as well as an array of wine bottles on the wall. The goal is to help everyone not only taste wine but also gain a deeper understanding of the entire winemaking process—from fermentation, microbes, types of wine, to bottles and glasses.

After leaving the cellar, you’ll find a forest play area ahead, centered around a lotus pond bursting with greenery. Take a walk along the wooden boardwalk by the pond and take in every detail of nature—the grass, the flowers, a little slice of heaven.

 

The Tsang Jiu Winery uses mountain spring water from the Snow Mountain Range to brew its wines. This water is pure and refreshingly cool—an essential element in crafting a variety of fine drinks. The owner says the winery offers different beverages to taste all year round: plum wine in spring, red and white wines and “Wu Liang Ye” (a spirit made from five grains) in summer and autumn, and kumquat wine in winter. This wine, with its distinctive Yilan flavor, is rather sour and thus perfect as an aperitif. Additionally, there’s wine lees yogurt made from seasonal fresh fruits, wine lees, and lactic acid bacteria. Not only is it packed with nutrients, but its sweet-and-sour taste is absolutely unforgettable. This creative wine lees beverage once left a deep impression on a group of Arabs—five people drank three pots and were full of praise. Unsurprisingly, it has become a must-order signature drink for returning visitors. Every season offers a chance to savor the best of the season, echoing the age-old farming philosophy of working with the seasons and following the laws of nature—a concept that remains relevant even today.

 

Yilan experiences many typhoons and has a humid climate, which is not ideal for growing grapes. Therefore, Tsang Jiu sources grapes from Erhlin, Changhua, to produce its wines. “After all, the quality of wine depends entirely on the quality of the grapes. No matter how skilled the winemaker is, poor-quality grapes won’t make good wine.” Aside from grapes, all other types of alcohol produced here make full use of local Yilan ingredients. This self-produced and self-sold approach brings tourism and leisure closer to the land and strengthens ties with local agriculture.