Where every house brewed
Along the Koshi river, chhyang was poured at every festival and for every guest — pressed into your hands before you could refuse. Recipes lived in kitchens, not books, passed mother to daughter with the marcha itself.
The first Himalayan rice wine · brewed in Kent
Koshi Chhyang
Patiently fermented —
brewed for festivalsgueststhe first snowyou
Heritage rice and a wild marcha culture, carried from the Koshi hills to the Kent coast by a Gurkha family — and tended by hand for fourteen days and more, until the pour is right.
In the valleys of the Koshi, rice wine was never rushed. It was brewed for festivals, for guests, for the first snow — and it waited as long as it needed to. This is that journey, and the family that carried it here.
— the Magar family kitchen
The conception — five generations in the glass
The Lineage
Before it was a brand, chhyang was a household duty — and a long walk from the Koshi hills to the English Channel.
Sons become Gurkhas
From 1815, Nepalese hillmen took the Gurkha oath and served with the British Army — kaphar hunnu bhanda marnu ramro: better to die than be a coward. They marched across the world, and home travelled with them: in songs, in stories, in the memory of a shared bowl.
A garrison town becomes home
When Gurkha veterans won the right to settle in Britain, families put down roots around Shorncliffe — and Folkestone became one of the great Nepalese towns of England. New address, same kitchens: rice steaming, marcha drying, patience kept.
British Nepalese, two homes
Their children grew up between two worlds — school runs on the Kent coast, Dashain at home, summers in the hills. A generation fluent in both, and unwilling to let either fade.
Awisha & Avash bottle the inheritance
They grew up watching chhyang made the slow way, and decided the tradition deserved more than memory. Koshi Chhyang is their answer: the family ferment, brewed in Kent, poured for everyone — exactly as patient as it has always been.
See how it's brewed ↓
Chapter 01 — the foothills
The Grain
It begins on terraces cut into Himalayan foothills, where heritage rice ripens slowly in mountain air. Short, starchy, fragrant — grain chosen for the brew, not the bowl.
Heritage rice · Koshi river valleys
Film I — from our kitchen
Steamed rice, turned and cooled by hand — the bed of the ferment.
Chapter 02 — the starter
The Marcha
Steamed rice meets marcha — sun-dried starter cakes carrying wild yeasts and herbs, a living culture passed hand to hand for generations. No lab strains. No shortcuts.
Wild ferment · generations-old culture
Film II — from our kitchen
Marcha, ground in the stone mortar — the culture that wakes the brew.
Chapter 03 — fermentation
The Wait
Then, nothing — and everything. Sealed in the dark, the grain softens into sweetness and the sweetness into wine. We don't add sugar. We add days.
day
01
of 14+
Chapter 04 — the reveal
The Pour
Cloud-bright and gently sparkling, chhyang pours like silk — rice-sweet, faintly tart, alive. At 5–7% it asks you to linger, not hurry.
5–7% ABV · 0% added sugar
Chapter 05 — your table
The Table
Chhyang is for sharing — poured for guests before they ask. The first bottles are ready to travel from our kitchen to your table. Set it down, pour generously, and take your time.
Shop the blend0%added sugar
0–0%ABV, table-friendly
0+days of fermentation
00signature blend
The shop · first release
Single
Most poured
Case
Bring the pour home
Koshiyali Blend
One 750ml bottle of the signature ferment. The introduction.
£16Twin Pour Set
Two bottles and two clay cups — chhyang the way it's meant to be drunk: shared.
£38Festival Case
Six bottles for the long table — Dashain, birthdays, or a very good Friday.
£8418+ only · Challenge 25 at delivery · UK shipping · Please drink responsibly
Batches are small and sell through. Leave your email for first access when a new ferment is bottled.