carte de la france Rouge
bouteille château de roques cuvée merlateau

Riz fermenté de Camargue

 croix de camargue blanche
grain de riz noir 2

Les 3 Nuances de Guishus

grain de riz rouge 5
badge par 3 reduction 5%

40,50 €

instead of 43,00€


Story behind the Guishu

It's the work and imagination of one man,   Olivier Sublett, a professionnal in the wine industry with 30+ years of experience and a proud descendant of a long lineage of wine makers in the region of Saint Emilion, since 1822. Around 2013, Olivier falls in love with the region of Provence, known for its rich and diverse "terroir", its rosé wines and the Camargue rice fields. The origin of the name   Guishu   comes from an old french dialect from provence: "Lou Guichou" meaning "the little tree" in reference to the olive tree (l'olivier), which happens to be his actual name. He then french'ed up the name of Lou Guichou to Le Guishu while keeping some asian sound to it. While in Japan, they have the "   NihonShuu   " (Japaneese saké), we in France have the Guishu. In other words, le Guishu can translates into: "The Saké Tree". 
les Guardians de Camargue sur leur cheveaux marchant dans l'eau

- The Guardians in Camargue, keepers of horses and bulls -

photo des 3 variantes de riz de camargue

- Different species of rice grow in Camargue -

Since 2013, rice is being bought from local rice farmers in the "Camargue National Parc" near a town called "   Le Sambuc  . It's where all the magic happens.  

One thing you must know though: there are many different species of rice that grow in Camargue. To produce the Guishu, they use different types of rice : red, black, white and brown colored rices. Brown and white rice were used to produce both   Le Guishu Assemblage and   Le Guishu Non-filtré

The last Guishu, the most expensive one,   le Guishu Umami   is the result of the fermentation of red and black rice.

Some Ideas to complete your purchase

Our review

What can I drink it with?

The Assemblage

This one, you can combine it with sea food like:
Oysters, fish, crab and also along with your chicken and other white meats

The Unfiltered

This beverage is great for apetizers along side tapas, dried meats such as Coppa and saucisson and alike. The non-filtré also distinguishes itself with Asian "cuisine", especially spicy and sweet and sour dishes! 

The Umami

Perfectly suited to accompany duck meat. You can drink it with an excuisite "foie gras", or as an appetizer, or even as a dessert wine because the Umami is a semi-sweet, gentle in the mouth. It fits also very well along with a raspberry cake and with bitter chocolates. 


ProducerOlivier Sublett
OriginCamargue, France
VarietyWhite, red and black rice from Camargue
TypeSemi-sweet, Semi-dry & Dry
Alcohol degree12,5%
Format3 x 75cl
ParticularitiesWinner of the Gastronomic Innovation Award 2018 in Horecatel Belgium
Serving Temperature7-10°C
Aging3-4 years, 4 weeks after opening for the 100% rice wines except the "Assemblage"

Seen on TV

1 review for Les 3 Nuances de Guishu

  1. J-C Roy


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