Centuries after Venetian merchant Marco Polo introduced Mongolian traditional milk vodka to the world in the 13th century, the alcohol is still produced in the country, following ancestral ways that date back over 2,000 years to the Hunnu Empire. Byambasuren Gankhuyag is a young Mongolian entrepreneur who founded Shimiin Okhi in 2019. The company produces traditional yak milk wine, with a perfect blend of tradition and innovation, and delivers a unique luxury product.
Born in a small village, some 400 kilometers from Ulaanbaatar, the capital city, Byambasuren graduated with a Master’s degree from the China University of Political Science and Law in Beijing China. As a child, she was passionate about culture. She loved Mongolian traditional dances and culture, particularly throat singing. Her mother Sarantungalag, and father Gankhuyag were teachers and kept some cows and yaks.
After being a project manager in an international company in China for 6 years, Byambasuren reflected on the uniqueness of the milk wine that her parents produced from their yaks, as a hobby, but with a particular technique developed by Sarantungalag. She thought a patent could protect the technology, and a brand could be developed.
In 2019, she decided to establish Shimiin Okhi brand, in Ulaanbaatar. The company, she said, is based on her parents’ 30 years of experience making yak milk wine. She spent three years refining the production technology, which, she insisted, has tradition at its core but also an innovative approach, and, in 2022, Shimiin Okhi yak milk wine was ready to be launched.
Yak Milk Benefits for your Health
Milk wine can be made with different kinds of milk, including cow's or mare's milk. However, according to Byambasuren, yaks, which live in high altitudes, graze nutritious grass and access pristine water. That environment makes yak milk thicker, more nutritious, and richer in minerals.
Yak milk alcohol has been known among nomadic people for its digestive and fatigue relief properties, she said. Because of its unique composition, Shimiin Okhi “is an excellent source of protein, essential fatty acids, minerals.” Analyses have shown high levels of beneficial fatty acids, such as conjugated linoleic acid which have been linked to health benefits including reduced inflammation, improved heart health, and support for brain function, the young entrepreneur added.
Shimiin Okhi’s Innovative Yak Milk Distillation Process
The technology passed down to Byambasuren by Sarantungalag, refined and perfected, remains the company’s secret. Shimiin Okhi is currently in the process of applying for a patent for their invention.
However, the young entrepreneur shared the main fabrication steps: the raw yak milk from nomadic herders in Uvurkhangai, Argankhai, and Khuvsgul provinces is first boiled to pasteurize it. Then, with the addition of yogurt, the milk is left to ferment for 24 to 48 hours. The distillation process can start after 10 to 15 days. The wine is then filtered, purified, and bottled in beautifully crafted deep blue ceramic containers.
Once bottled, the milk wine can be kept for up to five years, although its taste is at its best during the first two years.
With its 18% alcohol content, Shimiin Okhi is a strong beverage. It can be consumed cold, or warm with ghee or honey, be used in cocktails, or to make “Aaruul,” a highly nutritious yak milk-based traditional Mongolian dessert, Byambasuren explained.
Shimiin Okhi’s Branding – the Embodiment of Nature and Quality
Byambasuren registered Shimiin Okhi’s name and logo with the Mongolian IP office. The logo, said Byambasuren, embodies the essence of Shimiin Okhi, derived from the five elements: air, earth, water, fire, and spirit.
Shimiin, she explained, means fermented milk wine, while Okhi means of the highest quality. “I am using the product name as a brand,” she said.
Expanding Shimiin Okhi’s Sales Worldwide
Local customers can find the Shimiin Okhi brand in some liquor stores, supermarkets, large malls, and at the airport. They can also order online through the company’s Facebook page and Instagram. However, the company is also exporting its product to Japan and, with the help of WIPO, is firmly committed to expanding its exports to China and other countries.
Byambasuren participated in the WIPO project "Empowering Asian Brands to Enter the Chinese Market through IP Protection, Effective Branding Strategies, Market Development, and Commercialization," which started in 2024 and attended WIPO IP Management Clinic earlier this year.
With a factory operating at only 20% of its capacity, the company has ample room to increase its production. In 2024, Shimiin Okhi produced 8000 bottles of its precious beverage.
Standing out from Competition with Handmade Eco-Friendly Yak Milk Wine
While the number of competitors is growing, Byambasuren is confident that the high quality of her wine, the careful combination of traditional and innovative technology, and the fact that over 70% of the process is handmade, will win the trust and appreciation of customers.
In the next five years, Shimiin Okhi intends to introduce its milk wine, and through it, share Mongolian culture and tradition with other countries, while continuing to engage in environmentally friendly eco-production.
The current manufacturing process is zero waste; the by-products from manufacturing are used to feed food to cow and yak calves, and the processing water is used to wash bottles. The company prides itself on its eight staff members being disadvantaged people, such as single mothers and people without formal education.
“During these times of globalization, keeping traditions and passing them onto the next generation is an integral necessity of our modern lives. Promoting this heritage to the world is our unique pride.”
