2023-11-21

Sauce-flavored liquor—a cultural product that embodies the wisdom of our ancestors.

During the era of Yu the Great, the indigenous people living along the Chishui River—the Puyi (Puo) tribe—were skilled at harnessing the waters of the Chishui River. In their naturally favorable brewing environment, they transformed surplus grains into a distinctive and exquisite wine. By 135 B.C., the locally brewed wine had already gained some renown. In Sima Qian’s “Records of the Grand Historian,” it is recorded that when Tang Meng was sent as an envoy to Nanyue, he brought with him the jujube sauce wine produced in Nanyue (today’s Renhuai County, where Maotai Town is located) to Emperor Wu of Han, who praised it as “sweet and delicious.” During the Tang and Song dynasties, the winemaking techniques around Maotai Town along the Chishui River continued to advance. The “Daqu liquor,” made by fermenting grains through the use of specially prepared qu, became markedly superior to wines from other regions. It began to serve as tribute wine for successive dynasties and, via the Southern Silk Road, spread overseas.

2023-10-24

Frost Descent | Warmth and togetherness, sharing exquisite wine together.

“Frost” is a sign of cold weather and large temperature fluctuations between day and night; hence, this solar term—marked by a sudden drop in temperature and significant day-night temperature differences—is named “Frost Descent.” At this time, the autumnal atmosphere is waning, and the onset of winter is imminent. People who are not deeply versed in these matters are already beginning to gather at home. Du Mu once wrote: It's rare in this world to find someone who laughs openly. “Chrysanthemums must be arranged to adorn one’s head.” People cast aside the worries of the mundane world, gather around together to savor persimmons, enjoy crabs, and admire chrysanthemums, sharing in the joy of a bountiful harvest.

2023-10-27

The 12987 process for brewing soy sauce wine at Chongyang Xiasha has just begun.

The brewing process of sauce-aroma liquor is the most complex among all aroma types. From grain selection to product release, it takes at least three years, during which the liquor undergoes six key stages: making qu, fermentation, distillation, aging, blending, and bottling. Sauce-aroma liquor has the longest brewing cycle and the lowest yield, yet it boasts the highest quality. This method of sauce-aroma liquor production has been refined over generations by brewers who adhere strictly to natural laws. The sauce-aroma liquor... Production process Therefore, it has been included in the “China National-Level” list. Intangible Cultural Heritage ”, hailed as “ Chinese baijiu Process of Living fossil ”。

2023-11-21

“What does ‘100-yuan sauce-free liquor’ signal to consumers?”

I don’t know how much pure-grain-brewed baijiu there is, but I do know how “little” pure-grain-brewed sauce-aroma liquor there is! By understanding the ingredients used to make sauce-style liquor, you’ll realize why pure-grain brewed sauce-style liquor is becoming increasingly rare—and that’s precisely why there’s a saying: “There’s no sauce-style liquor under 100 yuan.”

2023-10-23

The “Capital of Sauce-Aroma Liquor”—Moutai Town’s Chongyang Festival Water Sacrifice Ceremony

The Double Ninth Festival is a traditional folk festival in China. In ancient times, people would climb high places to pray for blessings and honor gods and ancestors during the Double Ninth Festival. This custom has been passed down through the ages and has since been enriched with new meanings, such as respecting and showing gratitude toward the elderly.

2022-11-29

How much do you know about baijiu culture?

Aromatized liquor refers to a type of alcoholic beverage made by soaking a certain amount of fruits, spices, medicinal herbs, or other ingredients in various brewed wines, distilled spirits, or edible alcohol, followed by filtration or distillation. Examples include bayberry spirit, bamboo-leaf green liquor, three-snake liquor, ginseng liquor, liqueurs, and vermouth.

2022-11-29

Baijiu culture has a long and storied history.

Since ancient times, the Chinese people have harbored deep affection for baijiu, and there are numerous legendary stories associated with it. Whether it’s the exquisite verses mentioned in classical poetry or the beautifully crafted wine cups unearthed from archaeological sites, it can be said that baijiu culture has long been deeply rooted in the minds of the Chinese people.

2022-11-29

A Detailed Explanation of the 12987 Brewing Process for Sauce-Aroma Baijiu

Do you know exactly what the brewing process of sauce-aroma liquor is like? Many people enjoy drinking sauce-aroma liquor precisely because of its mellow, delicate, and richly layered flavor profile—but very few actually understand the brewing process behind it.

2022-11-29

What does the 12987 brewing process mean? You’ll understand it in just three minutes!

After going through the above steps, the liquor is further transferred into earthenware jars and sealed for aging, thus becoming the base liquor. In the first year, it is taken out for blending and tasting, where it is categorized according to three distinct flavor profiles: sauce aroma, mellow sweetness, and cellar-bottom notes. Finally, it must be aged for at least three years. The master blender then blends these base liquors according to their respective body characteristics—sometimes using just a few, or even dozens of different base liquors—and combines them in varying proportions to create Zunrentai Dagu Sauce-Aroma Liquor.

2022-11-29

A Comprehensive Guide to the Basics of Baijiu! (Complete)

Any liquid containing sugars will produce alcohol through fermentation. Alcohol can be categorized into several types, including methanol and ethanol. Methanol is toxic; ingestion can lead to poisoning and even death. Ethanol, on the other hand, is non-toxic and can stimulate the nervous system and circulation. However, excessive consumption of ethanol can also cause poisoning. The primary component of alcoholic beverages is ethanol, commonly known as alcohol—a colorless, transparent liquid with a pleasant aroma that is highly flammable and volatile. Its boiling point is 78°C, and its freezing point is -114°C.