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We will present you a brand new world of Chinese Baijiu and its time-honored history
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Alcohol in China is also called Chinese liquor or white spirit, hereinafter, it is referred to as Baijiu. It is the lifeblood of Chinese civilization. Since the very old times, it has shaped the religion and customs of the country and inspired the words of poets and the strokes of painters. Alcohol cup runs over into every facet of China’s culture.
Taking Qu as materials and seeding yeast as the saccharifying ferment, distilled spirit is a generic term for all kinds of wines made from starch (sugar) materials via stewing, saccharification, fermentation, distillation, aging and blending.
Though often discussed as if it were a single type of spirit, baijiu just like a tree with many branches. In terms of ingredients, production methods and flavors, baijiu can be worlds apart. The current classification system is a modern innovation and not without its limitations, but it is a useful reference point for any drinker. Before we get into the baijiu classification, it is very much necessary to know what is qu.
Distilled spirit is a unique distilled liquor in China. Although many people drink it, few really understand and appreciate it. Liquor appreciation in China has special industry standards, which requires the appreciator to analyze and evaluate the color, aroma, taste and style characteristics of distilled spirit samples through the eyes, nose, mouth and other sensory organs.
As the name suggests, small qu light-aroma distilled spirit is naturally fermented from small qu, which is made of rice, sorghum, barley and other raw materials, and several added traditional Chinese medicines. The Qu used by Jiangji Distillery must be carefully selected. Its raw materials should contain high starch or sugar, appropriate protein, very little fat, appropriate tannin, and a variety of vitamins.
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