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We will present you a brand new world of Chinese Baijiu and its time-honored history
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As the name suggests, small-qu light-aroma baijiu is naturally fermented by the use of fermentation starter Small Qu, which is made from rice, sorghum, barley and other raw materials, and several added traditional Chinese medicines. The Qu materials used by Jiangji Distillery must be carefully selected; its raw materials should have high content of starch or sugar, an appropriate amount protein, very little fat, the right tannins, and a variety of vitamins. As for the pectin content, the less, the better. It finally is formed through careful breeding and fermentation over a long period of time.
As one of the main spirits with the most traditional characteristics, small-qu light-aroma baijiu has a long history in China. Among all baijius, this type uses the least amount of Qu. Chongqing, Sichuan, Yunnan, Guizhou, Hunan, Hubei, Shanxi, Guangdong, Guangxi, Fujian and Taiwan all have long history with this baijiu type. Small-qu light-aroma baijiu can be fermented in two ways: either through solid state fermentation or semi-solid state fermentation.
With a long history–and as the most representative solid-state fermented liquor–Chongqing small-qu light-aroma baijiu features unique production processes and advanced technologies. Its preparation of raw materials, fungus cultivation, saccharification and other production steps are unique among China’s liquor making processes. Jiangji Distillery is committed to technological research, development and improvement of the traditional Chongqing small qu light aroma spirits. After years of refinement, a very distinct style has been developed. The efficient use of raw materials gives it the typical simple and mellow smell, a prominent fermentation incense and aftertaste sweetness, as well as a clean and cool taste.
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