Differences in the koji used, fermentation vessels and brewing techniques create a rich variety of aromas and styles of Chinese liquor.

In addition to the three mainstream aroma types introduced by Dean Jiu: strong aroma, sauce aroma, and light aroma, there are many local standards and even corporate standard niche aroma styles for liquor.

▲ Analysis chart of the origin of aroma types in Chinese liquor

In fact, the origin of niche aroma types is mainly derived from the fusion of multiple aroma types on the basis of basic aroma types. Unique fragrance. As the last issue of the liquor flavor series, Dean Jiu will lead everyone into the niche flavors of liquor, including rice flavor, phoenix flavor, medicinal flavor, black bean flavor, special flavor, combined flavor, Sesame type, Laobaigan type, Fragrant type.

Rice-flavored liquor

Representative brand: Guilin Sanhua Liquor

Standard

Adopt the "Highly Rice-flavored Premium Liquor National Standard GB/T 10781.3-2006》

Brewing

Using rice as raw material, Xiaoqu as saccharification starter, using semi-solid and semi-liquid fermentation process, saccharification and liquid fermentation through solid culture Distilled liquor formed by , liquid distillation and other steps

Flavor

Rice-flavored liquor has the characteristics of colorless and transparent, elegant honey aroma, soft entrance, refreshing mouthfeel, and pleasant aftertaste. Features

Guilin

Sanhua Liquor

Guilin Sanhua Liquor is the representative of rice-flavored liquor. Tracing back to its roots, Sanhua Liquor originated in the Tang Dynasty, Tang and Song Dynasties Development is more prosperous. Guilin Sanhua Group is currently the permanent agency of the Secretariat of the National Rice Flavor Liquor Standardization Technical Committee

?"Li Shuihua, rice flower, fragrant grass flower, Sanhua is fragrant all over the world." Guilin Sanhua Liquor is brewed from pure Lijiang water, which is called "Lishuihua". Made from high-quality rice from northern Guangxi, namely "Hedaohua". Guilin's unique vanilla is used to make the distiller's yeast, which is "Fangcaohua", hence the name "Sanhua"

Guilin's unique geographical environment gave birth to Guilin Sanhua Liquor, and Guilin Sanhua Liquor's traditional brewing techniques Selected into the Guangxi Intangible Cultural Heritage List, and is also a protected geographical indication product in China

Feng-flavor liquor

Representative brand: Xifeng Liquor

Standard

Adopt "National Standard for Feng-flavor Liquor GB/T 14867-2007"

Brewing

Use high-quality sorghum as raw material, barley and peas to make koji, and solid-state slag fermentation in the earth cellar , the traditional Laoliuzhen is mixed with steaming and roasting, classified into warehouses, stored in the sea of ??wine, and carefully blended.

Flavor

Feng-flavor liquor is a flavor type derived from strong-flavor and light-flavor types, integrating the advantages of light and strong aromas. The wine is colorless, clear and transparent, mellow and elegant, sweet and refreshing, with harmonious flavors and a long tail

Shaanxi

Xifeng Wine

Xifeng Wine is the most famous wine in my country One of the four old-brand famous liquors, it is the originator and typical representative of Fengxiang liquor. It is also known as the "Phoenix of wines" and was born in the late Yin and Shang Dynasties 3,000 years ago

Fengxiang Zongzhi Xifeng Wine, after thousands of years of production experience summarization, improvement and improvement, has tempered its own traditional and unique production technology.

It is made from barley, peas and wheat, using high-quality sorghum as raw materials, and the natural and sweet Liulin well water

The brewing technology of Xifeng wine was included in the first batch of intangible materials in Shaanxi Province Cultural heritage list, not only sold nationwide, but also exported to 26 countries and regions on 4 continents in the world

Medicinal flavor liquor

Representative brand: Dongjiu

Standard

In 2008, Guizhou Province identified it as "Dong-flavor type" and promulgated the "Dong-flavor local standard DB52/T 550-2008"

Brewing

Sorghum is used as the raw material, fermented by Xiaoqu and Daqu respectively, and Chinese herbal medicines that inhibit the growth of miscellaneous bacteria are added. The production process of double fermented grains and aroma distillation is obtained through graded aging and scientific blending

Flavor

The wine is clear and transparent, has an elegant and comfortable medicinal aroma, is mellow and rich in the mouth, and has a long sweet taste after drinking, integrating "ester aroma, mellow aroma, and herbal aroma"

Guizhou

Dongjiu

Dongjiu is produced in Zunyi, Guizhou, the hometown of three famous wines in the world, and is one of the eight oldest famous wines in China. The production history of Dongjiu can be traced back to the Wei, Jin, Southern and Northern Dynasties, and it has won the honors of China's Eight Famous Liquors, China's Famous Liquor, China's Well-known Trademark, China's Time-honored Brand, Intangible Cultural Heritage, and Dong-flavor Liquor Representative

The craftsmanship of Dongjiu The recipe has been listed as a "national secret" technology by the Ministry of Science and Technology and the State Secrets Bureau three times since 1983. In 2006, the craft recipe of Dongjiu was reaffirmed as a permanent "state secret"

Dongjiu added 130 aftertaste when making koji. Materia Medica, Xiaoqu is prepared with more than 90 herbs in a small cellar to obtain fermented grains, while Daqu is prepared with more than 40 herbs in a large cellar to obtain fermented grains. It is a model of combining traditional Chinese medicine koji making with traditional liquor brewing

Soybean Flavor Liquor

Representative brand: Guangdong Shiwan Yubingshao

Standard

Adopt the "National Standard for Soybean Flavor Liquor GB/T 16289-2018"

Brewing

Rice is used as raw material, and large wine cake is used as saccharification and fermentation agent. It adopts the process of saccharification and fermentation at the same time. After distillation, it is put into a large vat with fat pork. It is made by soaking and aging for 3 months, that is, adding the steps of "aging in vats and fermenting fat meat" to the original rice wine brewing process

Flavor

Black soy-flavor liquor is made from A unique aroma derived from the rice aroma. After adding "fatty meat" for aging, it forms a particularly strong soybean aroma, making the wine sweet and soft, sweet and full, pure and clear, low but not light, mellow and mellow. Characteristics of Ganrun

Shiwan

Yubingshao

Shiwan Yubingshao is the only representative product of "soy flavor" liquor. The predecessor of Shiwan Group is "Chen Taiji Winery" founded in the 10th year of Daoguang reign of the Qing Dynasty (1830). It has a history of nearly 200 years.

Shiwan Yubingshao has successively won the national high-quality wine and the national It has the title of geographical indication protected product and other titles. It is the representative of Guangdong real estate wine with three major national reputations, and has been sold overseas as early as 1917

Special flavor liquor

Representative brand: Jiangxi Site Liquor

Standard

Adopt the "National Standard for Special Flavor Liquor GB/T20823-2007"

Brewed

with medium and high temperature Daqu is a saccharification fermentation agent. It uses whole grains of rice as the main raw material. Without crushing, the whole grains are steamed with fermented wine grains, and fermented, distilled, aged and blended by traditional solid-state methods

Flavor

Special-flavor liquor is a liquor aroma derived from strong-flavor, sauce-flavor and light-flavor liquors. The wine is clear and transparent in color, fragrant in aroma, pure in taste, soft in body, harmonious in flavor, soft, mellow and sweet with a long aftertaste.

Jiangxi

Site Wine

Jiangxi Site Wine is produced in Zhangshu City, Jiangxi Province. It was founded in 1952 and was formerly the state-owned Zhangshu Winery.

In 1997, the special flavor type was officially recognized by the country as an independent flavor type, and the industry standard for special flavor liquor was successfully formulated

Ganpo rice is selected as the raw grain for brewing, and the whole rice is directly fermented without crushing or soaking. , retaining nutrients to the greatest extent. At the same time, the water for brewing Site Wine is sourced from the Ganjiang River system, the first of the five rivers in the Poyang Lake Basin

The fermentation cellar for Site Wine is made of local red Chu strips of stone. With a hundred years of natural accumulation, it is called a "hundred-year cellar", which has also achieved the unique taste of Site Liquor with "a harmonious taste of various aromas, soft and mellow"

Multi-flavor liquor

Representative brands: Heilongjiang Yuquan Liquor, Hubei Baiyunbian, Sichuan Rouya Xufu

Standard

Double-flavor liquor, also known as compound-flavor liquor, has two or more main bodies Fragrant liquor. Among them, the strong and sauce-flavored liquor is included in the national standard (GB/T 23547-20097)

Brewing

Medium-temperature Daqu made from sorghum, barley and peas Or bran koji and yeast are sugar ratio fermentation agents, brewed using brewing techniques such as continued ingredients, soil cellar fermentation, and wine sea container storage

Flavor

Among them, the sauce is thick Flavor liquor is slightly yellow and transparent, fragrant, elegant, comfortable, delicate, plump, thick and harmonious, and has a refreshing and long aftertaste. The strong and sauce-flavored liquor is slightly yellow and transparent, with a strong aroma and sauce aroma, harmonious flavors, delicate taste, and refreshing aftertaste

Heilongjiang

Yuquan Liquor

Yuquan wine is a representative wine with strong sauce and aroma. It is a specialty of Acheng District, Harbin City, Heilongjiang Province. It is also a national geographical indication product of China. Yuquan Distillery was officially established in 1959. The first dual-flavor Yuquan Square Bottle in 1975 became the representative liquor of China's thick sauce and dual-flavor liquor and was recorded in the history of Chinese liquor

Yuquan Liquor adopts the "two-step method" brewing The process uses sorghum and high-quality spring water as raw materials, Daqu harvested from wheat as the saccharification starter, and is made by separate fermentation, separate aging, and careful blending according to the production process of strong aroma and sauce aroma.

Yuquan Baijiu, a dual-flavor liquor, has been rated as a national high-quality liquor twice because of its unique style of "elegant aroma, harmonious thick sauce, thick and sweet, mellow and long".

Hubei

Baiyunbian

Baiyunbian is named after the poet Li Bai’s "Ship to buy wine Baiyunbian". The factory was built in 1952. It combines the aroma of Maotai sauce, the strong aroma of Luzhou Laojiao and the light aroma of Fenjiu. Baiyunbian Liquor, a dual-flavor liquor, absorbs the essence of Maotai-flavor liquor - high-temperature koji, high-temperature accumulation and the core technology of strong-flavor liquor - fermentation of dregs and aroma enhancement in mud cellar. The combination of the production techniques of various flavors has formed Baiyunbian's unique thick sauce and flavor liquor brewing technology

In October 1991, Baiyunbian liquor was known for its "elegant aroma, rich and coordinated sauce, thick and sweet flavor" The unique style of "mellow and long" has been identified by the Ministry of Light Industry as a typical representative of the national thick sauce and flavor liquor

Sichuan

Rouya Xufu

Xufu is produced in Yibin, Sichuan, the wine capital of China, and inherits the thousand-year winemaking production technology of Yibin's ancient "Xuzhoufu". In 2009, Xufu Liquor launched the country's first multi-grain thick sauce and flavor liquor - Rouya Xufu. Its brewing process won a national patent, filling the gap in the single-type fermentation technology of my country's multi-grain thick sauce and flavor liquor. It has created a new milestone in the history of Chinese liquor flavor.

The Yibin production area where Rouyaxu Prefecture is located has more than 4,000 years of winemaking history and a unique multi-grain, strong-flavor traditional solid-state brewing process. It is known as the "Liquor Capital of China" and "the world's top ten spirits production areas". "One" two halo

The Rouya Xufu series adopts the unique fermentation process of "multi-grain, thick sauce and fragrant" and is slowly brewed for more than 4 years.

The color of the wine is slightly yellow and transparent, and the thick sauce aroma is elegant, harmonious, mellow and rich. The entrance is sweet, soft and mellow, with a long aftertaste. It has a unique "soft and elegant" multi-grain thick sauce and flavor style

Sesame Flavor liquor

Representative brand: Shandong Jingzhi Laobaigan

Standard

Adopt the "National Standard for Sesame Flavor Liquor GB/T20823——2007"

Brewing

Sesame-flavor liquor is made from sorghum as raw material, bran koji as the main ingredient, high and medium temperature Daqu and strengthened fungus koji as a mixture, and then undergoes high-nitrogen ingredients, high-temperature accumulation, high-temperature fermentation, etc. Process made

Flavor

Sesame-flavored liquor is based on sesame aroma and has the advantages of strong, clear and sauce aromas. The flavor characteristic is "sauce head" "Zhiwei", soft in the mouth, prominent burnt aroma; sweet in the mouth, seems to have a sweet taste

Shandong

Jingzhi Liquor

Shandong Jingzhi Liquor was born in the world famous wine Moved to Jingzhi Town on the Shandong Peninsula in the Golden Triangle. In 1957, the sesame aroma factor was first discovered in Jingzhi liquor. In 2007, the "National Standard for Sesame Flavor Liquor" was officially released and implemented, which was also a milestone in the history of Chinese liquor development

The "First Grade" of Jingzhi Liquor "Jingzhi" was identified by the Ministry of Commerce and the China Brewing Industry Association as the representative of sesame flavor in Chinese liquor, rewriting the history of the representative of unflavored Lu liquor, and was identified as a national geographical indication protected product

Laobaigan Liquor

Representative brand: Hengshui Laobaigan

Standard

Brewed using the "National Standard for Laobaigan Flavor Liquor GB/T 20825-2007?"

Using sorghum as raw material, using medium-temperature Daqu made from pure wheat as the saccharification starter, it is carefully brewed using the traditional Laowu steamer process and the two-row clear process, and ground vat fermentation

Flavor

Laobai dry flavor is a special flavor derived from the combination of light-flavor and rice-flavor liquor brewing processes. It has a typical style of fragrant and elegant, mellow and soft, sweet and refreshing, and long aftertaste.

Hengshui

Laobaigan

The production base of Hengshui Laobaigan wine is located in Hengshui City, Hebei Province. Hengshui Laobaigan began in the Han Dynasty (AD 104), became famous in the Tang Dynasty, and was officially named in the Ming Dynasty. In 1915, it won the first-class gold medal at the Panama International Exposition, and was selected as a national intangible cultural heritage.

Hengshui Laobaigan has enjoyed a high reputation since ancient times, and has the reputation of "flying with fragrance, attracting thousands of families, and opening the altar with fragrance". Since its development, it has developed the techniques of wheat medium-temperature Daqu, ground vat fermentation, continuous cropping ingredients, and mixed steaming and mixing with the old five steamers. It enjoys a reputation among consumers as high but not strong, low but not light, comfortable after drinking, and not overpowering. and reputation.

Fragrant liquor

Representative brand: Hunan Jiugui Liquor

Brewing

Using sorghum, rice, glutinous rice, corn, and wheat as raw materials , Xiaoqu culture bacteria are saccharified, Daqu is mixed with grains and fermented, and the unique process of mixing the saccharified materials with grains and adding Daqu into small mud pits for continued fermentation

Flavor

Fragrant aroma It is a new type of liquor aroma formed by innovating the brewing process of strong-flavor, sauce-flavor and light-flavor liquor and absorbing the essence of Daqu and Daqu brewing techniques.

It has the style of clear and transparent color, fragrant aroma, sweet entrance, mellow and plump, harmonious fragrance and long aftertaste

Hunan

Jiugui Liquor

Origin of Jiugui Liquor Hunan Xiangxi Autonomous Prefecture, developed from Jishou Distillery, the first workshop winery in Xiangxi Prefecture, founded in 1956, and created the Chinese fragrant and aromatic liquor brewing technology

The production technology of Jiugui Liquor can be summarized as Duoliang Liquor Granular raw materials, saccharification of Xiaoqu culture bacteria, Daqu fermentation with lees, cellar mud upgrading and aroma enhancement, steaming and burning of fermented grains, storage and aging in caves, careful combination and blending

The fragrant and fragrant liquor can be tasted as "premium concentration" in one sip The three fragrant aromas of "Zhongqing and Houjiang" are praised by experts as "cultural Jiugui wine, harmonious and fragrant"

Thousands of years of humanistic history in China

Wonderful and unique The geographical and natural environment

gave birth to the turbulent liquor world

The twelve flavors are like the twelve martial arts sects

There are already mainstream sects that dominate the world

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There are also niche sects here with unique scenery

With the development of technology and changes in consumer preferences

The future evolution of liquor flavors

More expectations