Aisin-Gioro Winery —— Zujiabang

Aisin-Gioro Winery —— Zujiabang

Aisin-Gioro Zujiabang Winery is located 5 kilometers south of the picturesque Caihu Tourist Scenic Area. The site features ancient wells with sweet spring water, thatched cottages with earthen walls, and the pervasive fragrance of fermenting grains. With every breath, you can smell the rich aroma of wine, and every sip of water is cool and refreshing. This place has been home to generations of family-run brewing, earning it the reputation as the “No. 1 Brewing House of the Manchu people.”

“Where there is fine wine, there must be sweet springs — sweet springs make fine wine.” The well used for brewing, according to county records, has been around for over a thousand years. Geologists have identified it as a water source rich in various minerals and trace elements, with a constant temperature of 8 degrees Celsius year-round. Thanks to this millennia-old well water and our time-honored brewing techniques, the wine here is rich, mellow, and fragrant — stepping into the brewery feels like entering an aromatic spa.

The grains used are all locally produced specialties. Crops such as millet, foxtail millet, glutinous sorghum, and Job’s tears are grown on the hillsides without chemical fertilizers or pesticides. Year after year, local farmers cultivate these crops, which are then used for brewing, forming a unique eco-friendly, circular processing industry. Nestled deep in the mountains, the brewery preserves its well-preserved traditional brewing methods — including mud pits, koji-making, spring fermentation, and autumn brewing — along with stone mortars, stone mills, stone rollers, stone pots, and statues of the “wine god,” all bearing witness to the rustic and honest brewing culture.

The brewed fine wines also require special storage methods. They are kept in willow-woven wine vats, lined inside with over 300 layers of tree bark paper mixed with lime, flower clay, and egg whites — a process that takes one full year. Each vat stores wine of a different vintage, with labels marking the age at the seal. Vats range in size, holding as little as 90 tons and as much as 165 tons, with the stored wine offering distinct floral, koji, and pear aromas. The traditionally brewed wines are exported to countries such as South Korea, Japan, and Singapore, and have been recognized as a Classic Brand of Chinese Wine Culture.

“Tracing the Roots” — the Zujiabang family were historically renowned brewers. Old land deeds, ancestral plaques, unearthed spent grains, and even a horse feeding trough reflect the brewery’s long-standing history. Preserved land deeds show that this was once part of the land inhabited by the Manchu people. In the past, due to poor transportation, those who came to collect wine could not make round trips easily, so the brewery provided free stables. Worn-out horse troughs indicate the frequent movement of people and horses back then. During the Cultural Revolution, the site suffered damage and operations were halted for a period. Since the reform and opening-up, in order to carry on the family legacy, the business applied to the government to reclaim the old brewery site, restoring operations. When digging the wine cellars during the brewery's reconstruction, earlier pits were discovered — their spent grains emitted a scent reminiscent of perfume pears. At the time, no one understood its value and it was distributed to villagers to feed their horses and donkeys. Only later was it realized that it was a treasure — alas, too late.

A tall SORO pole stands in the center of the courtyard. This is a symbol of the Manchu people, erected by Nurhaci to commemorate the crow that saved his life. It is adorned with grain and water, replenished year-round to nourish the sacred crows. The “Nine-Dragon Wall” in the center of the courtyard symbolizes the nine sons of the dragon, each displaying its own spirit. There are only three such walls in China — one in Datong, Shanxi, one in Beijing’s Beihai Park, and this one in the northeast. However, ours is smaller in scale than the imperial versions.

The ancient pine here, known as the “Arhat Pine,” was named by a passing arhat in days gone by. No pine here is young — this tree is over 200 years old. Hanging from it is an ancient bell inscribed with the text indicating it dates back to the Guangxu era, showing that the brewery was already widely renowned even then.

Fermentation mud pits, stone pots for steaming grains, wooden barrels for cooling, and workshops making the tree bark paper used to line the wine vats — all exude the charm of traditional craftsmanship. These have now been submitted for recognition as National Intangible Cultural Heritage. Aisin-Gioro enterprises have successively been awarded titles such as “Classic Brand of Wine Culture by the Ministry of Culture,” “China Quality Product,” “Shenyang AAA Credit Unit,” and “Measurement Certified Enterprise.”

Embodying the refined charm of the Manchu culture and crafted through ancient brewing techniques, observing traditional processes and savoring mellow fine wines is not just a pleasure and indulgence — it is also an elevation of both your taste in wine and character. As a wine culture experience base within the Caihu Tourist Scenic Area, it has become highly favored by visitors.