Kouzi Liquor

Kouzi Liquor

　　Kouzi Liquor is produced in Suixi County and boasts a long brewing history. As early as 697 BC during the Spring and Autumn Period, Duke Zhao of Song once used Kouzi Liquor to perform a blood ritual and toast with the rulers of Lu, Chen, and Wei at Qu (Qu: now Qugou Town, Xiangshan District, Huaibei City). The "Book of Songs · Odes of Shang · Glorious Ancestors" states: "With clear wine laden, they charged me with success." "Liquor" was an ancient, diluted alcoholic beverage, indicating that not only was there liquor in the region during the Shang Dynasty, but there was also a tradition of using it for ancestral worship and blessings. By the end of the Warring States period, the philosopher Han Feizi traveled to the area and wrote an essay titled "The People of Song Drinking Wine": "There was a man from Song who sold wine, with fair measures, who treated his guests with great respect. His wine was of excellent quality, with high flags flying in the breeze, its fragrance wafting far and wide. To attract customers, the seller was warm and accommodating, drawing people of all ages with money and jugs, coming and going ceaselessly..." This clearly shows that drinking was already common in the area. Ancient inscriptions record: "In the 20th year of the Han Jiancheng era, Pei Commandery was established in Xiang, and the 'Wine Monopoly' policy was implemented. Tax officers were stationed specifically at Suchi Kou and Liuzhi to collect salt and alcohol taxes." During the Song and Yuan dynasties, "wine supervisors" were set up in Qugou, Suchi Kou, and Liuzi to collect taxes on wine. In the Ming Dynasty, there were already over ten distilleries, and by the late Qing Dynasty and early Republic period, the number had surged to 72, with an unprecedented improvement in quality. A folk song goes: "Seventy-two distilleries in Tuancheng, all excelling in their craft. Every jar is top-quality, with sweet spring water bringing out the best taste." At that time, there were nearly a thousand brewing masters, over 600 fermentation pits, and an annual production exceeding 3 million jin. Among the well-known distilleries were "Zhou Xieju," "Yuncheng," "Fuquan," "Guangyi," "Nanyutai," and "Xiaotongju."

　　Suixi’s brewing industry has thrived for a thousand years without decline. Many scholars, officials, and wealthy merchants often gathered here—either boating along the Suixi River, drinking and composing poetry, or singing wildly and leaving behind numerous famous poems. During the Wei and Jin dynasties, Ji Kang and Liu Ling of the “Seven Sages of the Bamboo Grove,” both born in a land of liquor, loved drinking and often became heavily intoxicated. Liu Ling wrote in his "Ode to the Virtues of Wine": “Holding the jug to catch the dregs, sipping the mellow brew, I shake my hair, sit cross-legged, pillow myself on fermented grains, and rest on the lees—carefree and joyous.” Ji Kang mentioned in his "Autumn Harvest Journey": “Fine wine fills the cup, none to share my delight.” Even today, some taverns still hang the couplet: “Ji Kang asked whose wine is best, Liu Ling replied, it’s right here.” The Tang Dynasty poet Bai Juyi wrote about Suixi liquor in his poem "Spring Outing Along the Suixi River": “Writing linked verses by lantern light in autumn, drinking warm wine in the morning snow. The green waves of Pihu delight as white egrets fly; the clear Suixi waters charm with plump red carp...” In 1031 AD, the literary figure Su Shi wrote in his poem "Nanxiangzi · On Staying Overnight in Suzhou During the Lantern Festival": “A thousand riders venture out on a spring outing, light rain falls like cream and quickly stops. It can make an old traveler from Jiangdong linger, delayed—the clear white liquor flows silently, smooth as oil.” The “white liquor” in the poem refers to Kouzi Liquor, as Suchi Kou belonged to Suzhou at the time. During the Wanli reign of the Ming Dynasty, the imperial scholar Dai Guotu visited Suchi Kou, moored by the river at night, drank wine, and composed poetry, writing: “Doubting if it’s the marshes of Chu, I buy wine and read the 'Li Sao'.” The hermit Ren Roujie of Xiangshan praised Kouzi Liquor with the line: “A whiff intoxicates a thousand homes nearby; a single opened vat perfumes the air for miles.”

　　Kouzi Liquor is made from high-quality sorghum, wheat, barley, and peas. Drawing on traditional techniques while utilizing modern technology, it is aged for a long period, carefully blended, and hailed as a fine treasure among liquors. Visually, Kouzi Liquor is known for its "amber color" and the characteristic that "the glass never seems empty." Aromatically, it features a "fragrance that seeps through the bottle" and a "scent that lingers overnight." In terms of taste, it offers a "dual-layered aroma" and a "smooth entry on the palate." Functionally, it possesses qualities that "nourish the spirit" and "refresh the mind."

　　Kouzi Liquor enjoys timeless fame and renown across China, earning accolades in numerous important competitions. In 1959, during the 10th anniversary celebration of the founding of the People’s Republic of China, Kouzi Liquor was selected as a state banquet liquor and presented as a gift to the King of Yemen. In 1979, it was named a National Quality Liquor at the Third National Liquor Appraisal. In 1984, it won the Golden Cup Award from the Ministry of Light Industry, followed by the Gold Award at the First Food Expo and the Quality Award at the Fifth National Liquor Appraisal in 1988. In 1991, it received the Gold Award at the Second Beijing International Expo, and in 1992, it earned the Special Gold Award at the Paris International Fine Wines Exhibition and the Gold Award at the Bangkok International Fine Liquor Expo. The company’s flagship product, Kouzi Cellar Liquor under the Kouzi brand, was awarded the Second Prize for Provincial Scientific and Technological Progress in 2000, and in 2002, it was honored as a "National Protected Product of Original Production Region." In 2003, it received the title of "China Baijiu Typical Style Golden Cup Award." In 2005, it was granted the titles of "China Famous Trademark" and "First Batch of Best-Selling Brands under the Three-Green Project." It was designated as an honorary product at the First China Baijiu Science and Technology Conference in 2004. The Kouzi enterprise has also been recognized as a Provincial Advanced Enterprise, one of China’s Top 500 Largest Industrial Enterprises, and one of the Nation’s 5,000 Direct-Reporting Enterprises. Since 2003, the company has successively obtained certifications for its Quality Management System, Integrated Quality and Environmental Management System, and HACCP (Food Safety and Hygiene System). Its ranking within China’s baijiu industry soared from 34th in 2000 to 12th in 2003, and it was named one of the Top Ten Most Profitable Enterprises in China’s Baijiu Industry for the year 2003. In May 2006, Kouzi Cellar Liquor successfully passed the "Pure Grain Solid-State Fermentation Baijiu Label" certification by the Baijiu Professional Committee of the China National Food Industry Association. This certification is referred to by industry insiders as the ID card of premium baijiu. In 2006, the company was inducted into the first group of China Time-Honored Brands.

　　Source: Suixi County People's Government Website