Huangnigang Liquor

Huangnigang Liquor

　　Huangnigang Liquor is a specialty of Yuncheng County, Heze City, Shandong Province. Huangnigang Liquor has an annual production capacity of over 5,000 tons of sorghum base liquor and offers a product structure based on five major aroma types: strong aroma, sesame aroma, soy sauce aroma, light aroma, and five-grain aroma.

　　Yuncheng County Huangnigang Liquor Co., Ltd. (formerly Shandong Yuncheng County Huangnigang Liquor Factory) is located in Yuncheng, the hometown of the heroes from the classic novel *Water Margin* and a place known for its talented people and spiritual energy. It is a liquor production base with decades of history and one of the few old distilleries in China capable of producing base liquor in multiple aroma styles.

　　The company was established in 1969 and has grown over the decades into one of the larger liquor production bases in Shandong Province. Covering an area of 119 mu, it has 1,889 fermentation pits and 24 proprietary solid-state brewing workshops. Through years of development, the company now boasts strong technical expertise, advanced brewing equipment, and comprehensive testing facilities. It has an annual production capacity of over 5,000 tons of sorghum base liquor and produces base liquors in five major aroma types: strong aroma, soy sauce aroma, light aroma, sesame aroma, and five-grain aroma. The company’s successive leaders have adhered to the principle of “brewing with care and conducting business with integrity,” strictly following traditional methods combined with scientifically reformed modern techniques. From grain selection, koji-making, crushing, fermentation, distillation, and graded liquor collection to graded storage, a standardized production process has been established. The five types of base liquor produced all use high-quality sorghum as the main raw material, along with high-quality wheat, barley, and peas to make three types of koji—high-temperature, medium-temperature, and low-temperature—for saccharification and fermentation, all fermented in over 40-year-old old pits and clay pits.