Jimo Laojiu

Jimo Laojiu

　　 Jimo Laojiu was known as "Laogan Zha" during the Qing Dynasty and is also referred to as "Huangjiu" (yellow wine). In 1932, there were over 500 Huangjiu workshops in Jimo, with an annual production of 500,000 kilograms. After the liberation of Jimo in 1949, the county government established the Jimo Huangjiu Distillery on the foundation of old breweries. To distinguish its product from Huangjiu produced in other regions, the distillery officially registered its Huangjiu as "Jimo Laojiu." The main ingredients used in making Jimo Laojiu are millet, wheat koji, and water. Its brewing process inherits and promotes the "Ancient Six Methods," namely: "The millet must be full and uniform, the koji must be made at the right time, the water must be fragrant, the pottery must be of good quality, the heating must be clean, and the fire must be well-controlled." "The millet must be full and uniform" means the millet used must be plump and even, free of impurities; "the koji must be made at the right time" refers to the koji being made in mid-summer, in a clean, ventilated, light-permeable, and temperature-controlled room to produce rich saccharifying and fermenting enzymes, which are then aged for a year before the best are selected for use; "the water must be fragrant" means using Laoshan mineral-rich water of high quality; "the pottery must be of good quality" means the containers used in the brewing process must be made of fine-quality pottery; "the heating must be clean" means that tools and containers must be heated and sterilized thoroughly to prevent contamination and maintain the purity and cleanliness of the wine’s flavor; "the fire must be well-controlled" means the steaming of the millet must reach a perfect level — charred but not burnt, with a brownish-red, shiny hue. Jimo Laojiu has a unique aroma — slightly bitter, toasty, mellow, and with a long-lasting aftertaste. Tests show that Jimo Laojiu contains 17 types of amino acids, 16 essential trace elements needed by the human body, as well as enzymes and vitamins. Each liter of Jimo Laojiu contains up to 10,110.94 milligrams of amino acids — ten times more than beer and twelve times more than red wine. Among them are essential amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, which the human body cannot synthesize or cannot synthesize quickly enough to meet physiological needs. Regular moderate consumption of Jimo Laojiu can enhance physical fitness, accelerate metabolism, prevent diseases, and prolong life. As a nourishing tonic, Jimo Laojiu has traditionally been used by traditional Chinese medicine practitioners as a "medicinal wine." According to years of clinical verification by the Qingdao Medical College, the Biochemistry Teaching and Research Section, and the Nutrition Department of Qingdao Municipal Hospital: Jimo Laojiu contains small amounts of compound 1, which oxidizes in the human body into compound 1 and acetic acid. During this oxidation process, it helps relax muscles and improve blood circulation, dispel cold and wind, strengthen the spleen and stomach, and shows significant therapeutic effects on arthritis, lumbar and leg pain, and gynecological conditions. Moderate drinking also helps strengthen the heart muscle, soften blood vessels, lower blood lipids, and reduce cholesterol.

　　 Jimo Laojiu is sold throughout China and is also exported to countries such as Singapore, Japan, Mongolia, Russia, and Romania. The book "Huangjiu Brewing" published by the Ministry of Light Industry of the People's Republic of China states: "North of the Yangtze River, Shandong Province leads in Huangjiu production, and 'Jimo Laojiu' enjoys particularly high prestige." Japan’s "Latest Complete Encyclopedia of Chemical Industries" records: "Northern China’s Huangjiu — Jimo Laojiu — is the most famous." In 1959, Jimo Laojiu received high praise at the World Expo held in India. In 1963, it was named a National Quality Wine at the Second National Wine Appraisal Conference; in 1979, it again earned the title at the Third National Wine Appraisal Conference; in 1984, it won the Gold Cup Award at the National Light Industry System Liquor Quality Competition; in November 1987, it was awarded the Special Prize at the First China Huangjiu Festival held in Shanghai; in November 1987, it topped the list of 157 products in the "Most Popular Qingdao Foods" selection jointly organized by the Qingdao Consumers Association, Qingdao Food Industry Association, and Qingdao Radio & Television Newspaper. In 1994, Jimo-brand Jimo Laojiu was named a Qingdao Famous Product. In 1997, the "Jimo" trademark was recognized as a Qingdao Well-Known Trademark and a Shandong Well-Known Trademark, and Jimo-brand Jimo Laojiu was named a Shandong Famous Product.