Liuchuixiang Baijiu

Liuchuixiang Baijiu

　　Qixian Liuchuixiang Baijiu is a product of Qixian Liuchuixiang Distillery. It is known for its “crystal-clear and bright liquor, pure and fragrant taste, mellow and refreshing mouthfeel, and a refreshing sensation after drinking.” The liquor has won the title of National High-Quality Liquor three times in a row, received the National Silver Award, and in 1992, it was awarded the Gold Medal at the Hong Kong International Food Expo. It has long been reputed as “Wuliangye in the south, Liuchuixiang in the north.” (Qixian County)

　　Qixian County is located in central Shanxi, boasting fertile soil and abundant water sources. It is rich in grains such as wheat and sorghum, making it highly suitable for brewing. According to the Qixian County Annals, locals have the customs of “brewing liquor on the Spring Equinox” and “making koji on the sixth day of the sixth lunar month.” During the Qing Dynasty, liquors such as “distilled spirits” and “yellow wine” were produced, becoming one of the main local products. In 1950, the Qixian Distillery was built on the site of an old distillery, and in 1973, Liuchuixiang Baijiu went into production. Made from sorghum and using six superior molds selected from Fenjiu Daqu and fermented grains to produce bran koji, the liquor adopts the “clear-through” brewing process, hence the name Liuchuixiang. In 1986, the distillery was renamed to its current name.

　　Liuchuixiang Baijiu is a product of Qixian Liuchuixiang Distillery in Shanxi Province. It was named Shanxi Provincial Famous Liquor in 1974, won the Gold Cup Award at the Ministry of Light Industry’s Liquor Quality Competition in 1984, and consecutively received the title of National High-Quality Liquor at the Third, Fourth, and Fifth National Liquor Appraisal Conferences, as well as the National High-Quality Product Silver Award.

　　Liuchuixiang Baijiu is primarily made from high-quality locally grown sorghum, with bran and rice husks as auxiliary materials. It is brewed using twelve strains including aroma-producing yeast, alcohol yeast, white geotrichum, pseudopeziza, 3?4309 koji mold, and red koji mold. Among these, six strains are used to make bran koji, resulting in an exceptionally fragrant taste, hence the name “Liuchuixiang” (literally “Six-Koji Fragrance”).

　　Liuchuixiang is a premium, light-aroma type baijiu made with bran koji using multiple microorganisms, pioneered by Qixian Distillery in Shanxi Province. Its brewing process is unique, involving the separate cultivation and mixed use of each microbial strain. The pass rate of the liquor remains above 95%. After multiple evaluations by national and Shanxi provincial liquor appraisal committees, Liuchuixiang has consistently ranked among the top bran koji light-aroma baijius. In 1974, the product was named “Shanxi Provincial Local Famous Liquor,” in 1979 it was named a Provincial High-Quality Product, and in August 1979, at the Third National Liquor Appraisal Conference, it won the titles of “National High-Quality Liquor” and “National Light Industry High-Quality Product.”