Jinxi Baijiu

Jinxi Baijiu

　　Jinxi Baijiu, also known as Xiexi Baijiu, was first created in the Ming Dynasty. It was rated as a tribute liquor for Penglai Prefecture during the Qing Dynasty. With its unique craftsmanship and pure grain fermentation, it offers a fragrant and mellow taste. The registered brands “Jinliang Chun” and “Jinliang Ye” are sold widely in Hebei and Shandong, and have gained fame both within and beyond the province. Jinxi’s fine liquors carry their aroma for thousands of miles. Truly, they can be described as: “Gathering the essence of heaven and earth, and absorbing the elite of the five grains.”

　　Jinxi Baijiu is made from carefully selected ingredients including rice, sorghum, glutinous rice, wheat, and corn. It uses specially crafted pure wheat Daqu (a fermentation starter) as the saccharifying and fermenting agent. The distillation follows a 30-day solid-state fermentation process in old pits using continued mash techniques, and is brewed with high-quality, clear, and refreshing underground mountain spring water. The production employs refined techniques such as mixed mash fermentation, layered distillation, quality-based liquor selection, and grade-specific blending. The style of the liquor falls under the strong-aroma type or strong-aroma-style Baijiu.