Jilin Sorghum Liquor

Jilin Sorghum Liquor

Jilin Sorghum Liquor is a geographical indication protected product.

　　Jilin Sorghum Liquor

　　 The administrative regions currently under the jurisdiction of six towns and subdistricts: the Economic Development Zone, Nan Cheng Subdistrict, Bei Cheng Subdistrict, and Tie Dong Subdistrict of Shulan City, Jilin City, Jilin Province; the Economic Development Zone and Xi Yang Town of Yongji County, Jilin City

　　"Notice of the Jilin Municipal People's Government on Determining the Protection Scope of the Geographical Indication Product Jilin Sorghum Liquor," Jizheng Fa [2012] No. 397; Enterprise Standard of Jilin Grain Group Brewing Co., Ltd.: Q/SLNJ0001S-2012 "Jilin Sorghum Liquor"

　　I. Raw Material Requirements

　　1. Brewing Water: Underground water is used, and the water quality complies with relevant national drinking water standards.

　　2. Sorghum: High-quality Northeastern red sorghum planted within the production area is used, and it meets relevant national standards.

　　3. Brewing Starter: Made from barley and peas, with the temperature controlled between 42°C and 52°C during cultivation, resulting in medium-low temperature starters (including Qing Cha starter, Hong Xin starter, and Hou Huo starter — three types in total). The matured starters are removed from the room and stored in a well-ventilated, dry building. After three months of storage, they are blended in appropriate proportions for use.

　　II. Process Requirements

　　Jilin Sorghum Liquor uses high-quality Northeastern red sorghum as the raw material. It undergoes steaming and saccharification, with medium-low temperature starters used as saccharifying and fermenting agents. Solid-state fermentation takes place in earthen jars. The “three steams and three separations” technique is employed, and the liquor is stored by grade.

　　1. Earthen Jars: Jars made of pottery are buried underground, with jar mouths slightly protruding about 5 cm above the ground. The four sides are compacted with yellow clay, and the jar covers are made of cement-reinforced steel. The jars must be smooth, leak-proof, clean, and hygienic.

　　2. Jar Fermentation: After proportioning the raw materials, soaking the grains, steaming, and adjusting conditions such as moisture, starch, acidity, and temperature, an appropriate amount of starter powder is added to the jar for fermentation.

　　3. Distillation and Steaming: With a red heart and late fire, using medium-low temperature starters, after 28 days of jar fermentation, the contents can be taken out for distillation. The distilled mash is mixed with an appropriate amount of rice husks, and the first distillation yields Da Mi Cha liquor. After another round of fermentation, the second distillation yields Er Mi Cha liquor, and the spent grains are discarded. Fresh grain and starter are then added for a third fermentation, and after distillation, the three types of liquor are separately stored for one and a half years before blending.

　　4. Quality-Based Liquor Selection: During the distillation process, aside from 1.5 kg to 2 kg of the initial foreshots, the liquor is selectively collected in three segments — the first 20 kg, middle 20 kg, and last 20 kg — while 40 kg of tailings are discarded.

　　5. Storage: The original liquor is stored in earthenware jars for over one year, then transferred to stainless steel tanks for another year of storage; flavoring liquor is stored for no less than five years.

　　III. Quality Characteristics

　　1. Sensory Characteristics:

　　Item Indicator

　　High-Alcohol Liquor Low-Alcohol Liquor

　　Color and Appearance Colorless, clear and transparent, free from suspended matter and sediment

　　Aroma A complex aroma dominated by sorghum liquor fragrance and No. 1, with noticeable aged aroma. A complex aroma dominated by sorghum liquor fragrance and No. 1, with relatively noticeable aged aroma.

　　Taste The body is soft, harmonious, mellow, sweet, clean, and has a prominent aged aroma. The body is soft, harmonious, mellow, sweet, clean, and has a noticeable aged aroma.

　　Style Possesses the typical style of the product

　　2. Physicochemical Indicators:

　　Item High-Alcohol Liquor Low-Alcohol Liquor

　　Alcohol Content, %vol 40.1 ～ 68 39 ～ 40

　　 Total Acid (as Acetic Acid) g/L ≥ 0.40 0.35

　　Total esters (calculated as 1) g/L ≥ 0.70 0.80

　　1 g/L 0.50～2.60

　　Solids g/L ≤0.50 ≤0.50

　　3. Safety and other quality technical requirements: The product's safety and other quality technical requirements must comply with relevant national regulations.