Nenjiang Chun Baijiu

Nenjiang Chun Baijiu

　　Nenjiang Chun Brewing Co., Ltd. is an enterprise with a long-standing brewing tradition. Prior to the establishment of the People’s Republic of China, it operated as a private company named Zhongxinyong Distillery. In 1946, it was taken over by the state, and after the founding of the PRC, it was successively renamed as Nenjiang County Distillery, Nenjiang County Baijiu Distillery, Nenjiang Chun Distillery, and Nenjiang Chun Brewing Distillery. In 2001, during the reform of the property rights system, it was renamed Nenjiang Chun Brewing Co., Ltd. The company boasts a long brewing history and strong technical expertise. It currently employs three nationally certified senior brewers and has extensive experience in fermentation and aging. Using high-quality Heilongjiang red sorghum as the main ingredient and rice as a supplementary material, the distillery employs Qingcha, high-temperature, and red-heart Daqu (fermentation starters made from barley, peas, and wheat) as saccharifying and fermenting agents. The brewing process follows the “clear steaming and double distillation” method, with low-temperature fermentation (a 21-day fermentation period), producing a Qingxiang (light aroma) type Daqu Baijiu. This product features acetic acid as the primary aroma, complemented by lactic acid, resulting in a clean, pure fragrance, smooth and sweet entry, mellow and bold taste, clean finish, and lingering aroma. The company now offers three major series — Qingxiang (light aroma), Nongxiang (strong aroma), and Jianxiang (mixed aroma) — across various alcohol levels (high, medium, and low) and price tiers (medium and low). It also produces blueberry fruit wine and beverages, making it one of the leading enterprises in Heilongjiang Province’s brewing industry.