From Grain to Spirit
Quality
Quality begins with grain and follows the seasons, fermentation cycle, ceramic aging and final base-spirit blend.
Whole Grain and Solid-State Fermentation
Jiutou jiu is produced from sorghum, corn and other whole grains through solid-state fermentation. No flavorings or essences are added; aroma and palate develop from grain fermentation.
- Main ingredients: sorghum and corn
- Fermentation: solid-state
- Qingxiang process: separate steaming and clean fermentation
Brewing with the Seasons
Traditional production follows the seasonal calendar: water preparation in early summer, koji making in the hottest days, grain loading in autumn and the first distillation at the start of winter. Winter brewing lasts about three months.
- Summer koji making
- First distillation in early winter
- Qingxiang fermentation usually takes 15 to 20 days
Ceramic Aging and Base-Spirit Blending
New spirit is aged in ceramic jars for at least three to five years. Different ages and strengths are then blended to create a rounded body, a sweet entry and a smooth finish. The product is not made by diluting neutral alcohol.
License and Standards
The company holds food production license SC11513092800121, valid until February 27, 2027. Production takes place at No. 99 Sangning Road, Wuqiao County, Cangzhou, Hebei.
- Strong-aroma baijiu: GB/T 10781.1
- Qingxiang baijiu: GB/T 10781.2
- Liqueur: GB/T 27588
- Issuing authority: Cangzhou Administrative Approval Bureau