Aug 9 is celebrated as World Baijiu Day
Everyone knows that China has a long history and a profound culture, which is recognized by the whole world.
China’s civilization has been around for 5,000 years. It is a big task to elaborate on such a civilization, even if it is only in its early stages.
Among them, liquor culture occupies a unique position. It has permeated throughout the 5,000 years history of Chinese civilization.
Literary, artistic creation, entertainment, food cooking, health care, and other aspects. The liquor has an important position in Chinese life.
Baijiu, also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain. Báijiǔ means “White Alcohol” or liquor.
What Is Baijiu?
Baijiu is a mysterious drink. It’s simultaneously the most popular alcoholic beverage in the world, while also one of the most obscure. Schrodinger’s spirit, if you will.
This is just as well, as any amateur drinkers find themselves at the mercy of Baijiu’s potency. Those that have sampled Baijiu speak of it in hushed tones, often using the common nickname of firewater. Make no mistake, Baijiu is not for those with a weak disposition – it’s almost pure alcohol, and one shot is enough to drop many people to their knees.
History of Baijiu
Liquor has been distilled in China since at least the Yuan Dynasty, though Baijiu began to resemble its current form around the Ming Dynasty. Baijiu is characterized by solid-state fermentation and distillation using a grain culture called Qū, which allows for simultaneous saccharification and fermentation. This is a typical feature of liquors produced in the Far East. Chinese Baijiu is always distilled from grain, produced in batches and blended
As Baijiu spread around the country, each province of China reinterpreted the production process in their own way. To this day, Baijiu is classified according to the location of its production. Recipes and techniques have been written in stone and handed down from one generation to the next.
The next grand evolution of Baijiu came in the 20th Century. In 1915, with China making numerous attempts to improve its industry and trade practices, Baijiu was introduced to the western world at San Francisco’s Panama-Pacific International Exposition.
Baijiu Ingredients and making process
The production of alcohol is a serious and respected profession in China. Perhaps this is why the nation has a popular proverb surrounding the work. “Water is an alcohol’s lifeblood, Qu is an alcohol’s backbone, and Grains are an alcohol’s flesh,” claims the adage.You’ll notice that this holy trinity of ingredients is entirely natural, and all are pivotal to the production of Baijiu.
The difference between every bottle depends on how these ingredients are combined, and in what quantities.
The production of Baijiu may be big business in China, but it’s far from a soulless corporate enterprise. Each distillery and territory treasure the heritage of their recipes, and for years they were passed down through the generations.
This is not to say that the production of Baijiu has not been significantly modernized to keep pace with the modern world. Baijiu itself, however, and method of its production, has largely remained unchanged since the 14th Century.
Different Types Of Baijiu
Strong Aroma Baijiu
Light Aroma Baijiu
Sauce Aroma Baijiu
Rice Aroma Baijiu
Sub-Categories of Baijiu
Phoenix Aroma Baijiu
Mixed Aroma Baijiu
Chi Aroma Baijiu
Sesame Aroma Baijiu
Medicine Aroma Baijiu
Extra Strong Aroma Baijiu
Special Aroma Baijiu
Laobaigan Aroma Baijiu