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WHAT IS BAIJIU


Baijiu (Chinese: 白酒; pinyin: báijiǔ), also known as shaojiu, is an alcoholic beverage from China. It is sometimes infelicitously translated as ' white wine ', but it is in fact a strong distilled spirit, generally about 40–60% alcohol by volume (ABV), and the world's most-consumed liquor. It is usually served on the table of families and restaurants either for get-togethers, celebrations, or simply for fun and relaxation.

It is a clear drink usually distilled from sorghum, although other grains may be used: baijiu in southern China often employs glutinous rice, while northern Chinese varieties may use wheat, barley, millet, or even Job's tears in place of sorghum. The jiuqu starter culture used in the production of baijiu mash is usually made of pulverized wheat grains.

Because of its clarity, baijiu can appear similar to several other East Asian liquors, but it generally has a significantly higher alcohol content than, for example, Japanese shōchū (25%) or Korean soju (20–45%). It is closer to vodka in strength and mouth-feel.





WINE TAO



One of south korean modern poet ZHAO ZHI XUN has divide dring into 17 phase.
Nowaday a lot of korean drinkers still take delight in talking about it.
 
01ST PHASE : Don't drink at all.
02ND PHASE : Although drink but the fear of wine.
03RD PHASE : Drink without fear, but feel ashamed to get drunk.
04TH PHASE : Fond of drinking on his/her own.
05TH PHASE : Can drink and like to drink, but only  drink for profitable social intercourse.
06TH PHASE : Drinking in order to get more fun of heterosexualintimacy.
07TH PHASE : Drink to relief insomia symptom.
08TH PHASE : Drinking for arousing appetite.
09TH PHASE : Who learns confines of wine drinking.
10TH PHASE : Who emohasis on pursuiting sentiment of wine drinking.
11TH PHASE : Who indulge themselve with tasting of wine.
12TH PHASE : Liquormania who like practicing wine Tao.
13TH PHASE : Who knows Tao and Zen of wine drinking.
14TH PHASE : Who cherish wine and pot companion.
15TH PHASE : Who reach the stage of feeling carefree and leisurely even whitout drinking.
16TH PHASE : Who are already happy when they see wine.
17TH PHASE : Who reached another unknowed boundary.
 


 INTERNATIONAL AWARD OF BAIJIU LIQUOR

Chinese baijiu may be not that well known in Singapore. In fact, Chinese baijiu has won numerous awards in the international arena, selected by many professional wine connoisseur overseas. Let's see what international awards these three top brands in China has won.
MOUTAI

1915年 -- 巴拿马国际博览会金奖
1985年 -- 法国巴黎国际美食及旅游委员会金桂叶奖
1986年 -- 法国巴黎第十二届国际食品博览会金牌奖
1986年 -- 第十三届亚洲包装评比会“亚洲之星”包装奖
1991年 -- 北京第二届国际博览会金奖
1992年 -- 美国“国际名酒”博览会金奖
1992年 -- 华台补酒在印度尼西亚荣获国际命奖
1993年 -- 法国波尔多国际酒展53度、43度、38度茅台酒被授子特制荣誉奖
1994年    -- 在纪念巴拿马万国博览会80周年国际名酒品评会上,茅台酒荣获国际特别金奖第一名
 
WU LIANG YE

2002年 -- 五粮液荣获巴拿马第二十届国际商展白酒类唯一金奖
2000年 -- 五粮液在法国荣获巴黎名酒名茶博览会最高荣誉奖
1994年 -- 尖庄在美国荣获纽约国际白酒、葡萄酒、啤酒及饮品博览会金质奖
1993年 -- 五粮液、尖庄在新加坡荣获国际名优产品博览会金奖、特别金奖
1992年 -- 五粮液、尖庄在俄罗斯荣获圣彼得堡国际日用消费品博览会金奖
1991年 -- 五粮液在德国荣获莱比锡国际博览会金奖
1990年 -- 五粮液系列酒在泰国荣获国际酒类博览会金质奖
1989年 -- 五粮液系列酒在日本荣获关西国际食品展酒类金质奖
1988年 -- 五粮液系列酒在香港荣获第六界国际食品展企业金龙奖、产品金龙奖
1915年 -- 五粮液在巴拿马荣获万国博览会金奖
 
JIAN NAN CHUN

1995年    -- 剑南春牌剑南春荣获“世界名牌消费品”荣誉称号
1994年    -- 剑南春牌剑南春荣获第五届国家名酒称号
1993年    -- 获世界贸易中心评委会颁发“英国伦敦国际评酒会特别奖”证书




BAIJIU CATEGORIES

The classification of the China baijiu is a very interesting and unique process. The China baijiu can be distinguished by several methods; the manufacturing techniques, from the raw materials used and also based on the quality of finished product. Interestingly, the National Authority has divided the aroma of the China baijiu into 5 groups; they are the sauce flavor. The luzhou flavor, the delicate flavor, the rice flavor and the last group is being named as other flavors.

Typically the China baijiu flavor and their respective aroma are results of their production and
fermentation process. Soil and climatic conditions also pay an integral part too.

A simplified brief as follows:

TYPE OF FLAVOUR DESCRIPTION & AROMA TECHNIQUE REPRESENTIVE BRANDS
SAUCE - PROMINENT SAUCE AROMA
- MODERATE BITTER TASTE
- AROMA COMPONENTS ARE EXTREMELY COMPLEX
   
LUZHOU      
DELICATE      
RICE      
OTHER      


 

Type
Flavor & Aroma
Technique
Representative Brands
Sauce Flavour




 
Prominent sauce aroma, moderate bitter taste, aroma components are extremely complex

 
Sauce Flavour Baijiu National Standards prohibit adding food grade ethonal or any others additives. Longer production cycle, Relatively low output, quality guarantee period is much longer

 
Moutai , Lang Jiu (Hong Hua Lang), & Wu Liang Ye (Yong Fu Jiang Jiu)

 
Luzhou Flavour








 
Prominent sweet,
fragrance of grains and cellar mud







 
The quality of the fermentation pool directly impact on the quality and taste of Louzhou flavour baijiu.Some Luzhou flavor baijiu enterprises seize this selling point and launch their high-end products such as National cellar 1573,
Wu Liang Ye 1618.The 1573 and 1618
are the year markings indicating when their cellar were established.The Jiuzu Dukang was also in accordance with the cellarage to classify their  products.
Wu Liang Ye,
Luzhou Lao Jiao, &
Jian Nan Chun etc





 
Delicate Flavour






 
Clear refreshing taste
which is similar to the vodka to certain degree
 no prominent smell,
so it can be used in producing medicinal liquor
 
Use Qingcha Yeast which enhanced high percentage yield.

Use Embedding vat to ferment at low temperature to maintain food hygiene.
Suitable for modern drinkers' taste
and health requirements

 
Xing Hua Cun Fen Jiu,
Bao Feng Jiu,
Handtailor Huang He Lou Jiu &
Er Guo Tou

 
Rice Flavour
 
Prominent rice/honey fragrance,
 slightly sweet
Use paddy yeast and rice as raw materials
 
Guilin Xiangshang lebal San Hua Jiu
 
Other Flavours






 

Other type of baijiu different from the above 4 types.
Or baijiu has 1 of the above 4 as the dominant flavour and also may contain other flavour as a subsidiary.

  Dong Jiu, Sandong Jin Zhi Jiu, Lu Tou Jiang, Ping Pa Jiao Jiu etc




 

 
















 








 
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