How A Chinese Drink Became World’s Most Consumed Spirit

The fermented drink in question, also called Shaoxing wine, is a type of Chinese liquor made from sorghum and the yeast, koji. It is usually a clear, bright amber liquor with a floral, mellow aroma and a slightly sweet taste that makes it very easy to drink. The taste of baijiu is a bit like dry white wine. The alcohol content is usually between 15% and 30%, but there is also a variety with an astonishing 47% alcohol content called “Sanjiu”.

The Story of Baijiu: From China to the World

Baijiu is a very old Chinese drink that has become popular all over the world. When the Han dynasty was established in China, they fermented sorghum to make liquor, so the current name of the liquor is the Chinese characters for “flow” and “white”. became. So the word “shirozake” simply means “shirozake”.

During the Tang Dynasty, liquor was very popular and even exported.People in Vietnam and other Southeast Asian countries bought the liquor and it became popular there. The baijiu liquor industry then declined during the Yuan Dynasty when the government banned the liquor due to its popularity. However, in the early years of the Republican Party, the baijiu industry flourished again.

Where can I buy white sake?

Baijiu is made in many parts of China, but the best are Hangzhou, Zhejiang, and Shaoxing, on the east coast of China. In addition to Asia, including South Korea and Japan, many types of baijiu are also produced in North America and Europe.

how to drink

The best way to get this liquor is to go to China and drink it. If you want to enjoy it at home, you can easily purchase it online. It can also be mixed with soda or beer to create a refreshing cocktail that anyone can enjoy. This is the traditional way of doing things in China.

With its fresh, fruity taste and low alcohol content, it can be enjoyed on any occasion. It can also be mixed with soda or beer to create a refreshing cocktail that anyone can enjoy. There is something

Types of Shirozake

1. Scent of rice Shirozake

There are four classes of shirozake, and rice flavored shirozake is one of them. This baijiu comes from southern China. It is slightly sweet and has a light taste. Shirozake with the scent of rice is not a high-grade baijiu. To make this baijiu, people use glutinous rice, which is mellow and sweet. Lao Guilin and Guilin San Hua Liquor are popular baijiu made from this rice. Some rice-flavored baijiu are classified as either white spirits (白酒) or huangjiu (黄酒). In contrast to the thick, sauce-like baijiu, most rice-flavored baijiu are produced in southern China and are very difficult to find. It’s outside the area.

2. light aroma white sake

Around Beijing in northern China, baijiu with a light aroma is produced. The flagship brand is Red Star. Each lightly scented baijiu is made from sorghum rather than rice, hence the name. Despite their “light” aroma, these baijiu have a high alcohol content. A particular lightly scented baijiu he is bottled at 56% ABV, a proportion that makes even the strongest Scotch whiskey look weak.

3. Shirozake with strong aroma

Shirojiu with a strong aroma is a variety that originated in Sichuan province. These baijiu are mainly produced with rice or sorghum as the base grain. These shirozake are most prominent on the higher shirozake scales. Suijingfang (famous strong-flavoured baijiu), for example, is made with sorghum and grains in addition to rice and sorghum. Charles’ HKB baijiu is his five-grain baijiu made from rice, glutinous rice, sorghum, corn and wheat. It has a more complex taste and aroma due to the different grains used.

Four. white sake with sauce

Some say it smells like soy sauce, while others say it has a “complex smell.” This baijiu is said to be less palatable to beginners unfamiliar with its complexity and new flavors. If you feel cocky, try this. To get 375 mL you have to pay $160.