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Using high-quality sorghum and wheat as its base ingredients, the liquor undergoes solid-state fermentation and distillation to ensure purity and depth of flavor.
Traditional Wu Chia Pi Chiew is the nutrient drink of the eastern people. Modern analysis shows that the spirit is full of necessary amino acid, vitamins, and microelements
Shui Jing Fang is considered mixed grain with its blend of sourghum, rice, wheat and corn. The flavors are full flavored and a fruitiness of pear and plum. Intense yet smooth. Mainly drunk neat but can also be used in cocktails.
Mianrou Jianzhuang selects sorghum, rice, glutinous rice, wheat, and corn as raw materials, and the red-label soft Jianzhuang were produced by Wuliangye Co., Ltd. with five kinds of grains selected and traditional brewing technology.
The National Cellar Spirit of China has a soft and sweet aroma on the nose, and has fresh and clean tones on the palate. It is known for its exquisite craftsmanship including the fermentation and storage methods.
Collectible edition. This product uses exclusive 100% organic green raw grains; the wine yeast is likewise scarce. Selected as the original wine with 1.9% of the best wine quality in the annual output.
Known for excellent aromatic and taste balance, it is sweet, clean, mellow, and smooth. Mianzhu Daqu's tropical fruit and floral notes make it very mixable for cocktails.
Expertly selected from the finest jars of aged Shaoxing wine, it delivers a rich, aromatic profile that reflects both heritage and superior craftsmanship.
Our tasting panel found notes of fermented berries and dark chocolate in the nose; it’s fruity beneath the strong barnyard smell. On the palate you mind discover a bit of ginger, a hint of orange.
Brewed with a 50-year-old cellar by more than 5000 years history, which makes the Chinese liquor smooth, the cellar aroma is mellow. The flavor is pleasant with a long aftertaste and a whiff of sweet rice scent.
