Here are the key process characteristics of Jiangxiang-style (Sauce-Aroma) Baijiu in English:
1. High-Temperature Daqu Production
The starter culture (Daqu) is made from wheat and fermented at high temperatures (60–65°C). This promotes thermophilic microbes, creating complex enzymes and aromatic precursors.2. Sorghum as the Sole Raw Material
Only locally grown red sorghum (e.g., Hongyingzi variety) is used, featuring thick husks and high starch content, ideal for multiple fermentation cycles.3. "Sand" Process (重阳下沙, Chongyang Xiasha)
Fermentation starts during the Chongyang Festival (9th day of the 9th lunar month). Crushed sorghum ("sand") is soaked, steamed, and mixed with Daqu in ritualistic cycles.4. Stack Fermentation (堆积发酵)
After steaming, the grain is piled into mounds for 2–3 days. This open-air "stacking" allows natural inoculation of airborne microbes, boosting flavor complexity.5. Pit Fermentation in Stone Cellars
Fermentation occurs in stone-lined pits (unlike mud pits for Luzhou-style). The porous stone retains heat and humidity while limiting soil microbes.6. Multiple Rounds of Fermentation & Distillation
The process repeats 8–9 times over a year. Each cycle includes:Fermentation (1 month per pit cycle)Distillation to extract liquorReusing the grain residue (zao) with new sorghum.7. High-Temperature Techniques
High-temperature steaming (100°C+) to sterilize grain and extract aromatics.High-temperature distillation to concentrate volatile compounds.8. Segmented Aging & Blending
Newly distilled liquor is aged ≥3 years in ceramic jars. Master blenders mix liquors from different cycles (e.g., "sweet," "bitter," "pungent" batches) to achieve balance.9. Seasonal Production Rhythm
Critical steps align with seasons:Daqu made in summer (high temps favor microbial diversity).Fermentation starts in autumn (cooler temps stabilize early fermentation).10. Minimal Water Addition
Unlike other Baijiu styles, water is added only during Daqu preparation and initial grain soaking, preserving concentrated flavors.Unique Feature: The repetitive "sand" cycles and microbial succession create signature sauce-like aromas (soy sauce, caramel, roasted nuts) with over 1,000 trace flavor compounds.
Examples: Moutai, Langjiu, Xijiu.
