Baijiu is a category of spirit.
Baijiu is the pinyin spelling of the Chinese word 白酒. In English, it is used for a category of Chinese distilled spirits. Ingredients, production methods and place of origin contribute to different styles.
Begin with three pieces of information on the label: aroma classification, alcohol strength and bottle volume. They provide a practical starting point for understanding and comparing products.
“Sauce-aroma” describes a style.
Sauce-aroma is one of the aroma classifications used for baijiu. The term does not mean that soy sauce or another sauce is added. It describes a style developed through fermentation, distillation and subsequent production stages.
Both Houdao Premium and Houdao Banquet shown on this website are labelled as sauce-aroma baijiu, 53% alc/vol, in a 500 ml bottle. Product enquiries can confirm the details of the supply being discussed.
Qu connects grain and fermentation.
The producer’s literature describes making wheat-based qu for use in the production process. Qu is a fermentation material used in baijiu making and is an important part of that process.
Dingxing’s account also introduces fermentation, distillation, storage and blending. Blending brings together different base spirits according to a formulation to create the intended presentation.
Discover it at your own pace.
Read the label, then begin with a small serving to explore the aroma and taste. Have food and water alongside it, and let the experience be about discovery rather than speed or finishing a glass.
Alcohol is for adults who meet the legal drinking age where they are. Respect the choice to drink or not to drink, and do not drive after drinking.