Traditional Winemaking Technique of Distilled Liquor (Traditional Distilling Technique of Jingzhi Liquor)

According to historical record, the traditional winemaking technique of Jingzhi liquor started in the Song and Yuan dynasties, rose to fame in the Ming and Qing dynasties, and flourished since the Republic of China. Through centuries of production practice, winemakers have developed distinctive distilling requirements: premium cereals, sweet water, aged yeast, clean vessels, fine craftsmanship, long storage and strict management. Carrying forward the essence of traditional winemaking technique and seeking endless innovation, Shandong Jingzhi Liquor Co., Ltd. takes a lead in the revitalization of Shandong liquor. The company persists in integration of modern technology and process with the inherited traditional winemaking technique, and has successfully developed Jingzhi Baiqian, the first famous liquor of China in Shandong and Jingyangchun, the first Luzhou-flavor liquor in Shandong. It also invented Yipin Jingzhi, China's first sesame-flavor liquor, which rewrites the history of no typical flavored liquor in Shandong. In 2021, the traditional winemaking technique of Jingzhi liquor was included in the fifth batch of National Intangible Cultural Heritage Protection List.