Description
A Baijiu brewed in distilleries on Taiwan proper (Chiayi, Longtian), rivaling Kinmen Kaoliang. ABV over 50%, but considered to have a purer aroma and be easier to drink than Kinmen.
Restaurants serving Yushan Kaoliang Liquor
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sorghum(Kaoliang)
- Wheat
- Water
Instructions
- [Delicious Way to Drink]
- [Label] TTL's signature product bearing the name of Taiwan's highest peak, 'Yushan'. Abundant varieties from high-end ceramic jars to casual glass bottles.
- [Straight (Chun Yin)] Pour into a small glass. If Kinmen is 'powerful punch', Yushan is 'pure, elegant Qingxiang (clear aroma)'. The ester aroma is subdued, directly conveying the sorghum grain's sweetness.
- [Freezer Chilled (Dong Yin)] High ABV prevents freezing, turning it into a gooey syrup. The alcohol harshness rounds off, drawing out incredibly mellow sweetness—the ultimate way to drink.
- Generally not mixed with hot or cold water; enjoy the pure aroma and alcohol strength.
Learn more Spice, substitutes, tips
Key spices
Pure、fruity grain aroma
Substitutes at Japanese supermarkets
Chinese Qingxiang-style Baijiu (Fenjiu, etc.)
Pairing
Salty Karasumi or stir-fries like Hakka Xiaochao
Trivia
[Hardcore] Strong image of 'Kaoliang = Kinmen', but this Yushan Kaoliang brewed on Taiwan proper has fanatical fans. High-end lines aged 8 years or using Moutai methods are called aromatic art. The essential 'fiery liquor' for Taiwanese uncles' banquets.
Eating tips & etiquette
[Unique Eating] At Taiwanese banquets (Banzuo), down the Yushan Kaoliang poured to the brim in a shot glass instantly with a 'Ganbei!', then immediately drink tea as a chaser!
Allergen
Wheat