Fenjiu (Shanxi Baijiu)
1500年の歴史！スッキリ澄み切った「清香型」白酒の元祖
Description
A famous liquor brewed in Xinghuacun, Shanxi, said to have the oldest history among Chinese distilled liquors (Baijiu). The pinnacle of 'Qingxiang' (light aroma) style; lacks Moutai's intense fermented odors, is transparent like water, and features a highly crisp, refreshing aroma reminiscent of apples or pears. Recommended for Baijiu beginners.
Classification: Adults, Alcohol, Baijiu, Fenjiu, Qingxiang Style, Shanxi, History, Crisp
Shops selling Fenjiu (Shanxi Baijiu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sorghum
- Barley
- Peas
- Water(Xinghuacun groundwater)
Instructions
- [Typical Uses]
- [Toast Liquor not overpowering food]: Because the aroma isn't too assertive, enjoy straight with Shanxi sliced noodles, light seafood, or tofu dishes.
- Enjoy a more elegant alcohol kick than Erguotou.
Learn more Substitutes, pairings, tips
Key spices
No model-cement odor; refreshing like green apple with pure ethanol sweetness
Substitutes at Japanese supermarkets
(The crisp aroma is close to high-quality JP rice shochu)
Pairing
Sliced Noodles / Tofu Dishes / Liangban (Cold Salads)
Trivia
Before Moutai was created, this 'Fenjiu (crisp Qingxiang style)' was China's Baijiu standard. Japanese people resistant to overly aromatic Baijiu should start with Fenjiu to discover Baijiu's true deliciousness.
Eating tips & etiquette
The famous line in Tang poet Du Mu's poem 'Qing Ming': 'Asking where a tavern can be found, a shepherd boy points to distant Xinghuacun', refers to this Fenjiu.
Allergen
Wheat (Barley)