Luzhou Laojiao (Sichuan Baijiu)
濃香型白酒の元祖！四川が誇る「歴史の香り」
Description
One of China's Four Great Liquors, brewed in Luzhou, Sichuan. Fermented in continuous-use cellars (Laojiao) from the Ming Dynasty for over 400 years, exploding with intense, fruity sweet aromas like ripe peaches or apples (Nongxiang). The originator of China's most popular Baijiu style.
Classification: Adults, Alcohol, Baijiu, Luzhou Laojiao, Nongxiang Style, Sichuan, Traditional, Banquet
Shops selling Luzhou Laojiao (Sichuan Baijiu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Water
- Sorghum
- Wheat
Instructions
- [Typical Uses]
- [Straight Toast]: Pour into a small glass and sip (or chug) while enjoying the aroma.
- As a meal companion that stands up to intensely spiced dishes like Sichuan Ma La hot pot.
Learn more Substitutes, pairings, tips
Key spices
Overwhelmingly gorgeous ester aroma、clear sweetness following a throat-burning alcohol kick
Substitutes at Japanese supermarkets
(Irreplaceable. Unique aroma of Nongxiang Baijiu)
Pairing
All Sichuan Cuisine / Mapo Tofu / Banquet Dishes
Trivia
The premium line 'Guojiao 1573' costs tens of thousands of yen, but commoner lines like 'Erqu' or 'Touqu' are affordable, supporting the daily evening drinks of Chinese older men.
Eating tips & etiquette
Luzhou Laojiao set the standard for 'Nongxiang', the most popular Baijiu style. Microorganisms living in the fermenting mud pits called 'Laojiao' (old cellars) create this miraculous aroma.
Allergen
Wheat