Baijiu (Chinese Distilled Liquor)
アルコール度数50度超え！中国の宴会を支配する「透明な炎」
Description
The generic term (category name) for 'distilled liquor' made in China. Primarily uses sorghum, corn, and wheat. Because it's repeatedly distilled, it is colorless and transparent (White) with an extremely high ABV of 40-60%. Moutai, Wuliangye, and all intense liquors used for 'Ganbei' (toasts) in Chinese banquets belong to this.
Classification: Adults, Alcohol, Baijiu, Distilled Liquor, Generic Term, High Alcohol, Toast, Banquet
Shops selling Baijiu (Chinese Distilled Liquor)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sorghum
- Corn
- Wheat
- Rice and all grains
- Water
Instructions
- [Typical Uses]
- [Chug from small glasses]: The essential item to deepen bonds between hosts and guests at Chinese business dinners or weddings. When 'Ganbei' (dry the glass) is called, it is etiquette to chug this intense alcohol from a tiny dedicated glass in one gulp.
Learn more Substitutes, pairings, tips
Key spices
Throat-burning intense alcohol stimulation、and intense ester aromas likened to model cement or pineapples
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, Spirytus or strong shochu, but aroma differs entirely)
Pairing
Banquet Dishes / Spicy Meat Dishes / Peanuts
Trivia
In Chinese society, 'getting blackout drunk drinking Baijiu together' is the ultimate communication tool to show absolute trust and secure business contracts.
Eating tips & etiquette
Baijiu aromas are broadly classified into 'Nongxiang' (gorgeous/fruity), 'Jiangxiang' (fermented soy/miso smell), and 'Qingxiang' (crisp). Aficionados pay tens of thousands of yen for these aroma differences.
Allergen
Wheat