Clean, dry and floral — the oldest style of baijiu, and the gentlest first step for a Western drinker. Fenjiu is the benchmark.
In Shanxi they bury the grain in unglazed jars instead of fermenting it in mud pits — two rounds, four weeks, and a spirit that tastes of almost nothing. Why the cleanest baijiu in China is also the hardest flavour to make.
阅读全文 →The four digits on the back label tell you what is actually in the bottle. How to read a baijiu standard number, what 100 to 300 yuan really buys, where to shop outside China, and how not to get robbed when the occasion calls for a gift.
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