Where baijiu is born
Every bottle we export comes from two of China's most respected brewing regions — Anhui's blended-aroma masters and Jiangsu's strong-aroma tradition.
The inventors of blended aroma
Distilling in Huaibei, Anhui since the Tang dynasty, Kouzijiao pioneered Jianxiang — the blended aroma that marries the savory depth of sauce-aroma baijiu with the bright lift of strong-aroma. Their cellars are among the most storied in China, with fermentation pits continuously active for generations.
- Tang-dynasty brewing heritage
- Signature blended aroma
- Aged 5 to 20 years in clay
- Sorghum, wheat, barley & peas
Jiangsu's strong-aroma elegance
Guoyuan is the premium line of Jinshiyuan, from the legendary brewing town of Gaogou in Huai'an, Jiangsu. Its strong-aroma spirits are known for floral, honeyed character — from a gentle 42% entry point to a bold 52% flagship, all matured in traditional cellars.
- Legendary Gaogou brewing town
- Classic strong aroma
- Traditional cellar maturation
- Five-grain recipe
From grain to glass
The solid-state process that defines baijiu — in four steps.
Qu — the living starter
Grain is steamed and inoculated with qu, a living culture of mold, yeast and bacteria unique to baijiu.
Solid-state fermentation
The grain ferments as a solid mass in mud pits or clay jars — sometimes for months — building hundreds of aroma compounds.
Distillation
The fermented grain is distilled in traditional stills, capturing the spirit's dense, layered character.
Clay-vat aging
New spirits rest in earthenware vats for years — softening, breathing, and developing depth no wooden barrel can match.
Taste the craft
Explore our current selection, or ask us about sourcing specific vintages and series.