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Alcoholic drinks from Fenyang
Steamed sorghum is mixed with a low-temperature daqu starter and fermented as a damp solid for about four weeks in earthen jars buried in the ground, then distilled. The spent grain gets fresh daqu and ferments a second time before a second distillation, and the two spirits are graded, stored and blended. Light-aroma baijiu is clean and fruity, led by ethyl acetate and ethyl lactate.
| Sorghum | The main raw material[huang2020] |
| Low-temperature daqu | Brick starter made from barley and peas[huang2020] |
| Starter | koji/qu/mold-starter (low-temperature daqu) |
Total time across the recorded steps: 49 days
What changes: The sorghum is steamed on its own, without any old grain
The fresh grain is steamed without old fermented grain mixed in, unlike mud-pit styles. Output: steamed sorghum.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Steamed sorghum is mixed with a low-temperature daqu starter and fermented as a damp solid for about four weeks in earthen jars buried in the ground, then distilled. The spent grain gets fresh daqu and ferments a second time before a second distillation, and the two spirits are graded, stored and blended. Light-aroma baijiu is clean and fruity, led by ethyl acetate and ethyl lactate. Made in 7 steps over 49 days. The longest step, first fermentation in buried earthen jars (dacha), takes 28 days (Huang X 2020) and runs at 17–30 °C (Pang X.-N 2018). Saccharomyces cerevisiae, the main ethanol maker and Pichia kudriavzevii and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 28 daysReported[huang2020][qu2025] | First fermentation in buried earthen jars (dacha) |
|---|---|---|
| Temperature | 17–30 °CMeasured[pang2018] | First fermentation in buried earthen jars (dacha) |
| Acidity | pH 3.5–3.8Measured[pang2018] | First fermentation in buried earthen jars (dacha) |
Light-aroma baijiu ferments in pottery jars buried in the ground, not in the mud pits used for strong- and sauce-aroma baijiu. The fresh sorghum is steamed on its own, and each lot of grain is fermented and distilled only twice.
Batches made right after the summer break are lower in acid and ester, a quality issue rather than a safety one.
Every number is labelled with how it is known. How this atlas is made
The style was first called "Fen aroma" after the Xinghuacun Fenjiu distillery. Fenjiu was named one of the "Four Famous Spirits" at the 1952 National Alcohol Appraisal Conference. Production at Xinghuacun pauses in July and August because heat lowers yield and quality. The year runs in three periods, starting with Lipai in September.
