News On November 21, Xiangshan Liquor Co., Ltd. held the “China Rice-Flavour Liquor Summit Forum” and the 5th “National Award Winner Xiangshan” Jar Sealing Culture Festival in Quanzhou County, Guangxi Zhuang Autonomous Region. Customers and consumers of Xiangshan from all over the country were engaged in an in-depth discussion on the cultural value status and market prospects of rice-flavoured liquor.

In the morning, the guests visited the new factory of Xiangshan Liquor Co., Ltd. and the old factory where much vintage liquor was sealed, and watched the whole ceremony of jar sealing there.

Xiangshan Liquor is known as the “Master of Rice-Flavour Liquor” and bears the honour of a protected product of the National Geographical Indication. As a Chinese time-honoured brand certified by the Ministry of Commerce, the distillery now preserves more than 5,000 ancient pottery jars, more than 800 of which can be dated back to the Qing Dynasty and 200 of which to the Ming Dynasty. Persistence in the rive-flavour fermentation technology with authentic small earth jars and the 16 exquisite processes that “prevent the whole brewing practice from landing” create Xiangshan liquor that is rich in taste and pure in aftertaste.

As a representative in the rice-flavoured liquor field, Xiangshan Liquor has won many important awards. In the national tasting meeting held for only 5 sessions, Xiangshan was the first rice-flavoured liquor company that won four national awards; “Xiangshan Laotan 15 Years” won the gold medal in the 2015 Concours Mondial de Bruxelles held in Guiyang.

Xiangshan Liquor Co., Ltd. has consistently implemented the intangible cultural heritage of pure hand-made brewing. Xiangshan liquor is made of pure Rhizopus smaller lumped koji and natural water sources from the tributaries of the Xiangjiang River. The distilled liquor body has the unique “honey and elegant fragrance and pure rice flavour”.

A guest who attended the jar sealing ceremony said, “With a profound cultural history and unique brewing technology, Xiangshan Liquor Co., Ltd. will definitely become stronger and bigger in the rice-flavoured liquor industry of China and let more consumers taste and love the rice-flavour liquor.”

As the sixth-generation inheritor of Xiangshan intangible heritage brewing skills, Wang Yong has high hopes for the seventh-generation inheritors Tang Xiaofei and Tan Zeguang. He said in the inheritance ceremony, “I hope that the next-generation inheritors will maintain the ingenuity and the inherited craftsmanship.”

At the summit forum held in the evening of the same day, Lv Xianxun, a famous liquor industry trend research expert, centering round the value of “intersection of three rivers”, “selenium-rich rice”, “aged vintage in old jars”, and “authentic rive fragrance”, presented to the guests the development philosophy of “building on quality as the foundation, culture as the soul, innovation for Xiangshan, and high aspiration for stronger Guilin liquor” for Xiangshan liquor. Professor Yang Tao of the School of Food Science and Engineering, Central South University of Forestry and Technology, following the research theme of “Aspergillus Saccharification and Flavour Features of Xiangshan Liquor”, revealed to the guests from a scientific point of view the coexistence of fruity, floral, and honey aromas in the Xiangshan liquor which tastes rich, mellow, and refreshing.

Tang Jianghua, General Manager of Xiangshan Liquor Co., Ltd., delivered an exciting speech at the end of the forum. He introduced the development history of Xiangshan Liquor Co., Ltd. and said that it will surely open up a wider world on behalf of the rice-flavour liquor.