The Difference Between Moutai and Fen Flavor Baijiu
In the dazzling universe of Chinese liquor, Moutai and Fen flavor baijiu are like two distinct stars, each radiating a captivating brilliance. Moutai, as the epitome of sauce-aroma baijiu, boasts a rich history and unique flavor; Fen flavor baijiu, on the other hand, has won widespread consumer favor with its refreshing, pure taste. What exactly are the differences between the two?
Flavor and Taste: A Blend of Rich Complexity and Refreshing Purity
Moutai’s flavor is characterized by a clear, transparent color, a prominent sauce-aroma aroma, a rich, mellow, refreshing, and full-bodied flavor. Its unique sauce-aroma flavor leaves a lasting impression.
Fen flavor baijiu is known for its refreshing, pure flavor. Its aroma, dominated by ethyl acetate, is fresh and elegant, leaving a simple, bright, and refreshing feeling. Upon tasting, the liquor is soft and smooth, with a refreshing and pleasant taste, free of overly strong flavors, leaving one feeling as if immersed in the freshness of nature. It offers a pure drinking experience, perfect for those who appreciate a simple, unadulterated taste.
Brewery Process: A Comparison of Complexity and Efficiency
Moutai’s brewing process is extremely complex. It utilizes the “12987” process, which encompasses a one-year production cycle, two batches of ingredients, nine steaming cycles, eight fermentations, and seven distillation cycles. This process is characterized by the “three highs” of high-temperature koji making, high-temperature stacking, high-temperature fermentation, and high-temperature distillation. Koji making temperatures reach over 60°C.
Moutai uses local sorghum as its raw material, which undergoes multiple steaming cycles. A large amount of koji is used during the brewing process, with a koji-to-grain ratio of up to 1:1. This complex and meticulous process fosters Moutai’s unique flavor and rich taste.
The brewing process for Fen flavor baijiu is relatively simple and efficient. It utilizes a clear-dregs steaming process, solid-state fermentation in earthenware jars, and clear-drying and distilling. Koji making temperatures generally do not exceed 50°C, and the fermentation cycle is relatively short, typically around 28 days. Light-fragrance baijiu uses sorghum as its primary ingredient, with barley, peas, and other grains added to create the koji to enrich the flavor.
During the fermentation process, fermentation is carried out in underground vats, which prevents the mash from coming into contact with soil, reducing the development of off-flavors and ensuring a pure taste. The brewing process emphasizes “purity from beginning to end,” striving for purity at every step, from steaming the raw materials to fermentation and distillation. This results in a pure and fragrant liquor.
Raw Material Selection: The Difference Between Specific Sorghum and Diverse Combinations
Moutai is extremely meticulous in its raw material selection, primarily using local Guizhou sorghum. This sorghum boasts plump, rounded grains, a high tannin content, and the ability to withstand repeated steaming and cooking, laying the foundation for Moutai’s unique flavor. Wheat is used to create the koji, providing a rich source of microorganisms for fermentation.
Fen flavor baijiu uses a more diverse selection of raw materials. While still primarily sorghum, barley, peas, and other grains are also added. During the koji-making process, barley and peas contribute a rich variety of microorganisms to the koji. These microorganisms play a crucial role in the fermentation process, imparting the unique aroma and flavor of Fen flavor baijiu.
Appearance and Color: The Difference Between Slightly Yellowish and Crystal Clear
In terms of appearance and color, Moutai typically exhibits a slightly yellowish hue, with an oily, clear, and glossy appearance. This yellowish hue develops gradually during the long brewing and storage process, reflecting not only its unique style but also its quality and age.
Fen flavor baijiu, on the other hand, has a more elegant color, often appearing crystal clear, free of any impurities. This clear appearance creates a pure and refreshing visual experience, complementing the refreshing and pure taste of light-fragrance baijiu, creating an immediate appeal.
Market Positioning: The Difference Between High-End Exemplars and Broadly Affordable
Moutai, with its superior quality, long history, and profound cultural heritage, has consistently held a leading position in the premium baijiu market. Its relatively high price makes it a popular choice for business banquets, gifts, and important social occasions, symbolizing prestige and quality. Moutai is more than just a beverage; it symbolizes status and position, enjoying a high reputation both domestically and internationally.
Fen flavor baijiu has a broader market reach, encompassing the low-end to mid-range segments. Its relatively simple brewing process and affordable price make it suitable for everyday consumption. Whether it’s for family gatherings, a casual drink with friends, or casual dining, Fen flavor baijiu perfectly meets consumer needs. Its refreshing taste and affordable price have won widespread consumer favor, creating a large consumer base.
Moutai and Fen flavor baijiu differ significantly in flavor, brewing process, raw material selection, appearance, color, and market positioning. Each represents a distinct style and appeal within Chinese baijiu. Whether consumers appreciate a rich, complex flavor or those seeking a refreshing, pure flavor, there’s a fine wine for everyone in the Chinese baijiu family. Tasting Moutai and light-fragrance liquor is not only about tasting two different kinds of fine wine, but also about tasting China’s extensive and profound baijiu culture.