What Is Fen Flavor Baijiu
Fen flavor baijiu is one of the most important flavors in Chinese baijiu, boasting a unique flavor and craftsmanship.
Historical Origins
Origin: Fen flavor baijiu originated in China, with a history dating back to ancient times. In ancient times, people began brewing wine from grains. Through long-term practice and refinement, the unique brewing process for Fen flavor baijiu gradually developed.
Development: Throughout history, Fen flavor baijiu has continued to develop and evolve. During the Ming and Qing dynasties, the brewing process of Shanxi Fenjiu was highly sophisticated, becoming the representative of Fen flavor baijiu. By the 1950s, the brewing process of Fen flavor baijiu was widely adopted throughout China, becoming one of the most important flavors of Chinese baijiu.
Brewery
Raw Materials: Sorghum, barley, and peas are the primary raw materials for Fen flavor baijiu. Sorghum is the primary raw material for Fen flavor baijiu, as it has a high starch content, a high yield, and produces a mellow and flavorful liquor. Barley and peas are used to make the koji, which provides the microorganisms and enzymes for fermentation. Qu (Kigu) Making: Using medium-temperature koji, the koji-making process involves adjusting the temperature ranges of “two cool and two hot” to create three types of koji: Qingchao (clear stalk koji), Houhuo (back fire koji), and Hongxin (red heart koji). The temperature of the koji is adjusted to be lower in summer and higher in winter, and the amount of koji added is generally 9%-11% of the raw materials.
Fermentation: Fermentation is performed in earthenware jars, which are buried underground with the jar mouth flush with the ground. Raw materials are added to the jars at low temperatures, and the temperature follows a “slow start, high middle, and slow drop” pattern. Fermentation proceeds slowly over 21-30 days to ensure a pure, fragrant, and flavorful baijiu.
Distillation: Using a double-clearing process, the sorghum and auxiliary ingredients are steamed separately. After the first distillation, only koji is added to the mash (“big residue”), without any new ingredients. This is followed by a second fermentation, distillation, and extraction, resulting in “second residue wine.”
Blending: Both the “big residue wine” and the “second residue wine” obtained by distillation are stored for 1-3 years and carefully blended before being bottled and released.
Flavor Characteristics
Aroma: A pure, fresh aroma, with a harmonious balance of ethyl acetate and ethyl lactate, free of off-flavors. The ester aroma is also well-balanced and clean. The nose offers fresh, vegetal notes of green apple, peas, and grass.
Taste: A distinct, lingering spicy sensation upon first sip. After the second sip, the spiciness fades significantly, leaving a more pronounced sweetness and a lingering fragrance. After swallowing, the wine is clean, free of off-flavors, and leaves a refreshing finish.
Style: The overall flavor is elegant and refreshing, with a relatively low level of pungent flavors. The pure, sweet, and mellow finish is like a spring flowing over a stone surface, refreshing and bright.