"Seven Musts" Brewery Techniques
» People must be professional.
It means that people are the soul of baijiu. Brewing technicians treat every process of brewing technology with a rigorous craftsman spirit, and brew the most beautiful Qibifang baijiu with precision.
» Qu must be at the right time.
It means that qu is the bone of baijiu. Every link of Qibifang qu production accurately controls the temperature and time to allow beneficial microorganisms to grow and reproduce optimally.
» Utensils must be clean.
It means that utensils are the body of baijiu. The whole process of brewing attaches great importance to the cleaning of utensils, strictly prevents the invasion of miscellaneous flavors and bacteria, and ensures the sweet and fragrant characteristics of Qibifang baijiu.
» Fire control must be precise.
It means that fire is the breath of baijiu. The fermentation temperature of Qibifang baijiu mash is strictly controlled according to the principle of “slow rise in the front, full in the middle, and slow fall in the back”. The wine mash is steamed and distilled slowly with low heat.
» Water must be sweet.
It means that water is the blood of baijiu. The sweetest, highest quality and purest water from the sacred well of Xinghua Village is used to brew the most mellow, sweet and fragrant Qibifang baijiu in China.
» Grain must be real.
It means that grain is the meat of baijiu. Qibifang people use good grain to brew good baijiu, and select high-quality sorghum with full seeds and high starch content to ensure the quality of raw materials.
» Vat must be wet.
It means that the vat is the skin of baijiu, which ensures the excellent fermentation environment of Qibifang baijiu, strictly controls the humidity of the pottery vat and the water temperature of the mash to ensure uniform fermentation of the mash.
Raw Materials for Baijiu Production
Zixia Mountain Spring
Naturally sweet water, crafting baijiu with crystal clarity, aromatic sweetness, and a lingering finish that elevates the spirit.
"Yibazhua" Sorghum
Thin husk, high starch, ~1.5% tannins. Boosts yield and forms signature aromatics/polyphenols critical for Fen-flavor baijiu.
Gansu Mottled Peas
Cool-natured, fuels microbial growth in qu making. Regulates fermentation temperatures (slow-start, steady-rise, gentle-fall), imparting unique fragrance.
Barley
Rich in vitamins/growth factors—nature’s microbial medium. Porous qu bricks enable rapid heat control: quick ignition, swift cooldown.
Six Sacred Rules of Cellaring
Rules 1: Pristine Environment, Immaculate Storage；
Rules 2: True Brew, Pure Grain Promise；
Rules 3: Three Years Patience, Zero Barrel Disturbance；
Rules 4: Double Fermentation, Twice the Depth；
Rules 5: Guarded Perfection: Climate-Locked Sanctuary；
Rules 6: Vessels of Legacy: Handpicked Terracotta.
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