Qinghua Fenjiu uses high-quality sorghum, barley and peas that are specialty and unpolluted in the vast Jinzhong and Lvliang regions. At the same time, Xinghua Cun (the village of apricot blossoms) has inexhaustible high quality spring water, which gives Fenjiu endless vitality. Both the spring of Mapao and the Gujing have beautiful folklore and are called “divine springs”.
The quality of the raw materials, the careful making and the typical traditional process of “purity as the top rule and keep pure from the beginning to the end” have all contributed to the superb quality of Qinghua Fenjiu. The baijiu is bright in colour, elegant in fragrance, mellow and soft, sweet and refreshing in taste, and has a good reputation in domestic and international markets.
The origin of the Qinghua Fenjiu is different from that of most Chinese baijiu. The natural cool climatic conditions in the northern province of Shanxi lead to a clear speciality in the raw materials of the Fenjiu, resulting in the characteristics of “smooth in the mouth, sweet in the mouth, sweet and long aftertaste”.