Hello! Our adventures and travel in China continues!

Look at what a wonderful place we came!
Here is stored a whole collection of unique rare spirits.
Have you ever tried Chinese vodka? She has a delicate aroma and bouquet of herbs.
There is such a drink, it is called Baijiu (Chinese: 白酒; pinyin: baijiu), also known as shaojiu. Alcohol by volume
28-65%.
Baijiu is a distilled clear liquid, usually fermented sorghum is used; sticky rice can be used in southeastern China; millet, barley, wheat, or even Job’s tears (yiyi) can be used in other regions of China. Jiuqu ferment, used in the manufacture of baji, is usually made from shredded wheat grain or steamed rice.

Baijiu tastes more like whiskey, it has a higher alcohol content than, for example, Japanese shochu (25%) or Korean soju (20–45%).

It is the most widely consumed alcohol (alcohol) in the world; in 2016, 5 billion liters were sold.

Baijiu drink differs in flavor into 4 main groups – strong aroma, light aroma, sauce of rice and aroma of rice. In fact, there are more classifications:
– Sauce aroma (醬香, jiangxiang)
– Strong aroma (濃香, nongxiang)
– Light aroma (清香, qingxiang)
– Rice aroma (米香, mixiang)
– Phoenix aroma (凤香, fengxiang)
– Mixed aroma (兼香, jianxiang)
– Sesame aroma (芝麻香, zhimaxiang)
– “Chi” aroma (豉香, chixiang), also fat aroma (脂香, zhixiang)
– Medicine aroma (药香, yaoxiang)
– Extra-strong aroma (馥郁香, fuyuxiang)
– Special aroma (特香, texiang)
– “Laobaigan” aroma (老白干香, laobaiganxiang)
– Small-qu light aroma (小曲清香, xiaoqu qingxiang)

The video was shot during a trip to China by the delegation of the Association of Chinese Traditions and Culture, headed by Master Mu Yuchun to participate in various seminars on wushu, on shuaijiao and organizing cultural exchanges.

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