Over the past two centuries, the Jiujiang Double Distilled Wine has followed the hardworking and wisdom of several generations of Jiujiang ancestors, and has gradually formed a unique brewing technique. It is mainly made of rice and soybeans to make koji, and then is brewed by adding steamed rice. It is finally made upon the re-fermentation, cooling, distilling, storage simmering, carefully blending, filtering and packaging. It is uniquely characterized by "pure and noble taste, mellow and sweet aftertaste".
The traditional brewing techniques of the Jiujiang Double Distilled Wine, like other traditional Chinese techniques, reflect the original spirit of the Chinese nation. This spirit, along with the uninterrupted domestic sales and export of the Jiujiang Double Distilled Wine, has established a cultural influence that spans time and space. This has established the traditional brewing techniques of the Jiujiang Double Distilled Wine with precious history, science, humanities, folk customs, economic value and social value.
The traditional brewing techniques of the Jiujiang Double Distilled Wine, like other traditional Chinese techniques, reflect the original spirit of the Chinese nation. This spirit, along with the uninterrupted domestic sales and export of the Jiujiang Double Distilled Wine, has established a cultural influence that spans time and space. This has established the traditional brewing techniques of the Jiujiang Double Distilled Wine with precious history, science, humanities, folk customs, economic value and social value.
