Sauce-Aroma Baijiu · FFET10070
Gulin Baijiu Traditional Brewing Craft
The Gulin baijiu brewing craft was chosen for the second national heritage batch, and its page says sauce-aroma brewing can draw on it.
Beside a large jar sealed with red cloth, a hand pours liquor from a long-handled wooden ladle into an earthenware bowl, a few square blocks of qu starter are stacked nearby, and red sorghum grains fill a dish and scatter over the table.
Baijiu of the sauce aroma, known for starter made at a high temperature.
On the China Intangible Cultural Heritage website, the item "Distilled Liquor Traditional Brewing Techniques (Gulin Langjiu Traditional Brewing Techniques)" is a traditional craft declared by Gulin County, Sichuan, and was added to the second batch of the national representative list in 2008. The item page says its brewing is marked by "four highs and one long", needs "two grain additions, eight qu fermentations and seven distillations", and includes hand-made qu in the fifth month at the Dragon Boat Festival and grain adding in the ninth month at Double Ninth. It adds that the craft "offers a useful reference for brewing sauce-aroma baijiu".