Sauce-Aroma Baijiu · FFET10071
Sauce-Aroma Baijiu
Part 4 of the national standard Quality Requirements for Baijiu covers sauce-aroma baijiu and has been in force since June 2025.
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.
The standard page on the national standards full-text disclosure system shows that Quality Requirements for Baijiu, Part 4: Sauce-Aroma Baijiu is in force. It was issued by the State Administration for Market Regulation and the Standardization Administration on 28 May 2024 and took effect on 1 June 2025. The page names the China National Light Industry Council as the responsible department.