Light Aroma

Clay jars, not pits

What sets light aroma apart is the fermentation vessel. Instead of mud pits, the grain ferments in earthenware jars buried in the ground (地缸). The jars are cleaned between batches, so the spirit does not take on the earthy, fruity notes of strong aroma baijiu.

Clean steaming

The classic Fenjiu method is known as 清蒸二次清: the grain is steamed on its own, without mixing in old fermented grain, and fermented twice, each time producing a fresh, clean spirit. The starter is a low-temperature qu made from barley and peas.

The village of apricot blossoms

Fenjiu comes from Xinghuacun, 'Apricot Blossom Village', in Fenyang, Shanxi, the village traditionally linked to the Tang poem 'Qingming' and its famous last line about a tavern among the apricot blossoms.

How to recognise it

On the label look for 清香型 (qīngxiāng xíng). The spirit is crystal clear, with a clean, fresh nose of pear, green apple, flowers and fresh grain. There is no earthy or savoury note: everything feels pure and direct.

Erguotou, the everyday light aroma

Light aroma also includes erguotou (二锅头), 'second pot head', the everyday baijiu of Beijing and northern China. Its name comes from the old practice of keeping the heart of the second distillation. Erguotou is simple, strong and inexpensive, and it is often the first baijiu visitors to Beijing ever taste.

The best first glass

For European drinkers, light aroma is the easiest door into baijiu. Its clean profile recalls a grain eau-de-vie or a clean white spirit, and it works beautifully in cocktails, from a simple highball to a sour.

How to taste it

Serve it at room temperature in a small glass. Smell it gently, take a small sip and notice how quickly it becomes fresh and clean after the first heat. Then try it next to a strong aroma baijiu: the difference between jar and pit fermentation becomes obvious.