Baijiu, literally translates as ‘white alcohol’, is the national drink of China. Some archaeological discoveries show that Baijiu was drunk as far back as 7000BC, which predates any recorded history. Baijiu is not only an important commodity but also very much engrained into China’s history, religion and customs, influencing every facet of its culture. Baijiu is a staple at state banquets and celebrations all over China. Baijiu has rich historical and cultural heritage, and it is also a modern China success story that has been propelled by fundamental changes in China’s economy, like rising incomes and growing demand for premium goods.

Amongst the numerous types of Baijiu, Kin Wang Baijiu, which is a type of sauce aroma Baijiu is considered as ultra-premium and one of the most prestigious.

With over three decades of essence, Kin Wang Baijiu is reminiscence of our yesteryears. Even as time passes, we are fortified by our roots, similar to how the taste of Laojiu only becomes stronger.

Like the Japanese Umeshu, Kin Wang Baijiu boasts of many health benefits as well. Not only does it reduce blood pressure, but the moderate consumption of Baijiu can reduce the risk of cardiovascular related diseases.

It also has medicinal properties such as anticancer, antiviral and antioxidant effects.

Kin Wang Baijiu is considered an ultra-premium and prestigious Baijiu due to its complex and stringent “12987” brewing process (1 year) and the storage period of at least 4 years (longer than any type of Baijiu). It takes at least 5 years to produce and mature a bottle of Kin Wang Baijiu. Also, main ingredients such as Sorghum and Water from the Chishui River can only be found in Guizhou province. As a result, a limited supply of raw materials and vintage alcohol limits its production, thus commanding a premium over the other types of Baijiu in the market.