| Brand | Jian Nan Chun |
| Region | Sichuan, China |
| Spirits Type | Baijiu |
| Spirits Style | |
| ABV | 46% |
Product details
Backed by Longmen Mountain, Jian Nan Chun uses water from rare underground deep mineral springs to brew its famous liquor, sourced from snowmelt seeping into mineral springs. The fertile plains of the western Sichuan Plain stretch for thousands of miles, with abundant crops. Jian Nan Chun uses sorghum, rice, glutinous rice, wheat, and corn as raw materials, selecting high-quality grains with full grains and rich flavors. Each grain has its own unique advantages, and only the best grains are chosen to brew, creating an authentic, strong aroma. The "Tianyi Ancient Cellar" liquor workshop site of Jian Nan Chun, dating back to the Southern Qi Dynasty, has been listed as a national key cultural relic protection unit, preserving its integrity. It continues to operate as a traditional brewery to this day.
As a high-end product under Jian Nan Chun, Dong Fang Hong not only inherits Jian Nan Chun's ancient techniques but also benefits from the meticulous blending of Jian Nan Chun's renowned liquor design center, ensuring its appeal to modern consumers' tastes and aesthetic preferences. It represents Jian Nan Chun's exceptional brewing craftsmanship, adhering to high standards in the selection, blending, production, and storage processes, making it a well-deserved leader among China's famous liquors.
Jian Nan Chun Dong Fang Hong is a Chinese liquor with a unique taste and flavor. It exhibits the characteristics of strong aroma liquor, with a rich and full-bodied taste, accompanied by a hint of sweetness. The liquor has a smooth and rounded texture, with a lingering and slightly refreshing aftertaste. Overall, Jian Nan Chun Dong Fang Hong boasts a rich and aromatic flavor, embodying the distinctive characteristics and style of Chinese liquor.
Jian Nan Chun selects high-quality sorghum, wheat, rice, glutinous rice, corn, and barley as raw materials, inheriting the essence of the thousand-year-old brewing techniques of Mianzhu. Through scientific blending, it leverages the unique brewing advantages of the six grains to achieve the classic pure-grain flavor. With a unique koji-making process relying on naturally inoculated koji molds, Jian Nan Chun integrates various techniques and constantly refines them to ensure both yield and the biochemical synthesis of complex aroma compounds during the brewing process.
Jian Nan Chun's traditional brewing techniques have been listed as a national intangible cultural heritage. While inheriting ancient brewing techniques, Jian Nan Chun has innovated a classic characteristic process for producing traditional Chinese strong-aroma liquor: "one low, two long, three controlled, four appropriate, five refined, six integrated." The longer the liquor ages in the cellar, the deeper the aroma, the more authentic the taste, and the higher the quality. Jian Nan Chun boasts ancient cellars that have been stretching for thousands of years, such as the Tianyi Ancient Cellar. By storing mature liquor in earthen jars, the liquor undergoes transformation and maturation over the years, resulting in a more prominent and mellower flavor profile with time.
