| Brand | TTL |
| Region | Taiwan |
| Spirits Type | Baijiu |
| Spirits Style | Kaoliang |
| ABV | 52% |
Product details
In 1949, as 600,000 military personnel and civilians relocated to Taiwan with the government, high-proof kaoliang liquor was used to boost morale and unify the people. Under the supervision of Mr. Chiang Ching-kuo, the Monopoly Bureau purchased kaoliang from Penghu at the Luodong Distillery. It established the first red-brick fermentation cellar in the Kinmen and Matsu region. This marked the beginning of a uniquely regional kaoliang style, officially launched in 1950 and still in use today.
To this day, Chiayi Distillery preserves the traditional craft of red-brick cellar fermentation in limited quantities, producing the distinctive “Taiwan Yuanjiao Kaoliang Liquor.” This spirit is known for its bold yet mellow flavor, with a lingering finish that carries a hint of Alishan’s signature green plum aroma. To honor Dr. Sun Yat-sen’s appreciation for kaoliang culture, the Taiwan Tobacco and Liquor Corporation created a special commemorative release called Yuanjiao 1950—a limited-edition kaoliang aged five years in traditional cellars, continuing the legacy of the “Yuanjiao craftsmanship.”
1949年，隨著60萬國軍與民眾遷台，為穩定軍心與激勵士氣，政府決定以高粱酒作為精神象徵與慰藉。當時在經國先生督導下，公賣局於羅東酒廠採購澎湖所產高粱，並於金門馬祖一帶建立了第一座以紅磚釀造為基礎的窖池，開創出風味獨特、深具地域特色的高粱酒。該紅磚窖正式投入使用於1950年，並沿用至今。
嘉義酒廠目前仍保留少量採用傳統紅磚窖池進行發酵製程的「台灣原窖高粱酒」，酒體風味濃烈甘醇，餘韻中帶有阿里山青梅的清雅果香。台灣菸酒公司為紀念中山先生所重視的高粱文化，特別推出名為「原窖1950」的限量紀念酒款，嚴選五年窖藏原窖高粱，延續「原窖工藝」精神，限量發行，意義非凡。
Taiwan Yuanjiao Kaoliang — a treasured spirit from Yushan, crafted using ancient cellar fermentation. Clear as spring water, it offers rich kaoliang aromas with a sweet, refreshing taste and a smooth, viscous body. Made with high-quality local kaoliang, it’s slowly distilled and fermented at low temperatures to extract the purest, most aromatic essence, widely praised for its exceptional quality.
台湾原窖高粱酒——典藏玉山，地道台湾。传承千年古法酿造技艺，采用古窖发酵，成就醇厚甘润的珍品佳酿。酒液如泉水般清澈，散发浓郁馥郁的高粱香气，入口甜爽，酒体通透且粘稠，酒线细长且不散。玉山台湾高粱酒以台湾本地风味精制，选用优质高粱为发酵基底，结合低温发酵与缓慢蒸馏工艺，提取最纯净透彻的酒液，成就馥郁芬芳，深受市场青睐。
Chiayi Distillery meticulously adheres to a centuries-old method of solid-state fermentation. It begins with crafting large daqu bricks—a blend of wheat, barley, and peas—fermented over 2–3 months, then aged for another 3 months to develop rich microbial diversity. These bricks are then crushed, mixed with steamed local sorghum, and allowed to ferment in a clay cellar at low temperatures for about a month.
Following fermentation, the mash undergoes double distillation with “cut head and tail” techniques, retaining only the finest mid-distillate for its smooth, pure character. The distillate is then aged in ceramic urns, where long-term maturation balances and refines flavors into the crisp, aromatic kaoliang Chiayi is renowned for. This rigorous combination of artisanal koji preparation, solid-state fermentation, precise cut-distillation, and ceramic aging results in a kaoliang of exceptional clarity, depth, and regional character—a true distillation of Chiayi’s heritage and terroir.
嘉义酒厂延续传统的固态发酵工艺，采用纯粮酿造，以高粱为主要原料，并使用大曲进行发酵。大曲由小麦、豌豆等原料制成，经2至3个月的自然发酵，再静置熟成3个月，以培养丰富的天然微生物群。制成的大曲经破碎后，与蒸熟的高粱混合，在低温环境中于红砖窖池中发酵约一个月。
发酵完成后，采用“掐头去尾”的传统蒸馏技术，保留中段最精纯的酒液，再置入陶瓮中长期储藏陈熟。经过岁月的淬炼，酒体风味逐渐平衡，展现出清香纯净、酒质细腻的在地特色，完整呈现嘉义酒厂原窖工艺的精髓与风土韵味。
Yushan Plum Dream
45ml Yushan Taiwan Yuanjiao Kaoliang Liquor, 15ml Umeshu (plum liqueur), 15ml fresh lemon juice, Soda water to top, 1 green plum for garnish
Add the kaoliang, umeshu, and lemon juice into a shaker with ice and shake well. Pour into a highball glass filled with ice. Top with soda water and gently stir. Garnish the rim with a green plum.
玉山清梅
玉山台灣原窖高粱酒 45ml，梅子利口酒（Umeshu）15ml，新鲜柠檬汁 15ml，苏打水适量，青梅1颗作装饰
将高粱酒、梅子酒、柠檬汁加入冰摇壶中摇匀。倒入装满冰块的高球杯中。加入苏打水至满杯，轻轻搅拌。用青梅装饰杯缘。
