Kongfu Jiajiu Brewing Technique

The Kongfu Jiajiu brewing craft descends from the Kong family's private brewery, said to have served the household for over two thousand years without being sold outside. In 1958 the old private brewery was made the base of the state-owned Qufu County Winery, marrying the ancient methods with modern brewing. In 2013 the craft was listed as a Shandong provincial intangible cultural heritage item.

Using sorghum as the main grain with wheat and other cereals, the craft ferments in solid state within old mud cellars, then follows mixed distillation, long ageing and careful blending, bringing out the strong-aroma style of rich cellar fragrance, sweet clean body and crisp finish, inheriting the Kong family's old ways while keeping pace with the times.

The craft carries more than two thousand years of Qufu's wine ritual and brewing tradition, an important vehicle for the study of Shandong baijiu technique and the wider food culture of the Kong mansion, and a representative of the Shandong liquor industry.