Database › Aroma Type

Sauce Aroma

3 varieties · Savory, complex, umami-driven. The most intense and polarizing baijiu style, made famous by Maotai. Production involves multiple fermentation cycles over a full year.

Variety	ABV	GB/T	Region	Tier	Beginner
Langjiu (郎酒)	53%	GB/T 26760	Sichuan	premium	Yes
Moutai (茅台)	53%	GB/T 18356	Guizhou	ultra-premium	No
Xijiu (习酒)	53%	GB/T 26760	Guizhou	premium	Yes

Langjiu 郎酒

53% · GB/T 26760 · Sichuan

Soy sauce and roasted nuts upfront, then dried mushroom, toasted sesame, and dark caramel. Compared to Moutai, Langjiu has a slightly sharpe…

Beginner friendly

Moutai 茅台

53% · GB/T 18356 · Guizhou

Savory and complex — fermented soy, roasted peanut, dark mushroom, dried Chinese date (jujube), subtle caramel, hint of sandalwood. The arom…

Acquired taste

Xijiu 习酒

53% · GB/T 26760 · Guizhou

Elegant and restrained compared to Moutai. Soy sauce and toasted grain form the base, but the dominant notes are floral — osmanthus, dried c…

Beginner friendly