Database › Producing Region
Sichuan
6 varieties · Sichuan Province produces more baijiu than any other region in China. Known for strong-aroma baijiu fermented in aged mud pits, with distinct sub-regions like Luzhou and Yibin.
| Variety | Aroma | ABV | GB/T | Tier |
|---|---|---|---|---|
| Jiannanchun (剑南春) | strong | 52% (standard), 46%, 38% | GB/T 10781.1 | premium |
| Langjiu (郎酒) | sauce | 53% | GB/T 26760 | premium |
| Luzhou Laojiao (泸州老窖) | strong | 52% (standard), 38% (low-ABV) | GB/T 10781.1 | premium |
| Shede (舍得) | strong | 52% | GB/T 10781.1 | premium |
| Shuijingfang (水井坊) | strong | 52-54% | GB/T 10781.1 | premium |
| Wuliangye (五粮液) | strong | 52% (standard), 39% (low-ABV variant) | GB/T 10781.1 | ultra-premium |
Jiannanchun 剑南春
Ingredients: sorghum, rice, glutinous rice, wheat, corn
Langjiu 郎酒
Ingredients: sorghum (local Sichuan red variety), wheat
Luzhou Laojiao 泸州老窖
Ingredients: sorghum (100%, single-grain)
Shede 舍得
Ingredients: sorghum, wheat, rice, glutinous rice, corn
Shuijingfang 水井坊
Ingredients: sorghum, wheat, rice, glutinous rice, corn
Wuliangye 五粮液
Ingredients: sorghum (36%), rice (22%), glutinous rice (18%), wheat (16%), corn (8%)