Let’s talk about the nine famous wines in Beijing and Tianjin, which are worthy of being an important production area for the fragrance of bran and the strong aroma of northern school

Overview of liquor in Beijing and Tianjin:

Beijing and Tianjin are located in North China, and the two cities have developed economies, large populations and higher consumption levels. The Beijing-Tianjin region is the birthplace of Erguotou, where the first state-owned distillery in China was born, an important production base for sake and an important expansion area for Beipai sauce wine. The Beijing-Tianjin region mainly produces fragrant and fragrant wine, and there is less sauce and fragrant wine.

According to the most conservative estimates, the liquor market capacity in Beijing is more than 10 billion, and the liquor capacity in Tianjin is around 8 billion, and the total liquor capacity of the two is between 200~25 billion. The production of liquor in Beijing and Tianjin is also very high, and the total output of liquor in Beijing in 2020 was 341262 thousand liters, ranking third and fourth in the country; The total output of liquor in Tianjin is 26,680 kiloliters, ranking 21st in the country. The combined output of the two exceeds that of Hubei Province and ranks third in the country.

There are dozens of distilleries in the Beijing and Tianjin areas, but they lack high-end products. Most of the high-end markets in Beijing and Tianjin are divided by Moutai, Wuliangye, Guojiao 1573, etc., and most of the local brands occupy the low-end market, among which Erguotou, Jinliufu, Jinjiu, etc. are the main ones. The Beijing-Tianjin region is an important production area of domestic liquor, and here are nine famous wines in the Beijing-Tianjin region:

Red Star Two Pothead:

“Everyone has a red star in their hearts”, and the red star two-pot head has long been a typical representative of mass ration wine. In 1949, Red Star collected twelve old roast pots such as “Longquan”, “Tongquan Yong”, “Yonghecheng” and “Tongqing Quan” in old Beijing, inherited Beijing’s hundreds of years of winemaking technology, and established a state-owned Erguotou Distillery, so Red Star is more rooted than Niulan Mountain. In order to ensure that the Chinese public can drink pure erguotou wine, the state stipulates that the price of erguotou cannot be too high.

Red Star Erguotou is a typical bran koji sake, and it is also the most sold in the Erguotou wine. Red Star Two Pothead adheres to traditional craftsmanship more, and because of this, Red Star Two Pothead was selected into the “CCTV” national brand plan. Like Red Star’s green bottle and blue bottle two pot heads, it is the representative of public ration wine. I have drunk the red star two-pot head at 65 degrees, it is simply spicy and mellow, and the average person still tries not to try it. At present, Red Star Erguotou has been acquired by Dahao Technology, and once wanted to go public on the backdoor, but failed, and now has annual sales of about 3 billion.

Niulan Mountain Two Pot Head:

Niulan Mountain Erguotou is produced in Niulan Mountain Town, Beijing, but when it comes to Niulan Mountain, everyone generally thinks of white Niu Er in the style of strong fragrance. Niulan mountain wine is mainly divided into two types, one is the fragrant style of alcoholic wine, and the other is the fragrant Niulan Mountain two pot head. Although the sales of Niulan Mountain have exceeded 10 billion, most of it comes from Bai Niu Er, not Niulan Mountain Er Guotou, so people often compare Red Star with Niulan Mountain. In fact, Niulanshan Erguotou belongs to pure grain brewing, but it does not have the high market coverage of Hongxing Erguotou.

Niulanshan two pot head is more flexible than Red Star, but the same bran koji fermentation, with fragrant liquor 52 degrees as the standard, using sorghum, barley, wheat, peas, etc., fragrant, elegant and soft, mellow taste, softer than Red Star. In order to break people’s consistent impression of low-end wine in the second pot, Niulanshan has launched high-end products such as Treasure Thirty, Classic Yellow Dragon, and Kuisheng.

Yongfeng brand two-pot head:

Beijing Yongfeng brand erguotou is one of the three most famous erguotou in Beijing, and Tongrentang pharmaceutical liquor was used before liberation.

Yongfeng two pot head

It belongs to Beijing Erguotou Liquor Co., Ltd., which was founded in October 1949 as a state-owned Beijing Daxing Distillery restructuring enterprise. Compared with Hongxing and Niulanshan, Yongfeng brand Erguotou is more deeply cultivated in the Beijing market, and the market outside Beijing is not large. Yongfeng upgraded version of Beijing Erguotou inherits the traditional brewing technology of the old Beijing Erguotou, and the products are made of high-quality sorghum as raw material, wheat for koji, and bran koji as saccharification and fermentation.

Although Yongfeng brand Beijing erguotou adheres to traditional craftsmanship, it is “softer” than the previous two, and its wine body is clear and transparent, mellow, sweet and refreshing, not dry and spicy, and is known as “the two-pot head that is least like the two-pot head”. In recent years, Yongfeng Erguotou has innovated its marketing model, continuously expanded the market of young people, and launched products such as “Six Six Dashun” and “Seven Stars High Zhao”, which are ideal and best choices for wedding banquets, birthday banquets, baby banquets, school promotion banquets, promotion banquets, family gatherings, etc.

Huadu Sauce Wine:

In the 60s and 70s of last century, the older generation of liquor technical experts represented by Mr. Zhou Henggang developed “bran kojiu sauce fragrant wine” based on the northern ecology and water and soil. Beijing Changping County Distillery, the predecessor of Huadu Winery, is the pilot research and development place of “Bran Qu Sauce Fragrant Wine”. Later, under the historical background of “eight famous wines entering Beijing”, for the purpose of helping capital enterprises, the top brewers of Moutai Distillery went north to teach art, so that Changping County Distillery mastered the “Daqu sauce fragrant type” liquor technology.

Huadu sauce wine was successfully developed in 1981, and has now changed from Daqu to bran koji production, and its famous products include Yanling Chun, Chengtianmen Sauce Wine and so on. In addition to its headquarters in Beijing, Huadu Sauce also spent one billion yuan to build a production base in Xishui County on the banks of the Chishui River, and Huadu Sauce is also known as “Beijing Little Maotai”.

Kim Liufu:

Jinliufu is a brand that started with OEM wine, and the company has changed its name to Jindong Group and is headquartered in Beijing. Founded in 1996, the brand joined forces with Wuliangye Group, the leader in China’s liquor industry at that time, and was produced by Wuliangye Company, and Jinliufu was responsible for labeling and external sales. Now Jinliufu has a 100,000-mu ecological winery core production area in Tiantai Mountain in Qionglai City, Sichuan, and has established Sichuan Qionglai Jinliufu Yagu Ecological Brewing Company locally, which can produce independently.

Jinliufu has a core production area of 100,000 mu of ecological winemaking garden and an ecological winemaking base covering an area of more than 1,000 mu. At present, Jinliufu’s products mainly come from three aspects, the first is Wuliangye’s OEM products, and the taste is also the closest to Wuliangye; The second is produced at its own base in Qionglai, and the wine quality is relatively stable, and most of the current products of Jinliufu are produced there; The third is the private label wine produced by the acquired subsidiary, which is of relatively uneven quality.

Jin Jiu:

It is a famous Daqu fragrant wine in Tianjin, and Jinjiu Group is also the largest liquor brewing enterprise in Tianjin. Jin Distillery was established in 1952, and many of its wines have won the title of Tianjin Famous Wine in the Tianjin Famous Wine Competition, especially Jin Jiu. At its peak, Jinjiu almost reached more than 90% coverage in Tianjin’s high-end liquor market, and almost all catering establishments had traces of Jinjiu, known as “no store, no Jin”.

In the early days of its establishment, the Jin Distillery mainly produced fragrant liquor. Later, the distillery was mainly fragrant wine, mainly in the soft style, and Jinjiu was also one of the earliest low-grade liquor developed in China, and won the silver award of high-quality export products of the Ministry of Light Industry in 1998. Although Jinjiu was once very popular in Tianjin, its current market share has declined significantly, and its sales last year were only about 300 million yuan.


Lutai spring wine is produced in Lutai Town, Ninghe County, Tianjin, the water used for winemaking comes from the Yanshan Mountains, after several mineralizations, the water contains an appropriate amount of oxygen, is a weak alkaline mineral water, is the best water quality for liquor brewing. Lutai Chunjiu adheres to the development of two lines, with strong fragrant wine and sauce fragrant wine as the main products, of which sauce fragrant products are the most famous. Lutai Spring Wine is an old brand in Tianjin, with a history of more than 300 years, known as “Jinmen elegant rhyme, a hundred years of inheritance”, and has obtained the National Geographic Product Protection Mark.

The Lutai Spring Wine and Dehe Old Wine series produced by Lutai Chun Distillery were rated as “Jinmen Time-honored Brands”; The traditional brewing technique of Lutai Spring Wine was included in the list of intangible cultural heritage of Tianjin; Lutaichun’s sauce liquor is called “Tianjin Xiaomaotai”. In the early years, Lutai Spring Wine was a fragrant wine with bran koji sauce, and later changed the bran koji to multi-koji fermentation, which improved the softness of the wine and taste, and was widely praised by the market.

Sorghum wine:

There are two more famous sorghum wine brands in Tianjin, one is Jinjiu brand direct sorghum wine, and the other is Jinxing brand Yijuyong sorghum wine. In the early days of the establishment of the distillery, the brewery produced sake liquor, and its products inherited the exquisite craftsmanship of Tianjin’s “Zhigu Shochu”, producing pure dry and refreshing wine, mellow wine quality, and unique style of traditional famous wine “Zhigu Old Baigan”, which was later changed to “Zhigu Sorghum Wine”. In 1950, Zhigu sorghum wine was known as a famous wine in North China, and in 1977 and 1980, it was rated as Tianjin’s high-quality wine for two consecutive times.

Yijuyong Liquor seems to be closer to Beijing’s Erguotou in style and development, and the company is still mainly based on sake. Yijuyong sorghum wine uses bran koji fermentation, combining the traditional skills of Naogu shochu with the local natural environment, and has an annual output of more than 10,000 tons of koji wine. Yijuyong sorghum wine has obvious characteristics of fragrance, sweet and clean feeling, no miscellaneous taste, and you can feel a sweet aftertaste at the end.

Tianjin Daqu:

Tianjin Daqu is a Daqu wine produced by Tianjin Distillery (now Jinjiu Group) in 1971 on the basis of sorghum wine, and selected to absorb the process technology of Luzhou qujiu and Moutai wine, and was successfully trial-produced in 1973. In 1974, it was recommended by Tianjin as a wine for entertaining foreign guests, in 1979 it was rated as Tianjin famous wine, in 1980 it was rated as Tianjin quality product, and in 1984 it won the silver cup award of the Ministry of Light Industry.

The wine is made from high-quality sorghum and made from a blend of barley, wheat and peas. Because it was trial-produced on the basis of the original sorghum wine, the early Tianjin Daqu was more inclined to sake in style. But now Tianjin Daqu is almost all produced according to strong fragrant wine, with a rich aroma, pure wine aroma, and even apple aroma. In the early days, high-alcohol liquor around 60 degrees Celsius was the mainstay, and now it is mostly moderate liquor around 45 degrees.

Jin Jiu: