It has been nearly 300 years since Ogi Hida made wine in Gifu, and the current owner, Takagi Chihiro, has been the eleventh generation manager. The wine made by this wine has been awarded a gold award by the Japanese Wine Review many times in recent years. And technology.

This carefully blended Moutai baijiu (Chinese white spirit) has been aged for at least 15 years for a mellow, smooth and strong flavour.

The clear golden nectar is powerful and complex in flavours, revealing floral and perfume-like aromas, with hints of pineapple, guava and kiwi fruit on the nose.

JIANG XIAO BAI P100 is Chinese liquor for the international market. P100 comes in a handy small bottle of 100 ml and contains finest sorghum spirit from Jiangxiaobai. P stands for PURE, which as one of the three pillars of JIANGXIAOBAI’s flavor concept SLP (smooth, light, pure), carries significant importance to the product code.