Dongjiu Liquor, one of China's brand-name liquors, has been produced
at Donggongsi in n orthern Zunyi for over 200 years. The major raw
material, sorghum, is fermented with wheat and rice yeasts and over
130 medicinal herbs. After steaming and dis tillation, the new liquor
is mixed xith a quantity of old liquor using strict pr ocedures.
Dongjiu's unique fragrance is rich and strong. Its sweet taste linger
s long after drinking. It contains 60 percent alcohol.
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