How to make the most of it in cocktails?
Let's find your favorite Baijiu by knowing the manufacturing process and the aroma derived from the ingredients. - Part 2 -

Will it be the next trend in the bar scene? This month's issue features baijiu, a local Chinese liquor rich in character. In the second part, we will ask Chinese liquor explorer Goshi Kadokura for his recommendations for bars.

writer：Ryoko Kuraishi

This is Mr. Kadokura's tasting at a local distillery, 广东明珠珍紅酒业销售有限公司. Tasting a variety of wines reveals the aroma, flavor, and individuality of the distiller.

From cocktail style to rock style, we recommend these five bottles.

Baijiu is beginning to attract the attention of bartenders around the world. In mainland China, however, it seems to be shunned by the generation below 30-somethings.

"They prefer whiskey and craft gin. You hardly ever see young people on social networking sites about white wine.

The reason why baijiu has been shunned by Chinese youth is because of its ridiculously high alcohol content and distinctive fermented smell.

In response to these tastes and market needs, flavors that are best enjoyed on the rocks or in cocktails have recently been developed with the same alcohol content and sharpness but without the unpleasant taste," says Kadokura.