On October 20, the Chinese Rice-Flavor Liquor Inheritance and Innovation Summit Forum with the theme of “Chinese Rice Flavor, National Best Spiritin Xiangshan” and the jar sealing cultural festival of Xiangshan liquor to celebrate its 55th anniversary were held at Xiangshan Distillery in Quanzhou, Guilin. 500 people from all over the country, including consumers, industry peers, leaders at all levels and media representatives, witnessed this event.

This jar sealing cultural festival included a series of activities such as donation for targeted poverty alleviation, distillery experience, sacrificial ceremony, sealing ceremony, summit forum, and tasting of famous liquor experts.

Ma Yong, chairman of the Liquor Committee of China National Food Industry Association, Jiang Jixiong, former vice chairman of the CPPCC of Guangxi Zhuang Autonomous Region, Zhou Zhengying, deputy secretary of the Party Committee and governor of Quanzhou County, and Yan Tao, president of Jindong Group, were invited to attend and unveiled the festival. In recognition of the outstanding contribution of Xiangshan Liquor Co., Ltd. in the Chinese rice-flavor liquor sector, Chairman Ma Yong personally awarded a plaque that read “Base for Learning and Exchanging Chinese Traditional Rice-Flavor Liquor Brewing Technique” to the company.

At the Chinese Rice-Flavor Liquor Inheritance and Innovation Summit Forum held on the afternoon of the same day, the invited guests were: Gao Jingyan, a famous national liquor expert; Wang Guiyu, a member of the expert panel for the 5th National Famous and Excellent Liquor Evaluation and a liquor master; Cheng Jinsong, deputy director of the National Food Quality Supervision and Inspection Center; Wang Yaping, president of Shen Zhen Liquor Association; Lu Ronghua, honorary president of Shanghai Liquor Business Association; Cheng Jinzhi, chairperson of Guangxi Brewing Association; He Bing, a Chinese liquor culture and history expert, as well as several national judges. The guests discussed the past, present and future of Chinese rice-flavor liquor from the aspects of strategy, technology, product, culture and market. At this summit forum, the Introduction to the Characteristics and Bioactive Substances of Rice-Flavor Liquor” by Cheng Jinsong and the Cognition and Innovation Path to Rice-Flavor Liquor Brewing Technique by Hao Zhebing, technical director of VATS Group, were two technical reports that disclosed the latest achievement of rice-flavor liquor and crowned rice-flavor liquor represented by Xiangshan’s products the title of “cleanest and healthiest liquor”.

When speaking of the special nutrients of rice-flavor liquor, Cheng Jinsong mentioned that rice undergoes bio-fermentation to form oligosaccharides, which are good bifidus factors that can facilitate the reproduction of proboscis such as bifid bacteria in the intestine, inhibit the growth of spoilage bacteria, and thus improve intestinal microcirculation and restore the youthful function of the intestine. This feature is incomparable to that of other similar products. Hao Zhebing, director of quality management of Jindong Group, said that selenium-enriched rice contains a lot of selenium. Selenium will not be lost in the brewing process, but 30% of it will be converted into wine, which can resist oxidation, enhance human immunity, and bring health benefits.