Shaoxingjiu (Shaoshing rice wine) is a tradition in China dating back some 2000 years. In this issue, Ms. Bai Yufen of Tianjin Fujitsu Ten Electronics Co., Ltd. shares with us the Shaoxingjiu story.

	Shaoxingjiu is named for the region regarded as its origin - Shaoxing, in Zhejang Sheng Province. This area is considered the birthplace of China's rice wines, or Laojiu. Among them, those produced in Shaoxing are known as Shaoxingjiu.		Some 150 wine makers operate in Shaoxing, but only a few chosen produce the highest quality Shaoxingjiu, using the traditional and manual process.

	Perfect Environment, Meticulous Process Shaoxingjiu is a 15%-20% alcohol wine, brewed from rice and the pure water of Jian Lake. Although Jian is the key body of water in this lakeside district, there are also canals and creeks running in all directions through Shaoxing. The climate is temperate, with four distinct seasons. Shaoxing soil is rich, and ideally suited for making wine. In addition to China's finest rice, the choicest wheat is also grown in Shaoxing - and the water of Jian Lake is reputed to be the source of miracles.

			Shaoshing rice wine may not be a miracle, but many people consider it a taste of heaven. Rice is first soaked, then steamed and sealed into jars for fermentation. Next comes the pressing and simmering, as wine makers ready the pure fermented brew for aging in pottery jars, sealed with mud. The entire brewing process is finished in very rapid order, but the sealed wine is left to age roughly three to five years until it is ready to drink, with an amber color, pleasant bouquet and mellow taste. Many drinkers prefer a still older vintage: the longer Shaoxingjiu is aged, the more fragrant it becomes.

	Celebrating Shaoxingjiu Many Ways Not all Shaoxingjiu is brewed the same way. Depending on the fermentation method, at least four major varieties of the wine can be produced. The standard version is known as Yuanhongjiu. It is made using the oldest, most traditional method, and is mostly consumed within China. Jiafanjiu is brewed from at least 10 percent more rice than Yuanhongjiu. It is the most commonly exported variety, generally labeled simply as "Shaoxingjiu." Jiafanjiu-style Shaoxingjiu is best enjoyed with meals. Shanniangjiu is sweet, and the parts of		the brewed liquor that settle out are used in place ofwater in fermenting another variety of Shaoxingjiu, the clear wine known as Xiangvuejiu.The best grade is a vintage called Huadiojiu, aged in pottery jars adorned with beautiful color pictures. Although Huadiojiu is historically reserved for weddings and the other most important celebrations in life, there are many people in China who drink one variety of Shaoxingjiu or another at nearly any occasion. Why don't you join in? If you get the chance, try a glass of Shaoxingjiu, and enjoy a taste of China.