Taste · Aged aroma Enjoy · A Legacy Life
Shui Jing Fang · Classic is born from Master Lai Dengdian’s unwavering belief. After creating the first classic product that pioneered China’s high-end baijiu market, he remained unsatisfied with the status quo and pursued constant self-surpass It also symbolizes the archaeological excavation of the 600-year-old Shuijing Street Distillery—like a sleeping lion awakened—reviving the site’s former glory and vitality.
Microbial Community 
From “China’s First Baijiu Distillery”—the Shuijing Street Distillery.
As the saying goes, “A thousand-year-old cellar, ten-thousand-year-old pit.” The rich microorganisms in old cellars and fermented grains are the key to abundant aromas.
For 600 years of uninterrupted production, the pits at Shuijing Street, under generations of masterful care, have continuously propagated the ancient microbe community represented by the “Shui Jing Fang No. 1 microbial group,” establishing theEstate Collection’s hallmark—full, high-end aromatics.
Key Upgrades to the Base Liquor Double distillation: heads and tails cut twice; only the premium heart Old blending with new: coexisting mature and young liquors to enhance aged aroma complexity. Half-jar storage: nine times the micro-oxygen headspace speeds maturation, intensifying the aged aroma.
Arts for Aged Flavoring Liquor Following nature and seasonality to craft the final touch. Qu(Chinese Koji) making in August’s dog days: peak activity of aroma-producing microbes yields the richest qu fragrance. Cellar in on Spring Equinox (March): as spring moistens the air, qu aged half a year co-ferments to perfection. Two rounds of select grains and rich dregs: double nourishment across autumn and winter fattens the dregs for aroma development. Fivefold extended fermentation: a 360-day cycle allows abundant accumulation of aroma compounds.
Aged Aroma, Mellow and Smooth A Toast to Life
Shui Jing Fang · Classic salutes a life well-lived through its “aged aroma, mellow and smooth” profile.