If there were a City of Baijiu, it would be a metropolis comprised of a number of baijiu-producing neighborhoods, scattered far and wide. Some would be producing baijius very different from those emerging from other regions. To express this in the altered words of the late-Jerry Lee Lewis, there’s a whole lotta variation going on. Kinmen (a.k.a., Quemoy) would be on this non-existent map, because it enjoys a well-deserved reputation for producing excellent sorghum-based baijiu. Kinmen is a real place, of course, but it is an island off the coast of Taiwan, not a neighborhood. This place is where Kinmen Kaoliang Liquor, Inc. is located. Kaoliang translates as “sorghum.” In 1962, the company introduced the baijiu I tasted. They claim that their award-winning “58” is “mellow and has a deep flavor.” Let me see if this is the case. [a few minutes of tasting]
Yes, it is the case. I could end the sensory evaluation here, of course. But I will include a few observations, especially for those readers who are fond of shochu. This drink bears more than a passing resemblance to imo shochu, but discerning drinkers will not confuse the two. There are no sweet-potato notes here, but there is a very pleasant and overt sweetness. There is a slight alcohol burn, which one does not ordinarily get with the Japanese liquor. But considering the proof—a whopping 58˚–it is mellow, indeed.
In Japan “58” and other Kinmen Kaoliang products are being marketed by DION International Co. Limited.
Link: www.dion-intl.com
Drinking Japan 