Reviving a spirit

Fenjiu's new conglomerate features more than 100 imposing ancient-looking buildings and will showcase the whole process of wine making to the public in future. [Photo by Yang Feiyue/China Daily]

The cluster will feature the whole process of wine making, from crop planting and wine brewing, to storage, filling and packaging, as well as an exhibition, says Zhang Xiaojun, an investor.

Zhang says that introducing Xinghuacun to the world will make Chinese liquor as popular as global brands.

Fenjiu is a traditional brand which wants to stay true to its traditions while at the same time keeping abreast of modern developments.

But as grand and attractive as Fenjiu's new conglomerate is, the traditional wine making process has been retained.

"Modern technology has not helped me a lot with my work," says Wang Guangfeng, who has been the distiller's yeast maker for 30 years.

Most of Wang's work is based on experience.

"Peas and barley (two of the major ingredients) are from the Inner Mongolia autonomous region, Jilin and Gansu provinces, and they vary based on where they come from, so we need to fine-tune the ratio accordingly", the 52-year-old worker says.

Mixing water in also needs experience. "You need to monitor the water speed to ensure consistency," he says.

But the hard work begins when it comes to microbial cultivation, which takes 26 days.