At Erlang Town, Gulin County, Sichuan, the Chishui River passes by. On its left bank lies the home of Langjiu — facing Maotai Town across the water, sharing the very heartland of sauce-aroma production. The brewing heritage of Sichuan Langjiu Co., Ltd. reaches back a thousand years to the "goujiang" spirits of the Western Han dynasty; in 1957 production was restored at its original home of Erlang Town, and Langjiu later became, together with Moutai, one of the framers of the national standard for sauce-aroma baijiu.
Today Langjiu is recognised as one of the "two great sauce-aroma houses" and the second name of the style. And Honghualang 10 is the reddest member of its sauce-aroma family: 53%vol, 500ml, daqu sauce-aroma, in a red ceramic bottle, made for wedding and family tables.
1. The left bank of the Chishui: twin towns of sauce aroma
Erlang Town and Maotai Town face each other across the Chishui — one left, one right — the twin stars of Chinese sauce-aroma baijiu. The same purple soil, the same warm humid valley, the same fermenting microbes: the left bank’s Langjiu and the right bank’s Moutai share the terroir yet each keeps its own character.
Drinkers describe Langjiu’s sauce aroma as "sauce within strong aroma" — more exuberant and floral than Moutai’s. Honghualang 10 is clear with a pale yellow tint: prominent sauce aroma and a long-lived empty-glass fragrance, entering mellow and smooth with a lingering finish — the classic step for those advancing into sauce-aroma.
2. Born, Raised, Nurtured, Hidden: a winery estate’s brewing philosophy
Langjiu is famous across the industry for its estate — Langjiu Manor, set in the valley on the left bank of the Chishui. Its philosophy is four characters: sheng, zhang, yang, cang — born by the Chishui River, raised on Tianbao Peak, nurtured in the earthen-jar house, hidden in Tianbao Cave.
Among these, Tianbao Cave is the most legendary: one of the world’s largest natural storage caves, with constant temperature and humidity, where tens of thousands of earthen jars age in silence and darkness. It is in such cave years that Honghualang 10 sheds its sharp edges and grows mellow.
Langjiu · Honghualang 10: sauce-aroma baijiu (daqu), 53%vol, 500ml/bottle, made from water, sorghum and wheat, produced by Sichuan Langjiu Co., Ltd. "Honghualang — the model of sauce aroma."
3. Chinese red: celebration brewed into wine
In the Chinese palette, red means joy, prosperity and fulfilment. Honghualang’s red ceramic bottle sets that blessing straight onto the banquet: festive and dignified, it is a good omen the moment it reaches the head table.
It is this pairing of "red" and "sauce aroma" that made Honghualang the quiet champion of the wedding market — built not on advertising, but on word of mouth from one happy occasion to the next. Beyond Honghualang 10 lies Honghualang 15, an upgrade on the same path — the same Chinese red, all the way up.
4. One bottle of Honghualang, three celebrations
Weddings
Set the red ceramic bottle on the head table and joy arrives first; open the sauce aroma and the room rejoices.
Festivals & Family Reunions
New Year’s Eve, birthdays, a baby’s first month — thriving red days call for thriving red wine.
Gatherings with Friends
Crossing from strong aroma into sauce? Honghualang 10’s smoothness and bouquet is the best guide.
One suit of Chinese red, half a history of banquets — Honghualang 10 is Langjiu’s love letter to Chinese happiness.
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Planning a sauce-aroma banquet? Ask the Mingpinhui wine consultant.
