Ji Keliang
Mastery, Signature Works & Repertoire
Born in April 1939 in Renhuai, Guizhou Province, he is of Han ethnicity. He is a national representative bearer of Moutai Liquor Brewing Craftsmanship, a third-batch national intangible cultural heritage project. He is a research fellow and an expert entitled to the special government allowance of the State Council. After graduating in 1964 in food fermentation from the Wuxi Institute of Light Industry, he was assigned to the Moutai distillery to work and study. There he grasped the essence of Moutai brewing and became the third-generation bearer of the craft. Through decades of exploration he set out ten major characteristics of the production process, including high-temperature stacking, high-temperature starter culture, high-temperature liquor collection, low-moisture pit entry, a low saccharification rate and a low liquor yield. He also summarised the theory of Chinese baijiu blending in systematic form, and the Moutai blending technique has become one of the classic crafts of traditional Chinese baijiu. He is a National Model Worker, and has been listed by the Office of the Leading Group on Talent Work of Guizhou Province as a provincial expert under provincial management and a core expert with outstanding contributions in Guizhou. He has published papers including Ten Measures for Improving the Quality of Jiangxiang Liquor, Nine Experiences in Improving the Quality of Moutai and Engineering Yeast for Brewing and Its Application. He has taken on more than ten apprentices.
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