齐鲁网·闪电新闻9月8日讯 若以香气为笔，中国白酒可绘出一幅何其丰富的风味地图。酱香、浓香、清香……在十二大香型谱系中，有一种香型极为特殊——它被命名为“芝麻香”，但它的原料中，却不见一粒芝麻。
它从何而来？又为何与一个名为“景芝”的山东小镇紧密相连？当我们举杯细品，尝到的不仅是酒，更是一场跨越五千年的风土叙事与数十载的科研奔赴。
If flavor were a paintbrush, Chinese baijiu can paint an extraordinarily vibrant map of flavors. Jiang-flavor, Nong-flavor, Qing-flavor... Among the 12 major flavors, one stands out as particularly unique — it is named "Zhima-flavor (Sesame-flavor)", yet its ingredients contain no sesame seeds at all.
Where does this flavor come from? And why is it so intimately linked to Jingzhi, a small town in Shandong? When we raise a glass to savor it, we taste not just liquor, but a story — a narrative of terroir spanning five millennia, and decades of scientific pursuit.
