齊魯網·閃電新聞9月8日訊 若以香氣為筆，中國白酒可繪出一幅何其豐富的風味地圖。醬香、濃香、清香……在十二大香型譜系中，有一種香型極為特殊——它被命名為“芝麻香”，但它的原料中，卻不見一粒芝麻。

它從何而來？又為何與一個名為“景芝”的山東小鎮緊密相連？當我們舉杯細品，嘗到的不僅是酒，更是一場跨越五千年的風土敘事與數十載的科研奔赴。

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.