Winery was established in 1986 and is a representative of Chinese soy-flavored liquor. Initially, Maotai liquor was available, but the production capacity was insufficient. In 1958, an annual production target of 10,000 tons was set, and officials sought ways to achieve it. In order to reach the goal sooner, from 1974 to 1975, the Premier conducted an experiment in Guizhou to produce Maotai liquor, mobilizing a large amount of resources, including 28 technical elites such as the former director of the Maotai distillery, Zheng Guangxian, and chief distiller Zhang Zhiyun. After ten years of effort, by 1985, Jenju finally received high praise from leading experts in a top-notch liquor tasting event, becoming a representative product of the successful relocation of Maotai liquor production. Zhenjiu was praised for its "clear, transparent, slightly yellow color, prominent soy fragrance, long-lasting taste, lingering aroma in an empty cup, with a fragrance and trace elements identical to Maotai liquor, possessing the basic style of Maotai." It was even inscribed by the Vice Premier at the time as a "treasure among wines."

In 1988, Jenju was selected by Deng Xiaoping and Vice Premier Fang Yi as the liquor for state banquets, being listed as one of the "Four Great Chinese State Banquet Liquors." The production method of Zhenjiu liquor is identical to Maotai liquor, following the "12987" process, characterized by "three highs and three longs." All liquors must undergo years of cellaring and blending before being released. The "12987" process involves making liquor for a year, adding ingredients twice, steaming nine times, fermenting eight times, and drawing liquor seven times. Presently, Zhenjiu is managed by the Zhenjiu Lidu Holdings Company and was listed on the Hong Kong Stock Exchange in 2023.