As early as 5,000 years ago, the Neolithic civilization here had a history of wine making. A large number of pottery vessels and wine vessels were unearthed from the Acropolis Site in Zhangshu City (Neolithic Age), as well as exquisite bronzes from the Wucheng Site (Yin and Shang Era). It still silently confirms the glory of the wine civilization here in ancient times. Today's Site wine is named "Site" along with the bronze civilization of Shang Dynasty.
During the Guangxu period of the Qing Dynasty, a hotel named "Lou Yuanlong" in Manzhou Street, Zhangshu, based on inheriting the local traditional Xiaoqu brewing and distilling liquor technology, drew on the strengths of other families, and after years of practice, brewed High-quality liquor with clear color and mellow taste is very popular after being blended and sold. In order to prevent counterfeiting, Louyuan Hotel affixed four "special" characters on the wine jars and wine jars as a sign to distinguish it from the wine in other hotels, indicating that it is particularly high-quality, hence the name "Four Special" produce. (It has the four characteristics of Ganoderma lucidum, which is as bright as diamonds and translucent as crystals, fragrant and charming, soft and mellow without any foreign smell, and nourishes and refreshes the body, hence the name Site Wine.)
Four The craftsmanship of special wine has always led the Chinese wine civilization. In the Tang Dynasty, there was the "four special earth-burning" technology. Song Yingxing, a great scientist in Jiangxi during the Ming Dynasty, also wrote the four special earth-burning technology in "Tiangong Kaiwu". An article called "Qu He" influenced the subsequent standardized brewing and large-scale brewing of Chinese liquor.
Five thousand years of Site wine history has absorbed the essence of Chinese civilization and confirmed every step of the development of Chinese wine civilization. In the face of the new era, the innovative Site wine is standing in the forest of famous Chinese wines as the "kingly wine".
After the Western Zhou Dynasty, Site formed an indissoluble bond with the literati. In history, countless literati drank and wrote poems in the land of central Jiangxi, leaving behind works that have been handed down for generations. The most famous of them is the invitation sent by Bai Juyi to Liu Shijiu when he was appointed Sima of Jiangzhou, "Green ants have newly brewed wine, and there is a small red clay stove. It is snowing in the evening, can you drink a glass of water?" and the direct praise from Lu You of the Song Dynasty, "Famous wines are here." "Qingjiang is as tender as a new goose." In 1959, Premier Zhou Enlai praised the Sidi wine for its "pure fragrance and endless aftertaste" after tasting it in Lushan; in 1972, Comrade Deng Xiaoping praised it for being "the best wine among all the wines with a unique taste" when he visited Zhangshu. ” Guijiu is produced and brewed by Guizhou Guijiu Co., Ltd., a key brewing enterprise in Guizhou Province. At the same time, Guijiu is also a time-honored brand of Maotai-flavor wine. Its predecessor can be traced back to the hand-made brewing in 1569 when Guiyang Prefecture was established. workshop. It is the famous Guiyang winery at home and abroad. After liberation, under the integration of the government, the essence of hundreds of companies was gathered to create the culmination of Guizhou Maotai-flavor liquor.
Guijiu mainly selects glutinous red sorghum and wheat native to the Guizhou Plateau and mountain spring water from mountain streams as raw materials, and is hand-crafted by brewing masters. It has the characteristics of mellow body, unique sauce aroma, sweet aftertaste, and lingering aroma in the empty cup. It is a rare sauce-flavored wine. Moutai is one of the three most famous liquors in the world, with a history of more than 800 years. It is the originator of my country's Daqu Maotai-flavor liquor. The brewer used his magical wisdom to improve the essence of the beam, extract the soul of the wheat, and extract the aura of heaven and earth. It captures the fermentation, blending and sublimation of irreplaceable microorganisms in special environments and creates a monument of wine culture. Maotai liquor has a long history. According to historical records, as early as 135 BC, Maotai Town, an ancient territory, brewed the wolfberry sauce wine that made Emperor Wu of the Han Dynasty "sweet" and became famous all over the world. Maotai Town also has very special natural environment and climate conditions. It is located in the basin at the lowest point of the Guizhou Plateau, with an altitude of only 440 meters. It is far away from the plateau airflow and has dense clouds and fog all day long. The high temperature period in summer lasts for 5 months at 35-39°C, and most of the year is shrouded in sultry, humid rain and fog. This special climate, water quality, and soil conditions are very beneficial to the fermentation and maturation of the wine. At the same time, it also partially plays a decisive role in the microbial production, refinement, increase and decrease of the aroma components in Moutai. It can be said that without the special climatic conditions here, some aroma components in the wine will not be produced at all, and the taste of the wine will be lacking.
This is why for a long time, some Maotai-flavor liquor manufacturers in areas around Maotai Town or across the country have tried their best to imitate Maotai liquor, but without success. The traditional production method of Maotai liquor can only be done in a small area like Maotai Town to create this exquisite wine. Xifeng Old Wine is one of the oldest famous historical wines in my country. It began in the Yin Shang Dynasty and flourished in the Tang and Song Dynasties. It has a history of more than 3,000 years. Xifeng Lao Liquor is one of the "Eight Famous Liquors" in my country. It is originally produced in Fengxiang, Baoji, Qishan and Mei counties in Shaanxi Province. Only the wine produced in Xiliu Town, Fengxiang City is the best and has the highest reputation.
In the Tang Dynasty, Xifeng Wine became world-famous as "good spring wine, clear and mellow" and was listed as a treasure. In 1867 (the second year of the reign of Emperor Guangxu of the Qing Dynasty), he won the second prize at the Nanyang Wine Competition and became famous abroad. It was rated as a national famous wine at the first and second national wine appraisal conferences. In addition to supplying domestic needs, it is also exported to many countries and regions around the world.
Introduction to the place of origin: Fengxiang was called Yong in ancient times. It was the birthplace of Zhou and Qin Dynasties and was known as the wine town of the past dynasties. The cultural accumulation here is very rich. There are more than 20 Yangshao cultural sites, and there are even more Longshan cultural sites. Qin Gong's tomb is a sensation in the world, and the Yongcheng site and the East Lake Garden built when Su Dongpo was in office are famous throughout the country. Winemaking was already practiced in the Western Zhou Dynasty, and a large number of Western Zhou bronzes unearthed in the territory include various wine vessels, which fully illustrates the prevalence of winemaking, wine storage, drinking and other activities at that time. "Wine Book" records: "Qin Mugong attacked Jinjihe, and the generals worked hard, but the wine was only one minute. Uncle Jian persuaded him and said: 'Even if you throw a meter into the river, it will make wine.' So he threw it into the river, and the three armies They are all drunk." This is the allusion of "The Dukes of Qin and Mu poured wine into the river" in Yongzhou. According to "Historical Records", Duke Mu of Qin "died a good horse, and more than 300 of them were caught and eaten by the barbarians. The officials chased them away and wanted to punish them. Duke Mu of Qin said: 'I gave them all wine and pardoned them.' "Three hundred people heard that Qin was attacking Jin, and they all asked for help. Seeing Duke Mu's embarrassment, they all fought to the death to repay the virtue of eating horses." From the above historical facts, it can be seen that Yongzhou had brewed "mash" and "wine" at that time. ". In the second year of Zhide (757) of Emperor Suzong of the Tang Dynasty, Yongzhou was renamed "Fengxiang", which was taken from the allusion of "Phoenixes gathered in Qishan and flew over Yong" during King Wen of Zhou Dynasty. Since the Tang Dynasty, Fengxiang has been known as "Fengxiang of Xifu". During the Yifeng period, Pei Xingjian, the minister of the Ministry of Civil Affairs, escorted the Prince of Persia back to China and passed through Liulin Town in Fengxiang. After drinking, he composed a poem impromptu and said: "At the end of the pavilion to see guests off, the bees are drunk and the butterflies do not dance. Three Yangs opened the country, and the beautiful Liulin wine." According to Zhang Nengchen According to the Records of Wine Names, "Fengxiang Luoquan" wine was famous in the Song Dynasty. In the seventh year of Jiayou's reign in the Song Dynasty, Su Shi wrote a poem praising Liulin wine when he was the judge of Fengxiang Mansion: "You can't get drunk even if you sing the beautiful wine when the flowers are blooming. Come and see the cold green beauty of Nanshan." There were also poems and articles by literati in the Ming Dynasty that praised Liulin wine, such as Su Jun's "East Lake" 》In the poem, there is "The fragrance of yellow flowers is filled with pearl wine, and the beauty is roaming with sweat". In the Qing Dynasty, it was famous for "Fengjiu", and the shochu brewed in Baoji, Qishan, Yixian and Fengxiang counties of "Eight Hundred Miles of Qinchuan" were all called "Fengjiu".
This place has been rich in fine wine since ancient times, but the wine brewed in Liulin Town is the best. To this day, the folk legend of "East Lake Willow and Xifeng Wine" is still circulated among the people. During the Zhenguan period of the Tang Dynasty, Lao Xifeng Wine had the honor of "the fragrance spreads ten miles away when it is opened, and it is drunk by three families next door". By the Ming Dynasty, Fengxiang had "burning shops all over the place and the city was filled with fragrance", and the brewing industry was booming. Passers-by in Jingjing often "stopped their cars and dismounted when they heard the smell" to taste Xifeng wine. Yibin, the first city along the Yangtze River, the wine capital, is the epitome of Chinese wine culture. Here, rain and heat occur in the same season, the climate is mild, the air is moist, and the soil is most suitable for the growth of microorganisms required for winemaking. You say that "Sichuan wine is the best in the world, and the essence is in Yibin." Yibin's wine culture has a history of more than 2,000 years, and Wuliangye is the refinement and crystallization of Chinese wine culture. Yibin has a three-dimensional climate from the south subtropical zone to the warm humid zone, with intertwined mountains and rivers. It spans 27°50′-29°16′ north latitude and 130°36′-105°20′ east longitude. The annual average temperature is between 15°C and 18.3°C. The annual rainfall is as high as 1200 mm/year·average, the annual average relative humidity is 81-85%, the annual average sunshine is 950-1180 hours, the annual temperature difference and the temperature difference between day and night are small, the humidity is high, the soil is rich, and there is water
Six types of high-quality soil, including rice soil, new soil, and purple soil, are very suitable for growing crops such as glutinous rice, corn, wheat, and sorghum. These are the main raw materials in the formula for brewing Wuliangye. In particular, the sorghum grown on the purple soil of Yibin is a waxy sorghum species, and most of the starch contained is amylopectin, which is Wuliangye's unique brewing raw material. The weakly acidic yellow clay used in Wuliangye cellar construction and spray cellar has strong viscosity and is rich in phosphorus, iron, nickel, cobalt and other minerals. In particular, the two minerals nickel and cobalt are only weakly found in Wuliangye culture mud. The amount is not found in the cultured mud of other wineries. This ecological environment is very conducive to the survival of wine-making microorganisms. The production of Wuliangye requires more than 150 kinds of microorganisms in the air and soil to participate in fermentation. Therefore, there must be a natural ecological environment that can adapt to the survival of more than 150 kinds of microorganisms. Such an environment can only be found in the Yangtze River. You can find it only in Yibin. Without these environments, the wine flavor of Wuliangye would not be so comprehensive. It can be said that nature has given Wuliangye its unique beauty of time and place, which makes Wuliangye more unique. Shuanggou Daqu is produced in Shuanggou Town, Sihong County, Jiangsu Province.
Known as the source of Chinese wine, Shuanggou is located in Shuanggou Town, a thousand-year-old town surrounded by the Huaihe River and Hongze Lake.
Shuanggou Daqu uses high-quality sorghum as raw material and high-temperature Daqu made from high-quality wheat, barley, peas, etc. as saccharification starter. The fermented grains are produced by slow fermentation in layers, distilled slowly at a suitable temperature, tasted and intercepted in sections, and stored in classified airtights. After careful blending and strict inspection, they are filled and shipped out of the factory. Shuanggou Daqu is famous for its "clear and transparent color, rich aroma, pure flavor, sweet entrance, mellow body and long tail". Ancient and modern literati, generals, and scholars have also left moving poems about Shuanggou wine, such as Su Dongpo, Ouyang Xiu, Yang Wanli, and Fan Chengda in the Song Dynasty, Huang Jiuyan in the Ming Dynasty, Chen Yi and his son in the contemporary era, Ye Shengtao, Lu Wenfu, and Chen Dengke , Ru Zhijuan, Lu Yuan, Zou Difan, etc. In many beautiful poems, Shuanggou wine is fragrant every day for thousands of years. Shuanggou Daqu has also won many awards in previous exhibition reviews. In the late Qing Dynasty (1910), it was rated as a national high-quality wine at the conference. In 1979, it was rated as Jiangsu Famous Wine. After the Fourth National Wine Appraisal in 1984, the wine participated in the Nanyang Famous Wine Competition and was rated first and won a gold medal for its "clear and transparent color and strong aroma." It was rated as a national famous wine and won the gold medal. In 1955, it was rated as the first-class wine in the first national wine making conference. In 1979, it was rated as a national high-quality wine in 1984. Participated in the National Liquor Quality Grand Prix and won the Gold Cup Award from the Ministry of Light Industry in 1988 and the Gold Medal at the First China Food Expo in July 1989. Won the gold medal. In the 5th National Liquor Appraisal Conference in 1989, it was rated as a famous Chinese liquor and won the gold medal. In the national famous liquor evaluation organized by the China Food Association, China Quality Management Association and other units in 1994, Shuanggou Daqu continued to win the national title. The title of Famous Wine. In 2001, Yanghe Daqu was awarded the title of "China's Top Ten Cultural Famous Wines". It is produced by Yanghe Winery Co., Ltd. in Jiangsu Province and has a proven history of more than 400 years. Nearby, Zou Ji, a famous poet of the Ming Dynasty, wrote in "Ode to the Baiyang River": "Travelers come and go every year, and residents are at ease in Yanghe Meander." Yanghe Meander refers to the Yanghe River, which was once listed as one of the eight major rivers in China. One of the famous wines. In 1915, it won the silver medal at the Panama Competition in San Francisco. In 1929, it won the second prize at the China National Products Exhibition of the Ministry of Industry and Commerce in 1979, 1984, and 1989 at the third, fourth, and fifth national wine tastings. It won the title of National Famous Wine and the Gold Medal. In 1984, it won the Gold Cup Award at the Liquor Quality Competition of the Ministry of Light Industry. In 1990, it won the Gold Medal at the Hong Kong Chinese Culture Famous Wine Expo. In 1992, it won the Gold Medal at the First International Expo in New York. The main varieties are blue porcelain, sky blue, refined, star anise and elephant ear.
Yanghe Daqu is named after its place of origin. It is a strong-flavor Daqu liquor, made of high-quality sorghum and wheat. It is brewed with high-temperature fire koji made from , barley and peas as a fermentation agent, supplemented by the famous Beauty Spring Water (as the saying goes: "Where famous wines are produced, there must be good springs". For example, it is known as the "national wine". The water source of Kweichow Moutai is the Chishui River, which is formed by the confluence of mountain springs. The water of Luzhou Laojiao Tequ in Sichuan is sourced from the water of "Longquan Well", which is as clear as a mirror. Shanxi Fenjiu, which is famous throughout history, uses the refreshing and sweet Shengjing water of Xinghua Village; Yanghe Daqu, which is famous in five continents, benefits from the cool and sweet Yanghe "Beauty Spring" water) due to the implementation of comprehensive quality. For management, we follow the "Laowu retort method", and also adopt traditional and new techniques such as "artificially cultured old cellar low-temperature slow fermentation", "sand recovery in the middle", "slow fire distillation", "graded storage" and "meticulous blending". Technology has made Yanghe Daqu perfect day by day, forming a unique style of "sweet, cotton, soft, clean and fragrant". "It tastes like a dragon; Fuquan Liquor Sea is fragrant and beautiful, and it is the first one in the south of the Yangtze River." Yanghe Daqu Liquor is colorless and transparent, with a mellow aroma and a long aftertaste. It is praised by experts and consumers as the authentic representative of strong-flavor Daqu Liquor. Jiannanchun is produced in Mianzhu City, Sichuan Province. Because Mianzhu belonged to Jiannan Road in the Tang Dynasty, it was called "Jiannanchun". Mianzhu, known as the wine town, is not only the hometown of the famous Chinese wine Jiannanchun, but also one of the birthplaces of Sichuan wine. Mianzhu City is named after its bamboo and wine production. As early as the Tang Dynasty, the famous wine "Jiannan Shaochun" was produced.
In the Supplement to the History of the Tang Dynasty, Li Zhao in the later period of Emperor Xianzong of the Tang Dynasty listed Jiannan Shaochun among the thirteen famous wines in the world at that time. It is said that Li Bai sold his fur coat here to buy wine and drank heavily in order to
drink this fine wine. He left behind the legends of "the scholar untied the golden mink" and "the scholar untied the mink to redeem the wine". Su Shi of the Northern Song Dynasty praised this honey wine as "the aroma fills the area after three days of opening the vat" and "the nectar is slightly turbid and the wine is clear", which is evident from the attractiveness of the wine. The current winery was built in April 1951. After the advent of Jiannanchun wine, the quality continued to improve. In 1979, it was rated as a national famous wine for the first time at the third national wine evaluation meeting.
The brewing of Jiannanchun is strictly based on traditional techniques. It is produced by solid-state natural fermentation of microorganisms in a thousand-year-old cellar. .
Storage is an important process in the traditional craft of liquor. As the saying goes, ginger is spicier when it is old, and wine is fragrant when it is old. Storage can also be said to be a special process. This process is a complex and slow physical and chemical reaction process and is an indispensable process in the traditional liquor production process. The length of the storage period and the quality of the storage container material are closely related to the quality of the liquor after storage. The aged wine should be placed in a clay pot with a brown lid in a cool room. After a long period of slow physical and chemical reaction, its taste will be more mellow and its aroma will be stronger. It is after so many complicated processes that we can taste the mellow and delicious taste of Jiannanchun. Dongjiu is produced in Zunyi, Guizhou, the core area of ??high-quality liquor in China. It is adjacent to the Dalou Mountains to the east and Maotai Town to the west. It is located in Donggongsi Town, Huichuan District, Zunyi, 7.5KM away from Zunyi City, and also 7.5km away from the Red Zunyi Conference. The nearest national famous wine. It is not only one of the eight most famous wines in China, but also one of the only two nationally famous wines in Guizhou Province. It is a national treasure that has inherited the profound roots of Chinese traditional culture. It is a real living fossil that inherits the thousands of years of Chinese wine-making culture. It represents the Chinese medicine health culture that has been accumulated for thousands of years. It is a brand with Chinese characteristics in the Chinese liquor industry. traditional products.
The aroma type of Dongjiu wine is different from the strong aroma type and the sauce aroma type, but belongs to other aroma types. The production method of this wine is unique, integrating the production techniques of Daqu wine and Xiaoqu wine. Xiaoqu Xiaojiao prepares fermented grains, Daqu Dajiao prepares fermented grains, and fermented grains from Dongjiu are steamed from skewers of fragrant fermented grains. The process is abbreviated as Liang Xiao,
Liang Da. Double fermented grains are steamed on skewers, and then the wine is picked for quantity and quality, graded and aged, scientifically blended, strictly inspected, and carefully packaged before leaving the factory. It tastes like the rich aroma of Daqu Liquor, the softness, mellowness and sweetness of Xiaoqu Liquor, as well as a slight, elegant and comfortable medicinal aroma and refreshing slightly acidic taste. The wine is full and harmonious. Therefore, it is summarized by experts as: the wine is clear and transparent, has an elegant and comfortable aroma, is mellow and rich in the mouth, and has a sweet and long taste after drinking. Dong Liquor also has the characteristics of "crystal and transparent liquid, elegant and comfortable aroma, mellow and rich in the mouth, and long sweet taste after drinking". It can dispel cold, activate blood circulation, eliminate fatigue, widen the chest and smooth the Qi. It has won the title of National Famous Wine four times in a row (at the second and third national wine evaluation conferences, it was rated as one of the eighteen famous wines in the country). In 1942, it was named "Dong Wine". Zunyi Dong Winery was established in 1957. In 1963, it was the first to be rated as a national famous wine. After 1979, it was rated as a national famous wine. In 1984, it won the Gold Cup Award from the Ministry of Light Industry. Now it has been exported to Hong Kong, Macao, Southeast Asia, Japan, Europe and the United States. It is very popular among consumers at home and abroad. Langyatai Liquor
Langyatai Liquor is produced in Langyatai, Shandong, China. It is the most famous liquor brand in Shandong Province.
It is said that the brewing of Langyatai liquor originated from King Goujian of Yue. According to historical records, the people of Langya brewed wine from Langya mountain spring according to the wine-making method taught by King Goujian of Yue, and presented it to Goujian. After drinking it, Gou Jian praised the wine repeatedly and named the wine "Langya Hong".
70° Langyatai original wine and 71° Langyatai Xiaolanggao are its most distinctive wines. Lao Village Chief Wine
Lao Village Chief Wine is produced in Heilongjiang, Northeast China. The wine has a soft taste, sweet and smooth taste. After drinking it, you will not have a headache or dry mouth.
Daquanyuan Wine
Daquanyuan Wine is produced in Tonghua, Jilin. The brewing history of this wine began with the Shaoguo established here by the Jurchen tribe in the late Ming and early Qing dynasties. Because of its sweet and refreshing taste, it was designated as the royal wine by Nurhaci. Emperors of the Qing Dynasty also accepted Daquanyuan Shaoguo wine as tribute. Daquanyuan Wine maintains the Chinese intangible cultural heritage brewing techniques of ancient well mineral springs, pure grain brewing, solid-state fermentation, and wine storage, making the wine of excellent quality.
"Daquanyuan" brand liquor has won many awards including "Guandong Famous Liquor", "Gold Medal of the First China Food Expo", "Special Gold Medal of Paris International Expo", "Famous Chinese Historical and Cultural Liquor". It is a powerful representative of the Northeastern region of Chinese liquor.
Taonan Fragrant Wine
Taonan Fragrant Wine has covered the vast market in Northeast China with its noble quality, exquisite packaging and reasonable price, and has won the trust of a large number of consumers. .