Liquor's famous liquor

As early as 5000 years ago, the Neolithic civilization here had a history of wine making. A large number of pottery dishes, wine vessels and exquisite bronzes from Wucheng site (Yin Shang period) were unearthed from the Weicheng site in Zhangshu city. It still silently confirms the glory of ancient wine civilization here. Today's ruins wine is named "ruins" after the bronze civilization of Shang Dynasty.

During the Guangxu period of Qing Dynasty, Louyuanlong, a hotel in Manzhou Street, Zhangshu, inherited the local traditional Xiaoqu brewing technology and learned from others' strengths. After years of practice, it brewed high-quality liquor with clear color, mellow taste and great popularity after blending. In order to put an end to counterfeiting, Louyuan Hotel put four "special" characters on jars and jars, as a sign of distinguishing them from other hotel wines, indicating special quality, and thus the name "four special" came into being. It has four characteristics: bright as a diamond, crystal clear, fragrant and charming, soft and mellow, sweet and clear, so it is named Sterling Wine. )

The technology of Brewster has been leading the wine culture in China. In the Tang Dynasty, the technology of "burning mud in ruins" was introduced. Song, a great scientist in Jiangxi Province in the Ming Dynasty, also wrote the mud burning technology of the site into Tiangong. An article "Qu Berry" influenced the standardization and large-scale brewing of China liquor.

The 5,000-year history of Site Liquor has absorbed the essence of Chinese civilization and confirmed every footprint of the development of Chinese wine civilization. Facing the new era, innovative site wine is standing in the forest of famous wines in China with the attitude of "the wine of kings".

After the Western Zhou Dynasty, the site and the literati formed an indissoluble bond. I don't know how many literati in history drank wine and wrote poems in central Jiangxi, leaving behind excellent works. One of the most famous is that Bai Juyi invited Liu Shijiu to perform Jiangzhou Sima, "Old bottles are new green, and static stoves stir red". It feels like snow outside at dusk. How about a glass of wine inside? ? "And the direct praise of Lu You in the Song Dynasty," Famous wine comes to Qingjiang, and its color is tender as a new goose. " 1959 after tasting si te wine in Lushan mountain, premier Zhou Enlai praised it as "pure, fragrant, pure and memorable"; In 1972, Comrade Deng Xiaoping praised Cinnamomum camphora as "a wonderful wine with unique taste". Guijiu is produced and brewed by Guizhou Guijiu Co., Ltd., a key brewing enterprise in Guizhou Province. At the same time, Guijiu is also an old-fashioned Maotai-flavor liquor in history, and its predecessor can be traced back to the manual brewing workshop when Guiyang House was founded in 1569. It is a famous Guiyang winery at home and abroad. After liberation, under the integration of the government, Guizhou Maotai-flavor liquor was collected from hundreds of schools.

Your wine is mainly made of glutinous red sorghum, wheat and mountain spring water from Guizhou Plateau, and is hand-brewed by the master brewer. It has the characteristics of mellow body, unique maotai flavor, sweet aftertaste and empty cup, and is a rare maotai-flavor wine. Moutai is one of the three famous wines in the world, with a history of more than 800 years. It is the originator of China Maotai-flavor Daqu liquor, and it is a wine cultural monument established by the brewer with magical wisdom, taking the soul of wheat and the aura of heaven and earth, and catching irreplaceable microorganisms for fermentation, kneading and sublimation in special environment. Moutai has a long history. According to historical records, as early as 135 BC, Maotai Town, an ancient territory, brewed gouache that made Emperor Wu of the Han Dynasty "sweet as a cup of tea", which was famous all over the world. Maotai Town also has a very special natural environment and climate conditions. It is located in the lowest basin in Guizhou Plateau, only 440 meters above sea level, far away from the plateau airflow, with dense clouds all day long. The high temperature of 35 ~ 39℃ in summer lasts for 5 months, most of the year.

Covered in hot and humid rain and fog. This special climate, water quality and soil conditions are very conducive to the fermentation and maturity of wine materials, and also play a decisive role in the production and refining of microorganisms and the increase and decrease of aroma components in Moutai. It can be said that if we leave 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, the manufacturers of Maotai-flavor liquor in the surrounding areas of Maotai Town or in some parts of the country have tried their best to imitate Moutai without success. The traditional production method of Moutai can only be carried out in a small place in Fiona Fang, Maotai Town, in order to create this exquisite and incomparable good wine. Xifeng liquor is one of the oldest historical famous wines in China. It began in Shang Dynasty and flourished in Tang and Song Dynasties, with a history of more than 3,000 years. Xifeng wine is one of the "eight famous wines" in China. It is produced in Fengxiang, Baoji, Qishan and Meixian in Shaanxi, and Liuzhen in the west of Fengxiang has the best wine and the highest reputation. In the Tang Dynasty, xifeng liquor was famous for its "sweet wine, crisp taste and mellow taste". /kloc-won the second prize in 0/867 (the second year of Guangxu in Qing dynasty) and became famous overseas. In the first and second national wine tasting, it was rated as a national famous wine. In addition to domestic needs, it is also exported to many countries and regions in the world.

Description of place of origin: Fengxiang was called Yong in ancient times, the birthplace of Zhou and Qin dynasties, and was called the hometown of wine in past dynasties. The cultural accumulation here is very rich. There are more than 20 Yangshao cultural sites and more Longshan cultural sites. Qin cemetery is a sensation all over the world, and Yongcheng site and East Lake Garden built by Su Dongpo during his tenure are famous all over the country. Wine was made in the Western Zhou Dynasty, and there were various wine vessels in a large number of Western Zhou bronzes unearthed in China, which fully showed that activities such as wine making, wine storage and drinking were prevalent at that time. "Wine Spectrum" records: "He will work hard when he goes down to the river, but he will seize the day. Uncle Jian advised him,' Although a meter is thrown into the river, it will be brewed', so he threw it into the river and all three armed forces were drunk. " This is the story of Qin Mugong throwing wine into the river in Yongzhou. According to Records of the Historical Records, Qin Mugong "killed a good horse, and the savage got more than 300 people, and officials chased him and wanted to punish him. Mu gong said,' all are given wine to forgive them.' When three hundred people heard that the Qin State had attacked the Jin State, they all sought obedience, thus seeing the embarrassment of Mu Gong, and they all pushed forward and died to repay the virtue of eating horses. "As can be seen from the above historical facts, there were' mash' and' wine' brewing in Yongzhou at that time. In the second year of Tang Suzong (757), taking the allusion of "Phoenix gathers Qi and flies over harmony", it will be renamed as "Fengxiang". Since the Tang Dynasty, Fengxiang has been known as the "Xifeng in the Western Mansion". During the Yifeng period, Pei Xingjian, assistant minister of the official department, sent the prince of Persia home through Fengxiang Liulin Town. After drinking, I improvised a poem and said, "Seeing the guests off in the pavilion, bees are drunk and butterflies don't dance." Sanyang opens Cathay Pacific, and the beauty lies in Liulin wine. "According to Zhang Nengchen's Wine List, the' Fengxiang Suiquan' wine in the Song Dynasty has been known. In the seventh year of Song Jiayou, when Su Shi was appointed as the judge of Fengxiang House, he wrote a poem praising Liulin wine: "Look at the bleak South Mountain. "In the Ming Dynasty, there were also literati who praised Liulin wine. Su Jun's poem "East Lake" includes "Yellow Flower xiang zhu Wine, Hua Farong Sweating Tour". In the Qing Dynasty, the shochu brewed in Baoji, Qishan, Yanxian and Fengxiang counties, which were called "Jiu Feng" and "Eight Hundred Li Qinchuan", were all called "Jiu Feng".

Since ancient times, it has been rich in fine wine, and Liulin Town makes the best wine. The folk story of "East Lake Willow, xifeng liquor" is still circulating today. During the Zhenguan period of the Tang Dynasty, old xifeng liquor had the reputation of "opening the altar and smelling ten miles, getting drunk next door". By the Ming Dynasty, in Fengxiang, "houses were burned everywhere and the city was fragrant", and the wine-making industry was greatly boosted. Passers-by often "stop when they know the taste and dismount when they smell the fragrance" to enjoy tasting xifeng liquor. Yibin, the first city in the Yangtze River, is the epitome of Chinese wine culture. It is rainy and hot in the same season, with mild climate and humid air, and the soil is most suitable for the growth of microorganisms needed for brewing. There is a saying 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 two thousand 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 and humid zone, with mountains and rivers crisscrossing. The ground span is 27 50'-2916' north latitude, 0/30 36'-105 20' east longitude, and the annual average temperature is 15℃- 18.

Six kinds of high-quality soils, such as paddy soil, newly accumulated soil and purple soil, are very suitable for planting crops such as glutinous rice, corn, wheat and sorghum, and are the main raw materials for brewing Wuliangye. In particular, sorghum planted on purple soil in Yibin belongs to waxy sorghum species, and most of the starch contained is amylopectin, which is the unique raw material of Wuliangye. The weakly acidic yellow mud of Wuliangye used for cellar building and cellar spraying has strong viscosity and is rich in various minerals such as phosphorus, iron, nickel and cobalt, especially nickel and cobalt, which are only found in the culture mud of Wuliangye, but not in the culture mud of other wineries. This ecological environment is very conducive to the survival of brewing microorganisms. The production of Wuliangye needs more than 150 kinds of microorganisms in air and soil to participate in fermentation. Therefore, there must be a natural ecological environment that can adapt to the existence of 150 kinds of microorganisms, and such an environment is only available in Yibin, the first city in the Yangtze River. Without these environments, the aroma of Wuliangye would not be so comprehensive. It can be said that the natural nature endows Wuliangye with unique beauty of time and place, which makes Wuliangye more distinctive. Shuanggou Daqu was produced in Shuanggou Town, Sihong County, Jiangsu Province. Shuanggou, known as the source of China wine, is located in Shuanggou Town, a thousand-year-old town surrounded by Huaihe River and Hongze Lake.

Shuanggou Daqu is a high-temperature Daqu made of high-quality sorghum as raw material and high-quality wheat, barley and peas as saccharifying starter. It adopts the traditional mixed steaming process, slowly ferments in an artificial cellar for a long time at a suitable temperature, separates the fermented grains, then slowly distills them at a suitable temperature, tastes the wine in sections, seals and stores them, and fills them after careful blending and strict inspection. Shuanggou Daqu is famous for its clear and transparent color, rich aroma, pure flavor, sweet mouth, mellow wine and long aftertaste. Ancient and modern literati, generals and scholars also left touching poems for Shuanggou Liquor, 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, Ye Shengtao, Lu, Ru Zhijuan, Lv Yuan and Zou Difan in the contemporary era. In many beautiful poems, Shuanggou wine has been fragrant every day for thousands of years. Shuanggou Daqu has also won many awards in previous exhibitions and reviews. In the late Qing Dynasty (19 10), it was rated as a national quality wine at the meeting. 1979 was rated as Jiangsu famous wine. 1984 after the 4th national wine tasting, the wine won the first prize and the gold medal for its "clear color and strong aroma". After the founding of the People's Republic of China, it has been rated as a national famous wine and won the gold medal at previous national wine reviews. /kloc-won the first place in the first national brewing conference in 0/955. 1979 was rated as national quality wine in the third national wine appraisal. 1984 participated in the National Liquor Quality Grand Prix and won the Golden Cup Award from the Ministry of Light Industry. 1988 won the gold medal of the national light industry export commodity Excellence award. Won the gold medal in the first China Food Expo. 1989 won the gold medal of the first Beijing International Expo in July. 1989 was rated as a famous wine in China, and won the gold medal in the fifth national wine tasting. During the period of 1994, Shuanggou Daqu continued to maintain the title of national famous liquor in the inspection and appraisal of national famous liquor organized by China Food Association and China Quality Management Association. 200 1 won the title of "Top Ten Famous Cultural Wines in China". Yanghe Daqu is produced by Jiangsu Yanghe Distillery Co., Ltd., which has a history of more than 400 years. This was well known in the Ming Dynasty. Zou Ji, a famous poet in Ming Dynasty, wrote in Yanghe in Bai Yong: "Travelers come here every year, but people live in Yanghe Qu". Yanghe Daqu refers to Yanghe Daqu, which was once listed as one of the eight famous wines in China. 19 15 won the silver medal in Panama Games in San Francisco, USA. 1929 won the second prize of the domestic product exhibition of the Ministry of Industry and Commerce. 1979, 1984 and 1989 won the title of national famous wine and the gold medal at the 3rd, 4th and 5th national wine tasting. 1984 won the Golden Cup Award in the Liquor Quality Competition of the Ministry of Light Industry. 1990 won the special prize and gold medal of Hong Kong Chinese Culture and Famous Wine Expo. 1992 won the gold medal of the first international exposition in new york, USA. At present, the main varieties of Yanghe Daqu are celadon, sky blue, refined, star anise and elephant ear.

Yanghe Daqu, named after its origin, belongs to Luzhou-flavor Daqu liquor, which is made of high-quality sorghum as raw material, wheat, barley and peas as koji medicine, supplemented by famous beauty spring water. (As the saying goes, "When there is a famous wine, there must be a good spring". For example, Kweichow Moutai, known as the "national wine", is the Chishui River where mountain springs converge, with clear water and delicious taste. Sichuan Luzhou Laojiao special song, taking the water from "Longquan Well". Shaoxing rice wine is brewed with mirror-clear Jianhu water. Shanxi Fenjiu, which is famous for thousands of years, uses well water from Xinghua Village. Yanghe Daqu, which is famous on five continents, benefits from the cool and sweet water of Yanghe "Beauty Spring". Due to the implementation of total quality management, following the method of "Lao Wu praised the dregs", and adopting traditional techniques and new technologies such as "artificially cultivating old pits for slow fermentation at low temperature", "returning sand halfway", "slow fire distillation", "graded storage" and "careful blending", Yanghe Daqu became more and more perfect, forming a "sweet, soft, clean and fragrant". The smell of wine soars into the sky, and the birds smell it and turn it into a phoenix; When dregs enter the water, fish will taste like dragons; Fuquan wine sea is fragrant and beautiful, and its taste ranks first in Jiangnan. Yanghe Daqu liquor is colorless, transparent, mellow and has a long aftertaste, and is praised as the authentic representative of Luzhou-flavor Daqu liquor by experts and consumers. Jian Nanchun was born in Mianzhu City, Sichuan Province. Mianzhu was named "Jiannanchun" because it belonged to Chao Jiannan in the Tang Dynasty. Mianzhu, known as the hometown of wine, is not only the hometown of Jiannanchun, a famous wine in China, but also one of the cradles of Sichuan wine. Mianzhu city is named for producing bamboo and wine. As early as the Tang Dynasty, the famous wine "Jiannan Burning Spring" was produced. In the late period of Tang Xianzong, Li Zhao listed burning spring in the south of the Yangtze River as one of the thirteen famous wines in the world at that time. According to legend, Li Baiwei

After drinking this wine, I once sold a fur coat here to buy wine, leaving a story of "solving the golden mink" and "solving the mink to redeem the wine". In the Northern Song Dynasty, Su Shi praised this kind of China honey wine for its "three-opening altar full of fragrance" and "slightly turbid nectar", which was attractive. Today, the winery was built in April of 195 1. After the appearance of Jiannanchun wine, its quality has been continuously improved, and it was rated as the national famous wine for the first time at the third national wine tasting on 1979.

The brewing of Jiannanchun strictly adopts traditional techniques and is made by naturally fermenting microorganisms in a thousand-year-old cellar. Pit fragrance is rich and natural, unless it takes decades or hundreds of years, it will not reach this realm.

Storage is an important link in traditional liquor technology. As the saying goes, ginger is old and spicy, and wine is old and fragrant. Storage can also be said to be a special process, a complex and slow physical and chemical reaction process, and an indispensable process in the traditional liquor production process. The length of storage period and the quality of storage containers are closely related to the quality of liquor after storage. Old wine should be put in an earthenware pot, covered with a brown lid and kept in a cool room. After a long and slow physical and chemical reaction, its taste is more mellow and its fragrance is more intense. It is through so many complicated procedures that we can taste the mellow and delicious taste of Jian Nanchun. Dongjiu is produced in Zunyi, Guizhou, the core area of high-quality liquor in China. It is adjacent to Dalou Mountain in the east and Maotai Town in the west. Located in Donggongsi Town, Huichuan District, Zunyi City, 7.5KM away from Zunyi City. It is also the national famous wine closest to the site of the Red Zunyi Conference. It is not only one of the eight famous wines in China, but also one of the only two national famous wines in Guizhou. It is a national treasure that inherits the deep roots of China traditional culture, a real living fossil that inherits China's wine-making culture for thousands of years, and represents the traditional Chinese medicine health-keeping culture that has been precipitated by the Chinese nation for thousands of years. It is a traditional product with China characteristics in China liquor industry.

The flavor of Dongjiu is different from Luzhou-flavor and Maotai-flavor, and belongs to other flavor types. The production method of this wine is unique, which combines the production techniques of Daqu wine and Xiaoqu wine. Xiaoqu cellar is used to make fermented grains, Daqu cellar is used to make fermented grains, and fermented grains are steamed fermented grains. The process is called two small,

Two kinds of fermented grains, double fermented grains, are steamed in series, picked according to quantity and quality, aged in grades, scientifically blended, strictly tested and carefully packaged before leaving the factory. It has not only the rich aroma of Daqu liquor, but also the soft, mellow and sweet taste of Xiaoqu liquor, as well as the faint, elegant and comfortable medicinal fragrance and refreshing slightly sour taste, and the wine is full and harmonious. Therefore, it is summarized by experts as follows: the wine is clear and transparent, the aroma is elegant and comfortable, the entrance is mellow and rich, and it is sweet and refreshing after drinking. Dongjiu also has the characteristics of "transparent liquid crystal, elegant and comfortable aroma, mellow and rich taste, sweet and refreshing after drinking", and has the effects of dispelling cold and activating collaterals, promoting blood circulation and removing blood stasis, relieving fatigue, broadening chest and smoothing qi. It won the title of national famous wine for four times in a row (it was rated as one of China 18 famous wines at the second and third national wine tasting), and 1942 was named "Dongjiu". Zunyi Dong Winery was established in 1957. 1963 was rated as a national famous wine for the first time, after 1979, it was rated as a national famous wine, and 1984 won the Golden Cup Award of the Ministry of Light Industry. Now it has been exported to Hong Kong, Macau, Southeast Asia, Japan, Europe and America, and is well received by consumers at home and abroad. Langya taijiu

Langyatai Liquor is produced in Langyatai, Shandong Province, China, and is the most famous liquor brand in Shandong Province. The wine has a strong cellar fragrance, sweet and delicious, refreshing and clean, and a long aftertaste.

According to legend, the brewing of Langyatai wine originated from Gou Jian, the King of Yue. According to historical records, Langya people brewed wine from Langya Mountain spring water according to the brewing method taught by Gou Jian, the King of Yue, and presented it to Gou Jian. After drinking, Gou Jian repeatedly thanked him and named him "Langya Red".

70 Langyatai original wine and 7 1 Langyatai Xiaolanggao are its most distinctive wines. Lao Zhang Cun JIU

Old village head wine is produced in Heilongjiang in the northeast of China. The wine tastes soft, sweet and smooth, and it does not hurt after drinking.

Da Yolanda JIU

Daquanyuan Liquor is produced in Tonghua, Jilin. The brewing history of this wine began with the cooking pot set up here by the Jurchen nationality in the late Ming and early Qing Dynasties. Because its wine is sweet and refreshing, it was designated as royal wine by Nurhachi, and the Qing emperor also accepted Daquanyuan cooking pot wine as a tribute. Daquanyuan Liquor maintains the brewing techniques of Gu Jing mineral spring, pure grain brewing, solid state fermentation, wine sea storage and other Chinese intangible cultural heritage, which makes the quality of liquor excellent. Daquanyuan brand liquor has won many awards, such as "Famous Wine in Kanto", "Gold Award in the First China Food Expo", "Special Gold Award in the Paris International Expo" and "Famous Wine in China's History and Culture". It is a powerful representative of China Liquor in Northeast China.

Taonan incense wine

With its noble quality, exquisite packaging and reasonable price, taonan incense wine has covered the vast market in Northeast China and won the trust of a large number of consumers.