Why does Chongyang Xiasha brew Maotai-flavor liquor?

"Xiasha" is a key step in the production of Maotai-flavor liquor. Sand is a saying that the raw material of Maotai-flavor liquor is sorghum, because the raw material of Maotai-flavor liquor is red tassel waxy sorghum. It's small, full and sauce red, so it looks like sand. Locals call it "the ninth day of the ninth lunar month is not only the Double Ninth Festival, but also the beginning of a production cycle of Maotai-flavor wine in Kweichow Moutai Town. But do you know why you chose Maotai-flavor wine in Xiasha, Chongyang?

Reason one:

The water quality of Chishui River is the best time of the year around the ninth day of the ninth lunar month, and the river is crystal clear. In order to comply with the right time, the right place and the right people, the ancestors of Maotai Town's Maotai-flavor wine brewing specially chose to start making sand in Chongyang.

Reason two:

Sand is released on the ninth day of September, and the pit period is 30 days. Wine is baked once before beginning of spring or New Year's Eve, and after beginning of spring or New Year's Eve, the temperature starts to rise. When the wine is roasted for three or four times, the temperature is suitable for maotai-flavor wine to produce wine and aroma, which is very suitable for the propagation and growth of aroma-producing microorganisms of maotai-flavor wine, but the saccharification degree, moisture, acidity and permeability of fermented grains in the third and fourth rounds are relatively high.

It is concluded that the winemakers in Kweichow Moutai Town chose Chongyang for sand removal, which is in line with the climate in Kweichow Moutai Town. Once again, it is proved that the primary production factor of Maotai-flavor liquor is the environment, and the high-quality Maotai-flavor liquor in Kweichow Moutai Town is made by nature, while the skilled craftsmen in Kweichow Moutai Town mainly create a good growth and reproduction environment for brewing microorganisms.

Not necessarily then.

Maotai-flavor liquor has a brewing law. There was no need to do this process at that time.

Beijing Maotai (Huadu Liquor) is brewed with the help of Kweichow Moutai manufacturers.

It is not necessary to perform this procedure at this time.

This is what we often say: the right time, the right place and the right people.

On September 9, we went down to the river to cook new wine. This is a folk song in Maotai Town. Every September, the water in Chishui River begins to clear, because in the old society, all farmers and ordinary people could not grow crops without 24 solar terms, and what crops should be planted according to different festivals. September 9th happens to be the Double Ninth Festival. From this day on, there will be no big flood, which is very accurate, because the previous climate and environment have not been destroyed and polluted, and everything is accurate.

At that time, technology was underdeveloped and there was no ability to treat water. It's all about nature, so we have to wait, because the Chishui River will become very red and muddy in summer, and the next round of brewing can't start until the Chishui River is clear. This is one of the reasons. It is also the mysterious reason of Chishui River.

There is another reason, which is still crucial, that is, our local sorghum is just ripe and harvested at this time, which is also a very remarkable discovery of our ancestors. According to the changes of the 24 solar terms, it is concluded that when planting sorghum is the best harvest, mainly sorghum, must grow in it.

In this way, for a long time, the time system of maotai-flavor wine brewing was repeatedly realized. In other words, the brewing of Maotai-flavor liquor also pays attention to the principle of being in harmony with people at the right time and place.

I will explain them one by one in future videos.

Hello, Shazhi Sorghum. There are several reasons why Maotai-flavor wine should go down to the sand of Chongyang:

1. Every year, the Double Ninth Festival is the season when sorghum matures and harvests.

2. The local climate of Maotai around Chongyang is characterized by less rain, and the water in Chishui River is relatively clear.

3. Avoid the high-temperature production season, manually control the fermentation process, cultivate favorable microbial systems, and selectively use natural microorganisms.

The Double Ninth Festival on September 9th symbolizes eternity and embodies the traditional culture of the Chinese nation.

Brewing Maotai-flavor liquor, why go to the sand in Chongyang?

Maotai Town Maotai-flavor liquor has a history of thousands of years. As early as the Dayu period, the Tus of Chishui River were good at making wine. The "Goujiang wine" more than two thousand years ago was praised as "sweet" by Emperor Wu of the Han Dynasty.

According to historical records: "On the Double Ninth Festival, sorghum is used as sand, steamed and divided into three parts with wheat flour. It is brewed in a wine cellar and then steamed, that is, roasted, and repeated several times. At first, it was said that it was raw sand, three or four losses, six or seven losses, and it was also said that it was small sand back. In the end, the wine is drinkable, and the mellow taste of the product is also self-contained. It's not Song Fake and spices, so it's not easy ... "—— Excerpted from Continued Records of Zunyi.

Every year on the ninth day of the ninth lunar month, the wineries in Maotai Town, large and small, will hold a grand wine offering activity to remember their ancestors and inherit the craftsman spirit. These proverbs are circulating in Maotai Town: "On September 9th, the river will boil new wine", "When the sand falls on the Chongyang, you must hold the golden doll", and "When the sand falls on the Chongyang, the altar is full of fragrance, and the wine is brewed on the Chongyang, and the altar is full of fragrance". What is the meaning of "Xiasha" mentioned repeatedly here? What does it have to do with Chongyang?

What does "Xiasha" mean here?

"Sand" refers to sorghum, which is a local high-quality red tassel glutinous sorghum with small particles and thick red skin, just like sand. The brewing technology of Daqu Khun Sa is to brew 80% whole sorghum, and the broken sand only accounts for about 20%, so it is called "Khun Sa". "Kun" is also called "bundle", which means whole grain. So what does "Xiasha" mean? "Xiasha" is the first feeding during the brewing period of Maotai-flavor liquor. Don't look at this simple word, it has very complicated steps:

The first step is to moisten the grain, that is, to moisten the sorghum with 90% hot water while adding the mother grain (left over from the last fermentation last year) for about 10 hour.

The second step is to steam raw sand, that is, spread rice husk auxiliary materials on the grate, drain water from the bottom of the pot, make a fire under the stove, sprinkle grain at the steaming place, complete the steaming task in one hour, and steam for 2-3 hours after covering.

The third step is to spread the cold. Steamed sand can't be mixed with distiller's yeast immediately, otherwise it will burn the microorganisms in distiller's yeast. It must be cooled to about 32℃, and the tail wine (the wine left over from the first year) should be added and mixed well.

The fourth step is heap fermentation. Add 10% distiller's yeast to the steamed material, mix well, pile for 4-5 days, pile evenly, pat gently, and enter the cellar when the temperature rises to 45-50.

Step five, fermentation in pits. Shovel the material into the pit, sprinkle rice husk, seal the pit with mud for about 4cm, and ferment for 30-33 days. The first round of cooking and fermentation is completed.

The whole process of brewing Maotai-flavor liquor takes one year, including the second feeding, the ninth cooking, the eighth fermentation and the seventh wine extraction. It will be stored separately for 3 years, blended again, and aged for one year after blending before it can be canned for sale. Five years, five years for new wine, how difficult it is.

So why choose Chongyang blanking?

What's so particular about this? What is the most important material for steaming wine? There is a saying: "Grain is the meat of wine, water is the blood of wine, and Qu is the soul of wine".

There is much rain in summer, and soil erosion is serious. The water in Chishui River is reddish during the period from Dragon Boat Festival to Chongyang, with much sediment and poor water quality. Traditional technology avoids this period, but during this period, they make koji at high temperature to prepare for steaming wine that doesn't need much water. During the period from Chongyang to Dragon Boat Festival the following year, the water in Chishui River is clear and transparent, which is just used for steaming wine. You see, the traditional crafts left by our ancestors are so reasonable and timely. This is the emphasis on water. What about the food? The Double Ninth Festival is the season when local high-quality sorghum, red tassel and waxy sorghum mature and harvest. Just in time for the demand for raw materials for new wine brewing. Maotai-flavor liquor in Maotai Town is a miracle created by ancestors' correct understanding, reasonable arrangement and careful utilization of nature.

Maotai-flavor liquor in Maotai Town has to undergo at least five years of precipitation from brewing to factory sales. It embodies the efforts of the older generation of brewers, and also pours in the ingenuity inheritance and innovation of the new generation of brewers day and night, making Maotai-flavor liquor more sweet, mellow and unique.

Brewing technology of Maotai-flavor wine

Chongyang Xiasha is one of the brewing techniques of Maotai-flavor wine represented by Maotai. Its technology is very ordinary!

Xiasha is feeding, which refers to an important raw material for brewing Maotai-flavor wine. The brewing material in Maotai Town is a unique waxy sorghum, commonly known as red tassel. Different from other sorghum, it has solid, full and uniform grains, small skin thickness, amylopectin content above 88%, and glassy cross section, which is suitable for repeated baking of Maotai-flavor liquor and can preserve its best nutritional value. For example, the first-class sorghum in Maotai Town is Moutai, which is rich in 2%-2.5% tannin. After ancient brewing and fermentation, special aromatic compounds and polyphenols were formed, and authentic Maotai-flavor liquor was brewed.

After hundreds of years of inheritance and development, Maotai Town has formed a unique process of seasonal production, high-temperature brewing and long-term storage. Maotai Town Maotai-flavor wine strictly abides by the ancient law, and takes high-temperature koji-making, high-temperature stacking fermentation and high-temperature wine-taking as the cornerstone, making koji at the Dragon Boat Festival, throwing sand at Chongyang, feeding for the second time, cooking for nine times, fermenting for eight times and taking wine for seven times. The wine pulp just absorbs the aura of the four seasons. After that, the wine pulp was classified according to different rounds, different alcohol concentrations, different typical wine bodies and different production dates, and stored in the jar for many years. In the long and mysterious biological reaction process, various beneficial microorganisms were put into wine, resulting in authentic old maotai flavor.

Pinjianjiang

I first met sauce.

As soon as the wine is opened, the delicate sauce flavor is instantly emitted, drenched in the palm of your hand, rubbed back and forth, and the smell turns pale. The fragrance is not choking, rich and pure, and continuous.

Pay attention to color and smell.

Pour into the cup, the wine is yellowish and transparent, swaying gently. The wine pulp won't come loose in the cup, and the aroma is fragrant. After full contact with the air, the drink is mellow and full, and the fragrance is delicate and long.

Taste it and know the fragrance.

Sip: Take a sip gently, inhale, and let the wine slurry be evenly distributed in the mouth. The tip of the tongue feels sweet and sour, the side of the tongue is slightly astringent, the root of the tongue is slightly bitter, and it is slowly swallowed, and the throat and esophagus feel soft and lubricated;

Zap: After drinking it, tap it gently with your mouth and make a click. Your tongue is full of saliva, which is memorable.

Inhale: inhale quickly, the aroma enters the nose from the inside, and the mouth is full of fragrance;

Leave incense in an empty cup

After drinking an empty cup, the lingering fragrance stayed in the cup for a long time. The longer the time, the better the sauce flavor.

First, explain what "sand" is. Sand is also called red sorghum locally. Because red sorghum is different from other sorghum, it is called "sand" because of its small grain, thick skin, full grain and high starch, which can withstand repeated cooking.

Why do you want to "sand" under the Double Ninth Festival?

1. Sorghum harvest season and raw materials before and after Chongyang in September.

Second, the local climate characteristics of Maotai. At this time, there is little rain and the Chishui River is clear.

3. Avoid the production season with high nutrition and high temperature, manually control the fermentation process, cultivate favorable microbial system, and selectively use natural microorganisms.

Fourth, the Double Ninth Festival on September 9 symbolizes eternity and embodies the traditional culture of the Chinese nation.

There is no reason to go to the sand in Chongyang, because the sorghum needed by Maotai Group for brewing is mature in autumn.

Sand is a saying that Maotai-flavor liquor is made of sorghum. Chongyang Xiasha means to feed Maotai-flavor liquor for the first time in Chongyang season.

Why should we invest in grain in the Double Ninth Festival? In September, the temperature dropped to about 25 degrees, the river was clear and sweet, and sorghum matured in autumn. Therefore, it is most appropriate to start the first round of brewing in Xiasha at this time. The brewing technology of Maotai-flavor liquor must conform to the right time, place and people. Around September 9 every year, the water quality of Chishui River is the best time of the year, the local sorghum is maturing, and various brewing environments are good. So I chose Chongyang Xiasha.