Luzhou brand and Maisui brand Luzhou Laojiao Tequ, also known as LU ZHOU LAO JIAO CO.,LTD Daqu liquor, are the products of Sichuan LU ZHOU LAO JIAO CO.,LTD Winery.
Luzhou was called Jiangyang in ancient times, and it has a long history of brewing. Since ancient times, it has been known as "Jiangyang Ancient Road has many good wines". Pottery drinking horn cups unearthed in Luzhou area are artifacts of Qin and Han dynasties, which shows that wine was made in Qin and Han dynasties. In 225, when Zhuge Liang sent troops to Zhongshan, Jiangyang in the third year of Jianxing, Shu Han, he made people use herbs to make koji, and made wine with Longquan spring water in Yinggoutou, south of the city. His skill of making koji and making wine has been passed down to this day. The wine industry flourished in Song Dynasty, and the wine class was "less than 1, yuan" in Xining years. According to the History of Song Dynasty, there were small wines and big wines brewed in Luzhou and other places. "From spring to autumn, it is called small wine when it is ripe. Waxed and steamed, it comes out in the summer, which is called big wine. " Dajiu is shochu. The poet Mo Ke left poems praising wine, and Huang Tingjian said, "There is not enough food in Jiang 'an, but there is more wine in Jiangyang". Tang Geng said, "A hundred catties of yellow perch will make jade, and red wine will make every household glow. Yugan ferry passenger boat, people under litchi forest. " Yang Shen said, "Jiangyang wine is full of ripe flowers, and no one will be drunk after that." He also said, "Luzhou Longquan water flows out for a pool and a month. Put the cup in your heart, and the boat will become interesting. "Zhang Chuanshan said," At the gate, people live on the water, and restaurants are red in Ming Jiang. The cup is good for Luzhou, and the ten fingers are cold and fragrant for the guest orange. " Daqu liquor was brewed in the first year of Taiding in Yuan Dynasty (1324). In 1586, the technology of Luzhou Daqu liquor was initially formed. "Records of Luxian County" says: "Wine brewed with sorghum is called white burning. Those who brew sorghum and wheat together are called Daqu. " Around the 14th year of Shunzhi in Qing Dynasty (1657), Shujuyuan Bad Workshop was opened. In the 22nd year of Qianlong (1757), four wine cellars were built, and its Daqu liquor was well known. In the eighth year of Tongzhi (1869), "Shujuyuan Bad House" was renamed as "Wen Yongsheng Bad House", and there were 1 Daqu wine cellars, of which 6 were built around 165 and 4 were built around 175. At the end of the Qing Dynasty, there were more than 6 white-burned distiller's grains households, which has been reduced to more than 3 since the Republic of China. There are more than ten poor households in Daqu, aged cellar man and You Ching Huan, who are famous for Wen Yongsheng and Tian Chengsheng. The main raw material of Luzhou Qujiu is local high-quality waxy sorghum, which is made from wheat. Daqu has special quality standards, and the brewing water is Longquan well water and Tuojiang water. The brewing process is the traditional mixed steaming continuous fermentation method. Distilled wine is stored in "Matan" for one or two years. Finally, after careful tasting and blending, it can reach a fixed standard before leaving the factory, which ensures the quality and unique style of Laojiao Tequ.
this wine is colorless and transparent, with strong cellar aroma, clear and sweet, especially fragrant after drinking and a long aftertaste. It has four characteristics: strong aroma, mellow taste and long aftertaste. There are three alcohol degrees: 38 degrees, 52 degrees and 6 degrees. Jiannanchun brand Jiannanchun wine is the product of Jiannanchun Winery in Mianzhu County, Sichuan Province.
Mianzhu belongs to Mianzhou in ancient times, under the jurisdiction of Jiannan Road, and has a long history of brewing. According to Li Zhao's Supplement to the History of the Tang Dynasty, during the period from Kaiyuan to Changqing in the Tang Dynasty, there was a famous wine named "Burning Spring in Jiannan". Li Bai, a poet, once told the story of "solving the mink and redeeming the wine" in Jiannan, leaving a good story that "a scholar can solve the golden mink, but the price is heavy in Luoyang". Its wine is also called "burning incense spring". There was "honey wine" brewed in the Song Dynasty. According to Mianzhou Zhi, "Yang Shichang, a Taoist priest in Wudushan, Mianzhu, was good at making honey wine and never gave up alcohol. Dongpo and his party made a' honey wine song' to leave it behind. " During the reign of Kangxi in the Qing Dynasty, Zhu Yu, a native of Sanyuan County, Shaanxi Province, saw that Mianzhu was good in water, and started Zhu Tianyi Fenfang to brew Daqu liquor. Later, three Daqu workshops, namely Yang, Bai and Zhao, opened. Since then, Daqu liquor has become a famous product in Mianzhu. According to Mianzhu County Records, "Daqu liquor, a local specialty, is mellow in taste, white in color and clear in appearance." Li Tiaoyuan, the Taishi during the reign of Emperor Qianlong of Qing Dynasty, said in Letter to the Sea: "Mianzhu Qinglu Daqu Liquor is also good for relieving summer heat and keeping out the cold in winter, which can stop vomiting, diarrhea, dehumidification and miasma in Shan Lan." He also wrote a poem saying: "All the famous wines in the world have been tasted, but they love Mianzhu Daqu alcohol." During Guangxu period, it was listed as tribute wine. Famous springs make good wine. Mianzhu County Records says, "Only the first-line springs outside the southwest can brew this wine", and points out that "the wine is steamed and roasted with well water outside the west of the city, which is fragrant and delicious, but not elsewhere". This spring is the famous "Zhuge Well". At the end of the Three Kingdoms, Wei Bing entered Shu. Zhuge Zhan and Zhuge Shang defended the city and dug wells to draw water. Later, they named the well "Zhuge Well". At the end of Qing Dynasty, there were 17 Mianzhi Daqu distilleries. In 1919, "there were 25 Daqu houses, which could produce 1, yuan of wine and earn 5, yuan to 6, yuan, which sold very widely". Later, it developed into more than 3, with 116 wine cellars, with a maximum annual output of more than 35 tons. In 1922, Mianzhu Daqu won the first prize of Sichuan Provincial Persuasion Association, and in 1928, it won the medal and certificate of Sichuan Domestic Products Exhibition. Its reputation was at its peak and it was sold all over the country. At that time, people praised it as "Ten miles of Mianzhu wine, and everyone in the world doesn't know you?" Elegant reputation. In 1941, there were more than 2 wineries, producing 2 million kilograms of wine. There are 38 famous Daqu burning houses, including Gan Thai, Da Dao Sheng, Ruichangxin, Yiquanhe, Hengfengtai, Tianchengxiang, Zhu Tianyi and Yang Hengshun, with 2 wine cellars. There are more than 1 Xiaoqu burning houses, among which the workshops such as First Spring, Qujiang Spring, Yongshengchun and Deyongchun are famous. In 1951, Mianzhu Distillery was built on the basis of burning houses by Zhu Tianyi and others, and continued to produce Daqu liquor. In 1958, high-grade liquor was put into production, and it was named "Jiannanchun" by Pang Shizhao, a poet in Sichuan. In 1985, the name of the factory was changed. Xifeng liquor, the four famous wines in China, is produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province. It started in the Shang Dynasty and flourished in the Tang and Song Dynasties. It has a history of more than 3, years and a splendid culture.
xifeng liquor is native to Baoji, Fengxiang, Qishan and Meixian in Shaanxi Province, and the wine produced by Jin Ryu in the west of Fengxiang is the best and has the highest reputation. It has a vast territory, rich soil and rich fertilizer, sweet water quality, and a unique geographical location for developing agriculture and making wine. It is a famous wine town in China. It began in the Shang Dynasty and flourished in the Tang and Song Dynasties. xifeng liquor has a history of more than 2,6 years. It was listed as a treasure as far back as the Tang Dynasty and is one of the eight famous wines in China. Fengxiang is a place where the phoenix is produced in folklore, and there are stories such as Fengming Qishan and blowing Xiao to attract the phoenix. After the Tang Dynasty, it was also the seat of Xifu Terrace, known as Xifu Fengxiang. Hence the name wine. History shows that this wine was listed as a treasure in the Tang Dynasty with "mellow and elegant, sweet and refreshing, harmonious flavors, clean and long tail". When Su Shi worked in Fengxiang, he loved this wine. There was a poem "Liulin wine, Donghu willow, women's hand (handicraft)", which was later passed down as a much-told story. Xifeng liquor uses sorghum, a local specialty, as raw material, and uses barley and peas to make koji. The process adopts the method of continuous slag fermentation, and the fermentation pits are divided into open pits and dark pits. The technological process is divided into vertical pit, broken pit, top pit, round pit, pit insertion and pit selection, and has its own set of operation methods. After distillation, the wine is stored for more than 3 years, and then carefully blended before leaving the factory. Xifeng liquor is colorless, clear and transparent, mellow and fragrant, clear but not light, thick but not bright, integrating the advantages of fragrance and strong fragrance, elegant and harmonious, with comfortable aftertaste and unique style. It is known as "sour, sweet, bitter, spicy and fragrant, but each has its own advantages". That is, it is sour but not astringent, bitter but not sticky, the fragrance is not pungent, the spicy taste is not choking, and it is sweet and delicious after drinking. It belongs to Feng-flavor Daqu liquor and is praised as a typical representative of Feng-flavor liquor. Xifeng liquor has introduced various degrees, such as 33 degrees, 38 degrees, 39 degrees, 42 degrees, 45 degrees, 48 degrees, 5 degrees, 55 degrees and 65 degrees, to meet the needs of different consumers in different places.
Drinking it at the right time has the benefits of promoting blood circulation, dispelling cold, refreshing and relieving fatigue.
The technological characteristics of xifeng liquor are obviously different from those of Fen-flavor liquor, Luzhou-flavor liquor, Maotai-flavor liquor and Rice-flavor liquor, and it has the advantages of both Fen-flavor liquor and Luzhou-flavor liquor, so it has unique Feng-flavor liquor characteristics.