Wuliangye is produced in Yibin, Sichuan, the first city in the Yangtze River. Yibin is located in the south of Sichuan Province, where Jinsha River and Minjiang River meet. It was called "Xuzhou" and "Rongzhou" in ancient times, and was renamed Yibin in the Northern Song Dynasty. The water quality here is pure and suitable for brewing, and it is known as the "hometown of famous wines". It is said that as early as 2,000 years ago, the brewing industry appeared in Yibin. Since the Han Dynasty, the brewing industry has developed rapidly and reached its peak in the Tang and Song Dynasties. Du Fu, a great poet in the Tang Dynasty, came to Rongzhou in the first year of Yongtai (AD 765). In his poem "East Building of Banquet Rongzhou", there is a poem that "green wine is more important than bare-armed litchi". According to the Records of Suzhou Prefecture, in the Song Dynasty, Wang Gongquan brewed "Litchi Green" wine with three kinds of raw materials, saying, "The wine at the eastern end of Wangqiang makes good use of three things, three dangers are the taste, and litchi green is the color." The "three things" in this paper are rice, sorghum and corn. When Huang Tingjian, a great poet and calligrapher in the Song Dynasty, lived in Rongzhou, he cut stones into valleys at the foot of Tianzhu Mountain and built a "flowing cup pool". He wrote in the poem "Ode to Litchi Green": "Wang Gongquan's Litchi Green leads to Pingjia Litchi Green; Try to pour a cup of heavy blue and quickly peel off a thousand pieces of light red muscles ... Who can taste this, only the poem of Old Du Donglou. " In the poem, "Litchi Green" wine is known as "the first in Rongzhou". It was also recorded in the Ming Dynasty that wine was made from a variety of grains. "Compendium of Materia Medica" said: "Qin and Shu have mixed hemp wine, which is sealed with rice, wheat, millet, glutinous rice koji and small poppy to control drinking." 1929, this grain-based wine was renamed as Wuliangye.
Wuliangye belongs to Luzhou-flavor Daqu liquor. It is made by absorbing the essence of five grains, accumulating semen, harmonizing various flavors and carefully blending. This wine has a strong fragrance as soon as it is opened. When you drink it, your mouth is full of fragrance, which lingers in your mouth for a long time and has an endless aftertaste. Wuliangye liquor is clear and transparent. Although the liquor is as high as 60 degrees, touching the lips and tongue has no strong stimulation. Only white wine is mellow, soft and sweet, with a clean throat and a comfortable and long aftertaste. Wuliangye is well-known for its comprehensive flavor in Daqu liquor, and its flavor is coordinated and just right, forming a unique flavor, which is outstanding in the same flavor liquor.
Wuliangye has fine brewing technology and strict operation requirements. When brewing, old songs are used. Brewing water is taken from the center of Minjiang River. This kind of water is pure, clear and free of impurities, and it is a high-quality water source for brewing. The fermentation tank is an old cellar with a fermentation period of more than 70 days, during which esterification is completed. The wine cellar is sealed with soft and mature old mud, which has good heat insulation performance, which not only reduces the volatilization of alcohol, but also ensures the rich aroma of alcohol.
Wuliangye enjoys a good reputation at home and abroad with its four characteristics of "strong fragrance, sweet and refreshing, mellow and lingering fragrance". In the national famous wine appraisal, it was rated as the national famous wine for three consecutive times and won the national gold medal for three times.