Wuliangye
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, went 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 red-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" says: "There are mixed hemp wines in Qin and Shu, which are sealed with rice, wheat, millet, glutinous rice koji and small poppies, and they are drunk in barrels." 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.
Luzhou Laojiao
Luzhou Laojiao Tequ was founded in Wanli period of Ming Dynasty, with a history of more than 400 years. According to records, in the late Ming and early Qing dynasties, the surname of Shu in Luzhou was Wuju, and he served as a military attache in Lueyang, Shaanxi. He appreciated the local Qu liquor very much and explored the brewing technology and equipment from many aspects. In the 14th year of Qing Shunzhi (A.D. 1657), when he returned to the field, he packed local materials such as Wannian distiller's yeast, yeast and clay samples in bamboo baskets, hired local technicians, and returned to Luzhou together, choosing a place with mud suitable for making wine cellars in the south of the city. The nearby "Longquanjing" water is clear and sweet, which complements pit mud, so he opened a restaurant and tried to produce Qu wine. This is Shujuyuan, the predecessor of Luzhou Qu Distillery, the first brewing workshop in Luzhou. By the 22nd year of Qing Qianlong (A.D. 1757), the produced Qu liquor was well known.
Luzhou Laojiao Tequ is one of the famous wines in China. Known for its unique style of "mellow, sweet, long aftertaste and especially fragrant after drinking", it is well-known in ancient and modern times and sells well at home and abroad. 19 15, which won the first-class gold medal and certificate of international famous wine in Panama International Expo; From 19 16 to 1926, it won the first prize of Nanyang Persuasion Association and the first prize of Shanghai Exhibition. 1952 was rated as one of the four famous wines in China at the first national wine tasting. In the subsequent wine evaluation, he won the title of national famous wine and won the national gold medal many times.
Langjiu
Langjiu is produced in Erlangtan Town, Gulin County, Sichuan Province. This town is located in the middle reaches of Chishui River, surrounded by mountains. There is a clear spring flowing out of this high mountain and deep valley. The spring water is clear and sweet, so it is called "Langquan". Wine is named "Langjiu" because it is made of Langquan water.
Gulinlang wine has a brewing history of 100 years. According to relevant data, at the end of Qing Dynasty, local people discovered that Langquanshui was suitable for brewing wine, and began to brew Xiaoqu liquor and Xiaoqu fragrant flower wine for local residents to drink. 1932, Daqu was changed from Xiaoqu to Daqu, and it was named "Sishalang Wine", with good quality. Since then, Langjiu has become more and more famous, and its reputation has become higher and higher. It is famous in China for its clear and transparent liquor, rich sauce flavor, mellow and refreshing taste, comfortable entrance, sweet entrance and long aftertaste.
Gulinlang liquor inherits and develops the traditional brewing technology, and adopts the methods of secondary feeding, repeated fermentation and distillation, and seven times of wine extraction. A production cycle is 9 months. After taking the wine every time, it is stored in batches and in different quality, sealed and sent to natural caves. After 3 years, the wine is sweet and fragrant, and then blended and seasoned. After passing the quality appraisal, it can be bottled and packaged.
Langjiu was rated as a famous wine in Sichuan Province on 1963. 1979 was rated as national quality wine at the third national wine tasting; 1984 was rated as a national famous wine and won the gold medal in the fourth national wine tasting.
Tuopai Qujiu
Tuopai Qujiu is produced in Nanliushu Town of this county. In the twenty-ninth year of the Republic of China (1940), Li, a small businessman in the town, started by selling retail wine, and later brewed white wine by the process of "thanking wine", which made him famous in the town because of his clear flavor. His son An hired Guo Laizhen, a famous distiller of Qu liquor in central Sichuan, to inherit the traditional technology of "Xie Jiu" and introduce the production technology of Qu liquor to brew a clear, fragrant and unique flavor Qu liquor. In the Spring Festival of the 35th year of the Republic of China (1946), Ma Tianqu, a celebrity and juren in the former Qing Dynasty, took the meaning of "Tuoquan makes fine wine and the brand will last forever" and named this wine "Tuopai Qujiu".
After the founding of the People's Republic of China, Tuopai Qujiu continuously introduced advanced technology and explored innovative technological processes. On the basis of traditional technology, Tuopai Qujiu has formed a unique style by adjusting the formula ratio and adopting new technology, which is characterized by "strong cellar fragrance, soft and mellow, crisp, sweet and refreshing, clean and long tail, especially sweet and clean". Since 1979 was first rated as a high-quality famous wine in the famous wine judging meeting, Tuopai Qujiu series products have been rated as local (city), provincial, ministerial and national famous wines for nine consecutive years, and won the medals and gold medals at the local (city), provincial, ministerial and national levels, which is known as "the first taster thinks for a long time, and the long drinker never tires".