China's eight famous wines:
1. Moutai
Moutai is produced exclusively in Moutai Town, Renhuai City, Zunyi City, Guizhou Province. It is China's traditional specialty wine. It is one of the world's three most famous distilled spirits, along with Scotch whiskey and French Cognac. It is also one of China's three most famous wines, "Mao Wu Jian". It is also the originator of Daqu Maotai-flavor liquor and China’s national liquor, with a history of more than 800 years.
2. Wuliangye
Wuliangye is the abbreviation of Wuliangye Group Co., Ltd. It was established in Yibin City, Sichuan Province on August 19, 1997. It mainly produces Daqu aroma. type liquor. The brewing raw materials of Wuliangye are red sorghum, glutinous rice, rice, wheat and corn. The saccharification starter is made from pure wheat. There is a special method of making koji to make "Bao Bao koji". When brewing, old koji must be used.
The water is taken from the center of the Minjiang River, and the water quality is clear and excellent. The fermentation cellars are old cellars, some of which were left over from the Ming Dynasty. The fermentation period is more than 70 days, and the cellar is sealed with mature mud.
In a series of processes such as stratified distillation, measuring and picking wine in the cellar, measuring water at high temperature, entering the cellar at low temperature, dripping the cellar to reduce acidity, returning the wine to fermentation, double-wheel bottom fermentation, and blending and seasoning, Wuliangye Winery They all have a rich and unique set of experience, which fully ensures that Wuliangye has excellent quality and long-term stability, and has won a good reputation among Chinese and foreign consumers.
3. Jiannanchun
Jiannanchun is a famous traditional Chinese wine produced in Mianzhu City, Sichuan Province. Because Mianzhu belonged to Jiannan Road in the Tang Dynasty, it was called "Jiannanchun". This wine uses sorghum, rice, glutinous rice, corn, and wheat as raw materials, and Daqu made from wheat is used as the saccharification starter. The techniques include: red lees topping, sand fermentation, head and tail removal, steaming of cooked bran, low-temperature fermentation, double-round bottom fermentation, etc. It is brewed with reasonable ingredients and precise operation.
Jiannanchun wine is colorless, clear and transparent, rich in aroma, mellow in taste, mellow and sweet, full-bodied, harmonious in fragrance, just right, refreshing and refreshing, and has a long aftertaste. The alcohol content is divided into 28 degrees, 38 degrees, 52 degrees and 60 degrees. It is a strong-flavor Daqu wine.
The famous calligrapher Qi Gong wrote a poem praising: The wine in Zhongshan chases away the old dust, but now it is brewing in Jian Nanchun. Begonia has a hundred thousand red cheeks, but she is the predecessor of Xichuan Zui. Writer Liu Xinwu wrote a poem: There is a full cup of wine in the world, and it is rare to have the taste of spring in Jiannan. Hard luck is left to oneself to taste, happiness is given to the whole world.
4. Luzhou Laojiao Tequ Liquor
Luzhou Laojiao Tequ Liquor, as a typical representative of the strong-flavor Daqu Liquor, is known for its "mellow aroma, clear and sweet taste, and a refreshing after-drinking effect". The unique style of "especially fragrant and long aftertaste" is famous all over the world. In 1915, it won the Gold Medal at the Panama International Exposition and was awarded the title of "National Famous Wine" in all previous national wine evaluations.
The main raw material of Luzhou Qujiu is local high-quality glutinous sorghum, and wheat is used to make the koji. Daqu has special quality standards. The brewing water is Longquan well water and Tuojiang water. The brewing process is a traditional mixed steaming continuous fermentation method. After the wine is distilled, it is stored in a "hemat jar" for one or two years. Finally, through careful tasting and blending, it reaches fixed standards before it can be released from the factory, ensuring the quality and unique style of Laojiao Tequ.
This wine is colorless and transparent, with a rich cellar aroma, refreshing and sweet taste. It is especially fragrant after drinking and has a long aftertaste. It has the four characteristics of strong aroma, mellowness, sweet taste and long aftertaste. The alcohol content is 38 degrees, 52 degrees and 60 degrees. Hua Luogeng wrote a poem: "How can only Du Kang relieve worries? Now that there is no worry, the special song is to taste; produced in Luzhou, sweet and fragrant."
5. Fenjiu
Xinghua Village, Shanxi The history of brewing wine can be traced back to at least 1500 years ago. Volume 11 of "Book of Northern Qi" contains: The emperor was in Jinyang, and he issued an edict in his hand: "I drink two cups of Fenqing, and I advise you to drink two cups in Ye." It is recorded in the poem of Tang poet Du Mu: "It rains heavily during the Qingming Festival. Pedestrians on the road want to die. May I ask where the restaurant is? The shepherd boy points to Xinghua Village."
Fenjiu, a famous traditional Chinese wine, is a typical representative of light-flavor liquor. Because it is produced in Xinghua Village, Fenyang City, Shanxi Province, it is also called "Xinghua Village Wine". Fenjiu liquor has exquisite craftsmanship and a long history. It is famous for its soft taste, sweet taste, lingering fragrance after drinking, and long aftertaste. It enjoys high popularity, reputation and loyalty among domestic and foreign consumers.
6. Xifeng Liquor
Xifeng Liquor is made from local specialty sorghum and barley and peas. The process adopts the slag fermentation method, and the fermentation cellar is divided into two types: open cellar and dark cellar. The process flow is divided into vertical cellar, broken cellar, top cellar, round cellar, cellar insertion and cellar picking, etc., and has its own set of operating methods.
After the wine is distilled, it is stored for more than 3 years and then carefully blended before leaving the factory.
Drinking it at the right time has the benefits of promoting blood circulation, dispelling cold, refreshing and dispelling fatigue. The technological characteristics of Xifeng liquor are obviously different from those of light-flavor, strong-flavor, sauce-flavor and rice-flavor liquors. It has the advantages of both light and strong aroma, so it has unique characteristics of Feng-flavor liquor.
7. Dong Liquor
Dong Liquor uses high-quality sorghum as raw material, and uses the underground spring water of Shuikou Temple eight kilometers west of the factory as brewing water. The fermented grains are prepared in Xiaoqu Xiaojiao and Daqu Dajiao. The fragrant fermented grains are prepared by steaming the fragrant fermented grains with wine and fermented grains. The process is abbreviated as "two small, two large, double fermented grains steamed on skewers" and then the wine is picked through quantity and quality, graded aging, scientific blending, strict inspection, and careful packaging before leaving the factory.
This unique and exquisite brewing process creates the typical style of Dong Liquor: it has the rich aroma of Daqu Liquor, the softness, mellowness and sweetness of Xiaoqu Liquor, as well as the slight, elegant and comfortable Baicao. Fragrant and refreshing, slightly acidic, full-bodied and harmonious. Experts summarize it as follows: the wine is clear and transparent, the aroma is elegant and comfortable, the entrance is mellow and rich, and the taste is sweet and long after drinking.
8. Gujing Gong Liquor
Gujing Gong Liquor has a very long history in the history of Chinese winemaking. Its origins began in the first year of Jian'an (196) when Cao Cao transferred the "Gujing Gong Liquor" produced in his hometown of Bozhou. "Jiu Ying Chun Liquor" and the brewing method were presented to Liu Xie, Emperor Xian of the Han Dynasty. With its unique style of "clear as crystal in color, pure as orchid in fragrance, sweet and mellow in the mouth, and long-lasting aftertaste", it has won unanimous praise at home and abroad.
Gujing Gongjiu uses local high-quality sorghum as raw material, barley, wheat, and peas to make koji. It uses the old fermentation tank, inherits the mixed steaming and continuous fermentation technology, and uses modern brewing methods to improve it. , learned from the strengths of others, formed their own unique craftsmanship, and brewed Gujing tribute wine with a unique style.