According to legend, brewing was popular in Yibin as early as the Han Dynasty. Du Fu, a great poet in the Tang Dynasty, went to Rongzhou (now Yibin, Sichuan) in the first year of Yongtai (AD 765), and said in the poem "Rongzhou Banquet Yang Zhijun East Building": "Pay more attention to cattle and green wine than red-armed litchi." At that time, "Chongbi Liquor" and "Litchi Green" were famous wines in the Tang and Song Dynasties. Wuliangye, formerly known as miscellaneous grains wine, is said to have been built in the Ming Dynasty, and the wine kiln used for brewing so far is a relic of the Ming Dynasty. At that time, it was made by imitating the famous litchi green in the Song Dynasty, brewed with a variety of grains, and continuously improved and developed through generations. 1929, Hui Quan, an old man in the Qing Dynasty in Yibin County, loved this wine and was very fond of its mellow flavor. But because of its indecent name, he changed it to Wuliangye, which means "a kind of nectar." Thus, the name of "Wuliangye" came from this.
Yibin Wuliangye has excellent liquor quality and was once rated as a famous wine in previous national wine reviews. 1956 ranked first in the national famous Daqu liquor. Since then, in the second, third, fourth and fifth national wine competitions, it has been rated as a national famous wine and won the Xin Quality Medal. /kloc-0 won the gold medal in the first American International Liquor Expo in new york in February, 1992. 199365438+1On October 2nd, Wuliangye won the Russian Special Gold Award at the Petersburg International Expo in Russia for its excellent quality and unique style. World-famous.
Wuliangye is known as "three cups make your heart cool and a drop is full of fragrance". Yibin City, Sichuan Province, known as the "hometown of famous wines", is the hometown of Wuliangye liquor in Yibin. 1928, Deng Zijun, the owner of Li Chuanyong's bakery, brewed a "miscellaneous grain wine" with pure fragrance from five kinds of grains: red sorghum, rice, glutinous rice, wheat and corn, and gave it to Yang Huiquan, a document of the local Yong ying bureau, for tasting. He thinks that this wine has good color, fragrance and taste, and is made of five kinds of grains, which makes people famous all over the world. Since then, this kind of miscellaneous grain wine has been enjoyed by the world as Wuliangye and has been popular ever since. Jiaobei brand and Wuliangye brand Wuliangye (from "Litchi Green"-Yibin Yuanqu) are produced by Sichuan Yibin Wuliangye Winery, which is well-known at home and abroad. They are unique among China Luzhou-flavor liquor and are one of the six golden flowers in Sichuan Province (Luzhou Tequ, Langjiu, Jiannanchun, Quanxing Daqu, Wuliangye and Tuopai Qujiu). It has the style of "long fragrance, mellow taste, sweet and refreshing entrance, harmonious taste and just right". Won the gold medal of famous wine at Panama International Expo 19 15; After liberation, 1963 won the championship at the second national wine tasting; /kloc-0 won the championship again in the third national wine tasting in 1979, won the national gold medal in 1984, and won the championship again in the fifth national wine tasting in 1989, winning the reputation of "four consecutive championships". 1995 won the gold medal in the 13th Panama International Food Expo again, and was named "the king of China wine industry" by the 50th World Statistical Congress. In June 2002, at the 20th Panama International Trade Fair, it won the only gold medal in liquor category again. Yibin Wuliangye, with strong fragrance, mellow taste and long aftertaste, is brewed with high-quality glutinous rice, rice, sorghum and wheat as raw materials. It is brewed by Yibin Distillery with the unique technology and long-standing traditional technology of "five-grain formula, wheat koji making, artificial cellar storage, two-wheel low-temperature fermentation, wine selection according to quantity and quality, altar making according to quality, graded storage and careful blending", which not only enjoys a high reputation in China.
Yibin has been a multi-ethnic community since ancient times. Relying on the customs and experiences handed down from generation to generation, people of all ethnic groups living here have brewed unique historical wines in different historical periods. At present, there are historical records, such as sake brewed by Liao people in the pre-Qin period, glutinous rice wine brewed by Ying people in the Qin and Han dynasties, fruit wine brewed by brick Miao people with wild small red fruits in the Three Kingdoms period, etc., which are all excellent works of ethnic minorities in Yibin area at that time, and all show the unique insights and intelligence of ancient China people on brewing technology.
Especially in the Southern and Northern Dynasties (AD 420-589), the Yi people brewed a mixed wine with wheat, highland barley or corn, which was the first time to make wine with a variety of grains. Miscellaneous liquor is named for its drinking style. When brewing, the grain is cooked, dried in the sun, mixed with distiller's yeast, put into a pottery jar, sealed with mud, covered with grass, and allowed to ferment for more than ten days. When drinking, uncover the mud seal and fill the jar with water. Each drinker holds a bamboo tube and sucks directly from the jar, adding water while drinking until there is no smell of alcohol.
In the Tang Dynasty, Fangguan in Rongzhou brewed a kind of "spring wine" with four kinds of grain. In 743 AD, Du Fu, a great poet of the Tang Dynasty, came to Yibin, and Yang, the secretariat of Rongzhou, gave a banquet in the East Building to welcome him. Du Fu tasted spring wine and Yibin specialty litchi, and improvised a beautiful sentence "Spring wine is more important than red litchi". Spring wine was later renamed "heavy blue wine".
Yao Qu is the most important and influential one in the brewing process of Wuliangye. It was brewed by Yaoshi, a gentleman in Yibin, in the Song Dynasty (960- 1279), and used five kinds of grain: corn, rice, sorghum, glutinous rice and buckwheat. Yao Zi Xue Qu is the most mature embryonic form of Wuliangye.
In the early Ming Dynasty (A.D. 1368), Chen Jicheng Yao, a native of Yibin, summed up Chen's secret recipe. Wuliangye uses the secret recipe of Chen. There are two kinds of this wine, which are called "Yao Zi Xue Qu" by literati and "miscellaneous grains wine" by the lower class, which is the direct predecessor of Wuliangye today. The old cellar of Ming dynasty, which has been preserved to this day, has a history of more than 600 years and is still in use today.
1909, Deng Zijun, a descendant of Chen Secret Recipe, took wine to a family dinner. Yang Huiquan, a juren in the late Qing Dynasty, said after tasting it, "This is a good wine. It seems vulgar to call miscellaneous grains wine, but Yao's songs are elegant, but they don't reflect the charm of this wine. This wine is made from the essence of five grains. Renaming it' Wuliangye' is an elegant and popular name, and the name can be thought of. " Since then, Wuliangye has been famous for a hundred years.