The origin of Xiaodao wine is Dezhou City, Shandong Province.

Xiaodao Liquor is produced by Mitsui Liquor Industry. Founded in 1946, the company is located in Botou City, Hebei Province, with an area of 3, square meters and a production workshop of 15, square meters. There are more than 4, pits, including more than 2,4 aged pits fermented for more than 7 years, 5, square meters underground constant temperature wine cellar, and more than 2, tons of original wine aged for more than five years. It is a large-scale liquor brewing and storage base in North China.

Characteristics of Xiaodao Liquor:

Xiaodao Liquor is a liquor brand born in 23, which evolved from the liquor brewing term "burning knife". Because of the strong taste memory brought by the famous China folk liquor brewing technique "burning knife", Xiaodao Liquor inherits Chinese wine culture and adapts to the taste characteristics of modern people, so it is called "Xiaodao".

The "Laowu retort trotting cellar process" selected as a provincial intangible cultural heritage was adopted for the brewing of Xiaodao wine. Five kinds of grains, namely high-material, rice, glutinous rice, wheat and corn, were carefully selected, fermented, mixed with steaming and burning, spread-dried, added with koji, and then put into the old cellar pool for fermentation.

In the early stage of fermentation, grains were saccharified and fermented under the action of distiller's yeast, which basically became wine, and in the later stage, it was esterified and fragrant, which was very beneficial to the growth of acidophilic bacteria in the fully aged old pit mud environment. After fermentation, the fermented grains were rich in ethyl caproate, the main aroma substance of Luzhou-flavor liquor, with a strong pit aroma.

After p>75 days' fermentation, saccharification, fermentation and esterification have been completed, and excellent original wine can be obtained by pressure swing distillation in retort. After grading and selecting the original wine, it was stored in the wine cellar for three years, and it was evaluated and screened by the wine appraisers for dozens of times. Finally, the high-quality original wine was selected for blending, and then it was treated by low-temperature purification technology to form a unique knife wine.