Moutai

Respected as China’s national liquor, it is praised by the world for its unique color, aroma and taste. It is famous all over the world for its clear, transparent, mellow and sweet aroma. Moutai liquor is generally 52 to 54 degrees. It is produced in Maotai Town, Renhuan County, Guizhou Province. It is named after the place of production. The factory is located on the bank of Chishui River and has a history of more than 270 years. According to legend, in 1704 AD, a salt merchant named Shanxi invited a brewing master from Xinghua Village in Fenyang, Shanxi to brew Shanxi Fenjiu in Maotai Town. But it is based on the ancient method of making Fenjiu wine. Sorghum is used as seasoning, wheat is used to make koji, and water from Chishui River is used as a guide. The flavor of the mellow wine brewed is different from that of Fenjiu, so it is called "Huamao". That is Xinghua Maotai. Ronghe Winery, established in 1873, was later owned by Guizhou chaebol Lai Yongchu and was known as "Lai Mao".

More Maotai liquor is one of the three most famous liquors in the world. It is produced in Maotai Town, Renhuai County, Guizhou Province and has a history of more than 800 years. In 1915, he won the gold medal and certificate at the Panama International Exposition. After the founding of the People's Republic of China, Moutai liquor won many awards and was sold all over the world. It was hailed as a world-famous liquor and the "Light of the Motherland."

The water used to brew Moutai is mainly water from the Chishui River. The water in the Chishui River is of good quality. The wine distilled from this slightly sweet water with no dissolved impurities is particularly sweet. Therefore, a poet in the Qing Dynasty once praised the Chishui River with the line "Gathering spiritual springs in one body, collecting beautiful water flowing eastwards".

Maotai Town also has very special natural environment and climate conditions. It is located in the basin at the lowest point of the Guizhou Plateau, with an altitude of only 440 meters. It is far away from the high source airflow and has dense clouds all day long. The high temperature period in summer lasts for 5 months at 35-39°C, and most of the year is shrouded in sultry, humid rain and fog. This special climate, water quality, and soil conditions are very beneficial to the fermentation and maturation of the wine. At the same time, it also partially plays a decisive role in the microbial production, refinement, increase and decrease of the aroma components in Moutai. It can be said that without the special climatic conditions here, some aroma components in the wine will not be produced at all, and the taste of the wine will be lacking. This is why for a long time, some Maotai-flavor liquor manufacturers in areas around Maotai Town or across the country have tried their best to imitate Maotai liquor, but without success. The traditional method of making Moutai liquor can only be produced in this small area of ????Moutai Town in order to create this exquisite wine.

The construction of Moutai wine cellars is also very particular. Everything from cellar site selection, cellar area orientation, and space height to temperature and humidity control and air permeability inside the cellar, as well as the form and capacity of the wine urn, and the technology of sealing the urn mouth with mud, are all extremely strict. These are all key to the re-maturation of the finished wine and the improvement of aroma purity. The wine cellar must be inspected every day, ventilation holes opened and closed, and temperature and humidity controlled. It is said that even the person who guards the wine cellar must be cleanly dressed and of good character, which affects the quality of the wine. Of course, people's general clothing, words and deeds have no necessary relationship with the quality of the wine. It just reflects people's respect and admiration for Moutai and their good wishes to encourage people to be good people and make good wine.

The high quality of Moutai has been maintained for many years. The National Wine Appraisal Conference summarized the style of Kweichow Moutai as "prominent sauce aroma, elegant and delicate, mellow body and long aftertaste". It has more than 110 aroma components, and the fragrance lingers in the empty cup after drinking for a long time. Some people praised it for its charm of "the flavor is drunk three times next door, and the bottle is opened ten miles after the rain". Moutai is fragrant but not bright. No spices are added during the brewing process. The aroma components are all naturally formed during repeated fermentation. Its alcohol content has always been stable between 52°-54°, ??and it has long been the lowest alcohol content among famous liquors in the country. When blending, never a drop of water is processed, but wine is used to mix the wine. Therefore, the alcohol content is low but not light, pure, slightly yellow, crystal clear, soft and mellow, neither irritating the throat nor irritating the head. After drinking, it is pleasant and refreshing, stimulating the intestines, and has the functions of relaxing muscles and activating blood circulation, promoting health, and extending life. effect. Premier Zhou Enlai commented that Moutai "drinks better than vodka, has the characteristics of not sore throat, no headache, can relieve fatigue and calm the mind". He also said that at the Geneva Conference in 1954, "two channels" helped him succeed: one refers to Maotai liquor, and the other refers to the movie "Liang Shanbo and Zhu Yingtai" that was screened there at the time. During the meeting, Premier Zhou entertained the foreign heads of state and diplomatic missions attending the meeting with this wine and film. Former U.S. President Richard Nixon once praised that "Moutai liquor can cure all diseases." Former Japanese Prime Minister Tanaka Kakuzu honored Moutai as "a fine wine". The general public, compatriots in Hong Kong and Macao, and overseas Chinese living abroad regard Moutai as a good gift for immune relatives and friends, and regard it as "national wine", "diplomatic wine" and gift wine.

The brewing technology of Moutai is known as "unique through the ages." Maotai liquor has an entire production process that is different from other liquors, with a production cycle of 7 months. The steamed wine is stored in warehouses for more than 4 years, and then blended with aged wine stored for 20, 10, 8, 5, 30, and 40 years. Finally, it is tested, tasted, and then bottled and sold out of the factory.

The bottles used to hold Maotai liquor were originally made from locally produced jars. From the Xianfeng period of the Qing Dynasty, ceramic jar-shaped bottles with a small bottom, a small mouth and a large belly were used. According to today's It says there are models that hold 0.5kg, 1kg and 1.5kg. Later it was changed to a slightly flat rectangular wine bottle. After 1915, yellow ceramic glazed bottles with a cylindrical shape and a long mouth were used instead. After the founding of the People's Republic of China, it was changed to white ceramic bottles and the milky white light-proof glass bottles that people see now, which are antique, simple and generous.

The trademark of Maotai Liquor was originally printed with woodblock printing. It was just a few regular script words "Guizhou Province Maotai Liquor" written in a petal-shaped pattern. Later, it was changed to Lianshi paper type printing. Trademark naming: Chengyi Winery is "Shuangde Brand", Ronghe Winery is "Maisui Brand", and Hengshi Winery is "Shanying Brand". In 1952, the name was changed to "Workers and Peasants Brand". After 1954, there were two types of trademarks: domestic sales and export: "Jinlun brand" (also known as "Gongnong brand") for domestic sales, and "Feixian brand" for export. During the Cultural Revolution, it was once changed to "Sunflower Brand", and then restored to "Golden Wheel Brand" and "Feixian Brand", which are still in use today.

Moutai has won the National Famous Liquor Gold Award for five consecutive years, achieved five consecutive domestic gold awards, and won four consecutive international gold awards (including the Asia Star Packaging Award and the First Prize for Third World Advertising). The output increases year by year and is sold to more than 50 countries and regions.

Fen Liquor

This wine is produced in Xinghua Village, Fenyang County, Shanxi Province. It is the originator of my country's famous wines and has a history of more than 1,500 years. The eight most famous wines in my country are all closely related to Fenjiu. The raw materials of Fenjiu are "handfuls" of sorghum produced in the Jinzhong Plain around Fenyang, mellow "Gujingjiaquan water" with mellow dew, and traditional brewing techniques. Fenjiu is clear and transparent, has an aromatic smell, lingers in the mouth, is sweet on the finish, and has a refreshing aftertaste. It has always been praised as "sweet spring wine" and "liquid gem". Fen Liquor brewing has a unique set of techniques, "People must get its essence, grain must get its truth, water must get its sweetness, music must get its brightness, utensils must get its cleanness, vats must get its moisture, and fire must get its slowness." It forms a unique quality and flavor. . Although it is a 60-degree liquor, it does not have a strong irritating feeling. It is known as the "three uniques" of color, aroma and taste. It is a model of my country's light-flavor liquor.

More Daqu Fenjiu Fenjiu from Xinghua Village, Fenyang County, Shanxi Province, is world-famous for its three unique characteristics: clear, clean, elegant and pure, long-lasting sweetness, color and fragrance. Xinghuacun Fenjiu has been famous for thousands of years and its reputation is inseparable from the pure water and skillful craftsmanship of the wine making.

The brewing of Fenjiu has a history of more than a thousand years. It originated from rice wine before the Tang Dynasty, and later developed into white wine-distilled wine. Fenjiu is one of the famous ancient wines and has been praised by literati and writers since the Tang Dynasty. Du Mu, a great poet of the Tang Dynasty, wrote the poem "It rains heavily during the Qingming Festival. Passers-by on the road are about to lose their souls. They ask where to go to the restaurant, and the shepherd boy points to Xinghua Village in the distance." This poem is very popular and widely praised. At the beginning of this century (the late Qing Dynasty), there were three wineries in Xinghua Village producing Fenjiu. With their exquisite brewing technology and unique quality style, they have won five awards in domestic product competitions. After winning the first-class gold medal at the Panama International Exposition in 1915, Fenjiu's reputation spread throughout the world. However, the ravages of reactionary rule, Japanese invasion and long-term wars brought the production of Fenjiu liquor to the brink of extinction. By 1947, on the eve of liberation, the aroma of wine that had permeated Xinghua Village for thousands of years finally disappeared.

Fenyang was liberated in June 1948, and Fenjiu production resumed in September of the same year. The brand-new Xinghua Village Fen Liquor Factory was established in the ancient Xinghua Village. It has now become one of the largest liquor factories in China, and its output and quality continue to create new levels.

The brewing of Fenjiu uses "handfuls of sorghum" from the Jinzhong Plain as the raw material, "green koji" made from barley and peas as the saccharification starter, and a unique brewing process of "steaming and clearing twice." The resulting wine is crystal clear, fragrant and fragrant, sweet, mellow and refreshing. The aftertaste is long after drinking, the wine is strong and light without irritation, making people feel happy. Fenjiu's pure and elegant fragrance is a typical example of Chinese light-flavor liquor.

Fenjiu has won many famous wine titles and gold medals at national wine tastings. Low-alcohol (38°) Fenjiu, Fentejia Liquor, won the Golden Bottle Award at the national low-alcohol liquor tasting in 1987.

Luzhou Laojiao Tequ

Produced in Luzhou, Sichuan, the two wineries of "Wen Yongsheng" and "Tianchensheng" were the most famous in the late Ming and early Qing dynasties. "Wen Yongsheng" was founded in the seventh year of Yongzheng reign in the Qing Dynasty. The oldest cellar has a history of more than 370 years. When building a cellar, the mud must have good viscosity and fertile soil rich in phosphorus and nitrogen, which is suitable for the reproduction of bacteria. The older the cellar is, the more bacteria there are. The old cellar fermentation and refilling ingredients are used, so the wine aroma is very strong. Luzhou Laojiao Tequ has the characteristics of "strong aroma, mellow taste, sweet taste and long aftertaste". After drinking it, you will feel happy with the aftertaste of apple. It has become a typical example of strong-flavor liquor. There are two types: 60 degrees and 55 degrees. There is no pungency when drinking it, but the ileum is full of gas and the aroma is refreshing to the muscles and bones.

More Luzhou Laojiao Tequ Liquor is a strong-flavor Daqu liquor produced in Luzhou Qu Distillery in Sichuan. Luzhou is a famous wine city located in the south of the "Land of Abundance". It is surrounded by mountains and rivers and has a mild climate. The Laojiao Tequ and Touqu wines (called Luzhou Daqu in the past) are one of the four ancient famous wines and are also modern. One of the 17 famous liquors (baijiu). Luzhou Laojiao Tequ Liquor is colorless and crystal clear, with a rich and fragrant aroma, a soft and pure body, clear and sweet taste, and a harmonious and mellow taste. The lingering fragrance after drinking it fills the chest and ileum, refreshes the spleen and stomach, and tastes sweet to the skin. It is refreshing and wonderful. Whether you are a good drinker or someone who doesn't drink often, you will feel the special flavor once you taste it.

Luzhou Laojiao Tequ Liquor has a unique style. The key lies in the long fermentation time in the cellar, making it a real Laojiao. The characteristic of the old cellar is that there are special structural requirements when building the cellar. After long-term use, the mud pool appears red and green, the mud becomes soft, and produces a strange aroma. At this time, the fermented grains come into contact with the cellar mud and distill out The wine will also have a rich aroma, and such a cellar can be called an old cellar. As the cellar age increases, the quality of the wine produced also continues to improve. Wine brewed in century-old cellars is considered to be the ideal wine. According to historical records, the oldest cellar of Luzhou Qu Distillery has been over 300 years old, and its style remains as fascinating as ever. Visitors are lucky enough to see it.

The first famous brewing workshop in Luzhou Daqu, Shujuyuan Zaofang, officially opened around the 14th year of Shunzhi in the Qing Dynasty (1658 AD), and about the 22nd year of Qianlong in the Qing Dynasty (1758 AD) Before and after, its products have been sold throughout Sichuan Province. By the sixth year of the reign of Emperor Guangxu of the Qing Dynasty (AD 1880), the annual output of Luzhou Daqu liquor had reached about 10 tons, and its reputation spread throughout the country. In 1917, Luzhou Daqu Liquor participated in the Panama International Exposition and won a gold medal and certificate, thus gaining international reputation. But in the long old China, the production of Luzhou Daqu liquor did not achieve greater development.

After the founding of the People's Republic of China, the scattered small breweries were organized into today's Luzhou Laojiao Tequ Winery, with output and quality booming. Laojiao Tequ Liquor was rated as one of the eight famous wines in the country in 1953. It won the title of national famous wine at the five national wine evaluation conferences and won the gold medal.

Luzhou Laojiao Tequ Liquor is not only loved by the domestic masses, but also sells well in Zhuge Liang countries in Europe and Asia. It is universally welcomed, especially appreciated by people in Southeast Asia and overseas Chinese, and has become a quality product in the international market. Stable famous wines have won honor for the motherland.

Wuliangye

Produced in Wuliangye Distillery in Yibin City, Sichuan, it is named after using five kinds of grains (high grain, rice, glutinous rice, corn, wheat) as raw materials. The water is taken from the center of the Minjiang River, with a pure texture, and the starter is made from pure wheat "Bao Bao Qu", which has a unique aroma. Wuliangye liquor is clear and transparent. When the bottle is opened, the fragrance rises and is rich and tangy. The lingering aroma after drinking is a strong-flavor wine. Soft and sweet, the wine has a mellow taste. Mellow, sweet and clean. Unique style.

More Five kinds of liquors in Sichuan Province have been rated as national famous liquors and known as the "Five Golden Flowers", among which Wuliangye liquor brewed in Yibin is the first among them. Yibin’s winemaking history can be traced back to 3,000 years ago. In 1984, an exquisite bronze jue (ancient drinking vessel) was unearthed in Yibin. Its shape and decoration are different from those in the Central Plains area. It was obviously made by the ethnic minorities living in Yibin area at that time. The development history of Wuliangye liquor can be traced back to the Tang Dynasty. Of course, it was not called Wuliangye at that time, and the composition and quality of the liquor were not what Wuliangye is today.

About 150 years ago, Yibin brewed a wine made from five kinds of grains (sorghum, rice, wine rice, buckwheat, and corn). At that time, it was called "miscellaneous grain wine". It was not until the late 1920s that it was renamed Wuliangye. Today, the original fermentation wine cellar of Wuliangye Winery was built during the Ming and Qing dynasties, which shows its long history.

After the founding of New China, the People's Government attached great importance to the production of Wuliangye liquor. On the basis of inheriting traditional operations, Yibin Wuliangye Distillery made bold innovations in the production process, changed the "secret recipe" on the basis of scientific experiments, replaced buckwheat with wheat, and repeatedly adjusted the formula proportions, thereby making the finished wine The remaining bitter, astringent and rough tastes are basically removed, and the wine quality is further improved to be aromatic, mellow, sweet and refreshing, especially the fragrance is highlighted, and the flavor is gradually improved. At the National Famous Qu Liquor Quality Appraisal Meeting held by the Ministry of Industry in 1956, the participants believed that Wuliangye liquor had a harmonious blend of fragrance and fragrance, with excellent quality and unique flavor, and was praised by the participants. At this meeting, Wuliangye liquor came out on top, winning the first place in the strong-flavor liquor category. Since then, Wuliangye liquor has won many national famous liquor titles, gold medals and international gold medals. In the 1970s, low-alcohol (39°) Wuliangye liquor was brewed.

Domestic wine experts’ evaluation of Wuliangye wine is: long aroma, mellow taste, sweet entrance, refreshing throat, harmonious flavor, just right.

Yanghe Daqu

Currently produced in Yanghe Winery, Yanghe Town, Siyang County, Jiangsu Province. It was famous all over the world in the early Qing Dynasty. "Smell the fragrance and dismount, know the taste and stop; the smell of wine soars into the sky, the flying birds smell the fragrance and turn into phoenixes; the dross enters the water, and the fish swims with taste and becomes a dragon; Fuquan wine sea is fragrant and beautiful, and the taste ranks first in the south of the Yangtze River. Yanghe Daqu liquor has 64 degrees and 62 degrees Degree and 55 degrees. The liquor is colorless and transparent, with a mellow aroma, refreshing and long aftertaste. It is a strong-flavor Daqu liquor with a unique style of "color, aroma, freshness, concentration and mellowness"

More Old Sayings: “Water is the blood of wine, and song is the bone of wine. "Therefore, the conclusion that "famous wines must have good springs" is scientifically based. The famous wine "Yanghe Daqu" is produced in Siyang County, Jiangsu Province, and is brewed with water from the local "Beauty Spring". The poet praised " Yanghe Beauty Spring, intoxicating China with fine wine. ”

It is said that Emperor Qianlong of the Qing Dynasty made a special stop at the nearby Suqian Palace for Yanghe wine on his second trip to the south of the Yangtze River. He tasted Yanghe Daqu and praised it so much that he stayed there for seven days. , leaving an imperial note: "Yanghe Daqu, the wine is fragrant and mellow, and it is really good wine", and designated it as a tribute to the royal family.

After the founding of New China, the government allocated special funds to sell it in several private companies. On the basis of the wine making workshop, the state-owned Yanghe Winery was established. Over the past few decades, Yanghe Winery has been transformed and expanded several times, and now it has become a famous famous wine manufacturer in my country. The five unique styles are well-known at home and abroad for their characteristics of "sweet entrance, soft mouthfeel, soft wine, refreshing clean tail, and fragrant aftertaste", and have won the title of National Famous Wine for three consecutive years.

Jiannanchun

It is now produced in a winery in Mianzhu County, Sichuan Province. It is one of the famous wines with a long history in my country. It is said that "spring" was the name of wine in the Tang Dynasty. Mianzhu was a large county in Jiannan Road at that time, so it got its name. In the Tang Dynasty, Li Bai once "resolved the mink and continued the wine" in Mianzhu, and there is a legend that "the scholar detached the golden mink, and the price was high in Luoyang". It is carefully brewed with five kinds of grains: high grain, rice, glutinous rice, corn and wheat. , belongs to the strong-flavor type. The alcohol content is 62 degrees and 52 degrees. It is characterized by rich aroma, mellow and sweet, clear and refreshing, and long aftertaste.

More Mianzhu Jiannanchun wine is produced in China. Mianzhu County in Sichuan Province was called "Jiannan Chun" because Mianzhu County belonged to Jiannan Road in the Tang Dynasty. Mianzhu County in Sichuan Province was known as the "wine town". It produces the famous wine - "Jiannan Shaochun". It is said that Li Bai sold his fur coat here to buy wine and drank heavily in order to drink this wine, leaving behind the legends of "Shi Xie Jin Diao" and "Xie Diao Redemption Wine". A good story. Su Shi of the Northern Song Dynasty praised this honey wine for "three days of opening the vat, and the fragrance fills the area" and "the dew is slightly turbid and the wine is clear."

Today, Jiannanchunchang, Mianzhu County, Sichuan Province. The "old wine" produced (Jiannanchun brand Jiannanchun) is also known as "rose old wine" because it is fragrant like roses. It is refined from wheat, sorghum and glutinous rice and has "colorless transparency, rich aroma, It has the characteristics of mellow and sweet, sweet and refreshing, and long aftertaste. It is a fragrant flower with bright leaves on the wine altar in my country. It was rated as one of the eighteen famous wines in the country at the third national wine evaluation meeting.

In 1984, Jiannanchun won the National Gold Medal, and in 1985, he won the Golden Goblet Award in the National Commercial System Liquor Competition. The Mianzhu brand Mianzhu Daqu and Chunsha brand Chunsha wine produced by the factory were both rated as high-quality products of Sichuan Province in 1985.

Gujing Gong Liquor

Produced in the Gujing Gong Liquor Factory in Bo County, Anhui Province. An ancient well in the factory has a history of 1,400 years. The local area is salty and alkali-rich, and the water tastes bitter. The water in this well is uniquely clear and sweet, and is used to make wine. The wine is rich in aroma, sweet and mellow. The well is called "a famous well in the world". Since the Wanli period of the Ming Dynasty, it has been a tribute wine. The liquor of Gujing Gong Liquor is clear and transparent, with a fragrance like orchids. It hangs in a sticky silk cup and has a long lingering fragrance. It is a strong-flavor wine. Its alcohol content is 60~62 degrees.

More Gujing tribute wine is a strong-flavor Daqu wine produced in the Gujing Winery in Bo County, Anhui Province, my country. Bo County is a famous ancient city in Chinese history. It was called Bozhou and Qiaoling in ancient times. It was the hometown of Cao Cao and Hua Tuo in the Eastern Han Dynasty. It is also a famous wine town in my country. Its brewing history has a long history. According to the "Collection of Emperor Wu of Wei", in the first year of Jian'an of the Eastern Han Dynasty (AD 196), Cao Cao wrote to Liu Xie, Emperor Xian of the Han Dynasty, saying that Bozhou was an ancient place that produced good wine, and listed the "Nine Brewing Methods of Wine". It can be seen that as early as the Eastern Han Dynasty, Bozhou wine was famous all over the world.

The well used to brew Gujing tribute wine is located in "Jiadianji" 20 kilometers northwest of Bozhou County. The well water is milky white, clear and sweet. This well is a relic from the Northern and Southern Dynasties, with a history of 1,400 to 500 years. It is indeed worthy of its name as an ancient well. The wine brewed from this well water was called "minus wine".

During the Wanli period of the Ming Dynasty, Emperor Shenzong of the Ming Dynasty highly praised the wine after drinking it and listed it as a tribute wine. Since then, during the three to four hundred years of the Ming and Qing dynasties, Gujing wine has been a tribute to the royal family. Gujing tribute wine got its name from this. Unfortunately, since the end of the Qing Dynasty, disasters have occurred frequently and people have been in dire straits. As a result, the Gujing liquor brewing industry, which was once flourishing, has declined day by day and finally ceased production.

After the founding of New China, the production of Gujing tribute wine was resumed. The raw materials are selected from the high-grade sorghum produced in the Huaibei Plain, with wheat, barley, and peas as koji. The traditional "Laowu Zeng" technology is adopted, and modern scientific wine-making technology is absorbed to make the Gujing Gong Liquor liquid as clear and transparent as crystal, which is sticky when poured into the cup. Thick hanging cup, the aroma is as pure as the beauty of an orchid, the entrance is mellow, rich and sweet, the aftertaste and aftertaste are long, and it has the unique charm of strong-flavor liquor. Proper drinking has the effects of strengthening the stomach, dispelling fatigue, activating blood circulation, and rejuvenating the mind. In the second and subsequent national wine tasting competitions, it was rated as a national famous wine and won the gold medal in the third, fourth and fifth wine tasting competitions.

Dong Liquor

Produced in Dong Liquor Factory in Zunyi City, Guizhou Province, the alcohol content is 60%. It is named after the factory is located in Donggong Temple in the northern suburbs. Dongjiu is a kind of liquor with the most special brewing technology among Chinese liquors. It uses high-quality sticky grains as raw materials, uses "Shuikou Temple" underground spring water as brewing water, prepares fermented grains from Xiaoqu and Xiaojiao, prepares fragrant fermented grains from Daqu and Dajiao, and skewers the fermented fermented wine and fermented grains. The style has the rich aroma of Daqu wine, the softness, mellowness and sweetness of Xiaoqu wine, as well as the elegant and comfortable medicinal aroma and the refreshing slightly sour taste.

More Zunyi Dongjiu is a unique national famous wine in my country. It is produced in the Donggong Temple area of ??Zunyi, Guizhou Province (Dongjiu is also named because it was first created in the Donggong Temple area).

Dong Liquor is characterized by "crystal and transparent liquid, elegant and comfortable aroma, mellow and rich entrance, and long sweet taste after drinking". It also has the functions of dispelling cold and activating collaterals, promoting blood circulation, eliminating fatigue, and making the chest smooth and smooth. Gas and other functions. It has won the title of National Famous Wine four times (it was rated as one of the Eighteen Famous Wines in the country at the second and third national wine evaluation conferences). In 1984, it won the Gold Cup Award from the Ministry of Light Industry. It has been exported to Hong Kong, Macao and Southeast Asia. , Japan, Europe and the United States and other places, and are deeply welcomed by consumers at home and abroad.

Although brewing in the Donggong Temple area began in the Northern and Southern Dynasties, it was not until the early 1920s that Cheng Mingkun, a descendant of the brewer Cheng, carefully studied the local water, soil and climate conditions and began to create Dongjiu. , which made it become a famous property of Zunyi. However, the winery is run by Cheng Mingkun, and its production process is kept secret. On the eve of liberation, with the closure of Cheng's small brewery, Dongjiu also disappeared from the market. Later, his son Cheng Zhengkui was recruited into the factory and worked with others to tackle the problem. In 1957, he finally succeeded and this famous wine was re-released.

Liquor has a set of exquisite brewing techniques. It uses high-quality main beam as the raw material, coupled with wheat, rice and many precious Chinese medicinal materials to make Daqu (also known as wheat qu, fragrant qu) , Xiaoqu (also known as rice koji); use solid fermentation, Xiaoqu wine technology to prepare the fermented grains, and steam the fragrant fermented grains obtained by Daqu fermentation; the fermented grains and fragrant fermented grains are steamed together to obtain wine; then the wine is picked in sections and graded Storage (2-3 years), careful blending and careful packaging. This unique and exquisite traditional craft allows Chairman Liquor to harmoniously integrate the rich aroma of Daqu Liquor and the soft, mellow and sweet aftertaste of Xiaoqu Liquor, with a slightly comfortable medicinal aroma, making it unique and Dong Liquor. unique style.

Dongjiu is pure in color, has beautiful leaves, is fragrant but not spicy, and is loved by people far and wide. Lou Cheng's winery had an annual output of only 5-7 tons. Nowadays, the output of Dong Brand Dong Liquor produced by Chairman Distillery in Zunyi, Guizhou has increased sharply. In 1984, it produced 500 tons of Dong Liquor and in 1985 it reached 1,000 tons. However, it still cannot satisfy the demand at home and abroad.

China's eight famous liquors, Maotai Liquor, is respected as China The national wine is praised by the world for its unique color, aroma and taste. It is famous all over the world for its clear, transparent, mellow and sweet aroma.

Moutai liquor is generally 52 to 54 degrees. It is produced in Maotai Town, Renhuan County, Guizhou Province. It is named after the place of production. The factory is located on the bank of Chishui River and has a history of more than 270 years. According to legend, in 1704 AD, a salt merchant named Shanxi invited a brewing master from Xinghua Village in Fenyang, Shanxi to brew Shanxi Fenjiu in Maotai Town. But it is based on the ancient method of making Fenjiu wine. Sorghum is used as seasoning, wheat is used to make koji, and water from Chishui River is used as a guide. The flavor of the mellow wine brewed is different from that of Fenjiu, so it is called "Huamao". That is Xinghua Maotai. Ronghe Winery, established in 1873, was later owned by Guizhou chaebol Lai Yongchu and was known as "Lai Mao".

Fen Liquor

This wine is produced in Xinghua Village, Fenyang County, Shanxi Province. It is the originator of my country's famous wines and has a history of more than 1,500 years. The eight most famous wines in my country are all closely related to Fenjiu. The raw materials of Fenjiu are "handfuls" of sorghum produced in the Jinzhong Plain around Fenyang, mellow "Gujingjiaquan water" with mellow dew, and traditional brewing techniques. Fenjiu is clear and transparent, has an aromatic smell, lingers in the mouth, is sweet on the finish, and has a refreshing aftertaste. It has always been praised as "sweet spring wine" and "liquid gem". Fen Liquor brewing has a unique set of techniques, "People must get its essence, grain must get its truth, water must get its sweetness, music must get its brightness, utensils must get its cleanness, vats must get its moisture, and fire must get its slowness." It forms a unique quality and flavor. . Although it is a 60-degree high-altitude wine, it does not have a strong irritating feeling. It is known as the "three uniques" of color, aroma and taste, and is a model of my country's light-flavor wine.

Luzhou Laojiao Tequ

Produced in Luzhou, Sichuan, the two wineries of "Wen Yongsheng" and "Tianchensheng" were the most famous in the late Ming and early Qing dynasties. "Wen Yongsheng" was founded in the seventh year of Yongzheng reign in the Qing Dynasty. The oldest cellar has a history of more than 370 years. When building a cellar, the mud must have good viscosity and fertile soil rich in phosphorus and nitrogen, which is suitable for the reproduction of bacteria. The older the cellar is, the more bacteria there are. The old cellar fermentation and refilling ingredients are used, so the wine aroma is very strong. Luzhou Laojiao Tequ has the characteristics of "strong aroma, mellow taste, sweet taste and long aftertaste". After drinking it, you will feel happy with the aftertaste of apple. It has become a typical example of strong-flavor liquor. There are two types: 60 degrees and 55 degrees. There is no pungency when drinking it, but the ileum is full of gas and the aroma is refreshing to the muscles and bones.

Wuliangye

Produced in Wuliangye Distillery in Yibin City, Sichuan, it is named after using five kinds of grains (high grain, rice, glutinous rice, corn, wheat) as raw materials. The water is taken from the center of the Minjiang River, with a pure texture, and the starter is made from pure wheat "Bao Bao Qu", which has a unique aroma. Wuliangye liquor is clear and transparent. When the bottle is opened, the fragrance rises and is rich and tangy. The lingering aroma after drinking is a strong-flavor wine. Soft and sweet, the wine has a mellow taste. Mellow, sweet and clean. Unique style.

Yanghe Daqu is currently produced in Yanghe Winery, Yanghe Town, Siyang County, Jiangsu Province. It was famous all over the world in the early Qing Dynasty.

"Dismount when you smell the fragrance, and stop when you know the taste; the smell of wine soars into the sky, and the flying birds smell the fragrance and turn into phoenixes; the dross enters the water, and the fish swims with the taste and becomes a dragon; the sea of ??wine in Fuquan is fragrant and beautiful, and the taste ranks first in the south of the Yangtze River. Yanghe Daqu The alcohol content is divided into 64 degrees, 62 degrees and 55 degrees. The wine is colorless and transparent, with a rich and mellow aroma, a refreshing and clean aftertaste, and a long aftertaste. It is a strong-flavor Daqu wine with a unique style of "color, aroma, freshness, concentration and mellowness". .

Jiannanchun

It is now produced in the Mianzhu County Winery in Sichuan Province. It is one of the famous wines with a long history in my country. In the Tang Dynasty, Mianzhu was named after "spring". A large county on the road got its name from this. According to legend, Li Bai in the Tang Dynasty once "undressed the mink and continued drinking" in Mianzhu. There is a legend that "the scholar who untied the golden mink was worth a lot of money in Luoyang".

It is carefully brewed with five types of grains: high grain, rice, glutinous rice, corn, and wheat. It is a strong-flavor type. There are two types of alcohol content: 62 degrees and 52 degrees. It is characterized by rich aroma, mellow and sweet, refreshing and refreshing, and long aftertaste.

Gujing Gong Liquor

Produced in the Gujing Gong Liquor Factory in Bo County, Anhui Province. An ancient well in the factory has a history of 1,400 years. The local area is highly salty and the water tastes bitter. The water in this well is uniquely clear and sweet, and is used to make wine. The wine is rich in aroma, sweet and mellow. The well is called "a famous well in the world". Since the Wanli period of the Ming Dynasty, it has been a tribute wine. The liquor of Gujing Gong Liquor is clear and transparent, with a fragrance like orchids. It hangs in a sticky silk cup and has a long lingering fragrance. It is a strong-flavor wine. Its alcohol content is 60~62 degrees.

Dong Liquor

Produced in Dong Liquor Factory in Zunyi City, Guizhou Province, the alcohol content is 60%. It is named after the factory is located in Donggong Temple in the northern suburbs. Dongjiu is a kind of liquor with the most special brewing technology among Chinese liquors. It uses high-quality sticky grains as raw materials, uses "Shuikou Temple" underground spring water as brewing water, prepares fermented grains from Xiaoqu and Xiaojiao, prepares fragrant fermented grains from Daqu and Dajiao, and skewers the fermented fermented wine and fermented grains. The style has the rich aroma of Daqu wine, the softness, mellowness and sweetness of Xiaoqu wine, as well as the elegant and comfortable medicinal aroma and the refreshing slightly sour taste.