1. Moutai
Moutai is produced in Moutai Town, Renhuai City, Guizhou Province. It is one of the three famous distilled spirits in the world and the originator and top-level Daqu Maotai-flavor liquor in China. Representative, its brewing technology is included in the first batch of China's intangible cultural heritage list, and it enjoys the title of "national wine". Moutai liquor is full-bodied, mellow and white, crystal clear, with outstanding sauce aroma, elegant and delicate, low but not light, thick but not bright, and has a long aftertaste. When you open the bottle cap of Moutai, you will be greeted by a fragrant aroma that is refreshing; upon closer inspection, there is a fragrance like fermented beans, with a slight sweetness.
Moutai liquor is pure, transparent, mellow and fragrant. It is composed of three special flavors: sauce aroma, cellar bottom aroma and mellow sweetness. There are currently more than 300 known aroma components. . Maotai liquor has many aroma components. Some people praised it as "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. Moutai is known as an ultra-high-end luxury product in China's liquor industry and a liquid gold. It has long occupied the top spot as China's top liquor.
2. Wuliangye
Wuliangye is fermented and brewed from five kinds of grains: wheat, rice, corn, sorghum, and glutinous rice. It is unique among Chinese strong-flavor liquors. The "Yaozi Snow Qu" brewed in the private workshop of the Yao family in Yibin during the Song Dynasty and brewed from five types of grains: soybeans, rice, sorghum, glutinous rice and buckwheat is the most mature prototype of Wuliangye. In 1368 AD, the Chen family from Yibin inherited the Yao family's industry and summarized the Chen family's secret recipe, which was called "Miscellaneous Grain Wine" at the time. Later, it was renamed "Wuliangye" by Yang Huiquan, a scholar in the late Qing Dynasty. Wuliangye is one of the highest-end liquors in China and one of the three most famous liquors in China. It has a unique style of "long-lasting aroma, mellow taste, sweet entrance, refreshing throat, harmonious flavor, and just the right amount". It is famous for its comprehensive taste among Daqu wines.
3. Yanghe Daqu
It is said that Yanghe Daqu was already famous in the Tang Dynasty, with a history that can be verified for more than 400 years. It was famous in the Ming Dynasty Far and near. During the Yongzheng period of the Qing Dynasty, Yanghe Daqu had been sold in the Jianghuai area and was very popular. It was known as "the first store in the Jianghuai area with the most fragrant wine in Fuquan and the best taste in the Jianghuai area" and was listed as a tribute to the Qing royal family. Yanghe Daqu is uniquely endowed with endless aura of heaven and earth. It is based on the special regional ecological environment. The brewing master extracts the nectar of the "Beauty Spring", uses the famous historical and cultural relics of the yellow mud old cellar, and specially selected high-quality raw and auxiliary materials. The wonderful and unique craftsmanship has been passed down from generation to generation, and it has been matured for 7 years in pottery jars. This product is derived from Shuigu Tsinghua. It has an elegant aroma, mellow and harmonious, sweet and refreshing, long aftertaste, elegant and unique style, and full and perfect body.
4. Luzhou Laojiao
In 1324 AD, Guo Huaiyu, the father of koji making, invented glycol koji and brewed the first generation of Luzhou Daqu liquor, pioneering the development of strong-flavor liquor. Brewing History. In the first year of Hongxi reign of Emperor Renzong of the Ming Dynasty, brewing master Shi Jingzhang, after years of hard work, improved the spicy and bitter ingredients in Qu medicine, and also developed the "cellar brewing" method, which further perfected the production process of Luzhou Daqu liquor and made Daqu liquor more popular. Wine brewing has entered the "second generation" of transformation into mud cellar aroma. During Tianqi's reign, Luzhou's wine style quietly flourished. After Guo Huaiyu and Shi Jingzhang, the third generation founder of Jiazhong Daqu, Shu Chengzong, the founder of Guojiao, came into being. He inherited Shu's wine industry and was directly engaged in production management and brewing technology research. This article summarizes and explores a complete set of Daqu wine technology from cellaring and storing wine to "training jars into the cellar, solid-state fermentation, fat aging, and mud cellar aroma generation". At this point, the brewing of strong-flavor Daqu liquor has entered the "Dacheng" stage. Then for more than 690 years, master and apprentice passed on each other, word of mouth, and it has been passed down to this day.
Luzhou Laojiao is one of the four oldest famous wines in China, "the originator of strong aroma and the leader among wines". Its 1573 National Treasure Cellars Group became the first national key cultural relic protection unit in the industry in 1996. Its traditional brewing techniques were selected into the first batch of national intangible cultural heritage lists in 2006. It is known as the "Double National Treasure Unit" in the world. Its product Guojiao 1573 was It is known as "living cultural relic brewing" and "Chinese liquor appreciation standard wine".
5. Fenjiu
Fenjiu 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. In history, Fenjiu has experienced three glorious times. Fenjiu has a long history of about 4,000 years. During the Northern and Southern Dynasties 1,500 years ago, Fenjiu was highly praised by Emperor Wucheng of the Northern Qi Dynasty as the imperial wine. It was recorded in the Twenty-Four Histories, making Fenjiu famous in one fell swoop. Known as the earliest national wine and a national treasure, it is the crystallization of the wisdom and labor results of the working people of ancient China.
6. Langjiu
Langjiu is a specialty of Erlang Town, Gulin County, Sichuan Province, and a national geographical indication product of China. Langjiu is located in Erlang Town on the bank of Chishui River, in a high-quality area for brewing Maotai-flavor liquor. Chishui River has been known as the "Fine Wine River" since ancient times and has given birth to China's two major Maotai-flavor liquors, Maotai and Qinghualang. In addition, Langjiu also has the world's largest natural wine storage cave - Tianbao Cave, which is mellow, fragrant and aged.
The characteristics of Langjiu are "prominent sauce aroma, mellow and clean, elegant and delicate, long aftertaste, and the fragrance lasts long in the empty cup". Although it is brewed according to the craftsmanship of Moutai, its taste is different from the sauce aroma of Moutai. The aroma is richer and stronger, with a "strong yet sauce" flavor. Therefore, someone once praised: "There are many fine wines in Sichuan, and Langjiu has a long aftertaste." The aroma of Langjiu is known as "one tree and three flowers", which refers to strong aroma, sauce aroma and combined aroma.
7. Gujing tribute wine
Gujing tribute wine is a traditional famous wine in Bozhou. Daqu Luzhou-flavor liquor is produced in Bozhou City, Anhui Province and is a specialty of the Bozhou area. Gujing tribute wine inherits the "Nine Brewing Methods" and uses "Wuji Water, Peach Blossom Spring Song". It has a unique style of "color as clear as crystal, fragrance as pure as orchid, sweet and mellow in the mouth, and long-lasting aftertaste". It has " It is known as "peony in wine". Gujing Gong Liquor has a very long history in the history of Chinese wine making. Its origins began in the first year of Jian'an (196) when Cao Cao donated the "Jiu Ying Chun Liquor" and the brewing method produced in his hometown of Bozhou to Liu Xie, Emperor Xian of the Han Dynasty.
It uses high-quality wheat from the Huaibei Plain of Anhui, high-quality groundwater from Gujing Town, and high-quality sorghum with full particles and strong waxiness as raw materials, and uses its natural microbial environment within a specific area of ??Gujing Town, Bozhou City, according to the Gujing Gong Liquor is produced using traditional techniques. Gujing Gong Liquor generally contains more aromatic and flavorful ester substances than other strong-flavor Daqu Liquors in terms of type and content. Through current quantitative analysis, Gujing Gong Liquor contains more than 80 aroma substances, 15 to 30 more than other strong aroma liquors, and the content of these aroma substances is 2 to 3 times that of other strong aroma liquors. At the same time, Gujing Gong Liquor also has a complete series of organic acid propyl esters, which is not available in other strong-flavor Daqu liquors.
8. Xifeng Wine
Xifeng Wine, known as Qin Wine and Liulin Wine in ancient times, is a famous local traditional wine produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province, the hometown of Fengjiu. It began in the Yin and Shang Dynasties and flourished in the Tang and Song Dynasties. It has a history of more than 3,000 years and has many allusions such as Su Shi's chanting of wine. Xifeng wine is mellow and fragrant, clear but not light, thick but not bright, sour but not astringent, bitter but not sticky, fragrant but not pungent, spicy but not choking. It has a sweet aftertaste and a long-lasting taste. It is known as "sour, The five flavors of sweet, bitter, spicy and fragrant are all present without being too special.” The phoenix aroma of Xifeng is different from the sauce aroma of Maotai, the strong aroma of Wuliangye, the light aroma of Fenjiu liquor, and the rice aroma of Sanhua wine. Instead, it combines the best features of all the wines and blends them into one pot, making the sauce clear and the rice rich.
9. Dongjiu
Dongjiu is produced in Donggongsi Town, Huichuan District, Zunyi City, Guizhou Province. It is one of the eight oldest famous wines in China and one of the only two nationally famous wines in Guizhou Province. The production history of Dongjiu can be traced back to before the Wei, Jin, Southern and Northern Dynasties (AD 220-589). In 1957, Dong Distillery, like Maotai Distillery, was established as an enterprise from a small workshop before liberation. The wine it brewed was awarded the title of "Chinese Famous Liquor" four times in the second, third, fourth and fifth national wine tasting competitions, and won the national The gold medal's production process and formula are unique in the world today and unique in the distilled spirits industry, and are permanently listed as "state secrets" by state authorities. In August 2008, the national competent authorities officially determined the local standard for "Dong-flavor" liquor, and Dongjiu is a typical representative of domestic "Dong-flavor" liquor.
10. Jiannanchun
Jiannanchun wine is a specialty of Jiannan Town, Mianzhu City, Sichuan Province. Because Mianzhu belonged to Jiannan Road in the Tang Dynasty, it was called "Jiannanchun". The history of Jiannanchun can be traced back to the Tang Dynasty 1,500 years ago. According to the "Book of the Later Tang: The Benji of Dezong", during the prosperous Tang Dynasty, Jian Nanchun was selected as the royal wine of the palace. It is said that Li Bai sold his fur coat here to buy wine and drank heavily in order to drink this fine wine, leaving behind the legends of "the scholar solved the golden mink" and "the scholar solved the mink to redeem the wine". Su Shi of the Northern Song Dynasty praised this honey wine as "the aroma fills the area after three days of opening the vat" and "the dew is slightly turbid and refreshing". Jiannanchun is the only famous Chinese wine recorded in official history in modern China, and it is also the only famous wine from the Tang Dynasty that still exists in China. Its traditional brewing techniques are recognized as national intangible cultural heritage.