1. Types of rice wine

There are many types of rice wine, and modern times are divided according to the sugar contained in the rice wine.

1 A dazzling array of rice wine varieties

After thousands of years of development, the members of the rice wine family have continued to expand, with a dazzling array of varieties. The names of wine are even more colorful. The most common is to name the wine according to its place of origin. Such as Shaoxing wine, Jinhua wine, Danyang wine, Jiujiang Fengtan wine, Shandong Lanling wine, etc. This division was more common in ancient times. Another method is to classify based on the representative of a certain type of wine, such as "Jiafan wine", which is often semi-dry rice wine; "Huadiao wine" means semi-dry wine; "Fengtan wine" (also known as "Fengtan wine" in Shaoxing area) "Xiangxue Jiu") means sweet or richly sweet rice wine; "Shanjiu" means semi-sweet wine. Others are based on the appearance of the wine (such as color, turbidity, etc.), such as sake, turbid wine, white wine, yellow rice wine, red wine (wine brewed with red yeast rice); and then based on the raw materials of the wine, such as glutinous rice wine, black rice wine, corn Rice wine, corn wine, highland barley wine, etc.; in ancient times, there were differences between boiled wine and non-cooked wine, and they were even divided according to the sales objects, such as "Luzhuang" (specifically, "Beijing clothing", which was sold to Beijing in the Qing Dynasty) of wine). There are also some wine names based on the customary name of the wine, such as "Shuijiu" in Jiangxi, "Choujiu" in Shaanxi, "Old Baijiu" in the Jiangnan area, etc. In addition to liquid wine, there are also semi-solid "wine girls". These names all have a certain local flavor. If you want to know the type of rice wine accurately, you have to follow the modern rice wine classification method.

2 Classification of rice wine in the latest national standards

In the latest national standards, the definition of rice wine is: using rice, millet, black rice, corn, wheat, etc. as raw materials , various types of rice wine made by steaming materials, mixing with wheat koji, rice koji or wine medicine, saccharification and fermentation. According to the sugar content of rice wine, rice wine is divided into the following six categories:

Dry rice wine: "Dry" means that the sugar content in the wine is small, and the sugar has fermented into alcohol, so the sugar in the wine It has the lowest sugar content. According to the latest national standards, its sugar content is less than 1.00 g/100 ml (calculated as glucose). This kind of wine is fermented with dilute mash, and the total amount of water added is about three times that of the raw rice. The fermentation temperature is controlled at a low level and the time interval between raking and stirring is short. The yeast grows relatively vigorously, so the fermentation is complete and the residual sugar is very low. In the Shaoxing area, the representative of dry rice wine is "Yuanhong Wine".

Semi-dry rice wine: "Semi-dry" means that all the sugar in the wine has not fermented into alcohol, and some sugar is still retained. In terms of production, the amount of water added to this kind of wine is relatively low, which is equivalent to increasing the amount of rice when adding ingredients, so it is also called "wine with rice added". The sugar content of wine is between 1.00~3.00%. During the fermentation process, the requirements are higher. The wine is thick and rich in flavor. Can be stored for a long time. It is the top grade rice wine. Most of my country's exported wines belong to this type.

Semi-sweet rice wine: This kind of wine contains between 3.00% and 10.00% sugar. This kind of wine uses a unique process. The finished rice wine is used instead of water and added to the fermented mash. At the beginning of saccharification and fermentation, the alcohol concentration in the fermented mash reaches a high level, which inhibits yeast to a certain extent. Due to the small number of yeasts, the sugar produced in the fermented mash cannot be converted into alcohol, so the sugar content in the finished wine is higher. This kind of wine has a rich aroma, moderate alcohol content, and a sweet and mellow taste. It is a treasure among rice wines. But this kind of wine should not be stored for a long time. The longer the storage time, the darker the color.

Sweet yellow rice wine: This kind of wine is generally made by pouring rice with rice, mixing in wine and medicine, and then brewing it into a sweet rice wine. When the saccharification reaches a certain level, add 40-50% concentration of Rice white wine or grain shochu is used to inhibit the saccharification and fermentation of microorganisms. The sugar content in the wine reaches between 10.00-20.00 g/100ml. Due to the addition of rice wine, the alcohol content is also higher. Sweet rice wine can be produced all year round.

Strong-sweet rice wine with sugar content greater than or equal to 20 g/100 ml.

Fragrant rice wine: This is rice wine made from rice wine as the wine base, soaked (or re-steamed) with aromatic animals and plants, or added with the leaching liquid of aromatic animals and plants.

3 Linjiujiu, Tanfanjiu and Feedanjiu

These are the names used to classify rice wine according to the brewing method.

According to this method of classification, rice wine can be divided into three categories:

Linfanjiu: Linfanjiu means steaming the cooked rice and pouring it with cold water, then mixing in the wine powder, making a nest, and saccharifying it. , and finally add water to ferment into wine. The taste is lighter. The rice wine brewed in this way is used as a sake mother in some factories. It is the so-called "rice and wine mixed with rice".

Spreading rice wine: refers to spreading the steamed rice on a bamboo grate, allowing the rice to cool in the air, and then adding wheat koji, distiller's sake (rice-drinking distiller's sake), rice-soaking water, etc., and mix Then ferment directly.

Rice-feeding wine: When making wine according to this method, the rice is not added all at once, but in batches.

4 Maiqu yellow wine, Xiaoqu yellow wine, red yeast rice wine, Wuyi red yeast rice wine

Yellow rice wine can also be divided according to the type of koji used for brewing. Such as Xiaoqu yellow wine, raw wheat koji yellow wine, cooked wheat koji yellow wine, pure koji yellow wine, red koji yellow wine, Huangyi red koji yellow wine, and Wuyi red koji yellow wine.

Second Mechanized Rice Wine Production

1 Brewing Raw Materials and Pre-processing Technology

The traditional raw materials for rice wine are glutinous rice and corn. Due to the low yield of glutinous rice, it cannot meet the production requirements. In the mid-1950s, by reforming the cooking method of rice, the purpose of replacing glutinous rice with japonica rice and indica rice was achieved. The quality of the wine remains stable. In the 1980s, corn rice wine and sweet potato rice wine were successfully trial-produced. In order to reduce production costs, expanding the source of raw materials has played a very good role. Nowadays, the sensory and physical and chemical indicators of rice wine brewed from indica rice, japonica rice, early rice, indica rice, corn and other raw materials can meet national standards. Rice cooking gradually changed from wood stoves to boiler steam. Rice washing machines and rice pouring machines have been adopted, rice steaming equipment has been changed to mechanized rice steamers (vertical and horizontal), and the transportation of raw rice has been mechanized.

2 Innovation in the saccharification starter of rice wine

The traditional method uses naturally inoculated traditional distiller’s yeast, which consumes a lot of food, is manually operated, and is labor-intensive. Modern times mainly improve it in two aspects. The first is the isolation and screening of wine-making microorganisms. Many wine-making microorganisms with excellent performance have been isolated from distiller's yeast from all over the country. The second is the improvement of the koji-making process. Traditional koji making mostly uses raw ingredients. In the 1960s, purebred cooked wheat koji was used, which greatly improved the liquor yield. In recent years, bran koji and enzyme preparations have been widely used as compound saccharification agents, and pure cultured yeast has been used. In recent years, active dry yeast specially used for rice wine has also been used for brewing.

3 Reform of fermentation technology

In the mid-20th century, the state organized a scientific summary of the production technology of Shaoxing wine. Since the 1960s, metal fermentation tanks have been used to ferment rice wine. There are now 30 cubic meters of large fermentation tanks. And a large-scale factory with an annual output of 10,000 tons of rice wine was built. Since large tank fermentation is very different from traditional pottery vat fermentation, a series of improvements have been made in the fermentation process. The traditional post-fermentation is to pour the fermented wine into a small wine jar. Now it has developed into large-scale post-fermentation tanks, and the post-fermentation is processed at low temperature. Carbon steel coating technology is also commonly used for large tanks.

4 Rice wine pressing

Traditional pressing uses wooden presses. Starting from the 1950s, screw presses, plate bar filter presses and hydraulic presses were gradually adopted. In the 1960s, the air-film plate and frame filter press was designed and widely used. Increased wine yield.

Types of ethnic minority wines

The first wine discovered and drank by the ancestors of ethnic minorities was fruit wine. The dawn of ethnic minority wine culture emerged from fruit wine. In the history of In the long river, the aroma of fruit wine is endless; with the development of society, wine brewed from grains has entered people's lives. Among them, water wine has a long history and far-reaching influence among ethnic minorities. The history of wine culture shines with charming brilliance and is a splendid movement in the wine culture of ethnic minorities. After the Yuan and Ming Dynasties, shochu (liquor) entered the economic and social life stage of ethnic minorities. During the long-term brewing and drinking, people The performance and efficacy of wine are gradually understood and utilized, and various medicinal and health-care prepared wines play a unique role.

1: Fruit wine

Most ethnic minority areas are rich in plant resources. The first faint aroma of wine floats from the vast forest sea where ethnic minorities live.

1. Wine

The earliest wine in my country was brewed in what is now Xinjiang.

"Historical Records: Biography of Dawan" records: "The people around Wan use grapes as wine, and the rich store more than ten thousand stones of wine, and some remain undefeated for decades." Although there are records of artificial cultivation of grapes in the Han areas of the mainland in the Zhou Dynasty, However, these native grape varieties have small fruits and sour taste, and are rarely eaten and made for wine. It was not until Zhang Qian was sent to the Western Regions as an envoy and brought back fine grape varieties that a large number of grapes were planted in the mainland and used to make wine. When the Italian Marco Polo visited Yunnan in the early Yuan Dynasty, he tasted the wine made by local grapes in Kunming, Dali and other places. In the Ming Dynasty, Xu Xiake traveled to Yunnan and also recorded the fact of tasting grape wine.

2. Shutou wine

The preparation process of Shutou wine is the most unique. As early as the Yuan and Ming Dynasties, in the tropical and subtropical forests of Xishuangbanna, Dehong and other places in Yunnan, the ethnic minorities were "very good at water and addicted to alcohol." There were trees on the ground, shaped like a palm, with eight or nine stems that were slightly like poles. One cuts off the tip with a knife and floats it on the sky. There is a ladle of wine, which is fragrant and sweet. If you drink it, you will get drunk. The wine will become sour after being simmered, and it will be refined into shochu. Those who can drink can take a cup. "Yizhuan". In the early Qing Dynasty, the method of brewing Shutou wine directly from the juice of the fruit was also commonly seen in authoritative official documents. The Qing Emperor Kangxi's "Yunnan Tongzhi·Tusi" has the following description: "The natives use Qu to put it in the jar and use it to get the wine. Hang the jar under the fruit, draw the juice from the fruit, and let it flow into the jar to make wine, which is called tree wine. "According to research, tree species of tree wine are tropical coconuts, and the juice can be obtained from the pedicels. Because it contains sugar, it can be used to make wine. This method does not need to pick the fruit, but puts the koji in a container such as a ladle, a can, or a pot, hangs it under the fruit, and cuts or drills the fruit. It is really eye-opening. At the end of the Qing Dynasty and the beginning of the Republic of China, the method of making wine from tree heads still existed among ethnic minorities in western and southern Yunnan, and is now rare.

In addition, there are many types of fruit wine from ethnic minorities. Common ones include prickly pear wine, mulberry wine, hawthorn wine, etc. Many domestic fruits are also used to make wine. The snow pear wine of the Xundian Miao people in Yunnan is also endowed with magical powers: "Eating wine made from snow pear will destroy the relationship between husband and wife, but eating wine made from snow pear again will restore the relationship between husband and wife."

II :Water wine

Water wine, that is, fermented wine, is made from broomcorn millet, millet, wheat, rice, etc., added with distiller's koji, and directly fermented through saccharification and alcoholization. The juice and drizzle are consumed at the same time, as the ancients said The "mash". Water wine has the largest variety among ethnic minority wines in my country. The most common type of drink. For example, the Korean people’s “Sanhai wine”, the Zhuang people’s “sweet wine”, the Gaoshan people’s “Gudai wine”, the Yao people’s “sugar wine”, the Tibetan people’s “highland barley wine”, the Naxi people’s “Xianjiu”, the Pumi people’s "Sulima" and so on fall into this category. In many ethnic minority areas, fermented wine is also called liquor, and is divided into sweet liquor and spicy liquor according to the degree of fermentation.

Sweet liquor is made from rice, corn, millet and other food crops. It is soaked or cooked in water, then steamed thoroughly, and then placed in water-proof pots, jars, barrels and other containers. After it cools down, sprinkle with liqueur koji, pour a little cold water, stir evenly, and place in a warm, dry place. In summer, sweet liquor can be made in 1-2 days; in winter, it takes about 3-5 days, but if the wine and rice are placed near the fire pit, the wine will be made faster. The Laku people use glutinous rice as raw material, sieve out the fine bran, and leave the coarse bran to brew with the rice. The brewing method is to soak the raw grains in hot water and then boil them, take them out and steam them thoroughly with a wooden steamer while they are still hot, put them in a clay pot, sprinkle with homemade distiller's yeast, and drink them after about an hour. The taste is cool and sweet. Sweet liquor is essentially a watery liquor formed when the starch in the grain is completely saccharified and the alcoholization process is about to begin. It is sweet and delicious, with only the mellow aroma of the liquor faintly revealed. It is a drink suitable for all ages. Various ethnic groups have a long history of brewing sweet liquor. As early as the Yuan and Ming Dynasties, commercial production was already underway. In the early Ming Dynasty, Xu Xiake passed through a mountain gorge on his way from Yongchang (today's Baoshan) in Dali, Yunnan. "There are several families who own the Nanxia, ??which is the Wanzi Bridge. There are pulp sellers who sip the dregs evenly, which is the remaining land for wine." It can be seen that as early as the Ming Dynasty, even in the deep mountains and deep valleys, sweet liquor had become a commodity for the business travelers passing by on the ancient roads in the mountain gorges to "sip it". Sweet liquor has high nutritional value. Boiling eggs with sweet white wine is a good treat for Yi people and other ethnic groups to entertain guests. Since the Ming and Qing Dynasties, it has become a custom to follow each other. To this day, on every festive occasion, soaking rice and steaming it to make liquor is still one of the most important pre-holiday preparations for many ethnic minorities. Boiled eggs in white wine still nourish the body. A health food that restores vitality and promotes lactation, it is a "must-eat for pregnant women" in Yi ethnic minority areas.

Spicy liquor is a low-alcohol liquor brewed from rice, glutinous rice, corn, barley, wheat, highland barley, millet, barnyard grass and other grains as the main raw materials. It belongs to the yellow rice wine category. People of all ethnic groups have a long history of brewing water and wine.

As early as the mid-to-late Ming Dynasty, there are records of the preparation and brewing of spicy liquor in the literature and classics of many ethnic groups such as Yi and Dai. In the Ming Dynasty, water and wine brewing had entered the stage of theoretical summary of wine making.

1. Manchu millet wine

A traditional drink of the Manchu people. "Mi" means yellow rice. The method is as follows: Soak the rhubarb rice in water, steam it in a pot, put it in a jar, add the original rice soup together. If the rice soup is insufficient, add water, then add rice wine koji and stir evenly. You can drink it after 2 days.

2. Yi spicy liquor

The Yi people generally like to drink spicy liquor and are also good at brewing spicy liquor. Glutinous rice is the preferred raw material, followed by rice, corn, and sorghum and millet. , barnyard grass and other grains can also be used for brewing. The basic steps for brewing spicy liquor are:

a. Soaking or cooking raw materials: Soak or cook the raw materials for brewing with water.

b. Steamed rice: Put the soaked or cooked raw grains in a steamer and steam them thoroughly over a high fire. The raw materials are called wine rice. The steamer used to steam wine rice is made of wood or Bamboo is preferred.

c. Cold rice; after the wine and rice are steamed, take them out of the steamer, place them on a clean bamboo mat or a dustpan, and spread them out to allow the wine and rice to cool down naturally. In summer, it must be cool, but in winter, due to the low temperature, the food and wine should be kept until the touch feels warm. Wrap the food and wine in gauze, throw it suddenly into the cold boiled water prepared in advance, take it out immediately, filter the water and spread it out. This forced rapid cooling method is called "White Dragon Crossing the River".

d. Sprinkle the rice with koji and put it into cans: After the wine and rice are cool enough to meet the requirements, sprinkle the rice with koji, then pour a little cold boiled water, stir evenly and put it into a cleaned and dried can. The best type of distiller's yeast is the local distiller's yeast prepared by digging and collecting plants yourself. When canning, you can put it directly into the can, or you can place a bamboo sieve or other bamboo woven filter at the bottom of the can to leave a certain space at the bottom of the can to separate the lees and wine juice and make the wine refreshing.

e. Coming out of the nest: After the wine and rice are put into the tank, the saccharification of the starch in the grain is completed in 1-2 days to form sweet liquor; after 5-7 days, due to the action of the yeast in the koji, the fermentation is completed. The spicy liquor with strong aroma is now brewed and can be taken out for drinking or storage. Since the wine and rice must be kept at a certain temperature to facilitate fermentation after being canned, the wine cans are often placed close to the fire sugar, or buried in rice bran. In the severe winter, they are even wrapped in quilts. Therefore, this kind of brewing The process of making liquor is also called "making liquor."

f. Storage: There are two ways to drink liquor. One is to drink the original juice, and the other is to drink it by adding an appropriate amount of cold boiled water according to the concentration or taste of the liquor. If not in use for the time being, store it. The method of storage is to take out the spicy liquor, put it into a clean clay pot, and then wrap the plug tightly with a thin paste made of straw ash to prevent air leakage. Using this method to store water and wine, it can be stored for about 20 days in summer and up to several years in winter. The longer the storage time, the mellower the wine tastes and the longer the wine strength. "Yijia old wine" is this kind of water wine that has been stored for a long time. The wine that has been stored for many years has a fragrant aroma after being taken out, and the grains and juice have been completely separated. The surface of the wine is as thin as a cicada's wing; the wine is clear and bright, slightly yellowish brown. When drinking, it is mellow and refreshing, without any throat-hanging or pungent feeling. After drinking it, you feel refreshed and refreshed. It does not hit the head, and the liquor is long-lasting and long-lasting. Even those who are good at drinking are often overwhelmed.

3. Naxi Xiangjiu

Xinjiu is an original local water wine created by the Naxi people in western Yunnan. It was created as early as the Daoguang period of the Qing Dynasty. The raw material of the wine is high-quality rice produced in western Yunnan. The preparation method is based on the fermentation method, which is a traditional process. After soaking the rice, steaming the rice, and cooling the rice, the rice is saccharified with koji. After filling into cans or vats, use Shaoshao liquor instead of water to fall into the jars to form a cover. After fermentation at low temperature for about a month, the pressed wine can be taken out, separated into vats for clarification, and then sealed and stored for aging.

4. "Sulima"

Sulli Feng is a traditional wine of the Pumi, Naxi and Bai people in northwest Yunnan. It is necessary for activities such as worshiping gods and ancestors and exorcising evil spirits. Surima uses high-quality barley as its main raw material. When brewing, first wash the processed grain, then put it into a pot and cook until the grain is almost cooked, take it out and let it cool, then sprinkle the distiller's yeast in a certain proportion and stir evenly, then put it in a big cloth Fermentation in the pocket. After two days, the smell of wine will begin, at which point seal it in a large jar. When a certain time comes, pull out the stopper of the jar, put in an appropriate amount of water, and then cover it tightly as before. After 2-3 hours, pour out the water in the jar, and it's done. It is soft and mellow, refreshing and delicious, especially suitable for drinking in hot summer.

5. Hani Purple Rice Wine

Purple rice wine made by the Hani people in the southern Yunnan Valley and on both sides of the Red River is fermented with high-quality purple rice produced locally. It is the best way to entertain guests. A good drink, it has been famous far and wide since the late Qing Dynasty and the early Republic of China. In addition, the Dai, Yi and Jingpo people who grow purple rice also have the tradition of brewing purple rice wine. The people in the Hani inhabited areas in Mojiang Hani Autonomous County, Yunnan are particularly good at brewing.

6. Miao rice wine

The Miao people in the Miao inhabited area in southeastern Yunnan use rice or glutinous rice to brew water wine. The method is basically the same as the Yi people's water wine. Miao rice wine is a raw wine made from fermented rice or glutinous rice. It has high sugar content and low alcohol content. It is the best drink to relieve fatigue and refresh the mind. Miao people often use it to accompany their meals. "White wine soaked rice with rice dumplings" is a traditional dietary custom of the Miao people in southeastern Yunnan.

7. Jade wine of the Blang people

Jade wine is a water wine brewed by the Blang people from glutinous rice. Its production method is generally the same as that of other ethnic groups brewing water wine. The differences are What's interesting is that after the glutinous rice is fermented into wine, the Brown people use the leaves of a plant called "Rubus" to filter out the grains and juice. The wine is transparent and emerald in color, making it the best wine for entertaining relatives and friends in Brown Village. drinks.

8. "Lajiu" of the Lisu people

The water wine "Lajiu" brewed and consumed by the Lisu people in the Nujiang Gorge in Yunnan is named after the drinking method. Characteristic. The Lisu people use wheat, corn, sorghum, barnyard grass, etc. as raw materials. After they are boiled and steamed thoroughly, they are mixed with distiller's yeast, sealed and stored in earthen jars to ferment into distiller's residue. When guests arrive, take out an appropriate amount of fermented wine residue, put it in a pot or basin, and place it on the fire. The drinkers sit around and the host keeps adding water to the pot or basin, straining the wine residue while pouring the wine. Respect guests until the wine tastes weak.

9. "Bulailong" of the Wa people

The Wa people in the Awa Mountains in western Yunnan call water and wine "Bulailong". The best "Bulailong" is brewed with millet red rice. In addition, rice, corn, wheat, barley, sorghum, millet and barnyard millet can all be used for brewing. The Wa people's method of brewing "Bulailong" is basically the same as the Lisu people's "Lajiu" making process. The first step is to make wine and rice. After grinding the raw grains into fine pieces and steaming them, mix them with distiller's yeast, let them ferment, then dry them and store them in a sealed container such as an earthen jar. When you need wine, take out the required amount of dried and stored wine and rice, put it into a wine jar, add cold boiled water, stir evenly, and soak for about 10 hours to make water and wine. This is why the Wa people call brewing water wine "soaking wine". The Wa people usually make wine the night before and drink it the next day. When drinking, insert the prepared thin bamboo elbow into the wine tank to suck out the wine juice from the bottom, so that the lees and liquid can be separated naturally. When drinking at home, the sucked wine is placed in a bowl. If you need to drink while working in the field, let the wine flow into the gourd for easy portability.

10. Dulong people’s water and wine

The Dulong people in the Dulong River Basin in northwest Yunnan are fond of drinking water and wine, and their brewing methods are also unique. Dulong people mostly use corn to brew water wine, but they can also use rice, sorghum, barnyard grass, etc. They grind and cook or steam the raw grains, let them cool, mix them with distiller's yeast, and dig a pot-shaped cellar on the ground. The bottom and four walls of the cellar are paved with clean and plump banana leaves, and the wine and rice are placed in the cellar. Inside, the wine and rice are covered with banana leaves layer by layer to completely isolate the wine and rice from the soil. The cellar entrance is sealed with thin mud, and a fire is lit at the cellar entrance to allow the wine and rice in the wine cellar to ferment at a certain temperature. After 3-4 days, remove the fire, drill a small hole in the cellar entrance, and get close to the hole to smell the hot steam coming out of it. If there is a rancid smell, discard it; if there is a fragrant aroma of wine in the hot air, carefully remove the soil to prevent it from falling into the cellar. After pulling open the banana leaves, take out the fermented rice and wine in a jar, pound it into pieces, filter the residue and extract the juice before drinking. The Dulong people often add cool mountain spring water to the filtered wine bucket to drink the sweet and mellow drink to relieve summer heat and quench their thirst.

11. Lahu rice wine

The Lahu people like to drink rice wine. Glutinous rice is the preferred raw material, and rice and corn can also be used for brewing. The production method is basically the same as the brewing of water wine such as "Bulailong" of the Wa ethnic group.

12. Highland barley wine

Highland barley wine is a traditional folk drink of Tibetan, Tu and other ethnic groups and is popular in Tibet. In Qinghai, Sichuan and Yunnan and other areas where Tibetan and Tu people live, it is a very low-alcohol wine. The production method is quite simple: wash and cook the highland barley first, add distiller's yeast after the temperature drops slightly, seal it in a clay pot or wooden barrel, and let it ferment. After 2-3 days, add water and close the lid. .

Highland barley wine is light yellow in color and has a slightly sour taste. It is a water wine that is not distilled and is similar to rice wine. It has a low alcohol content, about 15-20 degrees, and is available in three types: Toudao, Erdao and Sandao. The old wine that has been buried for 3-5 years is honey-like, with a strong taste and aroma.

13. Aobeng

The traditional water wine of the Lhoba people is popular in the Manigang and Mechuka areas of Luoyu, Tibet. It is generally brewed with corn as the raw material, and sometimes chicken feet and daxie (a food made from brown trees). The preparation method is as follows: first boil the corn, add the distiller's yeast and mix well, then put it into a gourd and seal it for fermentation for a period of time to make the fermented rice. When drinking, put it in a bamboo filter container and pour cold water on it, flowing through the fermented rice, and what is filtered out from the lower end is water wine.

14. Makolie

Also known as "turbid wine", it is a traditional drink of the Korean people and is popular in Jilin, Liaoning, Heilongjiang and other places. It is brewed with rice as raw material and barley as koji. The wine is white in color and sweet in taste. It is mostly brewed in winter and has a lower alcohol content.

15. Drunkenness

A traditional drink of the Li people, popular in Hainan. There are two brewing methods: one is to use glutinous rice as raw material, soak it in water for half a day, pick it up and steam it in a steamer. After drying, put it in a basket sealed with banana leaves. It will ferment after the third day and emit an aromatic wine smell. On the fourth day, there will be wine dripping, which is called "wine dripping". After the seventh day, the wine is brewed. At this time, move it into the jar, seal it, and bury it underground. The longer the time, the stronger the flavor of the wine and the better the flavor. Second, mix the glutinous rice balls with an appropriate amount of wine cake, put it in a clay pot, seal the mouth of the pot with banana leaves, and brew it after 7 days. Its characteristics are that it contains a variety of amino acids needed by the human body, is rich in nutrients, and has a mellow taste. It is a tonic for fitness.

16. Gudaijiu

Also known as "chewing wine", it is a traditional drink of the Gaoshan people and is popular in the southwestern coastal areas of Taiwan. "Zhuluo County Chronicle Fansu Kao" records: "Pound rice into flour. Fannu chews the rice and puts it on the ground, Yuesu makes it into music, and mixes the flour to make wine. The fertile water is white in color. It is called Gu Daijiu." Gu Daijiu tastes Glycy or slightly acidic. When working outside, put it in a gourd and mix it with spring water for drinking.

Three: Shaojiu

Shochu refers to various transparent and colorless distilled wines, generally also known as liquor. There are also Baigan, Laobaigan, Shaodao Liquor, Shaoguo Liquor, Steamed Liquor, etc. in various places. Other names include dew wine, wine dew, and dew-dropping wine.

Soju originated in the Tang Dynasty and gradually became popular after the Song and Yuan Dynasties. Li Shizhen, a pharmacologist in the Ming Dynasty, described the method of making shochu as follows: "The method is to put strong wine and grains into a steamer and steam it, let the air rise, and use a vessel to collect the wine drops. All rancid wine can be steamed... It is as clear as water and has a very strong taste, which is like wine dew. "There is no exact record of when shochu was first produced in ethnic minority areas. By the middle and late Ming Dynasty at the latest, ethnic minorities in remote mountainous areas had already mastered the technology of distilling liquor. By the end of the Ming Dynasty and the beginning of the Qing Dynasty, the Shaojiu brewing technology of ethnic minorities had reached a very high level, comparable to the brewing level in the Central Plains. In the Yuanmou Basin in central Yunnan: “Everything called grain is rice. All valleys are still produced, but sorghum is the most popular. There are two types of sorghum, the sticky one is wine dew, which is comparable to Fenjiu, and is named Jia Nantian Liquor. "In the same period, Kunming's Nantian Liquor and Wuding's Huatong Liquor were produced. Dali's Heqing Liquor "has a more mellow taste than Fen Liquor." Since the Qing Dynasty, shochu brewing technology has been rapidly popularized among ethnic minorities. To this day, there are only a few ethnic groups who cannot master the art of brewing soju.

1. Xiaoguo Liquor

People in the Yi ethnic inhabited area of ??Ailao Mountain in Yunnan are good at brewing shochu. Since steaming and roasting are the central link in the production process, it is called the process of brewing shochu. It is roasted wine, and because steaming and roasting is done in small family workshops with small stoves and small pots, the finished wine is also customarily called small wine. The main raw materials of small pot wine are barley, five rice and tartary buckwheat. Rice, barnyard millet, millet, potato, etc. are also commonly used. The process of brewing small pot wine is divided into two stages: one is to cover the wine with rice. Soak the prepared raw grains thoroughly or cook them, spread them out, let them cool, sprinkle them with koji and mix them evenly, then put them into earthen jars or special small wine cellars, cover them and ferment them. The second is roasting wine. The wine roasting utensils include a large and a small iron pot, a wooden wine steamer, a wine drain, a wine tube, and a wine storage vessel. After the above preparations are completed, add fire to the water to boil, causing strong steam to rise. The wine vapor in the wine and rice will evaporate and rise to the bottom of the cauldron. It will quickly condense into wine liquid, drip into the wine drain, and then follow the guide. The wine bamboo tube flows into the wine storage container. Yi's small pot wine is mellow and refreshing, refreshing and refreshing. Traditionally, it is mainly brewed and drunk by oneself, and it is also a good gift for relatives and friends.

2. Braised Pot Wine

The Hani people on both sides of the Red River in Yunnan brew and drink the shochu called "Stewed Pot Wine". The Hani people's braised pot wine has a long brewing history. The raw materials for brewing stewed pot wine are preferably corn, sorghum, rice, and tartary buckwheat. Barnyard millet, millet, potato, etc. are also suitable. The utensils for making stewed pot wine are roughly the same as those of Yi small pot wine, but the brewing process is unique: first Soak the selected raw grains in water, then put them into an ordinary rice steamer and steam them for several hours. When the grains are steamed and their skins are exposed, they are lifted to a clean roof, spread out to cool, and then sprinkled with Mix the distiller's yeast evenly, put it into a large bamboo basket specially used for storing wine and rice, and cover it tightly with straw to allow the wine and rice to ferment. The fermentation time depends on the temperature, ranging from 2-3 days to 8-10 days. When the wine and rice are fermented and the juice flows out, they are moved into an earthen jar, and the mouth of the jar is sealed with plant ash and a thin mud paste. After 10 to 15 days of fermentation, the wine can be taken out and stewed. When simmering wine, the wooden steamer used to steam wine and rice is in the shape of a truncated cone, and a vessel for receiving the wine is placed in the steamer. Pots, ladles, basins, and cut gourds can be used. An iron pot filled with cold water is placed on the top of the steamer. The water in the pot is replaced at any time to keep it cool. The water in the pot at the bottom of the retort is heated and boils, causing the wine and rice vapor in the retort to rise. It condenses into wine droplets at the bottom of the retort and falls into the wine container. After steaming and baking for a certain period of time, it must be carried for a day to hold cold water. Take the wine out of the pot and taste it. This is called the first wine, which generally has a higher alcohol content. After pouring out the wine, put the cold water pot on the pot to continue simmering the wine. The alcohol content of the wine that is simmered gradually decreases, and it is called the second wine.

The stewed pot wine is clear and crystal clear, mellow and sweet, and is a must-have drink for Hani cottage festivals. In addition to the Hani people, the Dai people, Jingpo people, Lahu people, etc. are all good at brewing excellent quality braised pot wine.

3. Steamed wine

The Nu and Lisu people on both sides of the Nu River in Yunnan call shochu steamed wine. The name steamed wine comes from the fact that steaming is the main process in brewing. The preferred raw material for steaming wine is corn, but also sorghum. Rice, buckwheat, millet. The production process is similar to that of Yi Xiaoguo Liquor but has slight differences. The procedures for soaking raw grains, steaming wine and rice, and storing and fermenting are all the same as the former. When steaming soju, the utensils used are different. The steamer used by the Nu and Lisu people is hollowed out of old tree logs. A small hole is left in the middle and upper part of the steamer to insert a thin bamboo tube to serve as a wine trough. When the bottom of the pot is heated, the wine vapor rises and condenses into wine when it is cooled, falls into the wine receiving vessel during brewing, and then flows out through the wine outlet, which is the finished product of steamed wine. The one that comes out first has a higher alcohol content; as the steaming and roasting time goes by, the alcohol content gradually decreases, and the longer it comes out, the thinner the flavor.

Almost all ethnic groups can brew shochu with different flavors and qualities. In addition to the above wines, the Dongzang tree heart wine and Nenbao Valley seed steamed wine of the Laku people in southern Yunnan are unique and distinctive because of their unique raw materials. . Generally speaking, the brewing of ethnic minority shochu has the following similarities:

First, the fermented koji is usually self-prepared local koji. The difference in flavor and quality of shochu is largely due to the local koji. caused by the differences between.

Second, in the process of brewing shochu, there are very strict requirements for the water used to soak the raw grains and steam and roast the wine and rice. Only good water can make good wine, which is the common sense of all ethnic groups. . Generally, any place where good wine is produced is a place with beautiful mountains and rivers. The mountain springs are clear and the streams are pure.

Thirdly, the utensils for steaming and baking are basically the same, and the brewing procedures are generally similar. A small pot, a small stove, a small song, a small song, a small wine, a steamer, a sky pot, and a wooden steamer produce good wine.

Four: Milk wine

Milk wine is mainly brewed and consumed by nomadic people in northern my country. From the Xiongnu, Donghu, Wuhuan, and Xianbei in ancient times to the present Mongolia and Kirgiz. Ewenki and other ethnic groups are very good at brewing milk wine, and they also like to drink milk wine the most. Mongolians in the Yuan Dynasty regarded kumiss as the most important drink. The court of the Yuan Dynasty and the Mongolian kings all had a group of people who specialized in brewing kumiss. In addition to drinking it themselves, the kumiss was also used in banquets, entertaining guests, rewarding ministers, and offering sacrifices.

1. Kumiss

In ancient times, Mongolian and other ethnic groups lived a nomadic life of "migrating in pursuit of water and grass". To prevent hunger, they often put some mare's milk in the sheepskin bag they carry with them. Due to the bumps of the horse all day long, the whey and whey of the mare's milk are separated, the milk rhythm sinks, and the whey rises and becomes a hypnotic milk wine.

The preparation method is: pour the horse milk into a sheepskin bag or other container, stir it from time to time with a wooden stick, and wait for it to ferment and become sour after a few days, then you can drink it. It is usually white and turbid in color, and tastes slightly brewed and slightly tangy. If it is stirred for 7-8 days or even longer, the color will be clear, the taste will be sweet, and there will be no odor, so it is called "black mare's milk". Kumiss is nourishing and strong.

It has the function of strengthening the stomach, nourishing the kidneys and treating tuberculosis. >>>Mare kumiss and grilled meat on the grassland

2. Salin Azika

"Salin Azika" is the transliteration of Mongolian, which means "Milk wine" is also called "Mongolian wine" in Chinese. It is made through a distillation process based on kumiss. The production method is: pour the fermented mare's milk into a pot, and put a bottomless wooden bucket on top. There are several iron hooks on the upper end of the inside of the barrel. Hang a small ceramic jar on the small hooks on the inside of the barrel so that it hangs in the center of the barrel. An iron pan with cooling water is placed on the mouth of the barrel. Heat the fire to cook the milk, and the steam will continue to rise to the bottom of the iron pot. When it encounters cold, it condenses and drips into a small clay pot, turning into a liquid as clear as water. This is Touguo milk wine. The alcohol content of Touguo milk wine is not high, so it is called "Al Qiru". You can also distill the Tou Guo milk wine multiple times to gradually increase the alcohol content. The milk wine of the second brew is called "Arzhan", the milk wine of the third brew is called "Horji", the milk wine of the fourth brew is called "Deshanshuer", the milk wine of the fifth brew is called "Zhanpushuer", and the milk wine of the sixth brew is called "Xunshu". you". Six steaming and six brewing are used to make top-grade milk wine.