The origin of Moutai: Let me tell you a little story, I hope you will enjoy it; it is said that in ancient times, the indigenous residents of the Chishui River, the Pu people, were already good at brewing Chinese good wine, and they were longer than Dukang. Still early. 9998.TV What is more precise is: "Historical Records" records that in the Han Dynasty, Renhuai already had the "Gojijiang Chinese Good Wine Investment Network", which can be said to be the prototype of the Maotai Chinese Good Wine Investment Network. 9998.TV

In 135 BC (the 6th year of the founding of the Western Han Dynasty), Tang Meng, the envoy of Emperor Wu of the Han Dynasty Liu Che, went to Nanyue (now Guangzhou). At the banquet of the King of Nanyue, Tang Meng tasted Jinren. The history of Huai area is China Good Wine Investment Promotion Network - Goji Sauce China Good Wine Investment Promotion Network. 9998.TV In order to please Emperor Wu of the Han Dynasty, Tang Meng detoured to Lubu, which is now the Renhuai area, and presented wolfberry sauce to Emperor Wu. After drinking it, Emperor Wu found it extremely sweet and praised it as "sweet", hence the name " It is said that Tang Meng drank wolfberry sauce and traveled to the Western Regions. 9998.TV In 130 BC (the 5th year of Yuanguang in the Western Han Dynasty), Tang Meng was ordered to go to Yelang. Due to the wolfberry paste Chinese good wine investment network, the route was changed to Fuguan (south of today's Hejiang County, Sichuan Province). , along the Chishui River and coming from the Lobu tribe. 9998.TV

Chen Jinxi, a poet in Renhuai of the Qing Dynasty, has a poem to prove it: "Beautiful things move to China's good wine merchants, the miasma smoke blooms on the lychee beach, the Han family knows what wolfberry sauce is, and it earns Tang Meng The tribe is coming." 9998.TV Zheng Zhen, a great poet of the Qing Dynasty, also said: "Oak silkworms do not cross from Wujiang River, but gourd sauce also comes from Zhongbu." 9998.TV has confirmed that as early as before the Han Dynasty, Renhuai was rich in fine wines from the United States and China. 9998.TV

By the Tang and Song Dynasties, Renhuai had become a wine town, and the style of making wine had spread among the people. 9998.TV The high-quality Daqu Chinese good wine investment website "Fengqu method China good wine investment website" brewed by Moutai is popular in the city. 9998.TV Zhang Nengchen, a native of the Song Dynasty, wrote "China Good Wine Investment Network's Famous Notes", which was recorded in the history of China Good Wine Investment Network for its excellent quality. 9998.TV By the Qing Dynasty, the Moutai Chinese Good Liquor Investment Promotion Network was booming. There were "no fewer than twenty Maotai burning houses, and the cost of mountain food was no less than 20,000 shi" and "the Maotai Village in the west of Renhuai City brewed the Chinese Good Liquor Investment Network." first" record. 9998.TV Maotai Shao, Maotai Chun, Maotai Shaochun, Maotai Chun and other Chinese good wine investment websites have become famous, and they have won the title of "China's best wine investment website in Guizhou Province". "Praise. 9998.TV In 1784 (the 49th year of the Qianlong reign of the Qing Dynasty), Moutai's "Gaisheng" China Good Wine Investment Promotion Network was officially named Moutai China Good Wine Investment Promotion Network. From the end of the Qing Dynasty to the Republic of China, there were successively "Chengyi", "Ronghe" and "Hengxin" "The emergence of Shaofang has inherited and carried forward the long-standing traditional craftsmanship and formed a certain scale of production capacity. 9998.TV In 1915, two Chinese wine shops, "Chengyi" and "Ronghe", both sent their products to participate in the Panama International Exposition held in San Francisco, USA. Their exquisite quality won the gold medal and won the gold medal in one fell swoop. Scotch whiskey and Cognac are both listed as the world's three most famous (distilled) wines. The origin of Wuliangye: After the heavy rain in Yibin, the air is filled with the unique freshness after the rain. Of course, you can also smell the unique smell of lees in the air of Jiudu. As a major brewing town in the country, Yibin has a brewing history of more than 600 years. Wei Minglun, a ghost genius from Bashu, wrote passionately in a parallel poem praising Yibin: Sichuan wine is praised by everyone, and Wuliangye is known to everyone. The sorghum is red, the grains are golden, the glutinous rice is sweet, and the wheat is fragrant. Combined with Jiahe rice, it becomes Yu Ye Qiongjiang. Grain is the foundation of wine, song is the bone of wine, water is the blood of wine, and river is the soul of wine. The secret recipe of the predecessors is brewed to create a strong aroma; the current unique skill is to blend it into the top liquor. The first time he entered San Francisco, he won the championship in one fell swoop; he competed again in Panama and scored a second goal. Good wine! Good wine! Famous internationally, benefiting the countryside. This city has a great reputation, how much this wine adds to its splendor. The answer is intoxicating, and Yibin is also known as the wine capital. The special geographical location spanning three provinces and flowing through two rivers (Jinsha River and Minjiang River) has created Wuliangye's unique taste of mellow, harmonious, sweet and refreshing. Among them, the wine produced in the 16 Ming Dynasty wine cellars is the best of the best. Because 80% of the wine brewed by these 16 Ming Dynasty old cellars was stored as the base wine for Wuliangye aged wine, becoming the source of vintage wine and flavored wine.

As the heir to these 16 wine cellars, Yin Xiaogong can still clearly remember the old man’s teachings on brewing Wuliangye. The water in the Minjiang River was clear and the water in the Jinsha River was turbid. Normally, the winery usually draws water from the Minjiang Pier, but when the Yin family brewed Wuliangye, the two rivers converged at Hejiangmen. where to get water. Because "Although the water of the Minjiang River is clear, the water of the Jinsha River is sweet and delicious when making soup." The 16 wine cellars have now become Wuliangye’s “501 Workshop”. In front of the red door with red paint, there is a stone tablet saying "Cultural Relics Protection Unit of Sichuan Province", and workers are busy inside. Since the dispute broke out in the wine cellar, the workers have been vigilant in restricting the entry of all outsiders, but it is still easy for Yin Xiaogong to get in - just because of his face, the master worker has to respectfully step out of the way. They know that for Wuliangye, Changfasheng is the treasure of the factory; but for Yin Xiaogong, this is the place where his family grew up. Yin Xiaogong has 7 brothers and sisters. Yin was born in 1940. Before liberation, there was only a door between the Yin family's house and the workshop, and she and her friends from relatives often went there to play. "We use buckwheat noodles to make Wuliangye at home. We use a very fine sieve to sift out the finest flour. We add sugar and eggs to the flour and pretend to be brother's party (playing house). When the adults are leaving, the children are They couldn't bear to leave, so they hid in granaries and mills. ""The Yin family is a famous wine-making family in Yibin," Yin Xiaogong said. The Yin family has been brewing grain wine for generations. There is a record of Yin Shen's good wine banquet in "History of the Ming Dynasty". The Yin family first brewed wine at home, only for banquets and gifts to relatives and friends. Later, the "Xufu Yin Changfa Sheng Daqu Shaomao" was opened, more cellars were dug, and scale production was expanded. By the end of the Ming Dynasty and the beginning of the Qing Dynasty, a brewing workshop pattern with 16 cellars was formed. Because the grain wine produced by Yin Changfa was once used as tribute wine, it is known as the "imperial grain wine". On the ninth day of the first lunar month in 1912 (February 26), Yin Changfasheng’s owner Yin Shaozhou (Yin Xiaogong’s grandfather) hosted a banquet for Yibin’s old alliance members, *** and Party members and celebrities. During the banquet, Yin Shaozhou entertained guests with the ancestral aged wine "Miscellaneous Grain Wine". When Yin Shaozhou personally sealed the old wine that had been sealed during the Qianlong period, the house was filled with the aroma of wine. Yin Shaozhou asked his son Yin Boming to use Ru kiln fine porcelain cups to pour wine and toast the guests. Everyone saw that the cup was full but the wine did not overflow. The wine was slightly yellow in color and crystal clear. The wine at the mouth of the cup was spherical and slightly raised. Against the backdrop of the Ru kiln cup, it looked like a huge pearl inlaid with jasper. Yang Huiquan, a former member of the Qing Dynasty, took advantage of the drunkenness and said loudly to Yin Shaozhou: "It is a pity to call such a fine wine as 'miscellaneous grains'. If it is brewed with five kinds of grains, and praises its crystal clear and mellow fragrance like nectar and jade liquid, it is called 'Wuliangye' , how about it?" Everyone exclaimed in unison. At this point, Yin Changfasheng's aged wine "Miscellaneous Grain Wine" was renamed "Wuliangye" wine in the first year of the Republic of China. In the early years of the Republic of China, Yin Changfasheng applied to the Republic of China government for registration. The name of the workshop was: "Xufu Yin Changfasheng Daqu Workshop" and the registered trademark was "Zuixianpai". The trademark depicts Li Bai drinking heavily and lying down, attracting many customers. "Where to go to drink? Dongmen Changfasheng" and "The real Wuliangye is Changfasheng" are widely circulated in the market. Yin Xiaogong’s father, Yin Boming, also knew the brewing technology well. In the past, rice was not openly used in brewing grain wine (it was said that those who spoiled the grains would be beaten by thunder). One flood day, Yin Boming bought a boatload of water-soaked rice. The rice soaked in water had fermented and would soon become moldy. Yin Boming increased the amount of rice in the Wuliangye formula, but he did not expect the taste of the brewed wine. It is particularly good, mellow and sweet in the mouth, better than wine without rice. Since then, Changfasheng has been using rice as the main ingredient when brewing Wuliangye liquor, and has adjusted the proportion of other miscellaneous grains. During the Anti-Japanese War, central universities and academic research institutions such as the Academia Sinica, the Central Museum, Tongji University, and the National Drama College moved to Lizhuang, Yibin. Fu Sinian, Dong Zuobin, Ding Wenyuan, Yu Shangyuan and other celebrities in the cultural and archaeological circles became Wuliangye wine gentlemen. Yin Boming also sent people to transport various kinds of koji wine produced by Chang Fasheng to Lizhuang, Nanxi and other places for sale, and used all the sales proceeds as living allowances for experts and scholars who moved in. In order to thank Yin Boming for his concern for their lives and financial support, the professors gave them a bunch of alcohol tables, thermometers, hygrometers, magnifying glasses, measuring cylinders, test tubes, beakers and other instruments and equipment. Changfa Shenglao has been producing and operating since the Ming Dynasty. Suddenly there were more "foreign gadgets" in the workshop.

Although these seem to be just the most common physical and chemical test vessels today, they were considered very advanced high-tech weapons at the time. Since Yin Boming received higher education at Shanghai University, he soon began to train employees to use "foreign gadgets" "Er" winemaking - use a thermometer to measure the fermentation temperature of the cellar, use a hygrometer to record the humidity in the cellar, and use an alcohol meter to measure the alcohol concentration when blending and adding pulp...see, smell, taste, touch, and kick. Traditional wine-making techniques suddenly became full of technological content. Yin Changfasheng's Wuliangye wine production increased significantly and quickly became the number one in Yibin wine industry. Good mountains, good water, good wine! Easy mountains, easy waters, easy triumph! ! ! The history of Langjiu: In the 9th year of the Republic of China (1920), Erlangtan Huichuan Caofang (Laotaofang) adopted Daqu wine production technology and trial-produced Huishalang wine. In the 14th year of the Republic of China (1925), under the guidance of Zhang Zixing, the sommelier of Kweichow Moutai Ronghe Winery, Huisha Daqu began to be brewed using Moutai techniques, with only one cellar at the time. In the 18th year of the Republic of China (1929), it was renamed Renshou Winery and developed into three cellars. More than 80,000 kilograms of grain were invested at one time, and the product was named Huishalangjiu, or Langjiu for short. In the 23rd year of the Republic of China (1934), the wine house was disintegrated and ceased production. In the 27th year of the Republic of China (1938), Deng Huichuan and Mo Shaocheng jointly established Chengji Huichuan Old Tank House and resumed production.