Jiannanchun is a traditional famous wine in China, which is produced in Mianzhu City, Sichuan Province. Mianzhu was called "Jiannanchun" because it belonged to Chao Jiannan in the Tang Dynasty. Mianzhu City, Sichuan Province is known as the "wine town", and Mianzhu City is named after producing bamboo and wine.
As early as the Tang Dynasty, the famous wine was produced-"Jiannan Shaochun". It is said that Li Bai once sold fur coats here to buy wine to drink this wine, leaving a story of "solving the golden mink" and "solving the mink to redeem the wine". In the Northern Song Dynasty, Su Shi praised this kind of honey wine, which was "full of fragrance in three places" and "slightly turbid and clear honey", and its attraction was evident.
The brewing of Jiannanchun strictly adopts traditional techniques and is made by naturally fermenting microorganisms in a thousand-year-old cellar. Pit fragrance is rich and natural, unless it takes decades or hundreds of years, it will not reach this realm.
Old wine should be put in an earthenware pot, covered with a brown lid and kept in a cool room. After a long and slow physical and chemical reaction, its taste is more mellow and its fragrance is more intense.
Daqu used by Jian Nanchun is a unique variety made by combining traditional technological measures accumulated for thousands of years with modern scientific means. Inoculating this natural microorganism-produced Daqu medicine can not only ensure the yield, but also ensure the biochemical synthesis of various complex aroma substances in the brewing process. In the way of using qu, Jian Nanchun was eclectic and tempered repeatedly, and the wine he brewed gained the charm of qu, such as silk and satin, which could last for ten years.