Moutai
Origin: produced in Maotai Town, renhuai city, Guizhou Province.
Technology: The "three highs" in Moutai technology refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in Moutai production technology. The temperature of Moutai Daqu during fermentation is as high as 63℃, which is higher than any other famous liquor 10- 15℃. In the whole fermentation process of Daqu, the species of environmental microorganisms can be optimized, and finally a microbial system with high temperature resistance and aroma production can be formed. In the process of Daqu production, the advantages and disadvantages should be achieved first. High-temperature stacking fermentation is the most classic and original work of open fermentation in China liquor production, which is also not available in other famous liquor processes. High temperature distillation: the distillation process itself is a solid-liquid separation technology.
Features: Clear and transparent color, full of fragrance, soft entrance, crisp and sweet, and lasting fragrance. People call the unique fragrance of Moutai "Maoxiang", which is the most perfect example of China's maotai-flavor style.
Dongjiu
Origin: Zunyi City, Guizhou Province
History: According to documents, it has a history of only over 200 years. Today, the production of Dongjiu began in the brewery in the 1930s. At that time, there were several workshops in Donggong Temple in the northern suburb of Zunyi. Only the Cheng family brewed bouquets because of its good music. Later, he took in a seriously ill winemaker who wandered from Maotai and absorbed the advantages of Maotai, making it increasingly famous. This is Dongjiu. Its name has been used to this day. It was once produced in 1949 and rebuilt in 1957, and the sample wine was sent to the State Council. At that time, the Prime Minister's Office had instructed: "Dongjiu is good in color, smell and taste, and it is recommended that the local government resume development." From then on, Dongjiu was thoroughly remoulded.
Technology: The Dong wine produced by Guizhou Dong Winery has unique technology and different flavor types. Dongjiu takes high-quality waxy sorghum as the main raw material, uses 140 kinds of Chinese herbal medicines and wheat to make koji, uses Xiaoqu cellar to make fermented grains, uses Daqu cellar to make fermented grains, and once steamed fermented grains. Then the wine is selected according to the quality, aged by grades, scientifically blended and carefully packaged. Dongjiu brewed by two kinds of koji is different from other famous wines in the operation process. Therefore, it not only has the rich aroma of Daqu liquor, but also has the characteristics of softness, mellow and sweetness of Xiaoqu liquor, and also has a slight fragrance of medicinal materials, which makes people feel happy. Therefore, the aroma of Dongjiu is between rich and clear, that is to say, it has both rich aroma and fragrance, which is unique and unique. It is classified as other fragrant liquors.
Features: The liquor is clear and transparent, with elegant and comfortable aroma, full-bodied entrance, sweet and refreshing after drinking, and has the reputation of China famous wine.
Awards: 1963, 1979, 1984. In the second, third and fourth national famous wine competitions, Dongjiu was successively rated as a national famous wine and won the gold medal. 1984, won the special prize of wine quality evaluation of the Ministry of Light Industry.
Pingbayao JIU
Origin: Pingba, Guizhou
Technology: High-quality sorghum and glutinous rice are used as main raw materials, rice and wheat are selected to make Xiaoqu and Daqu respectively, and dozens of precious Chinese medicines are added. Then it is brewed by unique techniques such as Xiaoqu saccharification and Daqu fermentation, and it is put into the kiln for half a year to one year, and then carefully blended.
Features: Elegant aroma, mellow body, comfortable medicinal fragrance, sweet and refreshing.
Awards: Pingba Kiln Wine was awarded the second place in the 196 1 Guizhou wine tasting, and was awarded the Golden Pot Award by the Guizhou Provincial Department of Light Industry in 1963. 198 1 successively obtained the quality product certificates issued by the Ministry of Commerce and the Guizhou Provincial People's Government, and 1983 was awarded the provincial quality product again. 1984 won the "Golden Cup Award" issued by the Ministry of Light Industry at the appraisal meeting of the national wine product quality competition.
Anjiu
Origin: Anshun Guizhou
Technology: Using high-quality waxy sorghum and high-quality waxy grain as raw materials and wheat as medium-high temperature Daqu, layered mixing, steaming, burning and distillation. It is made by taking wine according to quantity and quality, grading storage, long-term storage and careful blending.
Characteristics: Luzhou-flavor liquor with an alcohol content of 54%. Colorless and transparent, with strong kiln fragrance, mellow and sweet, refreshing and not dry.
Awards: Since 1963, it has won the title of Guizhou Famous Wine. 1986, won the title of Guizhou Famous Wine again and won the provincial golden award in the fourth famous wine appraisal in Guizhou Province.
Xishui Daqu liquor
Origin: Xishui, Guizhou
Technology: Using local high-quality sorghum as raw material, wheat was made into high-temperature and medium-temperature koji respectively, and saccharified koji was mixed according to a certain proportion. The traditional mixed steaming and burning process is adopted, the fermentation period is about two months, and then it is aged at low temperature 1 year or more and carefully blended.
Features: colorless and transparent, rich in aroma, sweet and refreshing, soft and soft, with a long aftertaste.
Manufacturer: Xishui County Winery, China.
Jin sha Yao JIU
Origin: Jinsha, Guizhou
Technology: The wine takes sorghum, rice and glutinous rice as raw materials, uses local fragrant wheat and rice with Chinese medicine to make Xiaoqu, uses wheat bran and Chinese medicine to tread Xiaoqu, saccharifies Xiaoqu and takes it out of the kiln to make it carefully.
Features: Alcohol content is 54%. The style is clear and transparent, with rich ester fragrance, sweet and mellow taste and endless aftertaste.
Yaxi cellar wine
Origin: Yaxi Town, about 40 kilometers southwest of Zunyi City.
History: Yaxi Town is a famous wine town. Since ancient times, the business here has been very prosperous and has never failed.
Technology: Yaxi cellar wine is made of high-quality sorghum as raw material, moderate-temperature Daqu made of glutinous rice and wheat as saccharifying and fermenting agent, and fat mud cellar as saccharifying and fermenting pool, which is fermented for many times, distilled for many times, stored in batches, and then carefully blended.
Features: Yaxi cellar wine has a strong cellar fragrance, soft and refreshing, sweet but not greasy, fragrant but not strong, and a long aftertaste. Although it is Luzhou-flavor liquor, it has the characteristics of strong aroma at the entrance and maotai aftertaste.
Award-winning situation: 198 1 was rated as a quality product in Guizhou. 1986, in the fourth Guizhou Famous Wine Appraisal, it won the title of Guizhou Famous Wine again and won the gold medal awarded by the provincial government.
Beauty
Origin: Meitan in Guizhou
Technology: High-quality sorghum, wheat, glutinous rice, corn and grain are selected as raw materials, and the traditional production technology of Luzhou-flavor liquor is adopted, which is mixed, cooked and fermented, then distilled, stored and blended.
Features: clear and transparent, sweet and refreshing, with a long aftertaste. It has been rated as a treasure in wine by Chinese and foreign experts and is favored by consumers.
Awards: Since 1983, it has been rated as provincial excellent products, departmental excellent products and national excellent products. 1988 won the only gold medal for liquor at the Leipzig International Expo in Germany with a history of 800 years.