The history of the birth of a century-old sauce wine "Shenchu Yakitori"
"Shenchu wine, originated from the red water upstream, history in 1921" Shenchu Yaofang originated in Andi Town, Jinsha County, Guizhou Province, and was founded by Huang Shenchu, the son of Huang Kaiyang, an industrialist in Jinsha Andi Town, to realize his father's wishes.
The Huang family has been a salt merchant for generations and has wandered along the Chishui River. In 1895, his son was born, named Huang Shenchu, hoping that he would be "cautious and loyal as the beginning, and abide by his original heart". Huang Kaiyang often passed through Moutai Town on the way to transport salt, and was attracted by the local Moutai roast, so he specially went to Moutai to investigate the brewing technology and method of sauce-flavored wine. After returning home, I used my workshop to try to brew sauce-flavored wine, because the technology was not in place, when the cycle was not in place, even if the raw materials used were the same, the effect was always different, and after baking a few batches, it was stopped, but the confidence and determination to produce sauce-flavored wine remained unchanged.
Huang Kaiyang died in 1911, only 16 years old Huang Shenchu inherited the family business, several years of business so that Huang surname salt industry, oil pressing, hotels, vinegar and other production flourishing, and the use of terrain in the steep beach to build a series of closed processing houses powered by water, everything is on the right track. But Huang Shenchu is still worried about the sauce wine that his father wanted to make before he died. Huang Shenchu began to explore the brewing method of Moutai ware, and Prudentchu took advantage of the opportunity of salt transportation and sales to frequently travel to Moutai Town, immersing himself in the study of sauce wine technology and making winemakers.
In 1921, Huang Shenchu and pioneered the distillation process of the "Six Arts of Shenchu", namely: the beginning of the water source, the beginning of the original grain, the beginning of the sauce art, the beginning of the environment, the beginning of the wine song, the beginning of the storage, and the continuous research and improvement over the years.
In 1929, Shenchu officially opened a workshop to sell wine, and in order to remember his father's wish to be "prudent and loyal as the beginning, and abide by the original intention", the workshop was named "Shenchu Burning Fang". Shenchu wine is fragrant, but the taste is still not as elegant as its Maotai roast, and Shenchu has not been able to do it. In a salt transport, Liu Kaiting, a winemaking master who met Yangliu Bay in Maotai Town, saw each other and talked happily, Liu Kaiting often taught ShenChu winemaking experience, and Shenchu benefited a lot from it.
In 1931, the situation in Moutai Town was turbulent, and The town of Andi was as calm as usual; Mr. Huang Shenchu went to Moutai Town again to invite the master Liu Kaiting. In order to continue the brewing business, Master Liu Kaiting resolutely decided to come to Andi with Mr. Shenchu, after field testing, Andi is rich in products, there is no shortage of raw materials, good water, good soil quality, no shortage of fuel, dense microorganisms in the old wine room, abundant energy, and is a good wine resort. Liu Kaiting officially joined the "Shen Chu Burning Workshop", and immediately began to renovate the factory to add facilities, preparing for the time. On the day of the Chongyang Festival, the Shenchu burning room was busy, and The Shenchu was accompanied by the Kaiting master all day, and the "Shenchu Six Arts" and then the "Moutai Technique" were added, and the Shenchu sauce aromatic wine was officially put on the sand. Master Liu knows the amount of sauce-flavored wine: long cycle, large investment, complex process, high requirements. So be careful step by step, and strive to be in place in every link.
After three years, the first wines were ripe. On the day of the opening of the altar, Huang Shenchu invited well-known people and literati and inkers from Andi to gather in the wine storage warehouse. The wine altar opens, and the delicious flavor of the sauce floats out, filling the bucket room. After a simple blend, into the table to taste, only the taste of Chen, but there is no lack of elegant taste, evocative and long, the praise is endless, the first wine "Chen Ya sauce aroma" has spread.
In the thirty-second year of the Republic of China (1943), Yang Zhongming, then the county magistrate of the Jinsha County Government, after tasting the "PrudentIal Dou Wine", was excited and immediately wrote a poem with the inscription: "The new law of brewing wine, aromatic and delicious, treating good guests, giving to relatives and friends, flowers before the moon, can not be separated from this 'bucket'." Since then, "Shen Chu Dou Wine" has become a good reception and gift for the Government of the Republic of China.
In the thirty-eighth year of the Republic of China (1949), Master Liu Kaiting passed on the winemaking process to the descendants of the Huang family, Mr. Shenchu arranged a good life for him to live in the future Mr. Kaiting before leaving the roasting house, because the Shenchu roasting workshop is located in a steep beach, so it was named Doujiu, and the roasting house was also renamed "Andidou Distillery", and then due to the situation, the distillery suspended production.
After liberation in 1951, the "Chengyi", "Ronghe" and "Hengxing" roast mills were confiscated by the acquisition and taken over by the government, and several burners were merged into the "state-owned Moutai Distillery".
In the same year, the government carried out state-run transformation of the original Jinshayuan Village Yizhai Roasting Mill, Qijia Winery and other industries, and established the Jinsha Cellar Distillery, at the beginning of the establishment of the factory, there was a serious shortage of technical personnel, under the coordination of the government, Liu Kaiting, who was more than half a hundred years old, was sent back to Jinsha and provoked the technical beam.
In 1988, the "Shenchu Yaofang" officially resumed production, and also became the only private shochu of the four major shochus, and since then, The four major shochus of Chengyi, Ronghe and Hengxing have become the "two major sauce liquor shochu groups".
In 2011, Shenzhen Baode Group, a listed technology group, helped Guizhou to alleviate poverty and invested heavily in the acquisition of "Andy Dou Distillery". Nearly 600 million yuan has been invested in capacity expansion, base wine reserves, brand building, and digital technology empowerment. It has a complete layout of the whole industrial chain, integrating production, brewing, packaging, brand management and modern logistics. And created the "Jinsha Ancient Wine" and "Shenchu Yaofang" two core brands.
After years of construction, the existing factory covers an area of 300 acres, with six brewing workshops, more than 410 standard brewing cellars, more than 300 employees, including 28 core technical backbones and management personnel who have been engaged in liquor brewing, production and operation and management for more than 20 years, and a number of national winemakers and appraisers. According to the traditional process, the annual output of high-quality Daqu sauce flavored liquor is more than 2,000 tons, which is another important production base of Daqu sauce flavored liquor in Guizhou Province after Guizhou Moutai.
After several ups and downs, "Shen Chu Yao Fang" still adheres to its original intention, continues to move forward, and reflects the brand value with action and quality. And won: International Spirits (China) Grand Prix Organizing Committee Silver Award, Guizhou time-honored brand, Guizhou famous trademark, China's top ten new high-end brands of liquor, Guizhou province industry top ten brands, Guizhou quality integrity AAA brand enterprise, Guizhou liquor chamber of commerce vice president unit and many other honors.
After a hundred years of inheritance and accumulation, and continuous innovation and improvement, the master's oral transmission, uninterrupted inheritance to the present day, giving Shenchu wine a wonderful "Chen Ya sauce aroma" flavor. Shenchu people will also continue to pass on the concept of "thinking carefully and acting wisely and not forgetting the original heart".
Caution at the beginning
Drink Shenchu wine, taste history; Shenchu wine, originated from the red water upstream, history in 1921.