On August 13th, the eighth phase of the Drunkard Wine Rich China Tour arrived as scheduled, meeting on Ludao Island and savoring the rich life.
In ancient times, Xiamen Island was the habitat of egrets, so it was also called "Heron Island". In the 27th year of Ming Hongwu (1394), Xiamen City was built.
It's August 13, 2023, and the beauty of Heron Island seems to stay forever in summer, listening to the gentle sea breeze, chasing the sunset of the Orange Sea, enjoying the scenery and tasting the richness. From the ancient brewing method 2,200 years ago, to the "13526" brewing process that is now ingeniously carved, the rich fragrance born is fragrant throughout the country.
Luo Zhihua, a national sommelier, a member of the senior judge of Hunan Baijiu, and a wine designer of Drunkard Liquor Co., Ltd., led everyone to taste different wine bodies, from thick clear sauce to rich tulips, from fruity, floral, grassy to honey.
The aroma of the wine is recognized by everyone with a high degree of recognition, it has nine types of aroma and taste at the same time, giving people a mellow change of taste impulse, behind this taste wonder, is inseparable from the core brewing process of alcoholic liquor "13526".
"1" refers to the whole grain for one day and one night
Plump sorghum is doomed from the moment it leaves the land, and closing your eyes, relaxing, and immersing yourself in the bath is what it is all to life.
"Self-cultivation" not only completely removes the dust from the body since growth, but also dilutes the tannins under the fusion of water bodies, resulting in an excellent body that is extremely lubricated, sweet, and aromatic.
It is not only the necessary foundation for the purity of the wine, but also the core process step of the "drunkard" taste refreshment, because it has the rich light of Xiangxi fine wine.
"3" is steamed three times to run
As the only liquor company in the liquor industry that puts it into the production line, Drunkard Liquor strictly requires three times to steam the whole grain and then mix it three times, which can not only change the form of the grain, but also create a magical change in the subsequent rich journey.
Precise moisture, ripe but not sticky, hand grasp into balls, loosen and scattered are important manifestations before the birth of Fu Tulip, from fermentation to the next step of creation, extremely rich and multi-layered fragrance slowly floats out.
"5" is a fivefold incense
And at this step is the moment when the rich fragrance bursts intensively, starting from the honey koji with the saccharification function, experiencing the silent saccharification of the moist matter and then quietly entering the pool, and when there is honey, flower, green fragrance, the process of increasing the fragrance has just begun to appear.
The masters collect microorganisms in the environment again by piling up between the wine-filled factories, increasing their number exponentially, and the resulting aroma is also multiplying.
When we feel the nutty aroma, baking aroma and frankincense in the alcoholic liquor, Daqu at medium to high temperature has been silently fermented for a long time in order to produce sauce aroma, strong aroma flora and aroma precursors.
It contains a large number of aroma components, which can greatly enrich the aroma of the wine, and is definitely the icing on the cake in the world of aroma.
Finally, the highlight of aroma enhancement, the production of high-grade spring mud aroma (cellar incense) and fruity aroma often occurs in the most primitive cellar mud, and there are hundreds of millions of winemaking microorganisms in each gram of cellar mud, and their unintentional breathing will create the most unique rich wine in Xiangxi.
"2" is the shift double wheel bottom fermentation
Drunkard wine is always willing to put in double the time and effort to cultivate rich crystals, and double-wheel bottom fermentation is to ferment the bottom wine after fermenting the bottom mash, add koji and then ferment another round before you can start taking the wine
Wine is produced 20 days before fermentation, aroma is produced in the last 20 days, double-wheel fermentation must be enough for 100 days, full and rich aroma components will be several times higher than single-round fermentation, higher quality wine comes from the drunkard's dedication to time.
"6" is the six types of sake that are cleared
In order to make the wine cleaner, the drunkard wine has to pay double the amount of labor, and all the liquor is cleaned and roasted.
Six types of wine are divided from a wine cellar for picking, and after three months of storage, it is still necessary to carry out a complicated re-evaluation process, roughly dividing them into 1-3 categories, and then divided into six levels, and the refinement of the grading is like the deposition of a large wave of sand, making the base wine richer, the combination richer, and the taste richer.
From Xiangxi to Xiamen, from the origin of winemaking more than 2,200 years ago to the civilized city of the 21st century, the drunkard wine is full of China, and we are willing to appreciate the first brand of Chinese cultural liquor with you and share the rich results of the "13526" core brewing process.