Who made the world's first wine?
Who drank the world's first glass of wine?
From the cultural sites dating back more than 6,000 years ago, it can be found that China is the hometown of wine and the birthplace of wine culture.
So, how were the earliest wines made?
"How to relieve worries, only Du Kang." There is a theory that winemaking began in the Zhou Dynasty, that is, the manufacture of wine for Du Kang.
In the Chronicle of Things, it is said: "Du Kang makes wine". Among the entries in the Eastern Han Dynasty's "Commentaries on the Interpretation of Characters" is the "wine" character: "Du Kang made rice wine."
Du kang liquor can be said to be the prototype of liquor.
It was not until 1965, at the first national famous wine technical cooperation meeting, that people began to divide the Moutai wine body into three aromas: sauce aroma, mellow sweetness and cellar bottom, and classified Moutai as a sauce-flavored liquor, which was widely recognized by the industry.
This is the first time that the concept of "aroma type" has appeared in the liquor industry.
It marks the official entry of sauce wine on the stage of history.
In recent years, sauce wine has become increasingly sought after and favored by consumers, under the "sauce wine fever", there is a group of people who still abide by the ancient precepts, inherit the ingenuity, and carefully brew sauce wine in a traditional way. That is the first wine of the hundred years.
How is a glass of classic sauce liquor made?
Soft sauce fragrant, gentleman cautious beginning.
How to put the precious grain, in the unique environment of the Chishui River, "refining" the legend of the century-old Shenchu wine, please listen to the Jinsha ancient wine people to tell the story -
Chapter 1
"Datang Shulai Wine" - Taizong Imperial Liquid Kai History
Our daily life is inseparable from running water, but have you ever heard of tap wine?
The ancients drank alcohol, often out of many novel tricks. As early as the Tang Dynasty, there was "tap wine" in the court. Say.
According to relevant records, in the third year of Zhenguan, Hui envoys came to the capital of the Tang Dynasty to make offerings, and in order to entertain them, Tang Taizong decided to hold an atmospheric, novel, and unique cocktail party to show the richness and majesty of the Huanghuang Empire.
So, there was a drink party.
They built a high platform in front of the treasure hall, on which was placed a huge silver vase, and the left side of the silver vase was buried with an underground pipe. The wine flows through the pipe to the feast and automatically flows into the drinker's cup.
The history of Jinsha ancient wine can be traced back to the Han and Tang Dynasties. Legend has it that the Tang Dynasty used koji to make wine, such as rice wine, warm (pickle) wine, rib wine, etc., which were quite popular with the nobles at that time. The source of jinsha ancient wine, that is, the "tap wine" used by Tang Taizong to entertain guests, later called "Taizong Royal Liquid" is also. With an unusually brilliant and brilliant posture, this ancient emperor's tap wine party opened the history of Jinsha ancient wine, and also opened the history of the beginning of the century.
The source is noble, formed in Koji brewing, and flowing in Kyushu.
Jinsha ancient wine has been passed down from generation to generation, and is "a thousand-year-old wine craft, a model of Chinese sauce aroma".
Chapter II
National wine is of the same origin - a hundred years only to make good wine
One hundred years of things for star shifts.
The original intention has not changed for a hundred years.
In 1921, Huang Kaiyang, a native of Jinsha Andi, Guizhou, named his winery "Shenchu Roasting Fang" after his son "Huang Shenchu", which became one of the four famous sauce-fragrant liquor roasting houses in Guizhou.
Huang Kaiyang named his son "Shen Chu", "Cautious beginning as ever, scrupulously adhering to the original heart", hoping that he could inherit the cause and brew a bucket of pure Moutai sauce wine.
Huang Shenchu is an industrialist with a pioneering spirit. When he went to Moutai Town for a business trip, he coincidentally met Master Liu Kaiting, a winemaking master in Yangliu Bay, Moutai Town, and became friends with him.
The spirit of craftsmanship, hence the beginning.
Liu Kaiting is good at brewing and is not in a hurry. Three years later, the first sauce wine brewed by his hand was finally launched. The moment the wine altar opens, the sauce is overflowing and intoxicating. Borrowing the harmonic sound of the factory site "Steep Beach", this liquor was named "Andy Doujiu".
So far, the Moutai Daqu sauce aroma craft has been passed down to Jinsha for the first time.
"Gudou Liquor" is the oldest Daqu sauce flavored liquor in Jinsha County, is the originator of Jinsha Daqu Sauce Liquor, as early as the 1930s was famous in the world, it is the predecessor of "Jinsha Ancient Wine".
At that time, the output of "Shen Chu Dou Liquor", "Shen Chu Yao Fang", "Andi Dou Liquor" and other series of products, in Jinsha, Zunyi, Guiyang and other places are very popular, belongs to Guizhou Province famous liquor, in the Republic of China years, "Shen Chu Dou Wine" has also been exported to Hong Kong, Singapore southeast Asia and other places.
In 1942, Yang Zhongming, then the governor of Jinsha County, praised: "The new law of brewing wine, fragrant and delicious, treating guests, giving gifts to relatives and friends, flowers before the moon, can not be separated from this 'fight'."
This bucket, aromatic for a hundred years.
This fight has been adhered to for a hundred years.
Chapter III
Red Heritage - Legendary Fighting Wine Fragrance Overseas
In chishuihe, there is a red song that has been circulated for decades, that is, "I beat straw shoes to send the Red Army": "Chishui River, clear and clear, I hit grass shoes to send the Red Army..."
Chishui River, because of the story of the Red Army crossing the Red River four times, is famous at home and abroad, so it is also known as the "Hero River" and "Wine River".
In 1935, Red Army commandos marched to the town of Sands Andi. Huang Shenchu, the owner of the town's long-established Shenchu Distillery, saw that the soldiers were tired of marching, so he took the initiative to provide food and accommodation for the soldiers, and also gave them the fighting wine of the Shenchu Liquor Factory for sterilization and disinfection and cold protection.
The entrance of doujiu is soft and mellow, the wine is rich in aroma, and the aftertaste is sweet, which immediately arouses their enthusiasm. It is said that many warriors at that time drank doujiu and praised the quality of its body. Shen Chu Dou Jiu, which originated from the mellow wine of the upper reaches of the Chishui River, gave the warriors warmth and comfort at that extremely tense moment.
In 1956, the Andy Dou Distillery was merged into the Andi Supply and Marketing Cooperative. In 1990, Andy Dou Distillery was transformed from state-owned to private, and in 2008, Ruan Yongli, the director of Nguyen Vinh Lee, who retired from Jinsha Cellar Distillery, led ten backbones to raise tens of millions of yuan to pour wholeheartedly into Andy Dou Distillery and renamed it "Jinsha Ancient Wine".
Entering the new era, Jinsha Ancient Wine has continuously cultivated winemaking talents, improved winemaking skills, and stunned the market with "Centennial Prudential Beginning" wine, and won many awards in domestic and foreign competitions. At the beginning of the century, it sold well throughout the country and was well-known overseas, and the century-old brand was once again full of vitality.
Since its establishment in 1921, ShenchuYaofang has always adhered to the entrepreneurial spirit of hard work and the spirit of craftsmanship without forgetting its original intention, which is undoubtedly the localization performance of the great Long March spirit in Jinsha and the inexhaustible driving force supporting the past, present and future development of this red hot land. All of the above are the red memories and red cultures on the banks of the Chishui River.
Red, passed down from generation to generation.
Chapter IV
Innovate the old - achieve the big country sauce brand
In 2011, Shenzhen Baode Group invested heavily in the acquisition of Jinsha Ancient Wine. Subsequently, hundreds of millions of yuan of additional investment has been made to renovate and upgrade the Jinsha Ancient Winery.
Fine wine is delicious, but industry is not easy.
How to revitalize the old brand and gain an advantage in the fierce competition?
In this regard, the answer of the Jinsha ancient wine people is that they must inherit and innovate!
On the one hand, they adhere to the century-old ingenuity and brew good wine with traditional skills;
On the one hand, they continue to innovate in product research and development, marketing, digitalization and other aspects. Invest heavily in the organic integration of traditional craftsmanship and modern technology, so that inheritance and innovation can be perfectly combined.
A century of cautious wine came into being.
In 2020, Jinsha Ancient Wine and Nankai University jointly established the "Nankai University Sauce And Wine Research Institute" to focus on the improvement of sauce wine quality and sustainable development.
Since the second half of 2020, Centennial Shenchu has won one domestic and foreign award almost every month.
2020 Brussels International Spirits Grand Prix Gold Award, 2020 Commercial Value Product, ISGC International Spirits Grand Prix Silver Award, 2020 International Spirits (China) Grand Prix (ISGC) Silver Award, 2020 International Wine Spirits Competition Silver Award, etc
In 2021, with the help of Baode technology empowerment, the use of cutting-edge information technology, to achieve a comprehensive digital upgrade of Jinsha ancient wine, keep up with the trend of the times, so that the fine wine on the Chishui River will once again go abroad and sell well overseas!
In 2020, Jinsha Ancient Wine won the honorary qualification of Assured Wine Engineering Enterprise.
In 2021, the brand value of Jinsha Ancient Wine has soared to 5 billion yuan, with big country sauce aroma, new changes, new models, new formats, and new developments.
Innovation is the key to the spurt growth of Jinsha's ancient wine sales.
And tracing back to the source, this glass of wine is unusual.
Chapter V
Red Water Upstream - The Mystery of China's Wine River
In Chongyang, the brewing of the authentic sauce liquor of "one production cycle a year" has officially begun.
"Water is the blood of wine", and only good water can have good wine. The Centennial Shenchu Wine Production Area is located in the Chishui River, which is known as the sweetest and most mellow "Chinese Wine River" river, what is the mystery of it?
Water is one of the main components of wine, and the quality of water directly affects the quality of wine, including the formation of aromatic substances, the excellent taste, whether there is odor, discoloration, precipitation and other phenomena.
Many researchers believe that "the Chishui River is the core of China's liquor geography". This 500-kilometer-long river, which has produced countless fine wines, including Maotai in its basin, is the main production area of Chinese sauce-flavored liquor. The water of the Chishui River is crystal clear and has won the title of "China's Good Water" high-quality water source in 2018.
One side of the water and soil to brew the other side of the wine, brew a good sauce wine, not only good water, but also the gift of heaven and place.
Located in Jinsha County, the Century Shenchu Liquor Production Area is the golden production area of China's sauce-flavored liquor. Entering the factory area, the surrounding environment is excellent for dozens of miles, and it is close to the Golden Sands Andi Hot Spring, forming a unique environment conducive to the reproduction of wine microorganisms, all of which provide excellent natural conditions for winemaking.
In chishui River, every year from the Dragon Boat Festival to the Chongyang Festival is the rainy season, the river water is red due to the red soil, this is the time to make sake koji, do not need too much river water.
"Every year on september 9, the river makes fine wine."
Jinsha Ancient Wine People brew a hundred years of Shenchu wine according to the natural laws of the Chishui River, which can be described as conforming to the nature of heaven and Taoism.
Chapter VI
Green and natural - advocating quality, advocating health
"Grain is the essence of wine", and good grain can make good wine. A good cup of sauce wine, the raw material must come from the red tassel sorghum grown in and around the Chishui River Valley.
Why is it not necessary to have red tassel glutinous sorghum?
Experts have found that this sorghum is more than 90% of the amylopectin. Red sorghum, which is the main raw material for winemaking, has a higher content of amylopectin and the better the quality. In addition, cutting a grain of glutinous sorghum, its section is hard, dry, translucent glass texture, it is these reasonable characteristics of glutinous sorghum, the achievement of high-quality sauce wine soul craft.
Century-old Shenchu wine, brewed by the local red tassel glutinous sorghum, takes "Shenchu Six Arts" as the core of the process, follows the ancient process of "four highs and three longs", and creates a unique brewing process of ancient wine, that is, the "12987" process.
The production cycle of soy sauce wine from the beginning of koji making to the base wine leaving the factory takes at least one year.
It takes two feedings, nine steamings, eight fermentations, and seven wine extractions.
According to the winemaker, the reason why the centennial Shenchu wine uses red tassel glutinous sorghum as raw materials is because it is the only sorghum that can withstand nine steaming, eight roasting, and seven wines.
Pure grain brewing, healthy and natural.
In today's era of consumption upgrading, pure grain brewed sauce wine has become the darling of the times.
Brewed with pure grain brewing process for a hundred years of caution, its body is harmful to the human body with few substances, high acidity, and at the same time rich in SOD, oxygen free radical scavengers and other health-promoting ingredients.
Warm yourself with wine, take care of health with wine, and fight epidemics with wine.
The years go by, the sun and the moon change, and the common experiences, memories, and emotions of our nation are in this cup of wine.
Chapter VII
Unique taste - derived from the Q303 strain code
Jinsha County, late one night in 1985. Ruan Yongli, the representative inheritor of the intangible cultural heritage of the traditional skills of Jinsha Sauce Aromatic Liquor and the master of sauce wine brewing, who was the director of Jinsha Ancient Distillery at the time, was still immersed in research under the lamp, eagerly wanting to introduce Q303 strains into koji-making.
Koji making is an important part of winemaking. "Qu is the bone of wine", in order to brew good wine, we must first make a good song, to make a good song, we must have excellent strains and the best cultivation conditions.
When Ruan Yongli was young, he followed his master Tan Wenbin to study the Moutai Daqu sauce process in depth. After culturing the various strains, he selected the Q303 strain.
Q303 strain has stable performance, strong adaptability, strong saccharification, can improve the wine yield, and is used for winemaking with different raw materials, and the wine made has good flavor, and is recognized as an ideal strain suitable for winemaking.
Time flies, and it has been a hundred years since the Moutai Daqu sauce aroma craft was first passed down to Jinsha in the 1920s. A century of craftsmanship, passed down from generation to generation.
The first generation: Liu Kaiting.
Second generation: Tan Wenbin, Zhou Senrong, Li Mingxue, Song Guangliang.
The third generation: Liu Hanjiang (under Tan Wenbin), Ruan Yongli (under Tan Wenbin), Deng Mingfang (under Zhou Senrong), Wu Zhengyi (under Li Mingxue).
Ruan Yongli entered the industry in 1977, grew up from a front-line brewer, fully inherited Liu Kaiting's authentic Moutai sauce wine brewing technology, and boldly innovated, organically combining traditional technology with modern technology to improve product quality and production efficiency;
In November 2020, Guizhou Province announced the list of representative inheritors of the fifth batch of provincial intangible cultural heritage projects. Eight inheritors of Guizhou liquor industry have been selected, including Ruan Yongli, the inheritor of Jinsha ancient wine sauce aromatic liquor brewing technology.
Chapter VIII
Real Year - Hide "Chen, Soft, Elegant, Pure"
Even people who do not drink wine know that wine is the fragrance of aging, and wine is good for aging.
Aged for 18 years, it is a wonderful taste that traditional Chinese diligently strive for.
"Hiding is the purity of wine."
Liquor is brewed in three points and seven points, which is extremely strict for the sealing environment and container. Centennial Shenchu Wine uses high-quality century-old pottery altars to store new wine. At the same time, the new wine is stored in a standard wine storage warehouse with constant temperature, constant humidity and no light, which is an excellent place to nurture treasures.
"The wine is the aroma of aging."
The taste of the newly brewed Century-old Shenchu wine is not good enough, and it needs to be stored in the constant temperature wine cellar for more than 5 years before it can be shipped. The ideal aged storage environment and time make the elements and ingredients in the wine body more integrated, so that the wine body is full of mellow and coordinated old wine taste.
"Tenderness is the love of wine."
Soft sauce wine will be very comfortable to drink, will not be spicy throat, nose flush, because its wine in the fusel, oxal less. 53 degrees Celsius Century Shenchu wine, due to the high degree of association between alcohol and water, after the entrance makes people feel full of heat, warm and smooth, soft and comfortable.
"Ya is the fun of wine."
The liquor is slightly yellowish and transparent, the sauce aroma is prominent, the aged aroma is comfortable, the wine body is elegant and delicate, mellow and plump, the aftertaste is long, the personality is distinct, the empty cup is long-lasting, and it has the typical style of "fragrant but not colorful, strong but not strong, and elegant".
Each bottle of Centennial Shenchu Wine is slowly "purified" in the wine altar.
Pour the centennial wine into the glass and gently shake its wine glass, and you will find that the color of the wine will be yellow. When the wine is introduced, it is slow and steady, and the wine is spread throughout the mouth with the tongue, and it is slowly tasted and swallowed, and it suddenly feels that the wine is mellow, sweet, delicate and refreshing.
Each bottle of centennial shenchu wine not only contains the essence of grain, but also precipitates the aroma of the long years. After years of storage, the strong yang of the sauce wine itself is harmonized with the yin in the cellar, and a wonderful change has taken place in the silent waiting.
Time, does not lie. It's still waiting.
Chapter IX
Hook and harmonize - the national color is heavenly, and it is natural
What kind of taste is the sauce flavor?
You've tasted the mesmerizing flavor of sauce wine, which remains in your memory for a long time, but it's hard for you to describe and convey it.
It is the flavor of the sauce that distinguishes the sauce from other liquors.
In 1965, the first national famous wine technical cooperation meeting distinguished the three typical bodies of Moutai liquor, namely sauce aroma, mellow sweetness and cellar bottom, and classified Moutai as a sauce-flavored liquor, thus opening the era of Chinese liquor aroma classification.
New wine, light aroma, spicy and strong drink. The old wine has a single taste, but it is softer than the new wine, and the aroma is outstanding.
The 100-year-old Shenchu series of wines is made of the basic body of Jinsha Ancient Wine, accompanied by aged wines from the 1980s or above, and carefully blended by the sommelier.
The sommelier said that the blending at the beginning of the century is purely based on wine, which is the combination and seasoning of different base wines. In order to balance the body of the wine, according to the aroma standard, the base wine of different vintages, rounds and style characteristics is blended and integrated, so that the taste is coordinated with each other. It is then seasoned with the senses to make the wine harmonious, full-bodied, delicate, elegant and long-lasting. In this way, the quality of the century-old Shenchu wine is stabilized, the standard is unified, and the unique style is maintained.
At the beginning of a hundred years, work in the heart, and be proficient in form. After the winemaker's clever hand, this is the formation of its color is slightly yellow, the sauce is prominent, elegant and delicate, the wine is mellow, the aftertaste is long, and the empty cup leaves a lasting fragrance.
From Shen chu yao fang to Jinsha ancient wine, and then to the beginning of the century.
A reincarnation, a tribute!
Chapter X
The supreme realm - soft to the best, breath into incense
In 1929, Shenchu Yaofang took "Shenchu Liuyi" as the core of the craft" and after years of intensive brewing, finally pioneered the brewing of cellar wine in Jinsha County, Huang Shenchu became the first person in Jinsha to introduce sauce-flavored liquor, and the winemaking master Liu Kaiting thus became the first person to brew Jinsha Roupai sauce-flavored liquor.
Soft pie, win with soft.
Soft-hitting, full of power.
Century-old Shenchu wine, faithfully follow the "Shenchu Six Arts", the standard of raw materials excellence, with high-quality glutinous sorghum, wheat, water as raw materials, adhering to the pure grain solid fermentation traditional process, the product from feeding to the factory, including 30 processes, 165 process links.
You are cautious at the beginning, and it is difficult to be cautious at the beginning.
One of the six arts, at the beginning of the water source, is located 40 kilometers upstream of the Chishui River, the "Chinese Wine River". The second of the six arts, at the beginning of the original grain, the raw materials were selected from the organic glutinous red sorghum of the Qianbei Plateau. The third of the six arts, at the beginning of the sauce art, uses a century-old traditional method to brew sauce wine. The fourth of the six arts, the beginning of the environment, originated from the zero-pollution Jinsha original ecological winemaking area. The fifth of the six arts, the beginning of the wine song, the ancient french song, the six months of the song. The sixth of the six arts, at the beginning of storage, the natural storage environment makes the wine aroma but not colorful, low but not light, plump and mellow, creating a classic soft sauce aroma.
Soft sauce fragrant, supreme realm.
Chapter XI
A hundred years of caution - pay tribute to the classics, abide by the ingenuity
Sauce wine is on fire!
In the past two years, with the gradual transformation of people's consumption concepts to health and quality, the investment attributes of sauce wine have exploded, becoming an important driving force for the outbreak of the sauce wine market.
The green, natural pure grain brewing process, soft, coordinated and unattractive characteristics when drinking, has conquered more and more liquor lovers; In addition, the longer the storage time and the better the quality of the sauce wine, the more its investment attributes are constantly enlarged.
Under the heat, good sauce is hard to find.
"Gentlemen are cautious, the difference is like a millimeter, the fallacy is thousands of miles", if a brewing company blindly pursues the immediate interests, does not carefully polish the quality of the product, a moment of heat, it is difficult to last; At the beginning of the hundred years of prudence, starting from the first step of winemaking, strictly control each process, do not teach a moment of ingenuity, do not save a day's work, Mao wine process, the same origin, since 1921, the same line of flame, burning so far, has never been extinguished.
"Only one thing to do in a hundred years, to brew a bottle of wine with your heart."
The master's original intention is always the same.
Master ingenuity, a hundred years of caution.
A gentleman's way of dealing with the world, cautious in the beginning, can be a good death.
Just like winemaking, only in the beginning can it be cherished.
Wine collides with culture, a wisp of sauce, lingering for generations.
At the beginning of the hundred years, it originated from the four sauces and fragrant liquor roasting houses in Guizhou.
Chapter XII
Sauce gentleman - do not forget the original heart, cast brilliant
In 2011, Shenzhen Baode Group acquired Jinsha Ancient Wine as a wholly-owned subsidiary due to poverty alleviation. And is committed to making it bigger and stronger to build a high-end sauce wine brand, and drive the local poverty alleviation and prosperity with the industry.
Facing the outlet of "sauce and wine fever", Jinsha Ancient Wine fully opened the layout construction of the sauce wine experience hall in 2019, and by the end of last year, nearly 100 tasting experience halls had been built in many key provinces and cities across the country to promote the transformation of the marketing model.
In today's scarce resources of high-quality sauce wine, Jinsha Ancient Wine has a production capacity of 1,000 tons and 10,000 tons of high-quality original wine. In particular, the high-end brand Centennial Shenchu Wine has a very bright market performance and has been unanimously recognized by professional sommeliers. Since the second half of 2020, it has won one domestic and foreign award almost every month.
In 2020, Jinsha Ancient Wine launched the second phase of the 10,000-ton technical transformation project, planning to achieve the goal of annual output of 10,000 tons in the next five years, and build a unique Jinsha Ancient Wine City in the Jinsha production area, which will be one of the largest modern sauce wine production bases in the future Jinsha production area.
The original intention has not changed, and the struggle is just in time!
History has made our generation of baijiu people stand in front of the stage, and we are soberly aware that we must push Chinese soft sauce wine to a larger market, so as to introduce Chinese wine to the world and make the world fall in love with Chinese wine.
From 1921 -
Today, the dawn of 2021 has long risen, the extraordinary "Fourteenth Five-Year Plan" opening year curtain has begun, in this changeable, thousands of sails to cross the glorious years, at this important node of history, we will take advantage of the time and place, with the precious wealth accumulated in the past century, vigorously carry forward the "three bulls" spirit of the widow cattle, pioneering cattle, and old cattle, make unremitting efforts to achieve the goal of 10 billion, and live up to the glory of the beginning of the century.