Since ancient times, making sake from green plums has been a ritual for people to follow the cycle of the four seasons and the seasonal solar terms. After a long period of aging and fermentation, people can still trace the source of the flavor in the slightly drunken pleasure brought by a glass of plum wine, and you can also see the inseparable connection between a crop and time.
"The green plum cooking bucket is new, and the weather is about to be in spring. "In early summer, the plum is ripe and picked, and sake brewing from the green plum has been a way for people to welcome the arrival of summer since ancient times. The most famous allusion in green plum wine is the "Heroes of Green Plum Cooking Wine", and since then, green plum wine has become an important image in Chinese culture.
In the Tang and Song dynasties, the drinking of green plum wine gradually became popular. In the poem "Wangjiangnan" by Xie Yi in the Song Dynasty, it was described as follows, "Picking green plums and tasting boiled wine, spinning and frying white snow to try new tea". It can be seen that the ritual sense of green plum cooking wine at that time, and at the same time, it shows that green plum wine was deeply loved by literati and scholars in the Song Dynasty, and in the Ming and Qing dynasties, green plum wine has entered the homes of ordinary people.
To this day, it has become a seasonal custom to make plum wine. Thanks to the development of the economy, even if you don't know how to make plum wine, you can easily enjoy the beauty of this seasonal beauty: the newly launched plum wine of the original fruit series is the work of history and season, the ancient and the present.
The round, plump, carmine-tinged plums are hand-picked and transported by cold chain to the next destination, a winery on the Yangtze River in Chongqing. Within three days, the fresh green plums still with the smell of the mountains and wilderness go through strict cleaning, screening and other processes, these green plums are poured into the pottery jar containing the two-year-old sorghum wine, and then added to the ancient method of yellow rock sugar, without adding any additives, after stirring, and finally sealed the altar for age.
From this moment on, it means the beginning of the butterfly transformation. It's a story about time, about watching and waiting, and it takes at least a year for these plum wines to unveil their first chapter.
In early summer, when the wind blows, or in the sound of raindrops, drink alone or enjoy a cup of plum to feel the first plum fragrance of early summer. The sweet and sour taste, even after a thousand years of history, and the Chinese thousands of years ago in a slightly drunken reunion, is also a kind of praise for the season.