Yang Xiuguo: Yan Jing
The Wujiang River, which lies in front of Sinan Mountain City, flows day and night. From Lujia Wharf all the way up the river, the imprints on the rock wall of the riverbed and the ancient fiber road are obvious and long-lasting. Now that the water level has dropped a lot, we can't imagine the water level of the river and the scene of this old town. However, it is certain that it is precisely because of the passage of the Wujiang River that the civilization here for more than 3,000 years has been inherited and continued, and because of the development of commerce and trade, it has led to the rise of education, and the profound cultural heritage still affects this land. And the story of "Wujiang Runjiu" is like a legend in this mountain city。。。。。。
"Four Masterpieces of Xitai" and Sizhou Tu Yao
In 1555, the Wen Rongsheng family in the Jiaozuo City area of Henan Province, due to the frequent wars, finally migrated to the current Luzhou, Sichuan, and began to make wine, and changed the past only small qu, scattered koji process, opened the prelude to the brewing of Chinese liquor Daqu liquor, its brewing of "100-year-old cellar qu liquor", Luzhou local chronicles recorded: "Liquor fragrance, Shi Tui Wen's, strong aroma liquor, Wen's masterpiece." "This is the earliest strong aroma liquor in Chinese history.
During the Ming Longqing period, in order to stand on their own and avoid competing for Wen's business, the guys of Wen's Distillery came to Sinan along the Wujiang River and built the "Sizhou Soil Burning Workshop", which opened the history of Sinan's "distillation and liquor". During this period, some poor families in Sinan who hoped to have a craft to make a living in the future asked people to send their children to the "Sizhou Earth Burning Workshop" as apprentices.
During the Wanli period, there was a good official voice, resounding the government and the opposition, and was valued by the court, and was later Ming Shenzong Zhu Yijun Emperor in the Ming Dynasty Wanli 37 years (1609), specially awarded the title of "Xitai Four Heroes" Ao Zongqing, Li Wei, Xiao Chongwang three people, occasionally gathered in the "Zhonghe Academy" in the Guanyin Pavilion of Guanyin Pavilion in the north of Sinan Prefecture, drinking "Sizhou soil burning", discussing the difficulties of current politics, recalling that 12 of the 13 provinces in the country have township test fields, only Guizhou scientific examination is still returned to Yunnan Province, and all students who want to take the examination are taken by Kunming, Yunnan. Thousands of miles away, rugged roads, and difficult travel, which brought great disadvantages to Guizhou's selection of talents and talents, which caused the slow development of education in Guizhou at that time. When drinking, I missed and praised Tian Qiu, one of the "Four Masters of Xitai", to the emperor on the "opening of the virtuous department to Hongwen and education", and obtained the opening of the department in Guizhou, and Guizhou has been full of talents since then, and has been chasing the Central Plains. The three of them talked about the wine, the pride was wild, talking about the past and the present, and in addition to the excitement, they praised the "Sizhou soil burning" for its unique nature, which is a fine product in the wine, and it is rare to encounter, and they all said that this is the gift of Wujiang, because of the tolerance of Wujiang and the awe-inspiring rushing forward of Wujiang, it has raised Tian Qiu's temperament of shouldering the feelings of the family and country, and this wine should be called "Wujiang soil burning" is more appropriate. Is:
A glass of wine brewed in Sizhou
Drunk Li Bai's poems
Drunk Du Fu's thatched cottage
drunk Li Du's swan song of Culai Mountain
Drunk with the jade words of Yi'an Jushi
Drunk Xin Qiji's gaze
Drunk Fan Zhongyan's Yueyang Tower
Drunk Su Dongpo's chibi boldness
drunk with the dream of selecting talents from the four masters of Xitai.......
"Wujiang Liquor" was successfully launched
In the late autumn of 2018, Li Dengqiang, who has been engaged in civil engineering, witnessed the change of national policies, the real estate market gradually ebbed, the construction projects were unsustainable, and due to the overall economic downturn, many completed projects could not be settled, and triangular debts were riddled with triangular debts. Forced by helplessness, he suddenly germinated the idea of winemaking, which is also a lifelong dream, he believes that as long as he adheres to a belief: adhere to pure grain brewing, do not fake, cellar wine will have a bright day, and after the wine is brewed, even if it can't be sold, it will not expire when it is placed there, and the longer it is put the more valuable it is, from the perspective of career, this is also to change the passive to the active.
So he decided to go to Moutai Town to inspect and learn winemaking. After three months of study, he learned that soy sauce wine could only be produced in Moutai Town. The reason is that Moutai Town is located in a river valley, with a large temperature difference, and the koji is easy to turn paste and black, producing sauce aroma, while other places, including his hometown Sinan, do not have this condition at all, and can only produce strong aroma liquor, and at the same time, through study, he learned that the altitude above 450 meters cannot produce high-end liquor at all. In this way, he resolutely went to Luzhou and studied hard for half a year, and now he understood that the production process of all sauce and strong aroma is basically the same, mainly because the time, frequency and blending method of making and fermenting and cellaring fermentation of koji are different.
In order to realize his dream of winemaking as soon as possible, after returning to his hometown, he visited famous winemakers, and finally was introduced to Mr. Lin Shouzhu, who had served as the director of Wujiang Distillery in Sinan County and had won the "Senior Winemaking Engineer of Guizhou Province". Under his long talk and sincere invitation, Mr. Lin, who was 81 years old at the time, agreed to go out of the mountain and said, "Sadly, after the closure of Sinan Wujiang Distillery, Sinan no longer has a distillery that brews high-end liquor." As long as you are sincere in making wine, I will definitely help you in my lifetime, and pass on what I have learned all my life to you without reservation, and I hope you will pass on the Wujiang wine process. ”
Through long-term contact with Lin Lao, Li Dengqiang's love for liquor and serious attitude to work have been recognized by Lin Lao. Once, Mr. Lin was moved by Li Dengqiang's determination, went into the room and took out a cloth bag, and took out a yellowed and almost blackened leather paper from the coarse cloth wrapped in several layers. "Look what this is."
Li Dengqiang took a few pieces of leather paper that were almost brittle, and saw that they were densely covered with small characters written with a brush. It took him a long time to see that this was a recipe for making wine.
Li Dengqiang was like a treasure, and it took him half a day to come back to his senses. "Old Lin, where are you from?"
"This is what I have been teaching my master when I entered the factory to learn how to make wine, and the master said that it was passed down by his grandfather."
Li Dengqiang was very excited, and said to Mr. Lin, "Now I am more confident, Mr. Lin, let's do it immediately."
According to Mr. Lin's instructions, he began to choose a location. After several comparisons, the location of the distillery was finally selected in a mountain recess in Sinan Shuanglong Yinjia Mountain. The forest vegetation here is good, surrounded by mountains on three sides, the temperature difference is moderate, the air is humid and cool all year round, and the air mobility is not large, which is very suitable for the growth of probiotic microorganisms, and the microbiota reproduction is stable, which is very beneficial to the cultivation of koji microorganisms and the fermentation of wine.
In August 2018, at the foot of Shuanglong Yinjia Mountain in Sinan County, a unique distillery was built - Guizhou Jiarun Liquor Co., Ltd. was officially established.
In order to ensure the absolute quality of the liquor, Mr. Lin also recommended that Li Sihong, who was 63 years old at the time, had served as a member of the Wujiang Liquor Bartending Technology and Tongren Regional Wine Evaluation Committee, participated in the provincial and local wine evaluation meetings for many times, and was dispatched to Wuliangye, Luzhou Laojiao, Moutai Distillery and other exchanges and studies as a senior technical engineer to comprehensively guide the production, and according to the different nature of today's production equipment, the ancient liquor recipe liquor making method, combined with the Wujiang liquor process of the year, has made some technical improvements.
In accordance with the previous Wujiang liquor process and the requirements of the ancient liquor recipe for raw materials, the company uses red sorghum and wheat as raw materials, adopts the best high-quality wheat to make koji, and uses fruit exquisite cellar mud to make the cellar pool, and the koji grain is fermented in the cellar, and then distilled and distilled to extract the liquor, and the base liquor obtained is stored in the cellar, so that the sulfide substances contained in the liquor volatilize naturally, which greatly reduces the irritation of the liquor and the harmful substances in the liquor. Waiting for the long fermentation of the base liquor, so that the activity of ethanol molecules in the liquor decreases with time, the taste of the liquor becomes mellow, soft and soft, and the aroma also undergoes certain chemical reactions due to the humidity, temperature and environment during cellaring, which produces new lipids to remove impurities and increase the flavor, and the cellared liquor becomes more fragrant.
After that, the base liquor that has been cellared for more than three years was taken out, compared, analyzed, tested, blended, smelled, and tongue tasted many times, and bottled according to the standard, and packaged from the assembly line in 2022, named "Wujiang Run Liquor", and introduced to the market.
Real pure grain wine is good wine
So far, the company has launched a total of four types of "Wujiang Liquor": Golden Elegant, Red and Black Collection, Blue Classic, and Small Liquor. After tasting by experts in the industry, it is unanimously agreed that "Wujiang Runjiu" has a rich cellar aroma, soft and sweet, harmonious aroma, mellow entrance, clean and heavy aftertaste, and its own sauce aroma, which is a typical and special strong aroma liquor.
The advent of "Wujiang Runjiu" fills the gap that Sinan has no large-scale self-brewing of high-end liquor after the collapse of the state-owned Wujiang Distillery for 40 years.
"Is the 'Wujiang Liquor' on the market the 'Wujiang Liquor'?"
"No, we only produce 'Wujiang Liquor'. After the Sinan state-owned Wujiang Distillery closed down, the trademark of "Wujiang Liquor" was not cancelled. At present, in addition to our Jiarun Liquor Company, Sinan has no distillery that brews high-end liquor, and Xiaozao liquor is all bulk liquor, never bottled, and Sinan has not produced 'sauce-flavored' liquor since its history. ”
"Now the 'sauce flavor' type liquor is popular, and the country and the industry are promoting, people seem to be advocating the 'sauce flavor' type liquor, so is there a market for you to produce 'strong flavor' liquor?"
"With the difference in temperature, altitude, soil and water quality in each region, the taste of the liquor produced is different, and the taste of consumers is also very different. Our Wujiang Liquor is a strong aroma liquor process, but it has its own sauce aroma, and the entrance is soft and fragrant, forming a unique style and being different. The real classification of liquor flavor type is the third national wine appraisal in 1979, liquor is divided into five flavor types according to saccharification and fermentation: sauce flavor type, strong flavor type, light fragrance type, rice flavor type and other flavor types. At the national wine appraisal, the judges did not decide which type of liquor was better and more advanced. Everyone understands that what kind of wine to drink is a habit, some like this type of aroma, and some like that type of aroma. It's like eating, the north likes pasta, saying that rice is easy to produce stomach acid, while southerners like rice and saying that pasta does not fight hunger. When you go to Beijing to eat 'Quanjude' roast duck, people who drink Moutai are very tasteless and look very earthy, so you have to drink Beijing's 'Erguotou' to have the feeling of idle clouds and wild cranes."
"Many people say that soy sauce wine is fermented and does not hurt the stomach, isn't that true? ”
The most drunk by the people at the bottom of China is Xiaozao wine, which is grain wine. Those who say that only soy sauce wine has been fermented and does not hurt the stomach are commercial speculation with ulterior motives, and they do not understand the production process of baijiu at all. The production of real 'sauce-flavored' and 'strong-flavored' liquors is fermented in both raw materials and base liquor cellaring, and sauce-flavored liquor and strong-flavored liquor are blended with several base liquors, and their difference lies in the fermentation of koji. Besides, drinking wine is not drinking tea, because drinking tea is a constant inflow of water, and the human body needs a lot of water every day. Drinking is different, drinking is generally ceremonial and adaptive, and the intake is generally not large, so it is a joke to nourish the stomach by drinking.
"At present, the original pulp seems to be very popular, is the original pulp a grain wine"?
"Puree is a new word for consumers to pick up wool, and in the strict sense, the base wine is puree. However, the puree is not necessarily the base wine brewed from pure grains, so the real restaurant never drinks the puree, which you can go to any wine-producing base in the country to consult with experts. Because the base liquor is not produced by itself from the raw materials of the grain to the finished product, you do not know its origin and essence. As for the blending of finished wine, it can be completely faked, and its color, aroma, taste, headache, hanging cup, fragrance, etc. can be solved by some edible chemical raw materials.
"Can you guarantee that 'Wujiang Runjiu' is pure grain wine?"
"Our 'Wujiang Runjiu' uses the Kunsha process, 100 catties of grain and 20 catties of Daqu, and only 25 catties of base liquor can be brewed by pinching the head and removing the tail, and the highest yield is only 28 catties." Wujiang Runjiu does not add any flavor and aroma substances other than grain in the production process, and can stand the inspection of any department of the state, and is a pure pure grain liquor. The original intention of Wujiang Liquor is to allow the people to drink a high-end liquor with pure grain and affordability. ”
"Wujiang Wine" Enjoy the Wujiang River
Wine is not a simple drink, wine is a kind of culture, and it is an important component of Chinese culture. This requires wine people to have a broad vision, a simple conscience, broad feelings and cultural cultivation, to explore the life of the industry, and to look forward to the future. The development of the wine industry must build a brand with quality in order to cast the soul of wine. And real wine is like a lady, it is the embellishment of life. Wen Huaisha, a master of Chinese culture, said: "There are only two lines of tears in life, half for the common people, half for beauty." Wine can make men have the heroism of "picking up the lamp and looking at the sword when they are drunk, and dreaming of blowing the horn and camping", and also make women "only frown, but on the heart", like "a touch of peach blossom for blush".
In this sense, Li Dengqiang and his "Wujiang Wine" have achieved "the wind comes to the three families next door to get drunk, and the rain passes through the altar of Qianlixiang." Lingshan Xiushui hides the classics, and the wine is fragrant and casts the soul of wine. He is also a deep return to the development of Sinan Liquor Industry and the land that nourished him.
At present, in order to enrich the spiritual and cultural life of the people, show the artistic expertise and spiritual outlook of the people, effectively create an active, harmonious and healthy cultural atmosphere, and actively promote the construction of spiritual civilization, Sinan County is holding the second "Wujiang Runjiu Cup Looking for a Good Voice" singing contest to carry forward the spirit of the times and stimulate people's youthful passion.
In order to give back to the society and thank the government and consumers for their love for "Wujiang Liquor", Guizhou Jiarun Liquor Co., Ltd. sponsored the event as the title sponsor. On April 24, 2024, the "Looking for a Good Voice" singing contest kicked off in the hometown of Li Dengqiang, chairman of "Wujiang Runjiu", a national AAAA-level karst landscape, and the square of the natural stone forest scenic spot in Changba Township, Sinan County. The host introduced the title unit of the event, and the people in his hometown vied with each other after hearing about it, and praised it.
"Wujiang Liquor" takes conscience as the furnace, not only brewing exquisite liquor for the world, but also brewing the beautiful story of Wujiang people who are hardworking, kind, dare to innovate and inherit civilization.
Thousands of miles of Wujiang water, only brew this cup!
We wish "Wujiang Liquor" to be fragrant in Wujiang, the whole country and the world.