Songhua liquor is an ancient way of drinking that originated in the mountainous areas of northeastern China and is loved by many wine lovers for its unique flavor and cultural background. Songhua liquor is not only a drink, but also carries history, culture and the harmonious relationship between man and nature. This article will introduce in detail the best recipe, production process, selection of materials and how to taste Songhua wine.
1. The historical and cultural background of Songhua wine
The history of Songhua sake brewing can be traced back hundreds of years. The earliest pine flower wine was mainly made from pine buds and pine needles through fermentation. Songhua liquor occupies an important place in the minority culture of Northeast China, especially in the traditional festivals of the Manchu and Korean ethnic groups, and Songhua wine is often used as a sacrificial and celebratory drink.
The name of Songhua sake is derived from "Songhua", which refers to the male flower of the pine tree, which blooms in spring and has a light fragrance. It is this raw material that gives Songhua wine its unique aroma and taste. The traditional Songhua brewing method is a challenging process due to the complexity of fermentation and filtration, but it is this technique that makes Songhua a unique cultural treasure.
Second, the selection of raw materials for Songhua winemaking
1. Songhua: Songhua is the key raw material for making Songhua wine, and choosing fresh and pollution-free Songhua is the basis for making high-quality Songhua wine. It is recommended to pick pine flowers in the spring, so they are fresh and fragrant.
2. Water: The water quality directly affects the taste of the wine, choose mountain spring water or mineral water, and it is best to choose a water source rich in minerals to increase the layering of the wine.
3. Grain: Traditional Songhua wine is usually made of rice or millet as the main ingredient, and the right amount of sugar can help fermentation and improve the sweetness and mellowness of the wine.
4. Koji: Koji is an essential starter for brewing, and the selection of high-quality koji can not only speed up the fermentation process, but also enhance the flavor of the sake.
5. Yeast: Proper yeast can help the wine ferment, so that each bottle of Songhua wine has a delicate taste and rich aroma.
3. The exquisite production process of Songhua wine
1. Carefully select and prepare raw materials
In the initial stage of making Songhua wine, the selection and preparation of raw materials are crucial. We need to go deep into the mountains and forests to select the fresh pine flowers that are in full bloom, bright in color and fragrant. Each pine flower needs to be carefully removed from impurities, such as dead leaves, twigs, etc., and then gently rinsed with running water to ensure that each pine flower is pure and flawless. At the same time, high-quality rice or millet is selected as the base raw material and soaked in water several hours in advance until the rice grains are full and absorb enough water, which not only makes the rice grains easier to cook, but also better releases starch in the subsequent fermentation process, which is converted into rich sugar and alcohol.
2. Carefully cook the grains
Gently pour the well-soaked rice grains into a special steamer and cook them over just the right heat. In this process, it is necessary to strictly control the addition of any excess water, so as not to dilute the natural flavor of the rice and affect the taste of the final liquor. When the rice grains become crystal clear, soft and delicious, you can turn off the heat and let it cool. Use a wooden spatula to gently turn the rice grains to help them dissipate heat quickly and avoid the high temperature adversely affecting the subsequent fermentation process.
3. Precise preparation of koji
Koji is the soul of Songhua sake. We mix the right amount of high-quality koji with warm water in proportion, and the water temperature needs to be moderate to ensure the microbial activity in the koji. Stir patiently until the koji is completely dissolved in the water to form a homogeneous koji water. Then, slowly pour the koji water into the cooled rice and gently turn it with a wooden spatula to ensure that each grain of rice is evenly coated with the koji and lay a solid foundation for the subsequent fermentation process.
4. Gently add pine flowers
After the koji and rice are fully integrated, it is the key moment to add pine flowers. We need to carefully sprinkle the cleaned pine flowers evenly on the rice noodles, and the action should be gentle, so as not to destroy the complete form of the pine flowers and affect their aroma. The addition of pine flowers not only adds a unique visual beauty to Songhua wine, but also slowly integrates its fresh aroma and nutrients into the wine during the subsequent fermentation process, making the wine more mellow and aromatic.
5. Carefully control the fermentation process
Transfer the mixed rice and pine flowers to a clean, oil-free and water-free clay pot or glass container, sealing the mouth of the container, but leaving a gap for the gas to escape. The temperature of the fermentation environment needs to be carefully controlled between 25-30 degrees Celsius, which is the optimal temperature range for microbial activity. For the next week, the fermentation should be observed daily for any unusual odors or mold growth. As fermentation progresses, bubbles and foam gradually develop in the liquor, which is the result of microbial activity such as yeast. By the third day or so, the wine began to become clear and full of aromas, indicating that Songhua wine was about to be successfully brewed.
6. Meticulous filtration and exquisite bottling
At the end of fermentation, the wine is carefully separated from the sediment at the bottom. Using a clean gauze or special filter, gently pour the liquor into another clean container, making sure to remove all impurities. The filtered wine is clear and transparent, with an attractive colour. Finally, the liquor is packed into a pre-sterilized glass bottle and sealed tightly with a cap. These exquisite pine flower wine bottles can not only be stored in a cool and dry place for a long time, but can also be refrigerated to further enhance their flavor and texture. At this point, a bottle of fragrant and mellow Songhua wine has completed its production journey.
Fourth, the way to drink Songhua wine
Songhua sake can be enjoyed in a variety of ways, and can be enjoyed on its own or as a base for blending. Here are some recommended ways to drink it:
1. Single drink: Pour Songhua wine into a wine glass and savor it carefully. Due to the special aroma of Songhua wine, you can observe the color of the wine first, then gently shake the wine glass to feel the flow of the wine, and finally taste it in small sips to taste the aftertaste.
2. Food pairing: Songhua wine is suitable for pairing with some light foods or seafood, such as sashimi, steamed fish, etc. The lightness and aroma of the wine can enhance the taste of the food very well.
3. Bartending: Songhua wine can be mixed with other drinks, such as juices, soft drinks, etc., to make a variety of cocktails to add layers to the drink, suitable for friends to enjoy when gathering.
Fifth, the preservation skills of Songhua wine
The finished Songhua wine can be stored in a cool place, and under normal circumstances, the shelf life of Songhua wine is 1-2 years. In order to ensure that the flavor of the wine remains unchanged, it can be preserved in the following ways:
1. Keep away from light: Wine bottles are best kept in a dark place, away from direct sunlight, which can reduce the loss of flavor.
2. Temperature control: Keep it at room temperature to avoid drastic temperature changes, so as not to affect the quality of the wine.
3. Sealed storage: After each drink, make sure that the bottle mouth is well sealed to prevent oxidation from affecting the flavor of the wine.
6. The health benefits of Songhua wine
Drinking Songhua wine in moderation has certain health benefits. Because Songhua wine is fermented from natural plants, it is richer in nutrients than industrially produced wines, making it suitable for health-conscious drinkers. Songhua wine is rich in a variety of amino acids, vitamins and trace elements, which help to improve immunity and promote blood circulation.
The aroma components contained in pine flowers also have a certain calming effect, which can help relax the mind and reduce stress after drinking, and is suitable for enjoying in leisure time.
7. Summary
Songhua sake making is a traditional way of drinking wine that contains history and culture, and the process of making sake is full of the blend of nature and humanity. From the selection of raw materials to every step of the brewing, there is a deep wisdom and love for life. Whether you taste it alone or share it with friends and family, Songhua wine can bring a pleasant enjoyment.
For those who are looking for health and unique flavors, Songhua wine is undoubtedly an excellent choice. It is hoped that every reader can try this ancient and wonderful technique for themselves after perfectly mastering the best recipe of Songhua winemaking, and feel the gift of nature and the inheritance of culture in the aroma of wine. Finally, if you think this article is helpful to you, please like and forward it!