Source: Consumer Review Network (ID: XFPL1894)
Compilation: Cat Nine
There are many kinds of aromas of liquor, sauce, aroma, fragrance, rice, aroma, phoenix, sesame, medicinal and many other kinds of aromatic liquor, and rice-flavored liquor is relatively small, so what is the rice-flavored liquor in the end? Let's take a look at the rice-scented white bar with Xiaobian?
From the perspective of winemaking history, the rice flavor type is the most primitive, and the brewing process is the simplest. Rice-flavored liquor has the characteristics of mild honey, sweet and mellow, elegant and pure, long aftertaste, coupled with rich nutrition, green and healthy, no miscellaneous taste, and has a long reputation in the history of Chinese winemaking.
<h1 class="pgc-h-arrow-right" data-track="5" >What is rice-flavored liquor? </h1>
Rice-flavored liquor, also known as honey-flavored liquor, is one of the four major aromatic types of Chinese liquor tradition (sauce, strong, clear, rice). It is made from rice, fermented, distilled, stored and aged in solid and semi-solid form. Rice-flavored liquor is also called koji liquor because it uses Xiaoqu (liquor medicine, wine cake, white medicine) as a saccharification fermentation agent.
<h1 class="pgc-h-arrow-right" data-track="7" > representative of rice-flavored liquor</h1>
Sanhua wine in Guilin, Guangxi, its origin can also be traced back to the Southern Song Dynasty, originally brewed by the "Shisi Gong Chef", and later introduced to the folk, at the end of the Qing Dynasty, there were professional winemaking workshops, and during the Republic of China, workshops spread throughout Guilin.
After the fall of Hong Kong in 1941, the import volume of foreign liquor was greatly reduced, the source of alcohol was difficult, and all industries replaced the use of alcohol with Sanhua liquor. As a result, Guilin's brewing industry developed rapidly, after 1949, the state brought together outstanding winemakers from all walks of life in folk wineries, and established Guilin Distillery in 1952 (later renamed Guilin Beverage Factory, changed to Guilin Distillery in 1987), following the traditional technology, continuing to brew "Sanhua Wine".
In 1957, at the National Xiaoqu Wine Appraisal Conference, Guilin Sanhua Wine was rated as the first; in 1963, at the National Wine Appraisal Conference, it was rated as a national high-quality wine and won the Silver Medal; in 1979, at the Third National Appraisal Conference, it was again rated as a national high-quality liquor, and was rated as a representative of rice-flavored liquor, and won the high praise of "honey fragrance and elegance, soft entrance, refreshing taste, pleasant aftertaste".
Nowadays, Guilin Sanhua Wine enjoys a high reputation in Liangguang, Shanghai, Wuhan, Beijing, Tianjin and even Hong Kong and Macao, and is known as "Guilin Moutai".
<h1 class="pgc-h-arrow-right" data-track="9" >Why doesn't rice-flavored liquor show the outstanding market performance of the other three basic flavor types? </h1>
First of all, the technology is outdated, and there is a lack of technology research and development and brewing art upgrading that adapts to the modern market.
Different from the thick sauce, the brewing art and technology research and development of rice-flavored liquor products have not withstood the test of cruel market competition, and there is a big difference in the acceptance between the wine body and consumers, and the industry cannot simply look at the development of rice-flavored liquor from the traditional brewing art, but should also look at whether the rice-flavored liquor can adapt to the needs of modern consumers from the market and consumption.
Second, the market is weak, the channel acceptance is low, and the business model is relatively old. Rice-flavored liquor has degenerated from a basic/popular spirits category to a niche/personalized flavor category.
At present, Cantonese liquor has explored channels and business models in the field of rice-flavored liquor, and has gained some experience. For example, Jiujiang Double Steaming chose the "big single product" and "small winery" model to try to create a strategic base market for rice-flavored liquor; for example, Xiangshan Liquor industry chose the old wine model to find a breakthrough in the structure. In general, the market layout and business model of rice-flavored liquor are of great significance to the development of this category.
Third, leading enterprises lack lofty ideals and lack strategic perspectives on the industry. The growth of a liquor aroma type, the traction of leading enterprises is very critical.
For example, sauce-flavored liquor, Moutai liquor has played a vital role, setting off the entire Chinese liquor sauce tide; for example, fragrant liquor, dragon heads lined up, Wuliangye, Luzhou Laojiao, Yanghe, Gujing and other fragrant giants to promote the era of Chinese liquor. For example, fragrant liquor, Fenjiu has always held high the banner of fragrance, and made great contributions to the rise of fragrant liquor. Even if it is a niche fragrance type, the role and value of leading enterprises in the industry cannot be ignored.
On the contrary, rice-flavored liquor is currently in a state of "leaderless", and more are independent portals and barriers, which seriously affects the growth of this category.
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