In August 1979, the Third National Wine Appraisal Conference officially proposed and established: strong aroma, sauce aroma, clear fragrance and rice fragrance, these "four major aromas", these four major aromas, other liquor aromas are basically derived from these four aromas. The representatives of thick, clear and sauce are very clear to everyone. But the representative of rice fragrance, Sanhua wine, is relatively unpopular.
Sanhua liquor is produced in Guilin, which is a rice-flavored liquor. It is a liquor made by saccharification of rice as raw material and Xiaoqu as saccharification starter, saccharification by solid culture bacteria for 24 hours, and then adding 120-125% of the amount of raw materials for liquid fermentation for about 7 days. Typical representatives of rice-flavored liquor are: Sanhua liquor and Xiangshan liquor in Guangxi. The brewing process of rice-flavored liquor is relatively simple, the fermentation period is short, and the liquid (semi-solid) fermentation is carried out.
<h1 class="pgc-h-arrow-right" > the origin of the name Sanhua wine</h1>
There are several origins of the name of sanhua: the manufacturer gives "Lishui flower, he rice flower, yerba buena flower, three flowers fragrant world". That is, the raw materials of Guilin Sanhua Wine: clear Li River water, high-quality rice in northern Guizhou, and Guilin's unique vanilla wine koji.
There is also a saying that Sanhua wine is steamed three times in the process of cooking raw materials, folk called "three boiling", shaking the bottle can flood countless hops, stacking flowers several layers, commonly known as "three boiling heap flower wine", referred to as "three flowers wine".
There is also a saying that this wine into the altar to pile flowers, into the bottle to pile flowers, into the cup also to pile flowers, so the name "three flowers wine".
< h1 class="pgc-h-arrow-right" > unique one: unique status</h1>
Although the market volume of Sanhua wine is not large, it is a unique existence. In 1957, sanhua liquor was rated as the first at the national Xiaoqu liquor appraisal meeting; in many national appraisal meetings, it was rated as "national quality liquor", and in 1979, it was used as a representative of rice-flavored liquor, which was the same status as Maotai, Luzhou Laojiao and Fenjiu. In 1999, it was also recognized as "Chinese Time-honored Brand". In the Guangxi liquor industry, it has swept all industry awards.
<h1 class="pgc-h-arrow-right" > unique two: alternative liquor</h1>
The uniqueness of Sanhua sake also lies in the fact that among the main flavor substances of the four major aroma types of strong, clear, sauce and rice, the overall aromatic flavor substance content is the least. The most different from other liquors is that its total ester content is lower than the total alcohol content, and the ethyl lactate content is higher than the ethyl acetate content. It does not have the richness, intensity and complexity of the aromas of other liquors. It exhibits a light honey fragrance and a delicate aroma of roses. Higher alcohol substances, the taste shows mellow, sweet, slightly bitter and other characteristics. There are even some exotic flavors of Western spirits.
<h1 class="pgc-h-arrow-right" > unique third: primitive craftsmanship</h1>
Sanhua wine also has a unique feature, that is, its original and simple brewing process, on the fermentation container and rice-flavored liquor with ceramic jar fermentation, clay pot aging, not landing, non-sticky mud, but also pay attention to a "net", so there will be a sense of fragrance in the flavor. Rice, herb koji, rice saccharification fermentation, sanhua wine fermentation process, raw materials, but also retain the shadow of brewing wine (rice wine or rice wine), it can also be seen that sanhua wine was born from the early rice wine or rice wine.
< h1 class= "pgc-h-arrow-right" > tasting</h1>
I tasted a fine porcelain bottle.
Color: Pure and transparent, rice-flavored wine will not appear yellowish under normal conditions through aging.
Smell: The first section shows a sweet honey aroma, a rose aroma and some plant fragrance, but also a sweet rice wine aroma, and in the latter part there is a cooked rice aroma. I think the sweet rice wine and rice aroma come from the same fermentation process as rice wine. Although its aroma is not intense and complex, the aroma is concentrated and well bundled, and there is no layering feeling of dragging mud with water and alcohol. Although it is 52 degrees, it can suppress the alcohol very well, and it does not feel the stimulation of alcohol at all.
Taste: The entrance is sweet and refreshing, still no alcohol full of irritation, there will be a faint astringency and bitterness, just set off the sweetness of honey and sweet rice wine, appear mellow and sweet. The aftertaste is not long, but the mouth is very refreshing and pleasant.
Plus: I mentioned earlier that he has some plant-based notes that remind me of certain flavors of whiskey and brandy. This I checked some information, the main flavor of China's liquor is mainly ester substances, and rice-flavored liquor is an alcohol substance higher than ester substances, which is similar to Western spirits, mainly because its fermentation process is very close to the liquid fermentation method of Western spirits: first saccharification, post-fermentation, and no complex big song.
There are three types of ordinary 52-degree Sanhua wine: ordinary glass bottles, rare milky white bottles and boutique milky white bottles, the first two are traditional plum bottle shapes, which are very elegant. The highest price: the boutique milky white bottle but get a thatched bottle, some jumps, but the grade is lowered.
I have two bottles here, one high and one low, one about 70 and one in twenty. After appraisal, grain wine is no problem, there is no need to doubt whether pure grain or impure grain. The glass bottle on the left is the most common, it is less on the rice and rice aroma, the fullness and softness are lower, but it is very high from the cost performance point of view.
Written in the end, Sanhua Distillery is estimated to be a very small county and municipal liquor enterprises, the employee-owned distillery, although it is not big, but it can stick to the ups and downs of the market wave is also very strong, the same as Guangxi's rice liquor Xiangshan Liquor was acquired by the industry capital Jindong Group. I would like Sanhua Wine to maintain its independence and do it small and beautiful, just like the beautiful Lijiang Landscape.
The above content is my personal opinion summarized by collecting relevant information, and is not necessarily equivalent to the real situation, and is only for discussion among drinkers. This number has applied for "original protection", please indicate the source of the forwarding.