Guangxi is the settlement of ethnic minorities in China, and many drinking cultures and styles of ethnic minorities are the most primitive part of China's traditional wine culture. Guangxi's winemaking industry has a long history, as early as the Han Dynasty, Guangxi's winemaking industry has flourished, and the Han Dynasty's Cangwu has produced high-quality wine, known as "Cangwu Mu Sake", also known as "Cangwu Qing". The Han Liu Xi's "Interpretation of The Name and Interpretation of Diet" records: "Wine is suitable for mash, cangwu qing genus also." (Yicheng mash, refers to the wine produced in Yicheng, Hubei Province).
But when it comes to Guangxi wine, many people only know Guilin Sanhua wine, but they don't know that the people of all ethnic groups in Guangxi have also brewed various types of wine products with their extraordinary ingenuity and hard work, which has added a lot of color to the Chinese wine industry.
Guilin Sanhua wine
I believe that many friends are no strangers to Guilin Sanhua Wine, Guilin Sanhua Wine has its own "Landscape jia tianxia" known as Guilin. It is the representative of Chinese rice-flavored liquor and is known as the king of rice wine. Speaking of Guilin Sanhua Wine, the history is also very long. In ancient times, Guilin Sanhua wine was called "Ruilu", and Fan Cheng, who came to Guilin as an official in the Song Dynasty, praised it as "the magic of wine".
When shaking the bottle, only Guilin Sanhua Wine will burst into sparkling hops on the surface of the wine. This kind of wine into the altar to pile flowers, into the bottle to pile flowers, into the cup also pile flowers, so the name "three flowers wine". Guilin Sanhua wine has the characteristics of clear and transparent wine, mellow and aromatic wine, elegant honey, soft entrance, refreshing mouth, and sweet after drinking.
Tanzan wine
Produced in Hechi, the most drinkable city in Guangxi, Tanquan wine uses glutinous red sorghum cultivated by the ecological base, natural mountain spring water under the Phoenix Mountains, and koji with hundreds of herbs as raw materials. Following the brewing technique of "four highs and three longs" of traditional sauce wine, after a one-year production cycle, it is stored in the "Dongtian Wine Sea" for at least three years, and then finely blended, from raw materials to products after five years. The tanzan is yellow, transparent or colorless, with a rich sauce and elegant aroma. The entrance is smooth and delicate, and the empty cup has a long-lasting fragrance, making it a rare good wine.
Tianlong Spring
As a Guangxi person, I must have heard of the name tianlong spring. Tianlongquan Baijiu adopts high-quality glutinous rice and rice as raw materials, combines the essence of other high-quality liquor processes, and is carefully brewed and aged in clay pots. It has the characteristics of elegant honey fragrance, sweet, refreshing and pleasant aftertaste. Although Guangxi Tianlongquan Wine was established in 2008 and has a relatively short brewing history, its wine quality is also liked by locals and has a certain reputation in the areas around Guangxi Province.
Xiangshan wine
Xiangshan liquor is a rice-flavored liquor produced in Jeonju County, Guangxi Zhuang Autonomous Region, and is a national geographical indication product of China. Xiangshan wine is a product made by adhering to more than 1,000 years of rice wine brewing experience and combining modern technology. Its wine body is crystal clear in color, elegant and fragrant in honey, sweet and soft in the mouth, pleasant in the aftertaste, and has the excellent quality of "no thirst after drinking, and drunkenness is not on the head". It has been rated as a national high-quality wine at the national wine appraisal meeting for five consecutive years, won the silver medal, and has the title of Guangxi famous wine.
The above is the Guangxi good wine introduced by the editor, what other additions do the wine friends have, welcome to share in the comments.