Now when most people mention liquor, they inevitably mention the three mainstream aroma types: sauce flavor type, strong flavor type, and clear fragrance type, and these three aroma types also have nationally renowned representative wines, namely Maotai, Wuliangye and Fenjiu.
However, in fact, at the third national wine appraisal meeting, what was proposed and confirmed was the "four major aroma types", in addition to the three aroma types mentioned earlier, there are also rice flavor types, and its biggest representative is the Sanhua wine in Guilin, Guangxi. Because of the determination of the rice flavor type, the status of Sanhua liquor in the liquor industry at that time was actually not worse than that of Moutai.
"Du Kang made liquor" has always been one of the legends of the origin of liquor, and this is also the earliest origin of rice-flavored liquor. At present, rice-flavored liquor has the difference between traditional rice-flavored liquor and new-age rice-flavored liquor, and Sanhua liquor is the representative of traditional rice-flavored liquor. Some wine lovers commented that Sanhua liquor is the "hidden king" of the liquor industry, and the brewing method of sauce-flavored, fragrant and fragrant liquor is different, it is the use of rice added to the unique herbs as raw materials, forming an exclusive herb koji.
Sanhua wine was born in Guilin, Guangxi, it is said that "Guilin landscape and water are under the heavens", and the environment is very far-reaching for the brewing of wine, which lays the foundation for the brewing of Sanhua wine.
It is rumored that the origin of the name of Sanhua wine is also closely related to its brewing method. Because Sanhua wine needs to be steamed in three times in the process of cooking raw materials, there is also a local saying called "three boiling"; distillation is called "rice single" once, twice called "rice double", after distillation three times, only to get a height of more than 50 degrees of wine. After brewing, the body of the wine is placed in the bottle, and after shaking, countless hops and piles of flowers can be spread, commonly known as "three boiled flower wine", referred to as "three flowers wine".
After a unique process brewed, sanhua wine has the characteristics of honey fragrance, soft entrance, refreshing and clean taste, and because of its high quality, it has been rated as a national high-quality wine by the national wine appraisal for four consecutive years. It has become a good wine that almost every household in Guangxi will prepare every important festival. Unfortunately, time has passed, and now Sanhua wine is basically only known to a few people in Guangxi and Guangdong, and not many other people know, which is mainly for 2 reasons.
First, the style of Sanhua liquor is lighter than that of the mainstream sauce-flavored, fragrant and fragrant liquor. This is not in line with the tastes of the national public, and it also leads to the Sanhua wine being "trapped" in the local area.
Second, Sanhua wine is a bit "not born at the right time". In the era of insufficient food supply, China did not advocate the use of rice for winemaking, but encouraged the use of sweet potatoes, sweet potatoes, corn, sorghum and other grains to make wine, which allowed the innate advantages of rice-flavored liquor to be suppressed. Therefore, even though mixiang wine scored high in each wine appraisal conference, the highest only won the title of "National Quality Wine" and did not obtain the title of "Chinese Famous Wine", which reduced the influence of this wine nationwide.
I have to say that the development of Sanhua wine all the way is indeed a pity, after all, this is indeed a good wine, what do you think?