To taste soy sauce wine, you must understand soy sauce wine in seconds
Soy sauce wine is like a person, with sweet, sour, bitter, spicy and astringent tastes, as well as pride and bitterness. From raw materials to brewing to cellaring, drinking soy sauce is like experiencing a lifetime.
Just as people are pursuing the value of life, soy sauce wine is also pursuing the value of its existence.
Now, the value of soy sauce wine has finally been found, and each one is extremely precious.
Sauce wine value
cultural values.
Wine has a very long history in China, and soy sauce wine has been around for a long time.
The origin of soy sauce wine can be traced back to the period of Emperor Wu of the Han Dynasty, according to the "Historical Records: The Biography of Southwest Yilie", in 135 BC, Emperor Liu Che of the Han Dynasty envoy Tang Meng sent an envoy to Nanyue, at the banquet of Nanyue Kingdom, Tang Meng tasted the wolf sauce wine from the "Mobe" (now Renhuai area), and felt that it was very delicious.
In order to please Emperor Wu of the Han Dynasty Tang Meng detoured to the Ori Department, took the wolf sauce wine and offered it to Emperor Wu of the Han Dynasty, after the Emperor Wu of the Han Dynasty drank it, he felt that it was very sweet and abnormal, and praised it as "luscious", so there was a saying that "Tang Meng drank wolf sauce and made the Western Regions".
At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the process of fermentation and distillation became more and more mature. After the founding of the People's Republic of China in 1949, soy sauce wine began to appear on the political, diplomatic, and international stages. In 2006, the People's Republic of China approved the naming of the first batch of national intangible cultural heritage lists. In this first batch of national intangible cultural heritage, seven famous liquors in China have been selected, which are listed in the traditional crafts, including the brewing skills of soy sauce liquor. For hundreds of years, the brewing process of Maotai sauce wine has been continuously improved in the inheritance and development, and it is still in full use.
Soy sauce liquor has a history of thousands of years, and in the hands of each generation of brewers, it exudes a strong cultural atmosphere. The brewing culture of soy sauce wine has deeply influenced the soy sauce wine brewing area dominated by Moutai Town, where people drink soy sauce wine, taste soy sauce wine, feel the wonderful taste brought by soy sauce wine, and at the same time are also influenced by the cultural atmosphere of soy sauce wine.
Sauce wine value
of scarce value.
In the liquor industry, soy sauce wine has always been a scarce liquor.
Raw material scarcity:
Red tassel sorghum is a kind of organic glutinous sorghum that is a specialty of Moutai Town, which is a high-quality raw material for the brewing of Maotai Town's soy sauce liquor, precisely because it has full particles and thick skin, and can withstand the complex process of soy sauce liquor, so that Moutai Town soy sauce liquor has a pure sauce flavor. This red beam can only be grown in the unique water, soil and climate environment of Moutai Town, which is one of the reasons why Moutai Town Sauce Wine is not replicable.
According to the physical and chemical index requirements of Guizhou Provincial Local Standard "Sorghum for Liquor Brewing" and Guizhou Provincial Group Standard "Quality Requirements for Sorghum for Sauce-flavored Liquor", the total starch of sorghum of sauce-flavored liquor is 50 70, amylopectin accounts for 95 of the total starch, protein 10, fat 4, and tannins 12％～1.8％。
The increasing demand for soy sauce wine has led to the use of sorghum, and many introduced or cultivated sorghum varieties do not strictly meet the standards of sorghum used in the production of soy sauce wine. Therefore, the use of red tassel glutinous sorghum to make soy sauce wine can be said to be valuable.
Production is scarce:
Five catties of grain, one catty of wine" is the most intuitive description of the precious output of soy sauce wine.
According to the definition of China Brewing Industry Association, the wine yield refers to the alcohol output of 50% per unit under standard atmospheric pressure and 20 conditions. The liquor yield of sauce-flavored liquor is generally 5:1, that is, 5kg of grain produces about 1 kg (53%vol) of liquor, and the liquor yield is not high, which can be said to be the lowest among all flavor-flavored liquors. Compared with other types of liquor that produce less than 3 catties of grain and 1 catty of liquor, the materials used for soy sauce wine brewing can be described as "luxury".
In addition, soy sauce wine has a storage cycle of at least five years, and the output is small + the storage time is long, which makes high-quality soy sauce wine more scarce.
The core location is scarce:
Moutai Town on the banks of the Chishui River, located in the river valley, has a small wind speed, which is very conducive to the habitat and reproduction of microorganisms that brew soy sauce liquor, and is an irreproducible natural ecological breeding base5 square kilometers of core production area.
In the case of the same technology, raw materials, and methods, the closer to the origin of Moutai, the more mellow the soy sauce will be.
Nowadays, there are already hundreds of soy sauce and wine companies in Moutai Town, but they are really close to 7Enterprises in the central area of the 5-square-kilometer core production area are very rare.
Sauce wine value
appreciation.
The older the wine is, the more fragrant it becomes", some people compare the sauce wine to a liquid**, this is because the sauce wine is often very small, but there is a lot of room for appreciation.
The longer the soy sauce wine is stored, the cleaner the body and the more mellow the taste. This is because freshly distilled liquor contains volatile substances and a small amount of miscellaneous substances, making it unsuitable for drinking. It needs to be stored for a period of time before it will volatilize alcohols. At the same time, the wine body is rich in flavor components, which will gradually age and age with the increase of storage time, and the taste will become softer, the aroma will be more sufficient, and it will become more and more delicious.
For soy sauce wine, the storage time is its important appreciation value.
Sauce wine value
social value.
Since ancient times, wine has been an important social medium. Wine is the chatterbox, but also the best lubricant for making friends, whether it is drinking, gifting or talking, people can make a lot of benefits in social interaction.
According to the data disclosed in the "2020-2022 Sauce-flavored Liquor Consumption Trends***", sauce-flavored liquor (hereinafter referred to as sauce-flavored liquor) is becoming more and more popular with the public, especially among middle and high-end people. Most of these consumers use soy sauce wine as a social medium to taste and share with friends and relatives.
At present, both the taste and the best soy sauce wine have a social advantage, and the role of soy sauce wine in social occasions is self-evident.
Drink responsibly, and minors are not allowed to drink alcohol. Some *** on the Internet, invaded and deleted.