The difference between rice wine and rice wine
Rice wine is a variety of liquor made by saccharification and fermentation of rice, millet rice, black rice, corn, wheat, etc., after steaming, mixed with wheat koji, rice koji or liquor medicine. Whereas, rice wine only uses glutinous rice as the raw material.
The process flow of rice wine: soaking rice - steaming rice - drying rice - dropping the tank for fermentation - raking - altar fermentation - decoction - packaging.
The brewing process of rice wine is relatively simple: soaking, steaming rice, pouring rice, and falling into the tank.
Both wines are low-alcohol brewed wines, and the alcohol content of rice wine is generally 14%-20%; The alcohol content of rice wine is 10 degrees, and the main taste is sweet and easy to eat. Rice wine and rice wine are both healthy health wines, which have many benefits for the human body.
The history of the development of rice wine
NewStone Age.
About 6,000 years ago in the Neolithic period, simple labor tools were enough to warm the ancestors, eat and eat, and there was a surplus, moldy grain soaked in water, after natural fermentation into wine, this is natural grain wine.
Yin Shang Wuding period
According to archaeological excavations, our ancestors were able to use grains to make koji medicine and ferment it to make rice wine as early as the Yin Shang Wuding period. In the Western Zhou Dynasty, the development of agriculture provided a complete source of raw materials for the brewing of rice wine, and the people's brewing process had further development on the basis of summarizing the predecessors of "rice must be together, and koji medicine must be timely".
Spring and Autumn Period and Warring States Period
The production process of rice wine has also been gradually improved in Chinese history, especially in the Spring and Autumn Period and the Warring States Period, when the production technology of rice wine gradually matured.
Qin and Han dynasties
During the Qin and Han dynasties, the technology of making rice wine with koji medicine was improved, and the "Hanshu Food and Goods Journal" contained: "One brew with coarse rice and two Hu, and get six Hu and six buckets of wine." "This is the earliest existing recipe for making rice wine from rice koji medicine in China.
In the following historical period, rice wine gradually became an indispensable part of Chinese daily life and an important part of Chinese food culture.
In different parts of China, the production process and taste of rice wine are also different. For example, rice wine in Jiangsu and Zhejiang is usually made from sorghum, which has a fragrant and refreshing taste; The rice wine in Shandong is made of wheat and rice as the main raw materials, and the taste is rich and mellow.
With the passage of time, the production process of rice wine has also been continuously improved and enhanced, and the modern rice wine production process has become more scientific and standardized. Rice wine has gradually become a famous wine on the Chinese table and is loved by people. At the same time, rice wine has also been recognized and welcomed in the international market, and has become one of the important representatives of Chinese wine culture.
The history of the development of rice wine
NewStone Age.
The prerequisite for artificial sake brewing is the manufacture of pottery. Otherwise, there is no way to brew. In the Yangshao cultural site, there are both clay pots and clay cups. It can be inferred that about 6,000 years ago, artificial sake brewing began. In the Neolithic period, China's ancestors began to use grains for fermentation to make wine. At that time, liquor was mainly made from grains such as corn and sorghum.
Shang and Zhou periods
During the Shang and Zhou dynasties, rice wine began to appear in historical documents. In ancient documents such as the Book of Songs and the Rites of Zhou, there are records of rice wine. At that time, rice wine was mainly made from grains such as millet and millet.
Many Westerners think that rice wine was created by the Japanese, but how do you know that it is actually the first alcoholic beverage made by the Chinese. The technology for making sake in Japan was imported from China. As early as 1500 B.C., Chinese oracle bone inscriptions mentioned the use of wine sacrifices, and in the 8th century B.C., ancient Chinese poets also wrote poems depicting people getting drunk.
Qin and Han dynasties
Flowers and desserts may not be the standard of life, but in the Qin and Han dynasties, the brewing process of rice wine has been further developed and improved. At that time, rice wine was mainly made from rice, and it had a light and sweet taste. Boost your sense of well-being, inch by inch. The happiness that is bought with money is also happiness.
At the latest, around 1000 B.C., China invented the technique of fermentation and brewing, which made the alcohol concentration of the brewed wine at least three times higher than that of ordinary beer. China's superior sake brewing technology lies in the early use of koji to make wine, and it was also discovered that the alcohol concentration in sake can be increased by adding ripe and soaked grains during fermentation. This is the world's best brewing technology, and it produces a highly concentrated beverage. It was only centuries ago that this technique spread to Japan and other countries around the world. Therefore, it can be said that it was China that first invented rice wine.
Tang and Song dynasties
During the Tang and Song dynasties, the brewing process of rice wine reached a new height, and different rice wine brewing traditions and flavor characteristics were formed in various places. At that time, rice wine was not only a drink, but was also widely used in religious ceremonies, rituals, banquets, and daily life.
Modern times
With the development of modern technology and the changes in food culture, the brewing process of rice wine has been further improved and innovated. Today, rice wine has become a specialty liquor in China, widely drunk and inherited. At the same time, it has gradually moved to the international stage and has been loved and paid attention to by more and more people. matching, but it can improve happiness inch by inch. The happiness that is bought with money is also happiness.
Rice wine is mainly popular in southern China. Rice wine has a light taste and a low alcohol content, and is often used in cooking or as an after-dinner drink.
Rice wine is mainly popular in northern China. Rice wine has a mellow taste and high alcohol content, and is often used as a pre-meal drink or brewing seasoning.
Rice wine and rice wine are different in terms of raw materials, brewing technology and taste, but they are both traditional Chinese brewed liquors with a long history and cultural value.