In the distant land of Africa, there is an ancient crop that has endured more than 12,000 years of wind and rain, and this is our protagonist today - sorghum.
It traveled thousands of miles to China and began its large-scale cultivation journey in the yellow soil of the Song and Yuan dynasties, but it was once regarded as a "discard" on the table because of its rough taste, and more often used as fodder for livestock.
However, the wheel of fate always turns inadvertently. When disasters occurred frequently and grain harvests failed, sorghum became an important crop for famine relief by virtue of its tenacious vitality and resistance to adversity, and survived the difficult years for the people. In that era of food scarcity, sake brewing was closely related to people's livelihood, and the use of precious grains such as rice and millet to make fine sake was often criticized. At this time, sorghum came forward with its unique value, and its cultivation and application greatly reduced the squeeze on human food resources caused by winemaking.
Compared with other food crops such as soybeans, maize, wheat and rice, sorghum has demonstrated unrivalled resistance to drought, waterlogging and salinity, and is adapted to the needs of various harsh environments. What's even more amazing is that sorghum releases a wealth of esters during the brewing process, while the aldehyde and alcohol content is low, which makes the brewed liquor have a unique flavor. In particular, it is worth mentioning that the aroma components such as syringic acid and syringaldehyde produced by sorghum give Chinese baijiu a unique mellow charm.
Time flies, and the "hard to swallow" of the past has become the "king" of today. Today, 85% of the country's sorghum is planted to make liquor, with an annual consumption of nearly 10 million tonnes, supporting a huge liquor market with an annual output value of nearly 600 billion yuan. Sorghum is an indispensable core ingredient for various mainstream liquor categories, such as sauce flavor, strong flavor, light fragrance, combined fragrance, phoenix fragrance, or fragrant flavor.
In this long time, sorghum has completed a gorgeous transformation from the edge to the center, successfully ascended to the throne of the "king" of China's liquor industry, and bloomed a dazzling liquor light on the land of China. This legendary story about sorghum is undoubtedly a strong stroke in the development of Chinese liquor culture.
Sorghum can become the "king of winemaking", which is a historical choice and the crystallization of the wisdom of working people. The Chinese wine culture is broad and profound, which is worthy of our careful taste and in-depth interpretation.
Of course, good wine is indispensable to the taste of wine culture, and here I recommend Daqu Kunsha good sauce wine made from pure grains - Gonghe National Liquor. Gonghe National Liquor is produced in the central production area of soy sauce liquor - Moutai Town, there areThe sauce aroma is rich, the entrance is delicate, the wine aroma is mellow, the wine body is full, and the fragrance lasts for a long time in the empty cupof the specialDot。Greased"Old sauce wine, new benchmark! ”
If you know how to drink and love wine, you should not miss it!