The relationship between the "four highs and two longs" liquor theory of sauce-flavored liquor and the traditional process of "12355 99789" digitally coded sauce-flavored liquorCui Li, Tang Zhishenjiao sauce-flavored liquor "four highs and two lengths, one large and one more" (high-temperature koji-making, high-temperature accumulation, high-temperature fermentation, high-temperature distillation, long production cycle, long storage time of the original liquor, large amount of koji, multi-round fermentation and extraction. Hereinafter referred to as the "four highs and two longs") winemaking theory only discusses the key processes, and does not comprehensively describe the entire soy sauce wine process.
If there is a sentence, it can not only be concise and practical, easy to understand and remember, reasonable and complete to describe the traditional craft of soy sauce wine, but also integrate the theoretical interpretation of the key process. This is the origin of the traditional craft of "12355 99789" digitally coded soy sauce wine.
1 "12355 99789" digitally encoded traditional craft concept of soy sauce liquor, "12355 99789" is a digital encoded expression of the traditional process of soy sauce-flavored liquor, which is concise and reasonable, scientific and complete, easy to understand and remember.
2 "12355 99789" digital code the meaning of the traditional craft of soy sauce wine, 1-1 year 1 production cycle; 2-2 times of graining, sand cutting, sand insertion; 3-3 years of storage period of raw liquor; 55-May 5, the Dragon Boat Festival will start the song-making time; 99-September 9 Chongyang grain sand time; 7-7 pours; 8-8 saccharification fermentations; 9-9 steaming.
2.1 "12355 99789" digital coding of the traditional process of soy sauce liquor, from the beginning of koji making, grain and sand to the storage of raw liquor, the entire soy sauce liquor brewing process and production process are clear and clear. It is easy to learn and remember, and it is easy to pass on and spread. The 10 numbers encoded also imply the meaning of "perfect": the mountains and rivers are beautiful, the people are beautiful, and the wine is beautiful; Technical, artistic, perfect; Beauty and beauty, and good wine.
3 The "55" in the digital code is "the 5th day of the fifth month of the lunar calendar, that is, the abbreviation code of the traditional Dragon Boat Festival; "99" is the 9th day of the ninth month of the lunar calendar, which is the traditional Double Ninth Festival abbreviation code", these two sets of numbers represent the rigorous, serious, strict and strict scientific and seasonal requirements that are different from other aromatic liquors.
Winemaking is the process of cultivating microorganisms to obtain their metabolites, alcohol and aromatic substances, and this process naturally includes seasonality. We all know that in the fifth month of the lunar calendar, for the Chishui River Basin, it has entered the warm and humid season of early summer. The variety and number of microorganisms have increased, and it has entered a good koji-making season, and the high-temperature koji made in this season is of course the best. As the old saying goes, "Summer koji tastes like sauce." This statement has also been supported and confirmed by many scientific research results, both in terms of sensory and physical and chemical indicators, the quality of summer koji making is the best.
On September 9 of the lunar calendar, the hottest summer is about to pass, and it is a good season for winemaking. According to the old generation of brewers, on September 9 of the lunar calendar, the water of the Chishui River has become clear from the turbidity of summer, the weather is cooler, and the raw materials for brewing have also decreased due to the listing of new sorghum. On September 9, Chongyang was fed, and when producing good wine, it happened to avoid the coldest and hottest season in the Chishui River Basin, and the wine was not only abundant but also good. What a good thing. In this regard, we have to admire the wisdom of the older generation of brewmasters. In the absence of modern equipment, it is truly breathtaking to accurately grasp the seasonality and science of soy sauce brewing with sensory experience.
4 The profound cultural connotation of the "55" Dragon Boat Festival and the "99" Double Ninth Festival and the significance of the ritual sense of the ceremony of "Dragon Boat Festival Song Making, Chongyang Xiasha".
4.1 The numbers "5" and "9" are expressions and symbols in Chinese culture.
4.1.1 Saying 1: **Yin and Yang: "Ninth Five" Supreme Emperor symbolizes that in ancient China, numbers were divided into yang and yin, odd numbers were yang, and even numbers were yin. In the yang number, "9" is the highest, and "5" is in the middle. Therefore, "9" and "5" symbolize the authority of the emperor and are called "Ninety-Five Supreme". Nine in the south of the right, five in the middle, traditional culture advocating "zhongzheng", "nine-five" both "in the middle" and "in the right", auspicious and noble.
4.1.2 Saying 2: **I Ching: The first hexagram is dry, and the dry is the sky.
It is believed that the word "Ninth Five-Year Plan" is ** in the Book of Changes. The first hexagram of the sixty-four hexagrams of "Zhou Yi" is the Qianhexagram, which symbolizes the sky, so it has become a hexagram representing the emperor. Counting from the bottom up, the fifth line is called "nine five", nine represents the meaning of this line for the yang line, and five for the fifth line. Therefore, the "Ninth Five-Year Plan" is the best hexagram in Qiangua. It symbolizes heaven and has become the face of the emperor.
From the above statement, it can be seen that the numbers "55" and "99" in the season of making and feeding koji in sauce-flavored liquor have profound cultural meanings, that is, noble and auspicious. And Moutai and Lang liquor in sauce-flavored liquor, aren't they also the honor of wine and the nobility of the industry?
4.2 The "55" Dragon Boat Festival is one of the traditional festivals of the Chinese nation, which not only has historical and cultural value, but also an important way for people to enhance their cohesion and sense of belonging. The Dragon Boat Festival has a long history and is full of strong national cultural atmosphere, which also reflects people's fear of plague disasters and reverence for heroic patriotism. Today, the Dragon Boat Festival has become an intangible cultural heritage with international influence, not only a traditional festival for the Chinese people, but also a bright pearl in the treasure house of world culture.
99 "Chung Yeung Festival" blends a variety of folk customs in the historical development and evolution, carrying rich cultural connotations. In the folk concept, "nine" is the largest number in the number, which has the meaning of longevity and longevity, and entrusts people's blessings for the health and longevity of the elderly. Therefore, the Double Ninth Festival was included in the first batch of national intangible cultural heritage list, and the Standing Committee of the National People's Congress stipulated that the ninth day of the ninth lunar month every year is the Elderly Festival.
From the profound cultural connotation of the Dragon Boat Festival and the Double Ninth Festival, it can be seen that the "Dragon Boat Festival Qu making" and "Chongyang Xiasha" of sauce-flavored liquor are not only seasonal and scientific, but also have a very deep Chinese cultural connotation. Therefore, Langjiu and Moutai hold solemn and solemn ceremonies of "Dragon Boat Festival Songmaking" and "Chongyang Xiasha" every year in the "55 Dragon Boat Festival" and "99 Double Ninth Festival" of the lunar calendar. The significance of its sense of ceremony lies in the fact that it not only has historical and cultural value, but also an important way for enterprises to enhance cohesion and sense of belonging. At the same time, it is also a solemn commitment of top sauce-flavored liquor enterprises to the majority of soy sauce liquor consumers in terms of product quality assurance.
5 The relationship between the traditional process of "12355 99789" digital coding of soy sauce liquor and the liquor theory of "four highs and two longs" of soy sauce-flavored liquor.
5.1 is the relationship between the total majority and the critical minority.
12355 99789 "The traditional process of digital coding sauce wine is all the most process. The theory of "four highs and two longs" is the study of key processes, that is, the theoretical expressions of a few key processes that have a significant impact on the quality of the style of sauce-flavored liquor.
5.2 is the relationship between soy sauce wine technology and winemaking theory, "12355 99789" is the traditional process of soy sauce winemaking, and "four highs and two longs" is the winemaking theory summarized by the production practice of soy sauce wine.
5.3 is the relationship between form and connotation, the traditional craft of "12355 99789" soy sauce wine is the external manifestation, and the theory of "four highs and two longs" soy sauce wine brewing is the principle of the connotation of the traditional craft of soy sauce wine.
5.4 is the relationship between the phenomenon and the essence, 12355 99789 "The brewing technique of the traditional craft of soy sauce wine is the phenomenon, and the scientific principle revealed by the theory of "four highs and two longs" soy sauce wine brewing is the essence.
5.5 is the relationship between "knowing what it is" and "knowing why it is", if the traditional process of "12355 99789" soy sauce liquor is to know how to brew soy sauce-flavored liquor, then the "four highs and two longs" liquor theory is to explain the principle of why to brew sauce-flavored liquor.
"12355 99789" is a concise, reasonable, scientific and complete expression of the traditional process of soy sauce liquor, and "four highs and two longs" is a summary of the key process practices of soy sauce liquor and an abstract summary of the winemaking theory. The two complement each other, and from the dimensions of winemaking practice and winemaking theory, a scientific and reasonable explanation is given for the mysterious and complex traditional process of soy sauce wine. Let the traditional craft of sauce-flavored liquor move from the inevitable kingdom of "knowing what it is" to the free kingdom of "knowing why it is".