How does ancient rice make the world's "rice fragrance"?
Wenhao Wine Geographical Production Area Research Institute
From west to east along the 30th parallel, it passes through the Earth's four centers of cereal origin – northeastern Africa, West Asia, China and Central America.
About 10,000 years ago, it was here that the ancestors of rice, wheat and other grains met humans, and then began their evolutionary journey from roadside weeds to human staple food.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
With the domestication of cereals, cereals have also followed in the footsteps of humans and began a global species expansion. A simple meal in today's daily routine may bring together domesticated species from all over the world for thousands of years.
As the only civilization in the world that has never been interrupted, China is also a master of grain winemaking.
The plains of Mesopotamia, where barley is grown, are also the birthplace of beer, and China is the world's largest producer and consumer of beer. Sorghum from Africa, wheat from West Asia and corn from Central America are also included in the category of raw materials for baijiu brewing.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
The rice, millet and millet native to China not only brewed rice wine, one of the world's three ancient liquors, but also laid the agricultural foundation for millet in the north and rice cultivation in the south, enriching the flavor map of winemaking in different regions.
In particular, rice, as one of the earliest domesticated grains of mankind and the staple food of Asia, has a long history of winemaking, rich varieties and broad footprints, and can be called the low-key king of the wine and grain family.
After tens of thousands of years of species evolution, what kind of magnificent waves have rice and wine had?
Drinking history of human ancestors
Long before the history of human winemaking
On the earth's "umbilical belt" at the 30th parallel, most of the early agricultural civilizations such as the Lianghe River Basin, Ancient Egypt and Ancient India have been wiped out in the dust of history, and only the Chinese civilization has survived for thousands of years.
As the only great river civilization that has flowed to this day, the Yellow River and the Yangtze River flow into the Pacific Ocean from west to east, forming an alluvial plain that is one of the most fertile soil on earth for agriculture.
This is the earliest domesticated rice found in China so far, unearthed in 2006 in the Pujiang Shangshan site in Zhejiang Province, with a history of nearly 10,000 years. Photo via National Museum
About 10,000 years ago, the ancient ancestors of the Yangtze River basin planted the first rice field in the history of human cultivation, and the history of rice brewing is not far away.
If we look at the residues of carbonized rice and suspected rice wine found at the Jiahu site, rice brewing may have a long history of 9,000 years. However, the early encounter between rice and wine may have been just an accident.
One day, an ancestor stored cooked grain in a tree hollow, and after a rain, the grain became wet, and when it came into contact with natural yeast in the air, the sugar in the grain was broken down into carbon dioxide and alcohol, and wine was born.
The "Wine Message" of the Western Jin Dynasty has recorded this history: "There is no end to the food, the surplus is empty, the accumulation is flavorful, and the gas is fragrant for a long time." In other words, the history of human ancestors drinking is much earlier than the history of human drinking.
When the ancestors tasted this liquid with a strange aroma and were fascinated by the stimulation of alcohol, they consciously artificially brewed wine along the clues of nature. The great invention in the history of Chinese brewing, Qu tiller, came into being.
Traditional koji. Since the starch in grains needs to be saccharified before it can be converted into wine, this saccharification and winemaking process must rely on molds and yeasts with special saccharification and wine-making power, and the cultures that promote the growth and reproduction of molds and yeasts are "koji tillers".
In addition to being thought to be the source of grain wine, the remnants of rice wine in the Jiahu site are also considered to be the earliest traces of Xiaoqu that may be traced back, as koji tillers were used as a saccharification starter for rice fermentation. The site is located in the territory of the Luohe River in Henan, indicating that the cultivated rice originating in the Yangtze River basin has spread northward to the Huai River basin at this time.
The sediment at the bottom of the pottery unearthed at the Jiahu site was detected with alcohol residues, which is considered to be the world's earliest grain wine. Photo source: Central**.
At the Xinzheng Peiligang site, about 100 kilometers away from the Jiahu site, an alcoholic beverage that used rice and monascus as a starter 8,000 years ago was also found, which is the earliest rice wine found in the Yellow River Basin.
According to research, both rice and millet are important staple foods in the Peiligang culture, and rice is more closely related to the manufacture of alcoholic beverages. These rice sake are not only for daily drinking, but also for certain special functions in rituals such as sacrifices and funerals.
This means that about 8,000 years ago, cultivated rice not only widely arose in the Yangtze River basin, but also extended northward and participated in the construction of the Huai River and even the Yellow River civilization. In the evolution of these civilizations, rice wine played an important role.
During this period, as the world entered a period of warm and humid (called the "Yangshao Warm Period" by Chinese scholars), the Central Plains in the middle reaches of the Yellow River also became unusually warm and humid, and the northern millet agriculture represented by the cultivation of millet and millet began to take off.
Henan Luoyang Yichuan millet planting has a long history, "Lu's Spring and Autumn Flavor" records that the Shang Dynasty politician Yi Yin once said, "the beauty of rice, the grass of Xuanshan", Xuanshan He refers to Yichuan millet. Yichuan is also an important production area for rice cultivation in the Yellow River Basin, and is famous for its abundance of "Xincheng japonica rice".
In the Yangshao cultural sites dating back to 7,000 to 5,000 years ago, in addition to dry-fed grains such as millet, the remains of rice are also commonly found. This upland rice mixed cropping structure not only promoted the growth of the population at that time, but also laid the foundation for the emergence and prosperity of primitive agriculture.
Later, as the "Yangshao Warm Period" turned into a period of drought and wetness that lasted for thousands of years, the northern climate was almost always in an arid and semi-arid state.
Millet, which was more drought-tolerant and cold-tolerant, came from behind, supporting the ancestors of the north to survive this difficult time, and the former upland rice mixed cropping gradually changed to millet as the mainstay, and then formed the early agricultural pattern of "southern rice and northern millet" in China.
4,000-year-old millet noodles unearthed from the Lajia site in Qinghai Source: Qinghai**.
Until the Han and Tang dynasties, under the influence of Hu food in the Western Regions, coupled with the construction of a large number of water conservancy projects, wheat with the characteristics of "wintering" in the opposite season, large yield, and can be made into various pasta, gradually replaced millet and became the staple food in the northern region.
Rice's position has always been stable, and japonica rice, which is relatively cold-tolerant, has gradually diverged and spread to the Korean Peninsula and Japan in Northeast Asia. Some varieties that prefer warm climates have spread further south to places in Southeast Asia, such as Malaysia, Indonesia and the Philippines.
Some of these southward japonica rice paddies also crossed the Hengduan Mountains to the Ganges River basin and crossed with the ancestors of Indian indica, allowing the latter to complete the domestication process and differentiate into modern indica varieties. These warm-loving indica rices were more adapted to tropical and tropical climates, and later spread to southern China and Southeast Asia, becoming the main varieties there.
From Japan and the Korean Peninsula in Northeast Asia, to Indonesia and Vietnam in Southeast Asia, to India and Bangladesh in South Asia, rice originating from China has gradually grown into a staple food in Asia.
With the expansion of the rice footprint, rice winemaking has also ushered in a new journey.
Rice wine and shochu are one and the other
It became a watershed in the transformation of the status of rice and sorghum
Today in China, the prosperity of baijiu has also led to the fire of sorghum for winemaking. But if we trace the history of winemaking, this exotic crop native to Africa did not begin to be used for winemaking until the Ming Dynasty.
In the wine and grain family, rice can be called an ancestor-level existence.
Along with beer and wine, rice wine, which is known as one of the world's three oldest liquors, is a big fan of rice brewing. However, due to the short brewing time and low degree of liquorization, the early rice wine was very different from modern rice wine in terms of sensory, and was mostly called rice wine, cloudy wine, or sake.
The Yuan Dynasty was an important turning point in the maturity of China's winemaking technology. At this time, due to the improvement of the quality of koji and the improvement of people's control technology for active microorganisms in fermented wine, the brewed liquor gradually got rid of the problem of "turbid liquor", and the traditional rice wine began to upgrade to rice wine.
At the same time, the introduction of distillation and brewing allowed China to invent grain soju in addition to grain fermented liquor, and the modern sense of liquor was born.
Today's rice wine, as an advanced form of grain fermented wine that has developed and evolved for thousands of years, still echoes the agricultural pattern of "southern rice and northern millet" thousands of years ago in terms of raw material technology.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
With the Qinling-Huaihe River as the boundary, although millet and millet have long since retreated from the staple grains of the north to a niche miscellaneous grain, most of the northern rice wine is still brewed with millet with strong viscosity. In Hebi, Nanyang and other places in Henan, the tradition of making wine with yellow millet or red millet is also preserved.
In the south, as the main rice producing area, almost all of them are made from glutinous rice. Strictly speaking, glutinous rice is also a type of rice, which belongs to the sticky variant of rice, with an amylopectin content of nearly 100%.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
Different raw materials are divided into different genres, from which we can also get a glimpse of the grand occasion of rice wine all over the world in the past.
In today's liquor landscape, compared with the strong rise of liquor, rice wine has gradually become a niche existence. People's perception of rice wine is almost equivalent to Shaoxing rice wine or a corner of Jiangsu, Zhejiang and Shanghai. But in fact, from the three eastern provinces to the coast of the South China Sea, the northwest plateau to the southwest hinterland, and even the treasure island of Taiwan, the roots of rice wine are deeply rooted.
In addition to Shaoxing rice wine as a typical representative of wheat koji rice wine, the northern millet rice wine represented by Shandong Jimo old wine, Fujian Longyan sunken tank wine and Zhejiang Danxi red yeast rice wine also inherit and carry forward their respective craft schools.
As one of the oldest cereals in China, rice has also derived some unique varieties in the evolution of species over the past 10,000 years, thus enriching the winemaking map of various places. For example, in the list of mutually recognized geographical indications between China and the EU, only two alcoholic products from Guizhou are on the list, one is Moutai, and the other is the rarely heard of Huishui black glutinous rice wine.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
This kind of black glutinous rice is a kind of naturally varied rice germplasm resources, which belongs to the colored rice varieties in the rice family. As the "hometown of China's black glutinous rice", Huishui County is located in Qiannan Prefecture, Guizhou, and the local Miao family has a history of rice wine brewing for thousands of years.
In Qiongzhong, Baisha and other places in Hainan, the industrious ancestors of the Li nationality screened out a kind of "mountain rice" suitable for mountain planting. This kind of mountain upland rice does not need to be planted in paddy fields, but is selected in slope-like mountainous areas, which can not only obtain rain and dew, but also take advantage of the mountain terrain to cleverly avoid rain and waterlogging.
Hainan Baishali Autonomous County Qingsong Township Shanlan rice harvest
Shanlan glutinous rice is used as raw material, steamed by firewood, and fermented in the ground tank for one and a half years to make a sweet Shanlan wine. The local Li people call it biang wine, also known as "Lijia Moutai", and Hainan is also the only Shanlan rice producing area in China.
As the product of the original grain fermented wine for thousands of years, today's rice wine and rice wine, although it is difficult to compare with the large-scale production of liquor such as liquor and beer in terms of industrial value, still have special significance for China.
These traditional liquors scattered in different regions, nationalities and villages are the condensation of water, soil, products, humanity and customs, and are also the best embodiment of China's agricultural civilization and wine culture.
In addition to rice wine and rice wine, if the category of "rice wine" is understood to mean that the raw material contains rice, then there should be an important branch of the rice brewing family, that is, liquor.
As mentioned earlier, with the introduction of distillation in the Yuan Dynasty, grain shochu began to rise. However, at this time, sorghum was still a kind of famine-ready crop, which had not yet been used for winemaking, and there was no record that sorghum could be used to make wine in the three major agricultural books of the Yuan Dynasty.
Wang Saishi, a researcher at the Institute of History of the Shandong Academy of Social Sciences, speculated that the grain shochu of the Yuan Dynasty should have used a similar fermentation method to rice wine, except that a distillation process was added after fermentation, which can be called "rice burning", which was the original prototype of Chinese liquor.
The record of using sorghum as a raw material to brew shochu began in the Ming Dynasty. During the Ming and Qing dynasties, due to the rapid growth of the population, not only rice cultivation ushered in a historical peak, but sorghum was also popularized. In a disaster year, it can be used to relieve the famine, and in a good year, the extra sorghum can be used to make wine.
At this time, the soju process was also improved on the basis of inheriting the Yuan Dynasty, and "rice, millet and miscellaneous grains can be burned".
Compared with grains such as rice and barley, sorghum seed coats are rich in tannins, and substances such as syringic acid produced by fermentation can give shochu more flavor. With its brewed sorghum roast with a strong taste, it gradually surpassed rice roast and wheat roast, and led the trend of soju after the middle of the Ming Dynasty.
Until the middle of the Qing Dynasty, the total amount of soju drinking greatly exceeded that of rice wine, and it became the main drinking wine of the Chinese. The rise and fall of rice wine and shochu also became a watershed in the transformation of the status of rice and sorghum as the staple food of winemaking.
Among the 12 major flavor types of liquor today, except for rice aroma, special aroma and soy flavor, rice is still used to brew rice for other flavor types, and sorghum is used as the staple food for liquor. According to the liquor flavor of different grains, the liquor industry is known as "sorghum fragrant, rice net, corn sweet, glutinous rice cotton, wheat wheat, barley chong".
Rice, which has a history of brewing for thousands of years, is no longer the dominant player in the wine and grain family, but the aroma genre extended by rice has created a unique "rice fragrance" in the Baijiu rivers and lakes.
Rice incense vs special fragrance
There are two major components of the rice brewing genre
On the map of China's liquor making linked by the great rivers, the Lingnan and Guangxi regions, which are connected by the Pearl River water system, can be called a "clear stream".
It is warm and humid, suitable for the growth of various crops, and it is also a traditional rice cultivation area, where the rice-flavored liquor with "elegant honey fragrance, sweet entrance, refreshing mouth and pleasant aftertaste" prevails here.
In 1979, the 3rd National Wine Appraisal for the first time classified the flavor types of liquor, and rice aroma, along with sauce aroma, strong aroma and light fragrance, was established as the four basic flavor types of liquor. Its process characteristics are that rice is used as raw material, small koji is accumulated in a solid state, and after saccharification of culture, it is fermented in liquid state with water, and then distilled in a liquid state.
There is another branch of rice-flavored liquor, which is based on the "Zhaijiu" after fermentation and distillation, and gives the liquor a special flavor by soaking the fatty meat.
As the two major national standard flavor types of liquor, soy sauce and rice flavor together continue the traditional category of rice-flavored liquor, and have become the representative liquor in the Pearl River Basin, with very deep roots in the Lingnan and Guangxi regions.
As the largest main stream of the Pearl River, the Xijiang River is also the third largest river in China
Foshan, which is only 30 kilometers away from Guangzhou, is a typical Lingnan water town.
The Xijiang River, which originates in eastern Yunnan, flows through Guizhou and Guangxi, meets the Beijiang River in Foshan, and converges with the Dongjiang River and the Pearl River Delta to form the Pearl River water system, which is second only to the Yangtze River in terms of annual runoff.
The Xijiang and Beijiang rivers, as the first and second major streams of the Pearl River, are also the most important river arteries in South China. Jiujiang Town, Nanhai where Jiujiang Distillery is located, is located in the embrace of the Xijiang River and the Beijiang River, sitting on about 27 rivers5 km of river shoreline.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
As a time-honored representative of rice-flavored liquor, Jiujiang Double Distilled Liquor produced by Jiujiang Distillery uses only rice as a raw material, and uses rice koji as a saccharification starter agent. After the fermented fermented rice is distilled out of the liquor, it is poured into the same amount of fermented rice and distilled again, which is a major feature of Jiujiang double distillation that distinguishes it from other rice-flavored liquors.
Due to the concentration of the essence of the liquor distilled twice, Jiujiang double distilled has a strong aroma and a relatively higher degree of original liquor, which is not only popular in the Liangguang area, but also accompanied by the business travel footprints of generations of Jiujiang people at home and abroad.
Around 1920, Jiujiang double-steamed signboard shops have spread all over Guangfo Port Photo source Jiujiang Distillery
Adjacent to Jiujiang Shiwan Town, Chancheng is the famous "Southern Pottery Capital", built in the Ming Zhengde period of the Nanfeng ancient kiln, is the oldest existing dragon kiln in China and is still in use, 500 years of kiln fire is not extinguished.
Foshan Nanfeng Ancient Kiln Photography Good Wine Geography Bureau ** Center.
There is another great inheritance in Shiwan Town, which is Shiwan Jade Ice Roast.
Located on Zhuzi Street (now No. 106 Taiping Street) in Shiwan, Chen Taiji Winery was founded in the 10th year of Daoguang in the Qing Dynasty. In 1895, Chen Ruyue, the third-generation descendant of Chen Taiji Winery, creatively developed the wine-making technique of "soaking the fat meat and aging it in the tank", and the soy-flavored jade ice roast came out.
Photography by Good Wine Geography Bureau ** Center.
As a representative product of soy sauce craftsmanship, Shiwan jade ice roast has always been one of the largest products of Guangdong consumer groups, and is regarded as the standard configuration of Lao Guang's life. Today, Chen Taiji Winery has been passed down to the seventh generation owner, Fan Shaohui, and the Shiwan jade ice roasting process has been upgraded again, presenting the pure beauty of baijiu with an elegant style with outstanding rice, floral and honey aromas.
Along the Pearl River system, Shunde red rice wine and Meizhou Changle roast are also the traditional business cards of rice-flavored liquor.
In Guangxi, which is separated from Guangdong by a mountain, the Li River, which also belongs to the Xijiang River system of the Pearl River Basin, gave birth to the famous Guilin Sanhua Liquor, and has become a typical representative of rice-flavored technology.
As a representative of rice-flavored technology, the name of Guilin Sanhua Liquor originates from the traditional craft in the past, which needs to judge the degree of liquor by looking at the size of the "hops", and usually the third "hops" can reach the wine standard, hence the name Sanhua Liquor. Today's Guilin Sanhua refers to "Lishui flowers, rice flowers, and herb flowers".
In the rice brewing genre, there is another important component, which is the special aroma. Different from the semi-solid fermentation process of rice fragrance and soy incense, as a representative of rice solid fermentation, Texiang is also the only "cross-border" combination of rice raw materials and medium and high temperature Daqu.
Generally speaking, the main raw material of rice liquor is basically brewed with koji as a saccharification starter culture, and it is brewed in liquid or semi-solid fermentation and liquid distillation.
Under this process, the aroma of the wine produced is relatively elegant, mainly rice, honey, flower and fruit aroma, compared with the sauce aroma, strong aroma and even clear fragrance, the mellowness of the wine body, the richness and harmony of the aroma are not outstanding enough. This is also an important reason why although rice fragrance is ranked among the four basic flavor types, there are few national famous wines.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
As the only national famous liquor with rice as the main raw material, Site Liquor adopts the medium and high temperature Daqu commonly used in soy sauce liquor, and uses the red Chu strip stone base cellar to ferment and distill in the whole process in solid state, thus creating a unique "special fragrance" with the three flavor advantages of thick, clear and sauce, and a unique "special fragrance" with its own style of "clear, fragrant, mellow and pure".
They both belong to the rice brewing school, why are the special aromas and rice aromas so different in terms of technology? Perhaps some explanation can be given from the topography.
Mapping of the Visual Center of the Geographical Bureau of Good Wine.
Jiangxi Province, where Site Liquor is located, is surrounded by Wuyi Mountain, Da Yuling, Luoxiao Mountain and other mountain ranges in the southeast and west, and only has one outlet in the north, giving birth to Poyang Lake, the largest freshwater lake in China.
The Ganjiang River, which stretches for 800 kilometers from north to south, is the largest river running through Jiangxi, and the closest place to the Pearl River system is only 9 kilometers.
However, the majestic Da Yu Ridge acts as a natural barrier, cutting off the connection between the Gan River and the Pearl River. The terrain of Jiangxi is surrounded by mountains on three sides, high in the south and low in the north, so that the Ganjiang River can only go all the way to the north and join the Yangtze River.
The confluence of Poyang Lake and the Yangtze River.
Perhaps because it is connected to the Yangtze River, Jiangxi, which has a long history of rice cultivation, has absorbed the strong fragrance of the Yangtze River basin and the technical characteristics of sauce-flavored Daqu liquor on the basis of rice brewing technology, thus forming a unique special aroma process.
As the representatives of the two major crafts that use rice as the staple food of winemaking, although the styles of special fragrance and rice fragrance are very different, they also inherit the long history of rice civilization, and jointly set a benchmark for rice winemaking in the Chinese liquor territory.
Although rice wine is a more niche existence than sorghum wine in terms of aroma ratio, the special status of rice as a staple food in Asia and the travel footprint of rice transmission have injected more open genes into "rice wine".
Asian staple food
It has created the world's "rice fragrance".
Just as sorghum came from distant Africa and became Chinese baijiu, the migration of species not only expanded the territory of cereals, but also allowed different regions to form a certain geographical consensus with cereals as a link.
As the third most cultivated food crop in the world, rice feeds more than half of the world's population and is distributed almost everywhere, while 90% is concentrated in the monsoon climate zones of East Asia, Southeast Asia and South Asia.
In the process of growing into a staple food in Asia, it was not only Chinese rice seeds and cultivation techniques that were "sown" around the world, but also the traditional techniques of making wine from rice.
More than 2,000 years ago, the ancestors of Wuyue, who lived in the middle and lower reaches of the Yangtze River, crossed east to Kyushu, Japan by sea in order to escape the war, and brought with them the rice cultivation technology of their hometown. It was their arrival that propelled Japan to evolve from a primitive fishing and hunting society to an agrarian society.
Rice-made sake, Japan's national drink, originated in the Nara period, when agriculture was placed very much emphasis on farming in Japan's history.
At that time, it was the height of the Tang Dynasty in China, and in order to learn the advanced technology of the Tang Dynasty, Japan sent a large number of envoys to China. In addition to ambassadors, judges, and clerks, it also includes international students, overseas monks, doctors, carpenters, blacksmiths, and other practitioners.
After returning to Japan, these envoys applied China's advanced technology and culture to various aspects, and had an important impact on Japan's development.
At that time, some large temples in Nara, Japan (then known as Heijokyo, the capital of the Nara period in Japan) gathered a large number of monks who sent Tang Dynasty to study abroad, and they also introduced Chinese rice wine brewing techniques to Japan while preaching.
On January 8, 2024 local time, the traditional "Bodhi Sake Festival" ceremony was held at Shoji Temple in Nara.
These "monk's sake" brewed in the temple became the source of modern sake. Today, at Masakiji Temple in Mt. Yoshino, Nara, there is a stone monument inscribed with the inscription "The Birthplace of Japanese Sake."
In addition to sake, Japanese shochu, known as shochu, is a category that is closer to Chinese baijiu.
Around the mid-16th century, around the time of the Ming Dynasty, distillation technology spread from China to Kagoshima at the southern tip of Kyushu, Japan, and shochu was born.
Traditional shochu mainly includes rice, wheat and sweet potato in terms of brewing raw materials, and is produced from a single raw material. This is quite similar to the Chinese rice-flavored liquor.
If the raw materials for koji making are also included, almost all Chinese baijiu belongs to multi-grain brewing. Even the strong aroma of single grains represented by Luzhou Laojiao is actually brewed from sorghum and wheat.
Rice-flavored baijiu is one of the few exceptions, and rice is used as a raw material for koji making and brewing. Rice brewing, which is also made from rice as raw material, is also made by saccharifying starch with rice koji and yeast as a starter to produce rice wine, and then distilling it.
As a representative of Japanese spirits, shochu began to grow in the 70s of the last century, and has now surpassed sake to become the number one beverage in Japan (converted to pure alcohol).
A production line for Jinro soju in Icheon, South Korea.
In addition to Japanese sake and shochu, South Korea, which is also heavily influenced by Chinese rice culture, is also a traditional country for rice brewing. Korean soju, which is made mainly from rice, is not only the national drink of the country, but also the globalization of soju.
According to a report released by The Spirits Business, a well-known British alcoholic beverage **, among the top 150 spirits brands in the world in 2021, South Korea's Jinro Soju topped the list for the 22nd consecutive year with an annual sales volume of 94.5 million cases (9 liters per case).
As the source of the world's rice civilization, ancient rice has not only nurtured a long history of rice brewing in China, but also radiated to all over the world, extending different flavors.
Although the craftsmanship of different regions and nationalities has its own merits, the liquor made from rice often has a pure commonality. Interestingly, all over the world, people seem to have a tacit understanding and affinity for this pure "rice fragrance".
This may be due to the fact that some of the taste memories that are connected by rice have been written into the ancient genes of humans in tens of thousands of years of rice evolution.
Except for the annotations, all articles in this article are from Visual China. ）
References: 1] Cui Kai. The Story of Cereals [M].Shanghai Joint Bookstore, 2022
2] Zeng Xiongsheng. Rice and Chinese Historical Geography[n].Bright**, 2022
3] Wang Saishi. History of Chinese Liquor[M].Shandong Pictorial Publishing House, 2018
4] Fan Wenlai, Xu Yan. Distilled Spirits Technology[M].China Light Industry Press, 2023
5] Yan Zairong, Huang Wei, Wei Hongbian, etc. Natural variant of medium indica rice Y and its cultivation technology[J].Hubei Agricultural Sciences, 2019
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