The second day of February, also known as the Dragon Raising Festival, is a day with profound meaning in the traditional Chinese solar terms. According to folk tradition, this day symbolizes the dragon**, drives the wind and rain, awakens the sleeping vitality of the earth, and implies the beginning of the recovery and growth of all things. In this season of fertile soil and spring harmony, Lao Chifang Liquor Industry also took advantage of the spring breeze and ushered in the best period of "making good wine in spring and producing good wine in spring".
At present, it is learned from the old Chifang Liquor that since mid-February, the old Chifang Liquor has begun to prepare intensively. Through a series of processes such as grain moistening, mixing, crushing, powdering, pressing and molding, turning and merging, and warehousing, the chapter of spring wine is opened.
Thanks to their experience and skill, careful observation of hops, and a long period of practice and exploration, the winemakers have mastered the subtle relationship between hops and quality, allowing them to accurately distinguish between high, medium and low alcohol wines.
Throughout the entire process of making wine, the winemakers have always adhered to the principle of "purity first". It is to ensure that every drop of spring brew can meet consumers' pursuit of quality and taste.
Why is spring brewing so expensive? In China's traditional agricultural society, winemaking has always been closely linked to the laws of nature, and the right time and place are all needed for winemaking. The water source at the beginning of spring, the warm breeze between heaven and earth, the vitality of the soil, and the growth of koji microorganisms all invisibly give the brewing soy sauce a more unique and rich flavor. It is precisely because of the particularity of spring brewing that the output of spring brewing is extremely limited.
Spring wine, summer cultivation, autumn grain harvest, winter cellar, the natural rhythm of reincarnation is not only reflected in agricultural production, but also accurately reflected in the whole process of winemaking. Workers said that this year's spring brewing is extraordinary, the epidemic has affected all walks of life in the past few years, and soy sauce wine is no exception, and Lao Chifang overcame all difficulties to ensure that the spring of 2024 will be brewed. Seize the opportunity of spring brewing, fill the spring brew into bottles, and let each bottle of spring brew enter thousands of households to witness the prayers and blessings of the New Year.
It is reported that the spring brew upgraded by Lao Chifang has all been put on the shelves. At present, the old Chifang brewing base, brewing workshop, packaging production line and upstream and downstream support elements of the industry have fully resumed work and production.