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Say goodbye to the old and welcome the new, push the cup for the cup. In the impression, the new taste of the hometown is indispensable to the sound of firecrackers outside the gate, the smell of burning in the hall and the smell of old wine on the table. As a treasure of the rice wine industry, Jimo old wine has become an indispensable item on the dinner table of Jimo people Chinese New Year's Eve.
Ancestors often said that drinking some old wine in winter to soothe muscles and blood, but also to maintain health, taste Jimo culture. I don't think so, I always feel that wine is wine, where is the magic of health, let alone the word culture. When you really step into the Jimo Old Wine Museum, you can feel the essence of Jimo Old Wine.
Jimo old wine has a history of more than 4,000 years, originated in the Shang Dynasty, prevailed in the Spring and Autumn Warring States period, because of its pure texture, easy to store, the longer the better the advantages, has become the crown of the Jiaodong region of the yellow wine, can be called historical wine. The origin of this name, thanks to the raw materials used in Jimo Old Wine, is made of rhubarb rice of that year, accompanied by the clear and refreshing spring water of the Laoshan water system, accompanied by a three-volt day of aging wheat koji. After the traditional brewing process, the old wine of Jimo, which has been accumulated into a flavor and has been stored for a long time, has been born and has become a good wine passed down by word of mouth.
From raw materials to winemaking, after inheritance and innovation, the winemakers of Shandong Jimo Huang Distillery Co., Ltd. have explored the winemaking know-how of "keeping the six laws and keeping the five passes" in long-term practice, that is, the "six ancient relics". That is, "Huangmi Biqi", "Qu Tillers Must Be Timely", "Water Springs Must Be Fragrant", "Pottery Must Be Good", "Zhan Blazing Must Be Clean", "Fire Agent Must Get".
In the flagship store of Jimo Ancient City Jimo Old Wine, only to see the brewers pour the rinsed rhubarb rice into the pot to heat up, cook the rice thoroughly until it is reddish brown, called "simmering paste", put the simmered rice on the board to cool, and when it drops to the appropriate temperature, mix the processed surface according to a certain proportion, and then repeatedly spread and stir to make it mix evenly. The mixed symes are then put into a fermentation tank (tank) for fermentation. After completing the above process, after a certain number of days, the fermented mash is obtained, and after pressing, it is the original pulp old wine. After the original pulp old wine is sterilized and stored in the storage tank, it becomes an aged jimo old wine. According to the above process operation, it is possible to brew old wine, but to make a good old wine, it is also necessary to rely on the experience accumulated by the master winemaking masters of Jimo old wine for many years.
Look at the ink old wine, reddish brown transparent, mellow hanging cup, full of cups do not overflow; Taste the ink old wine, slightly bitter caramelized, fragrant and fragrant, long aftertaste. In the memory of childhood, there will always be the figure of Jimo old wine in the gifts of visiting relatives and friends, and there will always be the fragrance of Jimo old wine on the table of the first month.