Northern Sauce Wine:
When it comes to soy sauce wine, everyone often thinks of Guizhou Province, Chishui River, Moutai Town, and so on. Judging from the current distribution, most of the well-known soy sauce wines in China are located in the areas along the Chishui River. There are not only big guys like Moutai, but also Langjiu, Xijiu, Guotai, Jinsha, Zhenjiu, Diaoyutai, Tanjiu and other leaders in soy sauce wine.
Whether it is Renhuai City, Gulin County, Xishui County or Jinsha County, the production areas are all along the Chishui River. Due to its unique climate and water source, it has become a prime production area for soy sauce wine. The area around the Chishui River is also the first area where soy sauce wine originated, and it spread to the whole country from here.
At present, soy sauce wine in the south accounts for more than 95% of the domestic soy sauce wine share. The soy sauce wine that was fried in the first two years mainly refers to the soy sauce wine in the Chishui River area. Compared with the southern sauce wine, the northern sauce wine has no hype, and the price is more affordable. Products below 100 yuan are not looked down upon by many large factories of southern soy sauce wine. But Beipai sauce wine is different, and you can sometimes buy a good product for a few dozen dollars.
Compared with the soy sauce wine in the Chishui River area, the northern soy sauce wine is actually the soy sauce wine produced in the north, which is mainly distributed in Shandong Province, Beijing-Tianjin-Hebei and Northeast China. In the last century, the southern sauce wine was mainly based on Daqu sauce, while the northern sauce wine was mainly bran koji sauce, and now some northern sauce wine has been changed to Daqu process.
Compared with the larger koji sauce flavored wine, the process of bran koji sauce flavor wine is relatively simple, the fermentation time is short, the wine yield is high, the storage period is shorter, and it saves more grain, so the price of bran koji sauce flavor wine is generally not too high. Bran koji sauce flavor wine uses bran koji as a saccharification starter agent, and the general fermentation time is twenty or thirty days, saccharification and fermentation are thorough, and the wine is taken at one time.
Since the bran is used to make the koji, the bran koji sauce has a distinct bran aroma and sesame aroma. In addition, a certain proportion of wheat is used in the brewing process, and the addition of wheat can make the flavor of the bran koji sauce more obvious, and its high-temperature fermentation can produce a comfortable burnt aroma.
Bran koji sauce wine has always taken the route of parity, and it is relatively lacking in high-end wine, mainly represented by many brands such as Guizhou Laosanchun, Beidacang, Yingchun Wine, Fengcheng Laojiao, etc. Everyone is familiar with the soy sauce wine in the south, and let's talk about the eight famous wines in the northern sauce wine!
Cloud Gate Sauce Wine:
Yunmen Sauce Wine is produced in Qingzhou City, Shandong Province, and unlike most northern sauce wines, Yunmen Sauce Wine is Daqu Sauce Flavor Wine. Among the local soy sauce wines in Shandong, such as Yunmen soy sauce wine and Gubeiyuan, they have grown rapidly, but Yunmen soy sauce wine is also the best soy sauce wine in Shandong Province, and Yunmen soy sauce wine can also rank in the top three in the northern soy sauce wine.
In 2018, Shandong Province announced the top 30 liquor companies in Shandong Province in terms of comprehensive strength, among which Yunmen Sauce Liquor ranked 8th. In order to better improve the quality of the liquor, Yunmen Sauce once sent a large number of technicians to the Moutai Distillery to study.
Integrating the process of Moutai 12987, the "Cloud Sauce 421 Brewing Method" was created, focusing on the soft sauce aroma. Yunmen Sauce Liquor has participated in the compilation of the industry standard for Sauce Liquor, and currently has an annual production capacity of 5,000 tons of Kunsha Liquor. The product system of Yunmen soy sauce wine is relatively complete, and it is also one of the few high-end soy sauce wines in the northern school soy sauce wine.
Kitakura liquor:
Beida Okura Liquor is a typical representative of the Northern School of Bran Koji Sauce Flavor Liquor, and has innovated the process of Bran Koji Sauce Flavor Liquor. Beidacang is a high-quality liquor from the Ministry of Young Industry in 1984, produced in Qiqihar City, Heilongjiang. When it comes to ration wine with sauce flavors under 100 yuan, Kitakura is definitely the first choice, among which Kitakurabe excellent series is the most popular.
It is said that the name of Kitakura wine is derived from a sentence by General Wang Zhen, but there is no way to verify it at present. In the 59s of the last century, Beidakura introduced the brewing process of the Moutai series, but because the local climate and other natural conditions were not suitable for the production of Daqu soy sauce liquor, the process could only be reformed.
For example, the addition of bran koji sauce wine blending, etc., to become a different bran koji sauce flavor wine from Moutai. In addition, soybeans are added to the koji-making process to reduce the number of fermentation and koji-making rounds, overcoming the disadvantages brought by the geographical environment and saving costs. The price of Kitakura soy sauce wine is not expensive, the taste is soft and sweet, and the entrance is mellow, but the sauce flavor is relatively bland.
Spring Wine:
If someone in Hebei Province tells you "Little Moutai in the North", then he must be referring to Spring Festival wine. Yingchun Liquor is one of the four major national excellent liquors in Hebei Province, and has won the title of national excellent liquor for three consecutive years. In the 70s of the last century, Mr. Zhou Henggang, a famous Chinese liquor industry leader, presided over the research and development, and has always adhered to the production of bran koji sauce.
The nineties were the peak of the development of Spring Wine, and later it went bankrupt due to poor management. Later, after the introduction of private capital, it was reorganized, and the current Yingchun wine is still in production, and it is sold more in the vicinity of Hebei.
The process of spring sake is somewhat similar to that of Kitakura, but it is a little different in that soybeans are not added to the koji. The color of the wine is yellowish and transparent, with a faint sesame aroma and burnt aroma, but the sauce flavor is light. The low-grade Spring Festival wine has the old three grades, and the price is dozens of yuan, and the high-end one is Youpintang.
Fengcheng Laojiao:
When the soy sauce wine was attacking the city and grabbing the land in many provinces, the soy sauce wine in the northeast encountered an upset, Beidacang failed to get out of the northeast, and Fengcheng Laojiao failed to get out of Liaoning. In the last century, the Northeast was rich in bran koji wine, which was fragrant, strong and fragrant.
In 1978, Fengshan brand Fengcheng Laojiao Liquor won the first place in the selection of high-quality brand-name liquor in Liaoning Province and was named Liaoning Province Famous Liquor. Fengcheng Laojiao adopts the brewing process of steaming and mixed firing of old five retorts, brick mud cellar, long-term fermentation (30 days), distillation and extraction of liquor, graded storage, quantity and quality of liquor, and careful blending.
Fengcheng Laojiao is mainly divided into two types: 53 degrees and 60 degrees, although the wine content is higher, but the taste is indeed slightly soft. Now Fengcheng Laojiao not only makes sauce fragrance, but also produces some fragrant products, but the price is still very affordable.
Lutai Spring Wine:
Lutai Spring Liquor is produced in Lutai Town, Ninghe District, Tianjin, which previously belonged to the bran qu sauce liquor, and its predecessor was the "Dehe Liquor Workshop" during the Qing Dynasty. In 1972, Mr. Zhou Henggang, a leader in the liquor industry, came to Lutaichun Distillery, and under his guidance, he used the caproic acid bacteria isolated from the bottom mud of Moutai cellar to develop the first generation of high-quality bran koji sauce-flavored liquor.
Mr. Zhou Henggang also wrote the praise of "the phenol wine has been stored for a long time and the urn is opened, provoking the swarm of bees and butterflies to come again". Originally, Lutai Spring Liquor also borrowed some of the techniques of Moutai, and began to develop Daqu Sauce Flavor Liquor when the domestic grain was sufficient.
Lutai Spring Liquor is known as "Tianjin Little Moutai", and most of the Daqu sauce liquor brewed from pure grains at that time was used to supply the hospitality liquor of the Tianjin Municipal Government. At present, Lutai spring wine adheres to the two-line development of sauce flavor and strong fragrance, and the price of sauce flavor wine is not high, and it is still sold in Tianjin and its vicinity.
Huadu Sauce Wine:
When it comes to Beijing's liquor, everyone invariably thinks of Erguotou, such as Hongxing Erguotou, Niulanshan Erguotou, Beijing Erguotou and so on. But in fact, Beijing also has local soy sauce wine, which belongs to bran koji wine like Erguotou, but one is fragrant and the other is soy sauce. Huadu Distillery (formerly Changping County Distillery) is the representative of Beijing soy sauce liquor, and its main representative brands are Huadu, Yanlingchun, Tiananmen and other products.
Mr. Zhou Henggang has instructed many wineries in the Beijing-Tianjin-Hebei region, including Huadu Winery. In 1974, under the auspices of Mr. Zhou Henggang, the distillery developed the "Yanlingchun" brand bran qu sauce liquor, which filled the gap of Beijing sauce liquor. In the last century, Moutai Distillery once supported Huadu Distillery, and Moutai's technicians went north more than 20 times to teach technology and help build Huadu Distillery.
At that time, all the raw materials and cellar mud of Moutai were used, and after 5 years, the sauce-flavored liquor inherited from the Moutai process was finally developed, which was known as "Beijing Little Moutai" by experts. Although the products with the flavor of bran koji sauce are now difficult to compete with high-quality Daqu sauce wine, Yanling spring wine, which was all the rage in the 80s, has become a fond memory for many Beijingers.
Longbin Liquor:
The origin of the name of Longbin liquor is very particular, and it was jointly named by the governor of Heilongjiang Province and Mr. Gao Yueming, an expert in the liquor industry at that time, with "Dragon" representing Heilongjiang and "Bin" representing Harbin. Longbin Distillery was originally a liquor burning workshop in Harbin City, which was nationalized after the founding of the People's Republic of China. The products of Longbin Liquor are the first batch of experimental high-quality liquor products in Heilongjiang.
In 1957, the distillery sent technicians to Moutai Distillery to study, and in 1963, it was rated as a national high-quality liquor by the Ministry of Light Industry. In 1973, Longbin Distillery sent people to Moutai Distillery to study again, and later developed a high-end product special Longbin Liquor in 1975.
Longbin liquor is Daqu sauce fragrant liquor, the production method of Longbin liquor is the liquor raw material is the best red grain, rice husk is the filler, wheat medium and high temperature koji as saccharification starter, the brewing method is steaming and sub-clearing, fermentation 30 days, fermentation cycle of 5 months. At the 5th Wine Appraisal, Longbin Liquor was rated as a national high-quality liquor with 55 degrees, 50 degrees, and 39 degrees.
Lingchuan Baijiu:
Lingchuan liquor is produced in Jinzhou City, Liaoning Province, as early as the Qing Dynasty, the "Dongguan Burning Pot" in this place has been famous. After the liberation of the region in 1948, the "Yilong Spring Burning Pot" was nationalized and renamed "Lihua Burning Pot". In 1951, the distillery switched to wheat bran to make koji, and in 1955, it drew on the experience of Yantai Distillery to apply ester-producing yeast to production, and produced a liquor named "Lingchuan Baijiu".
In 1963, it was rated as a national high-quality liquor at the second national wine appraisal, and the distillery was renamed Lingchuan Distillery. In 1979, it was rated as a famous liquor in Liaoning Province, and in 1984, it was awarded the Silver Cup Award by the Ministry of Light Industry.
In 1996, the Lingchuan Distillery relocated and dug out a wooden wine sea in the ground, which contained the wine produced in Daoguang 25 years, and these wines were named "Daoguang Twenty-Five" wine, and later the winery also changed its name to "Daoguang Twenty-five". At present, the distillery mainly produces strong aroma, mixed aroma and soy sauce flavor liquor, and many sauce flavor products are still retained in the Lingchuan liquor series. #长文创作激励计划#