Old Wine Sweat [Zhejiang Rui'an Specialty]

What is Old Wine Sweat? Authentic Zhejiang Rui'an specialty: Lao Jiu Han

Content summary:Do you want to know what Lao Jiu Han is? This article is a detailed introduction to the special product of Rui'an, Zhejiang Province - Lao Jiu Han. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lao Jiu Han. The full text takes about 11 minutes to read, mainly including the basic introduction of Lao Jiu Han and the product characteristics of Lao Jiu Han? How did the history of Lao Jiu Han come about? The production method of Lao Jiu Khan and the awards and honors of Lao Jiu Khan

Basic Introduction of Laojiu Khan

Laojiu Khan, Rui'an's specialty liquor, is famous at home and abroad for distilling the essence of high-quality rice wine. During the late Qing Dynasty, it was listed as a tribute. The alcohol content of aged wine and sweat is 64 degrees, with an ester content of about 0.3%. The alcohol yield is only 1%, which means that only about 1 kilogram of high-quality yellow wine can be distilled to obtain wine and sweat. The quality is clear, mellow, and fragrant. After drinking, the fragrance lingers on the teeth and cheeks, and it has the good effects of promoting blood circulation, clearing the heart, and dispelling heat. The old wine sweat produced by Rui'an Distillery won a silver medal at the National Food Expo in 1989. The primitive brewing techniques provide living data for the study of ancient brewing history

Old wine sweat is colorless and transparent, with a prominent rice aroma, unique flavor, pure taste, lingering fragrance in the empty cup, clear and mellow quality, and an alcohol content of 64 degrees. Usually, after drinking three cups, you will burp and have a pleasant aroma in your mouth and nose. And for every 100 pounds of Huangjiu mash, only 2 liang of aged wine sweat is collected. After drinking, the fragrance lingers on the teeth and cheeks, and it has the good effects of promoting blood circulation, clearing the heart and dispelling heat, making it particularly precious

The brewing techniques of aged wine and sweat are mainly reflected in the selection and application of raw materials, such as koji making, pouring, and frying. In the past, the "lao si tou" (master) had to choose brewing materials, koji making, and wine making according to the solar terms and seasons. For example, dropping the tank according to tidal time; Fried wine not only depends on the fermentation status of the mash, but also on the weather conditions at that time to determine whether to collect old wine sweat and how much to collect. In the process of brewing aged liquor and sweat, the production of koji, pouring and frying are all based on the experience of each "lao si tou". Quality control is carried out by observing, sniffing, tasting, biting, smelling, pinching, etc; Using human body temperature and boiling water as temperature references. The brewing technique of Lao Jiu Han is personally selected by the "Lao Si Tou" as an apprentice, orally taught by example, passed down from generation to generation, and kept confidential. Rui'an Old Wine Sweat has high historical value, and its original brewing techniques provide valuable living materials for studying the ancient brewing history of China. It is also an important historical material for studying the politics, economy, society, culture, art, nature, and medicine of Rui'an ancient times, from which we can glimpse a microcosm of the development history of Rui'an. The brewing technique of aged wine and sweat has been passed down from generation to generation, demonstrating the strong vitality of traditional Chinese historical culture

Method of making aged wine sweat

Rui'an aged wine sweat uses "rice koji", which is made from early rice (also known as early indica rice). After the early rice harvest, it is made into red yeast seeds during the hottest "Great Heat" season and dried for later use. In autumn, red yeast seeds are used to make red yeast rice, and black yeast rice and black mold are used to make black clothed red yeast rice. After autumn, it is used to make wine. The temperature in autumn is the period when mold reproduction is most vigorous, and it is also the best time to make black clothed red yeast. Wuyi Hongqu is also one of the main elements that form the unique color, aroma, taste, and typical rice aroma style of Laojiu Sweat

The early rice selected for Lao Jiu Han should have intact grains, full grains, uniform grains, no mold, yellow grains, no insect infestation, no impurities, starch and moisture content standards, etc. At the same time, Rui'an has a superior geographical environment, with a warm and humid climate, abundant rainfall, and abundant sunshine, making early rice a high-quality raw material for aged wine and sweat

The brewing techniques of aged wine and sweat are mainly reflected in the selection and application of raw materials, such as koji making, pouring, and frying. In the past, the "lao si tou" (master) had to choose brewing materials, koji making, and brewing according to the seasons and seasons. For example, dropping the tank according to tidal time; Fried wine not only depends on the fermentation status of the mash, but also on the weather conditions at that time to determine whether to collect old wine sweat and how much to collect. In the process of brewing aged liquor and sweat, the production of koji, pouring and frying are all based on the experience of each "lao si tou". Quality control is carried out by observing, sniffing, tasting, biting, smelling, pinching, etc; Using human body temperature and boiling water as temperature references. The brewing technique of Lao Jiu Han is personally selected by the "Lao Si Tou" as an apprentice, orally taught by example, passed down from generation to generation, and kept confidential

In the past, most of the tools used for brewing and storing aged liquor were made of wood, bamboo, and ceramic products, with a small amount made of tin products. The main ones included earthenware jars, wine jars, underground cellars, lime, straw covers, grain windmills, rice sieves, bamboo baskets, steam barrels, water buckets, bamboo baskets, wooden rakes, wooden shovels, bamboo chutes, wooden presses, bags, stone strips, frying pots, rosin, wine dispensers, dried lotus leaves, dried bamboo shoot shells, straw, sealing mud, etc

The award-winning honor of Lao Jiu Han

In 1989, he won a silver medal at the National Food Expo