Xuanjiu [Anhui Xuancheng Specialty]

What is Xuan Jiu? Authentic Anhui Xuancheng specialty: Xuanjiu

Content summary:Do you want to know what Xuanjiu is? This article is a detailed introduction to the Anhui Xuancheng specialty - Xuanjiu. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Xuanjiu. The full text takes about 10 minutes to read, mainly including the basic introduction of Xuanjiu and the product characteristics of Xuanjiu? How did the history of Xuanjiu come about? The production method of Xuan liquor, the awards and honors of Xuan liquor, etc

Basic Introduction of Xuanjiu

Xuanjiu is a specialty of Xuancheng City, Anhui Province, and a product protected by China's National Geographic Indication.

. The production area of Xuanjiu is located east of the Shanghai Chongqing Expressway, west of the Anhui Jiangxi Railway, south of Jingting Mountain, Xuancheng Economic and Technological Development Zone, and the northern part of the city (involving some administrative areas of Feicai and Chengjiang streets) in Xuancheng City, Anhui Province

Xuan liquor, originated from the Tang Dynasty's aged spring liquor, has a style of "soft and refreshing, rich cellar aroma, and harmonious fragrance". The core technology of Xuanjiu, the ancient brewing technique of Jiangnan Xiaojiao, has been included in the list of intangible cultural heritage protection

Xuan liquor is made from sorghum and rice as raw materials, with wheat and barley koji as saccharification and fermentation agents. It is subjected to single round and double round fermentation using the Laowu steaming process, with a grain mash ratio of 1:4 to 1:4.5. The single round fermentation period is ≥ 60 days, and the double round fermentation period is ≥ 120 days. The liquor is slowly distilled, and the quality and quantity of the liquor are extracted. It is stored in different grades and then aged, blended, and packaged before leaving the factory. Brewing is achieved by steaming and burning grain mash, saccharification through small koji cultivation, and continuous fermentation with large koji. With the help of low temperature, it enters the cellar and undergoes small cellar fermentation to enhance its quality and aroma. Then, it is steamed in a series of fragrant mash, picked and stored in different grades, and finally carefully blended. The final finalized Xuanjiu was evaluated by the Chinese Baijiu expert group: elegant cellar flavor, soft and sweet, full bodied, and harmonious flavor. Xuanjiu is brewed using the Jiangnan Small Cellar Group. The small volume of the cellar results in a larger contact area between the soil and the fermented mash. With a larger contact area, it can produce more aroma components that can be introduced into the wine. Therefore, small cellars are better than large cellars

The origin of Xuanjiu is in Xuancheng City, Anhui Province, which belongs to the subtropical monsoon humid climate with an average annual temperature of about 19 ℃. The climate is warm all year round, with abundant rainfall and sufficient sunshine, making it particularly suitable for intercropping grains and economic crops for multiple harvests. The main raw materials for making Xuan liquor, Jiangnan rice, glutinous rice, wheat, corn, peas and other auxiliary materials, are all produced in the first market of Xuancheng: Jinbao Market, which is a famous land of fish and rice in Jiangnan. Using glutinous rice, wheat, corn, and peas as important raw materials for brewing is the unique feature of Xuan liquor compared to other famous domestic liquors. The water source used in the brewing of Xuan liquor comes from the soft mountain springs deep in the dense forests of Jingting Mountain in the southern region of China. The water quality is clear, slightly sweet and refreshing, with moderate acidity and alkalinity, and the water temperature is relatively low, with a year-round temperature of 12.9 ℃. It is rich in trace elements such as silicic acid, strontium, and selenium, making it an excellent product for brewing

The wine is clear and transparent like crystal, viscous and hanging in the cup, with a fragrance like orchids. It has a mellow taste, rich and mellow flavor, and a long aftertaste

How did the history of Xuanjiu come about

As a famous wine in Jiangnan, Xuan liquor can be traced back to the Tang Dynasty's "Ji Sou Lao Chun". According to historical records, during the Tianbao period of the Tang Dynasty, Xuancheng was flourishing in the style of burning and brewing, with more than 100 workshops of various sizes, among which Jisou was famous. Ji Sou, also known as Chun, with the courtesy name Dongxuan, was a high-ranking official in the court. However, due to being deceived by treacherous officials, he retired to the people and made a living by brewing wine. In the later period, the old man traveled to Xuancheng and found that Jingting Mountain had a pleasant climate and abundant rainfall. He also liked Huxue Spring as the best water source for brewing wine. Therefore, he settled at the foot of Jingting Mountain, opened a brewing workshop, and named the wine "Laochun Wine" after himself. Soon, Ji Sou's "Old Spring Wine" quickly spread throughout Xuancheng

The production method of Xuan liquor

"The brewing process of Xuan liquor in small cellars" has a long history. This craft is inherited from the ancient brewing techniques of the Ji family in the Tang Dynasty and has a history of over 1200 years. It has been selected for the "Intangible Cultural Heritage Protection List". This process consists of four main parts: koji making techniques, baoqu making techniques, raw wine making techniques, and blending techniques. It is a unique brewing technique in the Jiangnan region of China and a typical representative of traditional handmade brewing. This process organically blends the light aroma of Xiaoqu with the strong aroma of Daqu, using grain mash to steam and burn, making the wine body purer and softer. Through the cultivation of koji and saccharification, beneficial microorganisms in the air are enriched, and then low-temperature fermentation is carried out in the cellar to deepen the fermentation process. With the help of the mud quality of the cellar, the aroma is enhanced. Finally, fragrant mash is made, and double mash is steamed together. The wine is picked by looking at the flowers, making the base more pure, soft, and natural

Awards and honors of Xuanjiu

Xuanjiu has successively won honors such as "Anhui Famous Brand Product", "Anhui Quality Assurance Product", and "China Famous Trademark"

The brewing techniques of Xuanjiu Xiaojiao have been selected for the protection of intangible cultural heritage