Kouzi Cellar Wine [Anhui Suixi Specialty]

What is Kouzi Cellar Wine? Authentic Anhui Suixi specialty: Kouzi Cellar Wine

Summary:Do you want to know what Kouzi Cellar Wine is? This article is a detailed introduction to the specialty of Suixi, Anhui Province - Kouzi Cellar Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Kouzi Cellar Wine. The full text takes about 9 minutes to read, mainly including the basic introduction of Kouzi Cellar Wine and its nutritional value? What are the product characteristics of Kouzi Cellar Wine? How does the history of Kouzi Cellar Wine come about? The production method of Kouzi Cellar Wine and the awards and honors of Kouzi Cellar Wine

Basic Introduction of Kouzijiao Liquor; It was rated as the best-selling Baijiu brand of the first "three green" project in China and the top ten influential brands in Chinese Baijiu's liquor industry, and passed the identification of Baijiu logo of pure grain solid-state fermentation

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting pulse circulation, helping medicine, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

How did the history of Kouzi cellar wine come about

The name "Kouzi" comes from magical geography.

The name "Kouzi" comes from geography. The place where two rivers meet is called "Kouzi", and "Kouzi Town" in Huaibei is a millennium old town formed by the confluence and impact of the Suishui River. Due to its impact on the plain, it has accumulated a large number of microorganisms. The soil and water here are good, the food is good, and there is the most suitable microbial community for brewing. More than two thousand years ago, the Kouzi people have been brewing here for generations, and the wine they produce is called "Kouzi wine". Kouzi cellar wine is protected by the "China Origin Protection" policy, and it cannot be exported without leaving Kouzi Town

Kouzijiao liquor's production method

koji making technology

koji is the soul of Baijiu, the key to forming the flavor characteristics of Baijiu, and plays a vital role in the process of liquor making

The production of Kouzi Cellar wine requires the use of three types of koji: the exclusive inheritance of chrysanthemum heart koji, the pioneering ultra-high temperature koji, and high temperature koji. Chrysanthemum Heart Melody is inherited from Suixi's thousand year old ancient process, which is unique in the country. It is characterized by "two circles and a little red". It was recorded in the Baijiu Industry Manual of the Ministry of Light Industry of China, and can only be seen in the mouth now. Ultra high temperature koji, commonly known as "fragrant koji", is a scientific research innovation of Kouzi people, breaking the record for the highest temperature known as the "boiling point" of traditional koji making. These two types of songs are currently only used by Kouzi Liquor Industry in China

High temperature accumulation moistening method

"High temperature moistening accumulation" is a unique moistening fermentation process developed by Kouzi Liquor Industry after extensive practice and repeated research, based on the traditional "high temperature moistening method". It is to crush the sorghum to be used, soak it in highly hot water, expand it, and stir it to pile up. This process can effectively remove impurities from the raw materials and bring out a unique grain aroma, making the aroma components in the wine more abundant. It is one of the basis for the unique and fragrant style of Kouzi Cellar wine

Large steaming and large return steaming process for liquor

The "large steaming and large return" process refers to the process of mixing the fermented grains in the fermentation tank with sorghum that has been accumulated with high-temperature moistening materials in a certain proportion, and steaming the liquor in five stages; After steaming, these distilled mash were not discarded, but instead chrysanthemum red yeast and ultra-high temperature yeast were added and fermented in the cellar. This technique was popular during the Ming and Qing dynasties. Due to its high feeding rate, low alcohol yield, and high consumption, it was abandoned by most distilleries in the early years. However, the quality of the liquor produced by this technique is excellent. For this reason, Kouzi Liquor Industry spared no expense in high costs, absorbed the essence of this technology and persisted in its use, effectively ensuring the unique flavor and taste of Kouzi Cellar liquor

Three step cycle wine storage method

"Three step cycle wine storage" means that after the wine is steamed, it is first stored in a wine can for one year, and undergoes the transition from spring, summer, autumn, winter to four seasons, allowing the molecules in the wine body to form preliminary associations; Then transfer the wine to an underground cellar and store it in a sealed jar. Under a constant temperature environment, the various components in the wine are fully integrated for natural aging; After reaching a specific age, the wine is designed and then moved back to the wine tank for aging, stabilizing the quality of the wine. In this way, the various trace components in the wine are balanced with each other to achieve the best state, and the various aroma characteristics are balanced and coordinated

Awards and honors for Kouzi Cellar Liquor

In 1931 and 1934, Kouzi Liquor participated in two exhibitions of local specialties along the railway held in Qingdao and Beijing, and was awarded certificates such as Class A Famous Liquor.

In 1979, it was rated as a national high-quality liquor at the Third Liquor Evaluation Conference

Won the Gold Cup Award from the Ministry of Light Industry in 1984

Won the Gold Award at the First Food Expo and the Quality Award at the Fifth Tasting Party in 1988

First place in the national evaluation of strong aroma liquor in the light industry system in 1990

Won the Gold Award at the 2nd Beijing International Expo in 1991

In 1992, won the Special Gold Award at the Paris International Famous Liquor Exhibition and the Gold Award at the Bangkok International Famous Liquor Expo; In 1999, it was rated as a standard sample of China's 18 famous liquors and was awarded the title of "Top 10 Key Famous Brand Products in Anhui Province" by the Anhui Provincial People's Government

Won the second prize of provincial scientific and technological progress in 2000

In 2002, it won the Gold Cup Award for Typical Style of Chinese Baijiu and was approved by the state to implement the protection of products in the region of origin

In 2003, Kouzijiao Liquor was recognized by the Chinese Baijiu Standardization Committee as another significant flavor type of Chinese Baijiu, and the national standard of Kouzijiao Liquor was formally established

Passed ISO9001 and ISO14001 quality and environmental compatibility management system certification in 2003, and in five years, Kouzi Cellar liquor passed national product quality certification

In 2005, it was jointly evaluated by the Ministry of Commerce as the best-selling Baijiu brand of the first three green projects in China

In 2006, it was rated as one of the top ten influential brands in Chinese Baijiu's liquor industry and passed the identification of Baijiu logo of pure grain solid-state fermentation