Magu liquor [a specialty of Fuzhou, Jiangxi]

What is Magu liquor? Authentic Jiangxi Fuzhou specialty: Magu liquor

Content summary:Do you want to know what Magu liquor is? This article is a detailed introduction to the local specialty of Fuzhou, Jiangxi Province - Magu Liquor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Magu Liquor. The full text takes about 4 minutes to read, mainly including the basic introduction of Magu Liquor and the product characteristics of Magu Liquor? How did the history of Magu liquor come about? Wait

Basic introduction of Magu liquor

Magu liquor is a traditional famous liquor in Jiangxi Province. It is known as the "Three Treasures of Magu" along with Magu tea and Magu powder. According to relevant historical records, Magu liquor has a brewing history of over 1700 years. During the reign of Emperor Guangxu of the Qing Dynasty, exports to various countries in Southeast Asia had already begun. Yan Zhenqing, a great calligrapher of the Tang Dynasty, once wrote a poem saying that "three cups of Magu wine can cure diseases, and long-term consumption can benefit life"

This wine is amber to brownish red in color, crystal clear and shiny, and naturally turns color after being aged and sealed for three years. It has a rich aroma, a sweet and mellow taste, a soft alcoholic nature, and a unique flavor with moderate alcohol content. Moderate and regular consumption has the effects of clearing the brain and refreshing the mind, dispelling wind and strengthening the stomach, relaxing tendons and promoting blood circulation, and reducing illness and prolonging life. Known as the "longevity wine"

The fact that Magu liquor can become a beautiful and excellent liquor is inseparable from the water of Magu Mountain Spring. In the early years, there was a Magu Temple on Magu Mountain, and there was a wine spring next to the temple. According to legend, this wine spring was dug out by a fierce tiger with its claws and named "Tiger Bubble Spring". The spring water of 'Tiger Bubble Spring' is clear and clean. According to laboratory analysis, it contains multiple elements and is calcium free, making it the best spring water for brewing fine wine. Someone once conducted an experiment, using the same amount of Magu rice, for every 100 pounds of "Tiger Bubble Spring" water used to make wine, there were four pounds more wine than ordinary water, and its color, aroma, and taste were also very different