Bailu Rice Wine [Hunan Yongxing Specialty]

What is Bailu rice wine? Authentic Hunan Yongxing specialty: White Dew Rice Wine

Summary:Do you want to know what White Dew Rice Wine is? This article is a detailed introduction to the specialty of Yongxing, Hunan Province - White Dew Rice Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on White Dew Rice Wine. The full text takes about 8 minutes to read, mainly including the basic introduction of White Dew Rice Wine and its nutritional value? What are the product characteristics of Bailu rice wine? How did the history of Bailu rice wine come about? The production method of Bailu rice wine, etc

Basic introduction of Bailu rice wine

Bailu rice wine is a traditional famous liquor unique to the folk of Chenzhou, Hunan. It is said to have originated in the pre Qin period, flourished in the Tang and Song dynasties, and was introduced to Japan during the Tang dynasty. Today, the brewing method of Japanese rice wine is based on the brewing method of Bailu rice wine.

. Bailu wine is a type of rice wine, originating from Yongxing County, Zixing County, Sandu, and Liaojiang in the Chenzhou region. Since ancient times, there has been a tradition of brewing wine among the people of Chenzhou. Every year during the Bailu Festival, every household brews wine, and guests must drink "local wine". Bailu wine is warm and slightly sweet, known as "Bailu rice wine"

The premium product of Bailu rice wine is "Cheng Jiu", which is named after the Cheng River water used for brewing. Cheng liquor, formerly known as tribute liquor, has a great reputation far and wide

Brewing process wine is different from common rice wine. It needs to be mixed with an appropriate amount of millet water, then sealed in a jar, buried underground or stored in a cellar. Some are also buried in fresh cow pens and wait for several years or even decades before being taken out for consumption. The color of Cheng wine, which has been buried for decades, is no longer white, but brownish red. When poured, it becomes silky and has a fragrant aroma that leaves a strong aftertaste. However, after the Tang and Song dynasties, the true brewing method of Cheng liquor gradually disappeared

Traditional old-fashioned homemade rice wine is quite exquisite, requiring 13 manual processes to be brewed. The resulting rice wine is sweet, refreshing, and fragrant, with each batch having different flavors due to climate change. Main processes: sieving rice → soaking rice → steaming rice → pouring rice → spreading cold → mixing koji → dropping into the jar → opening the rake → pressing wine → frying wine → filtering wine → canning → aging

Generally, rice wine has the best flavor after being aged for six months to a year. In ancient times, drinking rice wine, like yellow wine, was done at a warm temperature. The wine container was heated in hot water or heated over low heat, with a heating temperature not exceeding 58 ℃. This type of rice wine is soft and has a strong aroma

Rice wine has the effects of nourishing qi and blood, aiding digestion, strengthening the spleen and stomach, relaxing tendons and promoting blood circulation, and dispelling wind and dampness

① Low alcohol content, alcohol content between 5% and 20%, moderate sugar content, yellow with red or yellow with white, rich aroma, mellow and delicious, bright color, amber color

② The nutritional value is particularly high, 5-10 times higher than beer, which is listed as a world nutritional food

③ It has a wide range of uses, diverse applications, and unique seasoning functions

The production method of Bailu rice wine

Firstly, choose the best glutinous rice of the year, wash off the residue and rice chips, wash and soak in well water for 12 hours, and drain; Steam on the firewood stove until it is nine tenths ripe, then pour well water over the rice grains to cool them down; Grind the wine yeast cake and mix it with glutinous rice. Place it in a wine vat for fermentation, and dig a hole in the middle for the wine to seep out; Add a small amount of well water to the fermented mash after saccharification and fermentation, and let it stand for a period of time; Put the mash water in the wine vat into a cloth bag, press out the liquor with a wooden board and grinding stone, steam the pressed liquor in a pot to 85 degrees Celsius for high-temperature sterilization, and finally filter, pack, seal and store for aging