Sulima Wine [Sichuan Salt Source Specialty]

What is Surima wine? Authentic Sichuan Salt Source Specialty: Sulima Wine

Summary:Do you want to know what Sulima Wine is? This article is a detailed introduction toSichuan Yanyuan specialty - Sulima liquor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sulima liquor. The full text takes about 7 minutes to read, mainly including the basic introduction of Sulima liquor and its nutritional value? What are the product characteristics of Sulima wine? How did the history of Sulima wine come about? The production method of Surima wine, etc

Introduction to Sulima Wine

Sulima Wine is a traditional alcoholic beverage of the Mosuo ethnic group, the only matrilineal cultural clan in the world that has remained intact. It has a history of more than 2000 years and has been produced in family workshops for a long time, with low production and good taste! Sulima ", also known as" Ri Ji "or" Ke Ri ", is a must-have beverage and wine for every household by the Lugu Lake in Yanyuan County. It has a refreshing and sweet taste, similar to beer but better than beer

The alcohol concentration is around 10 degrees, which is light yellow in color and contains abundant nutrients such as eleven amino acids and carbohydrates

For friends who enjoy drinking but are worried about drinking and harming their health, choosing Sulima wine is definitely not wrong. Not only does it have a low alcohol content, but it is also delicious and healthy, suitable for all ages and genders

How did the history of Sulima wine come about

Madami: a blessing from Mosuo, representing good luck and prosperity (equivalent to "Zaxidele" in Tibetan)

Lugu Lake is located in Yunnan Province, Lijiang City, Yongning Township, and borders Zuosoo Township in Yanyuan County, Sichuan Province. It is a plateau lake formed by the subsidence of layers, with a surface area of about 52 square kilometers, an average depth of 45 meters, a maximum depth of 93 meters, a maximum visibility of 12 meters, and visible fish swimming within 10 meters. The annual average temperature is 12 degrees Celsius. The unique landscape of Lugu Lake is known as the "human Yaochi", "highland pearl", and "the last place created by God." Nearly 30000 Mosuo people live by the lake. The enchanting scenery is constructed through the walking marriage of women, goddesses, women, and the combination of dusk, dawn, and divorce. It is known as the "Motherland Kingdom," "Daughter Kingdom," and "Last Peach Blossom Land in the Back Garden." The beautiful Lugu Lake nurtures the world's only well preserved living fossil of matrilineal society - the Mosuo people

Its mysterious color full of the most human love has always been longed for by people. In memory of them and with great respect for their love, the Mosuo people brought pure water from Lugu Lake, dug up roots of plants from Yaoshan, composed music, and brewed it together with local crops into a sweet and sour, delicious, and endlessly memorable - Sulima liquor. Until today, Sulima wine has always been a must-have drink for young men and women in Mosuo during their walking marriages, as a witness to their pure love. At the same time, during major festivals of the Mosuo people, Surima wine has always been used as a fine wine to entertain distinguished guests, and flowers are sprinkled on the wine, singing and dancing, and praising the goddess of love, destiny, and harvest - the goddess Gem

The production method of Sulima wine

The production method of Sulima wine is to mix various grains such as green pear, barley, wheat, barnyard grass, corn, millet, etc., cook them in a large iron pot, dry them, and store them with a crispy taste. Then, they are placed in a dustpan and left to cool. Mix the medicinal herbs (including fire grass, Scutellaria baicalensis, and other herbs) collected by Mosuo women themselves, and put them into a bamboo made fermenter called "Ri Ka". When the alcohol is released, put it into a jar and seal it. After about ten days, the jar can be opened. When unsealing, add mountain spring water and use a curved bamboo straw (known as "Zeri" in Mosuo) to suck out the juice from the jar. Pour it into a bucket and drink it. Leave it for several days until its taste remains unchanged. When cooking grains together, they should not be cooked too raw, as they will not produce any liquor. It should not be cooked too cooked, as it will not produce any juice and the resulting juice will be too heavy