The three "unlucky wines" in Guizhou were once very popular, but now they are in a bleak reputation, not as good as before.
Beautiful times are always short, and glory also has a time limit. The history of Chinese liquor coexists with human beings. In the history of liquor, some liquors were once famous for a while, but now they are hard to find. Some liquors are unknown for hundreds of years and are famous in China when they encounter good opportunities. Liquors are like life, and ups and downs are all based on opportunities.
Guizhou, due to its special geographical environment, has become the most suitable place for brewing liquor in China. Even if water and koji are put together, you can get sweet liquor. Now Guizhou only has Moutai liquor , but 50 years ago, the pattern of Guizhou wine was still the same.
There are three wines that once competed with Moutai, and had absolute strength to become the king of Guizhou wine, or even the king of China wine, but for various reasons, it finally faded. This article will talk about these three "unlucky wines"
[ Dongjiu ]
Everyone only knows that the secret recipe of Moutai was listed as "national secret" by the country, but they don't know that there was another wine that was so good that it was included in the country. This is Dongjiu produced in Donggong Town, Eight famous wines in Guizhou . Then in the excellent environment, Dongjiu took a different approach and used hundreds of herbs to make koji, reducing the amount of mixed bacteria in the wine koji. Although some wineries also have this method, Dongjiu's formula is more comprehensive and technical.
However, it is a medicinal chorus, and it is a medicinal chorus. Because the important Chinese medicinal materials used to make chorus, such as Pangolin is listed as National protected animal forbidden to use, Dongjiu, which has lost its advantage, is no longer a bright light. In order to seek development, it has changed to brew strong-scented white wine. However, the strong-scented market is not short of such a wine. Dongjiu did not succeed and turned to make Dongjiu, but Dongjiu was injured by a pot falling from the sky and has not yet recovered.
[Bingheng's Story]
One of the three predecessors of Moutai liquor, "Hengxing Shaofang", has a long brewing history and mature craftsmanship. After being merged after the founding of the People's Republic of China, the descendants of Hengxing Shaofang were unwilling to lose the initiative of Moutai sauce-flavored wine, and brewed this 53-degree sauce-flavored wine commemorating Mr. Zhou Bingheng, the founder of Hengxing Shaofang, used the local red glutinous high as raw material and used the Daqu Kunsha process. After 12987 process and 7 years of storage, the irritating substances in the wine have been evaporated, and the alcoholization reaction has completely occurred. The wine is mellow and rich in quality, and the wine has a long-lasting aroma. When drinking it, it does not dry mouth, does not irritate, and does not choke.
However, during the development period, this wine experienced a golden decade of liquor and a decade of sluggishness. Whether it was a low or a peak, it did not catch up with the express train of development. It was a perfect miss, but it did not affect its excellent taste and wine quality.
【 Pingba Jiao Liquor 】
This Pingba Jiao Liquor produced in Anshun, Guizhou is a combination-flavored liquor. It has the advantages of various wine koji in the process of Daqu Xiaoqu. It is brewed with Gaosou and raw materials in the glutinous rice valley. More than 70 herbal koji are added to the wine koji. The wine has a faint medicinal aroma, and it also has a strong ester aroma after storage. It is soft in the mouth and has a mellow body. It is ranked among the eight famous wines in Guizhou.
However, even in Guizhou, no one knows that there is Pingba Jiao Liquor. Pingba’s 10,000 mu cherry blossom forests are more famous than his wine. If you want to say why Pingba Jiao Liquor lost its former glory, you still don’t know how to promote it and don’t know how to cater to it. In order to adapt to the changing needs of consumers, many large wineries have tried and changed, and have innovated the taste of many traditional liquors. Some have succeeded and some have failed, but Pingba Jiao Liquor is still the same. I am here if you like to drink or not. On the one hand, it does retain the style of traditional wine, and on the other hand, it limits its own development. Let fame plummet.
OK, are the above three "unlucky wines" a little uncontrollable? If you have any opinions, please leave a message in the comment area. #Telebrity Creation Challenge#
