When talking about Shandong, everyone will think that Shandong people are hospitable and drink well, and Shandong wine is also delicious.
Shandong's hospitality is their traditional virtue. Shandong people drink well because of their generous character. Among the Shandong wines, the nationally famous wines include Kongfujiajiu, Kongfu Banquet Wine, Qinchi Wine, Pull Down Well, etc., which are all one of China's famous wines. The more famous they are, the more they drink. However, in recent years, Shandong’s famous wines have become less famous, which is really hard to understand.
Why is the once glorious Shandong Baijiu rarely seen today? Why exactly? The real reason is thought-provoking.
1. Shandong is a major wine-producing province
Geographically, the climate on the eastern coast of Shandong is mild and humid, which is suitable for the growth of this plant, so high-quality winemaking raw materials can be grown. Shandong is very suitable for winemaking because of its unique geographical environment and climatic conditions. That’s why Shandong has the saying “one county, one winery”.
Although Shandong’s liquor is not famous for many, there are countless good wines that are well-known in the province.
2. Liquor brewing technology
The development of liquor brewing technology has gone through countless evolutions and innovations, while the brewing technology of Lujiu lags behind.
This is mainly reflected in the fermentation technology . Most Lu wines still use earth vats and mud cellars for fermentation. However, solid-state fermentation can be used in most winemaking processes today, and cellars are mostly used.
Many Lu wines are brewed using the solid-liquid method and the liquid method. They do not have high requirements for the brewing environment, the fermentation time is short, and the brewing time is also short. Therefore, the taste is not as good as that of solid-state fermented liquor.
3. The Scandal of Qinchi Liquor
Originally, Lu Liquor was extremely glorious in the 1980s and 1990s, because Shandong's Kongfujia Liquor, Kongfu Banquet Liquor, and Qinchi Liquor were all well-known throughout the country. If nothing else happens, Lujiu will become the core production area of national liquor, and Lujiu will truly appear in major supermarkets across the country. Now the liquor landscape will also be reshuffled.
However, I never expected that during the golden period of the development of Lu wine, the scandal of Qinchi wine using inferior base wine was exposed. Qinchi wine not only "played to death", but also paid for it with the entire Shandong liquor industry. After this incident, the once famous Kongfu family wine, Kongfu banquet wine, and Qinchi wine all fell from the altar, and the reputation of Lu wine also gradually declined.
4. Shandong has many good wines, but no famous wines
Shandong has many good wines, but no famous wines, because it cannot go out of the province. There are three main reasons for this:
First, Shandong's liquor has not formed its own brand advantage, and it is difficult to become bigger and stronger.
Second, Shandong loves to drink, and all the liquor in Shandong has been finished before it leaves the province.
Third, today’s young people don’t like drinking liquor very much, and there is no stable sales market.
In fact, not only Shandong is facing such a problem, but liquors in other provinces also have the same predicament. Among the famous liquors that were once rated as famous liquors in China, how many are still active on the front line, how many are facing bankruptcy, and how many have stood up again after suffering setbacks. Nowadays, there are more and more liquor brands, and everyone has more choices, which also makes many wine lovers not know how to choose.
In fact, if you are confused, you can try this Handong Master Liquor (Daya)
When it comes to Maotai-flavor wine, Moutai is always a good wine that everyone talks about. As a national liquor, Moutai is very famous at home and abroad, and the winery that brews this wine is "neighbor" to Moutai Distillery . The distillery has in-depth research on the brewing of Maotai-flavor wine.
When you brewed this wine, the winery spent all its energy on improving the quality of the wine, so it gathered most of the winery's resources to create this wine, but did not pay much attention to the later product promotion, because this wine has not been very popular since it was launched, making it a niche wine with little fame. Only a few wine drinkers who know wine are stocking the whole box.
This wine is brewed using the traditional solid-state method, using the same raw materials and processes used to brew Moutai . The main brewing raw material is selected small red rice grown on the banks of Chishui River, coupled with Kunsha craftsmanship that has been passed down for centuries. Every step in the brewing process is strictly controlled, just to brew a good sauce wine that can compete with Moutai.
After 6 years of cellaring, this wine was blended with ten-year-old wine according to the blending recipe, and finally the Han Dong Master Wine (Daya) was obtained.
The bottle opening liquid is slightly yellow and pure, with dense hops and a viscous body. The rich aroma of wine hits your face, the aroma of sauce is elegant, and the aroma is refreshing. Take a sip, and the mellow wine slowly blooms in your mouth, mixed with a variety of complex aromas, elegant and harmonious, and full of fragrance in your mouth. The wine enters the throat smoothly and silkily, with a long aftertaste.
Because it has a strong taste of thatch, it is called "affordable and affordable" by many drinkers. It will be unforgettable after you taste it once.
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