Congtai liquor(cong tai jiu )

Congtai liquor

Production steps of Congtai liquor:

The wine is made from Red Sorghum and wheat. High temperature koji making, steaming excipients, back to fermented grains, back to wine fermentation, batch steaming, slow distillation, graded wine picking, quality storage, careful blending and other processes were adopted to make koji.

Characteristics of Congtai liquor:

The wine is colorless, transparent, fragrant, soft in the mouth, sweet in the mouth and long in the aftertaste. The alcohol content is 53 degrees.

Congtai liquor

Congtai liquor, a special product of Handan City, Hebei Province, is a national geographic indication product of China.

Handan is the capital of Zhao state in the Warring States period. Congtai, a famous historic site built at that time, is located in the east of Congtai, so Congtai liquor is named after it

. Congtai liquor is made from high-quality sorghum as the main raw material, rice husk as the auxiliary material, medium temperature koji made from barley or wheat as the saccharifying and fermenting agent, through low-temperature fermentation in the traditional native cellar. Congtai liquor belongs to Luzhou flavor Daqu liquor. The alcohol content is 53 degrees. Congtai wine is colorless and transparent, soft in the mouth, sweet in the mouth, mellow and long in the aftertaste.

On June 19, 2015, the former AQSIQ approved the implementation of geographical indication product protection for Congtai liquor.

Product features

Congtai liquor is colorless and transparent, full-bodied, soft, sweet and clean, with a long aftertaste. It has the typical style of Luzhou flavor liquor, with an alcohol content of 53 ℃.

Cong Tai wine evolved from fermented wine to distilled wine, and pioneered the earliest production of sorghum Baijiu in the north of the Yellow River, China. Luzhou flavor Congtai liquor is made from local glutinous sorghum as the main raw material, medium high temperature koji baked from wheat as saccharifying and fermenting agent, and Laojiao mud pit as brewing container through solid-state fermentation and refined distillation. With excellent quality and unique taste, its traditional brewing techniques are listed as provincial intangible cultural heritage.

Congtai liquor is made from high-quality sorghum produced in North China as raw material, rice husk as auxiliary material, high-temperature koji made from wheat 90% and barley n% as saccharifying and fermenting agent. It inherits the traditional production process of the old five bottles, and is scientifically brewed after 60 days of low-temperature fermentation in the old soil cellar. The ratio of raw materials to grains is 1:4.5-5, the amount of koji used is 22-24% of raw materials, the amount of rice husk used is 20-22% of raw materials, and the water content of human pond is 56-58%. In recent years, while carrying forward the traditional technology, it has also adopted the fermentation of recycled wine (each bottle of recycled wine is 60 "5-8 Jin, so that the liquor content into the pool is not more than 2%), the two round bottom half year pool, and the one year pool (the steamed wine is rich in flavor, mellow, sweet and blending), and the layered steaming and burning. Each cellar is divided into five big stubbles, one stubble and the other distiller's grains; picking wine by quantity and quality (picking wine by two levels after picking the head of wine; first level Congtai wine and first level Daqu wine) and other technologies, which make the wine taste more fragrant, drunk and harmonious. In order to ensure the stability and improvement of Congtai liquor quality, the finished product must be tasted and tested by three person group. The physical and chemical indexes require that the lead content is below 0.3ppm, the methanol content is below 0.039/100inl, the fusel oil content is below 0.089/100ml, and the total ester content is above 0.4g/100ml. After strict acceptance, the products are stored in different grades for more than one year, and then they are carefully blended, carefully blended, physicochemical analyzed, carefully tasted, and packed out of the factory.

Origin environment

Handan city of Hebei Province is located in the intersection center of Shanxi, Hebei, Shandong and Henan provinces. It spans 114 ° to 115 ° E and 36 ° to 37 ° n, belonging to warm temperate continental monsoon climate. Fuyang River, which flows through the city, is known as the mother river of Handan. For thousands of years, it not only irrigates the fertile land of the hometown, but also plays an important role in improving the air quality of the city. The natural conditions near mountains and rivers provide the best environment for ecological wine making. The weak acid yellow clay is soft and delicate, which is an ideal material for building cellars. After long-term production and use, a variety of microbial flora in cellar mud have multiplied from generation to generation, forming an unparalleled material basis for the Millennium wine town.

historical origin

ancient times

Handan has a long history of wine making due to its advanced farming and unique wine making conditions since ancient times. During the "Cishan culture" period more than 7300 years ago, the industrious and intelligent ancestors of Handan built their homes on this land by planting chestnut, burning pottery, making wine, fishing and hunting. Huainanzi shuolinxun: "the beauty of Qingsu began in Leifu". It is said that the wine originated in the agricultural era, with the development of agriculture and the surplus of grain, which provided the primary conditions for wine making, and clearly explained the close relationship between Leifu and wine. Cishan cultural site is located in the area of Chishan Town, Wu'an, Handan city. It is the birthplace of Neolithic ancient civilization. A large number of grain storage pits and pottery wine vessels excavated from the site, as well as tens of thousands of tons of millet carbonized in the pits, indisputably prove that the ancestors of Handan had mastered the original wine making technology 7300 years ago, and left a brilliant cultural legacy for later generations remains.

Pre Qin Dynasty

"Handan county annals ancient books volume" contains: "Handan City West Jiuwu spring. Its water is sweet and clear. In the past, the king of Zhao made wine here, and its Li is thick and fragrant, ranking among the vassals. Cao Zan, a poet of the Ming Dynasty, wrote a poem "a sweet spring is full of jade and fat, which leads to a good wine, and the world should be rare. At that time, Lu wine was thin, but the end was Handan. Among them, the famous historical allusion recorded in Huainanzi is quoted: "Lu wine is thin but Handan is surrounded": the princes of Chu, Lu and Zhao all offer wine to the king of Chu, Lu wine is thin but Zhao wine is thick. The wine officials of the state of Chu asked for wine from Zhao, but Zhao didn't cooperate with them. The officials were angry, so Zhao Houyi and Lu Bojiu played the role. The king of Chu surrounded Handan with Zhao Jiubo. This allusion has spread far and wide, and there are also entries in modern Cihai. It can be seen that wine making in Handan has been quite developed since the Warring States period. This is the earliest document that clearly recorded the honor of Handan liquor making.

Since the Warring States period, many countries have built platforms for sightseeing. The state of Zhao established its capital in Handan. During the reign of King Wuling of Zhao, a grand palace garden was built in the northern part of the Royal City, including overpasses, snow caves, pavilions and pavilions with peculiar decoration. Notes to Hanshu annotated it as "gathering together is not one, so it is called Congtai". After the completion of Congtai, Zhao Wuling held a celebration of the great reform of "Hufu riding and shooting", which made Zhao one of the seven heroes in the Warring States period. In order to commemorate the success of the reform, King Zhao Wuling hosted a banquet on Congtai to entertain his officials and generals. Later generations used to describe the breathtaking spectacle with "singing on the stage to intoxicate the beauty, and dancing off the stage to show off the warrior", "dominating the ancient platform, roaring in the wind to carry wine".

Han dynasty

According to Ma Wu's biography in the book of the later Han Dynasty, there is a divination man named Wang Liu in Handan who pretends to be Liu Ziyu, the son of emperor Cheng of the Han Dynasty. In order to stabilize the Han Dynasty, Ma Wu, a general of Liu Xiu's school, led his troops to fight against the rebellion. On the day of victory, he set up a wine banquet on Congtai in Handan and enjoyed the three armies. There is a couplet in the old Wuling Museum. The first couplet is "wine on the high platform, the origin of Elegy", and the second couplet is "Ping Hu Chuan Qu Fu, don't lose the chance to meet the body". According to textual research, this couplet was written by Mr. Yuan Yu You Ren of the Kuomintang.

Tang and Song Dynasties

In Tang and Song Dynasties, famous poets Li Bai, Du Fu and Wang Changling visited Handan for many times and sang on the Congtai. He left many immortal poems. Among them, Li Bai's Handan Nanting Guanji "Song drum Yan Zhao Er, Wei Shu Nong Ming Si". The sun is pink and the sleeves are dancing. Wine to attract beauty, song Handan CI. The zither of the Qing Dynasty is full of music and green clouds. "Drunk riding Baihua Road, West walking Handan city. Whip moving willow color, write spring wind. When you enter the country and climb a high-rise building, mountains and rivers are like clouds. It is a vivid portrayal of Li Bai after drinking a lot of good wine in Handan.

Du Fu, another poet as famous as Li Bai, also left a true record of his experience in Handan in his poem Zhuang you. Spring songs cluster on the stage, and winter hunting is beside the green hills. " It can be seen that Congtai and unconstrained after drinking in Handan left an unforgettable impression in Du Fu's heart.

After drinking in Handan, Wang Changling, who has a good reputation as a frontier poet, wrote the poem "young people's journey in Handan" with his brush: the autumn wind calls mulberry, and the grass and white fox avoid arrogance. Handan drink to wine not disappear, the city plain draw soap carving, shot two Tenghu empty camp, but back to wear bow. With vivid brushwork, the poet depicts the natural scenery of the ancient Zhao plain with bleak autumn wind, harmonious grass and mulberry, rich and ripe grain, and rich animals. Thus, he can't help but evoke the heartfelt sigh that "there are many generous and elegiac people in yanzhao, and there is a strong wind of drinking in Handan.".

Ming and Qing Dynasties

In the Ming and Qing Dynasties, Handan liquor making reached a new peak again. The quality of Handan liquor has been raised to a new level by the production of sorghum Baijiu, represented by Zhenyuan Zeng Fang Fang. At the same time, the rise of Handan water and land terminals promoted the export and sales of local materials. There are restaurants and teahouses on both sides of Fuyang River. The business is booming. The cars and boats are busy and the crowd is boiling. There is such a description in the poem "spring sail in water" written by Zhang Kai, a poet of the Ming Dynasty: "the high wine flag is near the water, and the green poplar is sent to the boat. Deep in the night, his wife smiles and says, "I'll take a hundred dollars a day." Another poet, he Jingming's Handan trip, has a more exquisite language to describe the wine style of the ancient city: "Handan road is full of horses, and pedestrians cross the Zhanghe River at night. Handan daughter 15 years old, can play pipa, good at singing and dancing. The Green Lantern and Zhu household are in charge of long at night, and long head wine is ripe to call customers. Jade

Chinese PinYin : Cong Tai Jiu