Kouzi wine(kou zi jiu )

Kouzi liquor method:

Kouzi wine production steps:

Kouzi liquor is a national high-quality liquor. It uses high-quality sorghum as raw material, Daqu made from wheat, barley and pea as saccharifying and fermenting agent, inherits the traditional technology, ferments in old cellar, aged for a long time, and blends meticulously.

Characteristics of kouzi liquor:

This wine belongs to Luzhou flavor Daqu. It is colorless and transparent with rich aroma. It tastes soft, clear and sweet, with sweet aftertaste.

Kouzijiao liquor

synonym

Kouzi liquor generally refers to kouzi cellar liquor

Kouzijiao liquor, a special product of Huaibei City, Anhui Province, is a national geographic indication product of China.

Kouzi cellar has been brewed for a long time, and its liquor culture has a long history. As far back as the spring and Autumn period and the Warring States period, kouzi Town, which was formed by the intersection of suishui and Xihe, had abundant grains and convenient transportation. The liquor making industry gradually rose, and got its name from the place. People used to call the liquor produced in kouzi town "kouzi liquor". The wine that the song princes drank was the kouzi wine at that time.

The book of songs · Shang song · lie Zu compiled by Confucius describes the custom of Suixi people offering sacrifices to their ancestors with wine. During the Warring States period, Han Feizi traveled all over the world and came to Suixi County, where he saw "the wine flag hanging high, fluttering in the wind, and the fragrance of wine overflowing.". In the Ming Dynasty, Ren roujie, a hermit in Xiangshan, wrote that "a thousand families next door are drunk, and ten li incense is opened". Qianlong went down to the south of the Yangtze River and passed through here. After tasting kouzi wine, he personally inscribed it "Huii Nanli" and handed it to the governor of the two rivers. The inscription was engraved in Xiangshan Xiantong temple, and then handed over to the Mu Kaishi of Suzhou. The stone tablet is now in Xiangshan temple, which has become a witness to the glorious history of kouzi liquor.

Chinese Baijiu solid fermentation is a traditional Chinese liquor, which is different from the new technology Baijiu, which is the solid fermentation baijiu. GZI wine has long adhered to the selection of high-quality and multi grain raw materials, and has formed a unique pure grain solid state fermentation wine quality through unique traditional production technology. In 2006, the Specialized Committee of China Food Industry Association, after strict inspection and comprehensive evaluation, believed that the Baijiu wine had always adhered to the traditional brewing technology, which conformed to the requirements of solid state fermentation of pure grain, and allowed the use of pure grain solid. Fermented Baijiu logo, get the top grade Baijiu ID card.

On November 8, 2002, the former General Administration of quality supervision, inspection and Quarantine of the people's Republic of China (AQSIQ) approved the implementation of the protection of "Kouzijiao liquor" products of geographical origin.

Product features

The Chinese Baijiu Baijiu Chinese Baijiu Baijiu Liquor Authority, the Chinese Baijiu evaluation committee, affirms that the "fragrant flavor" is another great flavor of Chinese liquor. It has been officially recognized as a fixed standard in the liquor flavor identification in 2007. And the behoove pit, which is a unique brand of "Xiang Xiang", has become the brand representative of this flavor type and has become a model of Baijiu flavor liquor.

It has a broad fragrance spectrum, and the fragrance penetrates the skin. Before drinking, the fragrance in the middle part is like bathing, while the fragrance in the latter part is lingering until the next day. It meets the needs of modern people's scientific diet.

Origin environment

Suixi ancient town in Huaibei City of Anhui Province is located at the junction of North and South China, with a history of more than 2700 years. As a result of the long-term alluvial river, the nutrients and microorganisms in the upper reaches were continuously transported to Suixi, forming a fertile impact plain, which was called "suixikou" by the ancients. Suixi is located in the north temperate zone and has a humid monsoon climate. Superior geographical environment, warm and humid natural climate and moderate precipitation provide superior natural conditions for the growth and reproduction of microorganisms, provide abundant microbial provenance for wine making, form an unrepeatable microbial fermentation environment, and endow Kouzijiao liquor with unique flavor. Local people call the wine "kouzi".

Suixi is a paradise for brewing microbes. Every spring, it is the season for microorganisms to wake up and metabolize. Thousands of microbial communities permeate over the old qufang, in the black pit mud of the old pit and outside the wine cellar, forming a wonderful micro ecosystem invisible to the naked eye. Old pit mud contains more than 1000 kinds of microorganisms, as well as a variety of beneficial mysterious substances. In midsummer, the temperature in Suixi is high, the growth and reproduction of microorganisms are vigorous, and a large number of microbial populations and enzymes are produced. It is an excellent time for kouzi liquor makers to make the unique chrysanthemum red heart koji. Thermophilic microorganisms burst out unprecedented "work enthusiasm" under high temperature, and "desperately" decompose protein, creating various unique and rich flavors for Kouzijiao wine.

Suixi's natural environment is not only conducive to microbial reproduction, but also to the growth of grains. Suixi has four distinct seasons. The annual average frost free period is 203 days, the annual average precipitation is 830 mm, the annual average relative humidity is 71%, and the sunshine hours is 2315.8 hours. In this natural environment, the grain of natural limited grain is full, which provides unique geographical conditions and high-quality brewing raw materials for creating green and healthy Kouzijiao liquor. Sorghum and wheat are the main ingredients for Kouzijiao liquor. Rice increases the sweetness of the liquor, peas add fragrance, and long golden rice husk is used for loose mixing.

In addition to the two factors of "favorable weather" and "favorable location", Kouzijiao's unique brewing technology is also the key reason for the wine beauty! Among them, the quality of koji directly determines the brewing quality of wine. In Kouzijiao's old workshop, there are two kinds of Kouzijiao's unique liquor starter, chrysanthemum red heart starter and ultra-high temperature starter, which are the soul of Kouzijiao's unique and fragrant style. The color of chrysanthemum red heart koji is slightly yellowish, which is named because there is a little chrysanthemum like red heart in the center. It is inherited from the thousand year old brewing technology of Suixi. It is made from multiple grains by using the ancient methods of "pulling skin" and "pushing tide on the pile". Super high temperature Qu, commonly known as "xiangqu", is made in the dog days every year when the temperature is 65-67 degrees. Breaking the record of the highest temperature of kouzi liquor, which is known as the boiling point of traditional kouzi liquor making, is an innovation of kouzi liquor.

Moistening material accumulation is also an indispensable technology in the brewing process. Kouzi liquor's "high temperature moistening material accumulation" is a unique process based on the traditional moistening material fermentation and developed after a lot of practice. After crushing the sorghum to be used, the sorghum is soaked in high hot water, expanded and stirred to accumulate, which can effectively remove the miscellaneous flavor in the raw materials and bring out the unique grain flavor.

In Ming and Qing Dynasties, the popular steaming technology of "big steaming and big recycling" was an important reason for kouzi liquor's delicious brewing. The so-called big steaming and big recycling was that after fermentation, the grains in the pit were mixed with sorghum piled up with high-temperature moistening materials, and the liquor was steamed in a steamer five times according to a certain proportion. After steaming, these residues were not discarded, but were added into chrysanthemum red heart starter and ultra-high temperature starter, and then the residues were mixed and steamed again and again It's a ten thousand year bad. Because of its high material input, low liquor yield and high cost, this process was abandoned by most distilleries in the early years, but the quality of liquor steamed by this process is excellent.

Kouzi cellar uses the method of "three-step circulation storage", that is, after the liquor is steamed out, it is first stored in the wine can for one year to make the initial association between the molecules in the liquor body; then it is transferred to the underground wine storehouse and sealed in the cellar. Under the constant temperature environment, all kinds of components in the liquor are fully integrated and naturally aged; after reaching a certain age, it is moved to the wine can again to make the liquor quality stable. In this way, all kinds of trace components in the wine balance to achieve the best state, and all kinds of aroma characteristics are more balanced and coordinated.

historical origin

Suixi people have been making wine for more than 2700 years. During the Warring States period, the ancient Suixi river was the entrance of Bianhe River to Sui, commonly known as Kou Zi. Because of its convenient transportation, fertile water and pleasant climate, kouzi town has gradually formed. Because of the good soil and water, good grain, there is the most suitable for brewing microbial community. So. Kouzi people began to make a living here more than 2000 years ago. The wine they brewed is also named "kouzi wine".

In the Tang Dynasty, poet Bai Juyi wrote a poem praising Suixi for its good wine: "the water in Suixi is clear, the red carp is fat, and they help each other to get drunk and step on the fallen flowers.".

According to Suixi County annals, in 1931 and 1934, kouzi liquor from Congyuan distillery (the predecessor of kouzi liquor industry) of Suixi chamber of Commerce participated in two exhibitions of local specialties along the railway held in Qingdao and Beijing, and won the "first-class famous liquor" award twice.

On May 18, 1949, the people's government redeemed the private distillery "xiaotongju" and other distilleries, and established the "state-owned Suixi people's distillery".

In 1951, the state-owned Suixi people's winery acquired land for expansion on the basis of "xiangxingtai", "xieyuangong", "XieShun", "Xiechang" and other ancient wineries on the East Bank of the old Suihe River, which is now the Dongguan branch of kouzi liquor industry.

In 1959, the distillery further learned the hundred and grew the top quality Baijiu liquor in the ancient brewing techniques of Suixi Daqu liquor, and named it Suixi Kou Zi liquor. In the same year, as a major scientific and technological achievement of Anhui Province, it was sent to Beijing as a gift for the national day anniversary, and was listed as one of the state banquet wine.

In 1997, Huaibei kouzi distillery and Suixi kouzi distillery merged to form kouzi group.

In December 2002, kouzi group restructured and established kouzi liquor industry.

In April 2013, the liquor industry was designated as the "169 program" research center of Chinese Baijiu liquor by the China Liquor Association. In May, the provincial post doctoral research station was settled in the liquor industry.

Production situation

Kouzijiao liquor in 2014

Chinese PinYin : Kou Zi Jiu