Drinking(xi jiu )

Drinking practice:

Steps of making Xijiu

The liquor is made from local high-quality sorghum and high-temperature Daqu made from wheat. It is made by traditional Maotai flavor technology. It is made by two times of feeding, saccharification in open field, fermentation in stone cellar, steaming and reburning, multiple fermentation, multiple distillation, packaging according to quality, storage for two years and careful blending.

Characteristics of Xijiu:

Xijiu is colorless and transparent, clear and bright; Maotai flavor is outstanding, elegant and delicate, harmonious and full, with a long aftertaste and lingering fragrance in an empty cup. The alcohol content is 53 degrees, belonging to Maotai flavor Daqu liquor. They are exported to Japan, Russia and Southeast Asian countries.

Drinking

Xijiu, a specialty of Xijiu Town, Xishui County, Guizhou Province, is a national geographic indication product of China.

Xijiu is made from local high-quality glutinous sorghum and wheat. It is composed of high-temperature Daqu, accumulation saccharification, secondary feeding, eight times fermentation, nine times distillation, sealed storage and careful blending. It has the flavor of Maotai liquor. With the increase of storage time, the free alcohol molecules are less and less, and the stimulation to the body is also less and less. Therefore, when drinking, it is not spicy, mellow and sweet.

On April 8, 2014, the former AQSIQ approved the implementation of geographical indication product protection for "Xijiu".

• Started in 1952, you taste wine

  Product features

  Baijiu, adhering to the traditional technology of China Maotai flavor liquor, is made from solid grains. The local high-quality glutinous sorghum, wheat and water were used as raw materials, which were refined by the special process of high-temperature koji making, stacking, fermentation, liquor flowing and long-term storage. Its products are elaborately designed with base liquor of different turns, different typical body, different alcohol content and different wine age. The typical style features of "yellowish transparent, outstanding sauce flavor, mellow and plump, delicate and clean body, long aftertaste and lasting fragrance in an empty cup" are formed by blending liquor.

   

  Origin environment

  Xijiu Town, located in the middle and lower reaches of Chishui River Basin on the northern edge of Guizhou Province, is 106 ° 11 ′ E and 28 ° 09 ′ n, with an altitude of about 400 meters. It is located in the northwest of Dalou mountain. Xijiu town has beautiful scenery and four distinct seasons. The Chishui River Valley is rich in soil and water, with mild and humid climate and slow air flow. The annual frost free period is more than 300 days, the annual average rainfall is 1065.7mm, and the annual average temperature is 20.5 ℃. It is characterized by warm winter, early spring, hot summer, autumn rain, high humidity and many clouds. Huangjinping village and Wengping village are located in the valley surrounded by mountains. The surrounding mountains are high and steep, surrounded by Chishui River. Due to the relatively stable air flow, they provide a slow flow and sedimentation ecosystem for the airborne microorganisms in the production area, and provide a good growth environment for the reproduction of wine making microorganisms.

  The unique geographical, climatic, soil, water quality and other conditions of Chishui River region, together with the long-term domestication and natural screening of microorganisms by thousands of years of wine making activities, have formed the special microbial groups in the wine making environment of Xijiu city. The results showed that the culturable microbial community in the environment of Xijiu town was relatively stable. There are 12 kinds of culturable bacteria, 16 kinds of molds, 3 kinds of actinomycetes and 5 kinds of yeasts in the air; there are 12 kinds of culturable bacteria, 11 kinds of molds, 2 kinds of actinomycetes and 4 kinds of yeasts in the soil. The existence of these microbial flora is the necessary and basic conditions for brewing high-quality Maotai flavor liquor. It is these unique resources of Detian that determine the unique quality and style of Xijiu.

  Around the winery, there is the best preserved Danxia Landform in the world. Local drinkers use local materials to make fermentation tanks with Danxia stones. In addition, the special Danxia landform breeds Local Sorghum, which is the raw material for wine making. The terrain here is high around and low in the middle, forming a natural fermentation pool. The geological structure belongs to the type of wetted structure, and the strata are mainly sandstone, shale and conglomerate. The geological structure of the purple soil formed by weathering of the purple sandstone is very special. The thickness of the soil layer is about 50 cm, with moderate acidity and alkalinity. It contains a variety of trace metal elements and other beneficial components. In addition, the content of Sandy and gravelly soil in the soil is high, which is loose, with large porosity and good permeability. When the surface water or groundwater passes through the red soil layer, it dissolves the beneficial metal elements. Through layer by layer infiltration, filtration and absorption, it is transformed into clear spring water with moderate hardness, clear and transparent, sweet and delicious, forming a good water quality for wine making. Chishui River is a river not polluted by industry. Its water quality is colorless, transparent, odorless, odorless, slightly sweet and refreshing (pH 7.2-7.8), hardness is 7.8-8.4 degrees, it is a high-quality wine resources, called Meijiu river.

   

  In addition, the birthplace of wine drinking is also the main battlefield of Sidu Chishui battle in that year. It is also the Chishui River basin with the earliest wine making history in China. Together with the birthplace of brandy and whisky, it is known as a world-class brewing treasure. Because the Chishui River was approved by Premier Zhou Enlai to strengthen the protection in that year, there are no industrial and mining enterprises and power stations in the upper reaches of the river. The water quality is excellent, and it is rich in trace elements suitable for wine making. It has the resource advantages that can not be copied by the outside world.

   

  historical origin

  According to historical materials and unearthed cultural relics, the history of liquor making in Chishui River Valley can be traced back to the Qin and Han Dynasties. Since the Qin and Han Dynasties, there has been a history of folk wine making along the Chishui River in northern Guizhou. The local Han, Yi, Miao and other ethnic groups are addicted to wine, and the custom of home brewing, drinking and mash wine is popular. All activities such as weddings, funerals, hunting, and festivals are inseparable from wine.

  According to Sima Qian's historical records, in the sixth year of Emperor Wu's Jianyuan reign (135 BC), Tang Meng, an envoy of the Han Dynasty, went to Nanyue. He made a special detour to taste the wine and brought it back to Chang'an to offer it to Emperor Wu. After drinking it, Emperor Wu praised it as "sweet and beautiful". This proves that the Chishui River Basin was rich in fine wine as early as before the Han Dynasty. According to the research, shizaiyou sauce wine is produced in the middle reaches of Chishui River, which is fermented with fruit and grain. This is supported by the pottery vessels unearthed from "Yelang Pang Xiaoyi". Chen Xijin, a poet, once said, "you Wu Yi Ren pays wine cups, and the miasma on the litchi beach opens. The poem "what do you know about the Chinese gout sauce and make money from the Xibu of the Tang Dynasty" is the evidence of the history of Maotai and Xijiu.

  According to the ancient history of Guizhou, during the Sui, Tang and Five Dynasties, Guizhou's grain production increased. Besides daily consumption, local residents also had a small amount of surplus grain to make wine. According to the biography of Nanman in the old book of the Tang Dynasty, the marriage ceremony of dongxieman is based on cattle and wine The banquet gathers then hits the bronze drum

  There is also a record of "Fengqu FA Jiu" in the famous Jiu Ji written by Zhang nengchen in Song Dynasty. These historical materials show that the ancient style of liquor making was prevailing in Guizhou.

  During the yuan and Ming Dynasties, wine making workshops with a certain scale had already formed in Yangliuwan area of Maotai town. From the perspective of its historical development, a "quality tune" of the Maotai flavor was produced along the Chishui River along the Northern Song Dynasty. In the Ming Dynasty, the Chishui river basin formed the "sand returning process" method of brewing, which is the historical process of the formation and continuous maturation of Maotai flavor Baijiu liquor.

   

  In 1915, Maotai liquor won the gold medal at the Panama world exposition in San Francisco, USA, which had a great influence on the liquor making industry in Guizhou and Sichuan, especially in Renhuai and Xishui counties, and the liquor making industry was further developed.

  In 1952, the ancestors of Xi Jiu produced Maotai Baijiu liquor in Jianguo Ying Lang Miao distillery.

  In 1966, the Baijiu liquor was successfully produced by Xi Jiu.

  On both sides of the Changjiang River in twentieth Century and 90s, the products mainly sold in Xishui Daqu and Baijiu in twentieth Century and were selected as the famous liquor industry and famous liquor industry in the 80 dynasties.

  In 1998, Maotai merged Xijiu, opening a new chapter in the history of Xijiu.

   

  Production situation

  Through the technical transformation of "75" (2016 2020) and "85 (1991 1995)", the scale of the 8000 year old Baijiu Baijiu liquor and 5000 tons of Maotai flavor liquor were established.

  In 2016, the liquor produced by Xi Jiu has the annual production capacity of two kinds of high quality Baijiu and 20 thousand tons of high quality liquor.

   

  In 2019, Xijiu has an annual production and packaging capacity of more than 40000 tons of high-quality base liquor and a storage capacity of 120000 tons of base liquor, with a sales volume of 7.98 billion yuan.

   

  Product honor

  In 1986, Xi Jiu won the golden cup award of Guizhou famous liquor.

   

  In 1988, Xijiu won the golden Baron Award for high quality products of the Ministry of Commerce. In the same year, Xijiu won the title of national high quality liquor and silver award at the fifth national liquor review conference.

   

  1989, drinking

  Chinese PinYin : Xi Jiu