Brewing techniques of Shaoxing yellow rice wine

Name of China's national intangible cultural heritage: Shaoxing yellow rice wine brewing techniques

Applicant: Shaoxing City, Zhejiang Province

Project No.: 410

Project No.: VIII - 60

Time of publication: 2006 (the first batch)

Category: traditional art

Region: Zhejiang Province

Type: new item

Applicant: Shaoxing City, Zhejiang Province

Protection unit: Shaoxing Yellow Rice Wine Industry Association

Shaoxing yellow rice wine brewing technology introduction:

Applicant: Shaoxing City, Zhejiang Province

Shaoxing wine is an outstanding representative of Chinese rice wine. Shaoxing wine is divided into two schools, DONGBANG and xibang, due to the different location and operation skills of the brewing workshop. Located in Dongpu, ruanshe and HUTANG in the west of Shaoxing City, the brewing workshops are called "xibang", while those in Doumen, Mashan, sunduan, Gaobu, Taoyan and Dongguan are called "DONGBANG".

Shaoxing wine is usually made in July, wheat koji in September and rice (Jiuniang) in October. Wine making began before and after the heavy snow and ended at the beginning of the next spring. The fermentation period lasted for more than 80 days. Glutinous rice is used as raw material for wine making, and the finished wine is produced by screening rice, soaking rice, steaming rice, spreading cold, dropping (adding wheat starter, drenching rice, Jianhu water), main fermentation, harrowing, fermenting after pouring pot, squeezing wine, clarifying, blending, frying wine, and pouring pot aging (more than 3 years). The main varieties of Shaoxing wine are yuan red wine, Jiafan wine, Shanjiu wine and Xiangxue wine. Most of the brewing tools for Shaoxing wine are wood, bamboo and ceramic products, and a small amount of tin products, mainly including tile jar, wine jar, straw cylinder head, rice sieve, steaming bucket, bottom bucket, bamboo mat, wooden rake, big paddle foot, small paddle foot, wooden hook, wooden shovel, bucket, funnel, wooden press, frying pot, jigger, etc.

Shaoxing has a long history of wine making, which can be traced back to the spring and Autumn period and the Warring States period. The land here is fertile, the climate is mild, the sunshine is sufficient, the four seasons are distinct, and Jianhu Lake is a rich and high-quality water source, which makes wine making unique. Shaoxing yellow rice wine is mainly produced in Jianhu river system, including Yuecheng District, Shaoxing County and Dongguan town of Shangyu City. As of 2004, there were more than 80 wineries in Shaoxing, with a total output of 264000 tons of yellow rice wine, accounting for 14.7% of the national output of yellow rice wine.

Shaoxing yellow rice wine brewing technology originated in spring and Autumn period, developed in Northern Song Dynasty and flourished in Ming and Qing Dynasties is a unique skill inherited and developed by the ancestors of Yue. In recent years, due to the long brewing period of Shaoxing yellow rice wine, high requirements for brewing water and other raw materials, complex process and experience, it is difficult to expand the reproduction. Under the impact of the commercial tide, the traditional brewing techniques of Shaoxing liquor have fallen into a critical situation, which has aroused great concern of the local government, and some protective measures are being introduced one after another.

Chinese PinYin : Shao Xing Huang Jiu Niang Zhi Ji Yi