Traditional brewing techniques of distilled liquor (traditional brewing techniques of daquanyuan liquor)

Name of China's national intangible cultural heritage: traditional brewing techniques of distilled liquor (traditional brewing techniques of daquanyuan liquor)

Applicant: Tonghua County, Jilin Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Jilin Province

Type: new item

Applicant: Tonghua County, Jilin Province

Protection unit: Jilin daquanyuan Liquor Co., Ltd

Introduction to the traditional brewing techniques of distilled liquor (daquanyuan liquor)

Applicant: Tonghua County, Jilin Province

Distilling liquor brewing is to make grains, potatoes and other raw materials rich in starch or sugar into fermented grains (unfiltered liquor) or fermented mash (turbid liquor), and then distill them into liquor. Distilled liquor is white or yellowish transparent, and is commonly known as "Baijiu". Its fragrance is pure, the entrance is soft, sweet and clean, and the alcohol content is high. According to the use of raw materials and saccharifying starter, there will be different brewing techniques of Daqu, Xiaoqu and bran Qu when distilling liquor. The materials of distilled liquor are mainly grain, which can be divided into sorghum liquor and corn liquor. Sorghum has high starch content and moderate protein content, which is the best for making distilled liquor. According to flavor type, distilled liquor can be divided into Maotai flavor type, Qingxiang type, Luzhou flavor type, rice flavor type, Fuxiang type and so on. Distilled liquor, called "Shaojiu" and "mellow liquor" in ancient times, was originally evolved from rice wine with low alcohol content. It was formed in Song Dynasty and has a history of more than 800 years. China's distilled liquor is mainly produced in Sichuan, Guizhou, Henan, Hebei, Shenyang, Jilin, Beijing and other regions. The formation of its brewing technology is closely related to the local grain (rich in sorghum), climate (cold or humid), water quality and living customs.

Daquanyuan liquor is produced in the southwest mountainous area of Tonghua County, Jilin Province, where Korean and other ethnic minorities live together. The climate here is cold and people generally like to drink. Therefore, liquor making industry used to be an important pillar industry in this area.

Daquanyuan liquor brewing technology was founded in 1884. It was based on the traditional brewing technology introduced by Shanxi merchants, and gradually formed its own unique style. It not only has the advantages of old five steamer brewing technology, but also has its own regional style. In particular, the high-quality raw liquor produced by daquanyuan liquor blending with local high-quality mineral water is unique, which makes daquanyuan liquor have the characteristics of excellent quality, delicate fragrance, mellow, soft and clean, which is deeply loved by the local people, and then sold all over the country and even overseas.

Daquanyuan distillery still has ancient wells and cellars that have been used for more than 100 years. The original wine sea (wine storage container) is listed as a provincial and municipal cultural relic. These cultural relics, together with wine making techniques, have become an important part of Northeast wine culture, which has high historical and cultural research value.

Daquanyuan distillery still has ancient wells and cellars that have been used for more than 100 years. The original wine sea (wine storage container) is listed as a provincial and municipal cultural relic. These cultural relics, together with wine making techniques, have become an important part of Northeast wine culture, which has high historical and cultural research value.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Da Quan Yuan Jiu Chuan Tong Niang Zao Ji Yi