Traditional brewing techniques of liquor making (traditional brewing techniques of Jinhua liquor)

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

Applicant: Jinhua City, Zhejiang Province

Project No.: 928

Project No.: VIII - 145

Time of publication: 2008 (second batch)

Category: traditional art

Region: Zhejiang Province

Type: new item

Applicant: Jinhua City, Zhejiang Province

Protection unit: Jinhua Liquor Industry Association

Brief introduction of traditional brewing techniques of liquor making (Jinhua liquor traditional brewing techniques)

Applicant: Jinhua City, Zhejiang Province

Brewing wine, commonly known as "yellow rice wine", is made from rice, millet, corn and other raw materials. After washing, steaming and drenching, Baiqu and Jiumu are used as saccharifying and fermenting agents, Jiangqu and high-quality water are added, and then fermented into mature mash (turbid wine), which is finally made by pressing, splashing and filtering. The brewing wine is yellow, clear and transparent, with strong aroma and mellow taste. Brewing wine is a traditional kind of wine in China. It is rich in nutrients. It has the functions of activating blood vessels, warming intestines and stomach, moistening skin, dispersing dampness, nourishing and strengthening the body. It is especially loved by people in Jiangnan. China is the birthplace of wine making. Shaoxing, Zhejiang Province, was able to brew rice wine as early as the spring and Autumn period and Warring States period. It has a history of 2400 years. In the spring and Autumn period and the Warring States period, Bailao liquor, which was made from glutinous rice and bailiaoqu, also appeared in Jinhua area. Brewing wine is mainly produced in Zhejiang, Jiangsu and Shanghai, among which Shaoxing, Jinhua and Jintan are the most famous.

Jinhua liquor, produced in Jinhua, Zhejiang Province, is one of the famous Chinese wines. It has a long history, unique brewing techniques, clear and mellow color and taste, and health benefits.

During the spring and Autumn period and the Warring States period, the "white mash wine" brewed with glutinous rice and Polygonum hydropiper koji appeared in Jinhua area. After the Tang and Song Dynasties, Jinhua liquor was famous for its excellent quality and ranked among the national famous liquor. Jinhua liquor brewing technology is very unique, its characteristics are mainly reflected in four aspects: first, the unique koji making method. Traditional Jinhua liquor mainly uses Baiqu as saccharifying and fermenting agent. Besides wheat flour used in Baiqu, Polygonum hydropiper juice is added to promote fermentation and enhance pungency. 2、 The method of using music is new. Jinhua liquor not only uses bailiaoqu, but also Hongqu (MI Qu). The Shousheng liquor is mellow and refreshing, with the aroma of wheat Qu liquor, and bright red, with the color of Hongqu liquor. 3、 The schedule is strict. The brewing process of Jinhua liquor includes three stages: koji making, early brewing and late fermentation. Koji making starts around the Dragon Boat Festival and ends in Futian. Early brewing starts after the winter solstice and ends in more than a month. Late fermentation is followed by early brewing. The initial liquor is stored in the jar and brewed successfully in one year. 4、 The brewing process is complex. There are dozens of processes before and after Jinhua liquor brewing, and each process should be adjusted according to the climate and brewing conditions at any time.

Jinhua liquor brewing technology is a typical representative and complete form of early rice wine brewing technology in ancient China, which contains rich cultural connotation. Jinhua liquor has been brewed by hand in small family workshops. At present, most of the technicians who master this craft are old and rare, and their descendants are rarely willing to learn this traditional craft. If we do not take protective measures as soon as possible, the inheritance and development prospects of Jinhua liquor traditional brewing craft are worrying.

Chinese PinYin : Niang Zao Jiu Chuan Tong Niang Zao Ji Yi Jin Hua Jiu Chuan Tong Niang Zao Ji Yi