Jiannanchun is a traditional famous wine in China, produced in Mianzhu City, Sichuan Province. Because Mianzhu belonged to Jiannanchao in Tang Dynasty, it was called "Jiannanchun". Mianzhu City in Sichuan is known as the "wine town", and Mianzhu City is named after producing bamboo and wine.
As early as the Tang Dynasty, it produced a famous wine-"Jian Nan Shao Chun". It is said that Li Bai once sold his fur coat here to buy wine to drink this wine, leaving a story of "solving the golden mink" and "solving the mink to redeem the wine". In the Northern Song Dynasty, Su Shi praised this kind of honey wine for its "three-day-opening jar full of fragrance" and "slightly turbid and clear nectar", and its attraction can be seen.
The brewing of Jiannanchun is made by strictly adopting traditional techniques and naturally fermenting microorganisms in a thousand-year-old cellar. The cellar is rich in fragrance and natural, and it can't reach this state unless it takes dozens or hundreds of years.
Aged wine should be put in a pottery jar, covered with a brown cover and placed in a cool room. After a long and slow physicochemical reaction, its taste is more mellow and its fragrance is stronger.
The Daqu used by Jian Nanchun is a unique variety made of traditional technological measures accumulated for thousands of years and combined with modern scientific means. The Daqu medicine produced by inoculating this natural microorganism can not only ensure the yield, but also ensure the biochemical synthesis of various complex aroma substances in the brewing process. In the way of using qu, Jian Nanchun blended with others' strengths and tempered repeatedly, and the wine he brewed gained the charm of qu, such as silk and satin, which could last for ten years.