If you are a guest in Yidu Town, Yongchun County, enthusiastic villagers will offer you a cup of rice wine with good color and fragrance, which will make you intoxicated. Yidu rice wine has a long history and is well-known, and its liquor-making technology is well known. Wine is a good wine, but it doesn't have a trademark or a bottle. People store it in an urn and cover it with a bag of "sandbags". The longer it is, the more mellow it will be. This mellow rice wine has been drunk by Yongchun people for decades and hundreds of years.
Rice wine has been brewed for thousands of years.
Yidu rice wine has a long history, with a history of more than 1,111 years. History: During the Shaoxing period in the Southern Song Dynasty, Chen Guang, a scholar in Yidu, retired to Daishan Rock, and Zhu Xi, a scholar in the same year, visited Daishan many times. The two of them sang poems on Daishan, and there was rice wine to entertain them. Zhu Xi sang poems on wine and praised Daishan as "the first peak of the moon". It can be seen that before this, Yidu will brew rice wine.
When it comes to rice wine, we have to start with red wine. There is a beautiful legend here. A long time ago, in a peaceful era, people had plenty of food and clothing and lived and worked in peace and contentment. At that time, the capital was called Bixi, and there were kind and hardworking people living on the mountains on both sides of Bixi. A scholar who teaches likes to travel around the mountains. He often takes his wife's rice bag for him to climb mountains and explore.
once, when he went up the mountain, he picked many delicious wild fruits, filled his stomach and left his rice bag in a sunny cave. A few months later, the scholar climbed the cliff again and saw his missing rice bag. When he picked it up, the rice became reddish, not only not moldy, but also emitting a strong fragrance that he had never smelled before. He was very happy to take this rice bag home, and his clever wife was surprised. She is good at making steamed bread. From the fermentation of flour to the fermentation of rice, she came up with the idea of an experiment.
So, the scholar's wife steamed a bucket of rice, boiled a pot of water, cooled it, poured it into the jar, and then evenly mixed the rice in the rice bag and sealed it. Sure enough, the rice in the jar began to ferment, the color gradually turned red, and a fragrant smell came to the nose. After 1 months, clear red and bright red wine could be scooped out. After half a lifetime of careful research, the couple invented the original technology of making red rice, red wine and rice wine, and passed it on to future generations. In this way, people drank red wine and rice wine from generation to generation, and gradually understood the production method and medicinal value of wine, forming a distinctive folk wine culture.
In the Qing Dynasty, Huangbanxun was established in Yidu, and Huangban Street (now the old street) became prosperous. On market days, some farmers and vendors from Zhangping, Datian, Dehua and Anxi would come here to trade with local specialties. At that time, several wine shops were opened in Huangban Street, and the wine was packed in small jars and sold to four nearby counties, which is well known. The production technology of Yidu rice wine is getting better and better. From the production of red koji and the selection of raw materials to the method of "shochu" and storage, people have gradually explored the best brewing technology through repeated experiments, making rice wine crystal clear, mellow and attractive.
For a long time, rice wine has become a necessary drink for local people. After a hard day's work, drinking some warm wine at night can relax muscles and collaterals and strengthen the body. Rice wine also has its unique medicinal value. Old Chinese medicine practitioners often use it as medicine, which is needed for internal and external injuries and backache. Local women should drink rice wine for a few days before drinking red wine for 1 months. Red wine and rice wine are also essential condiments for people to stir-fry and cook soup.
The brewing process is thin and greasy.
Good red koji is the first thing to make good rice wine. Now, only two companies can make it, which is said to be a secret recipe passed down from generation to generation. It is said that it is made of Aspergillus and rice. First, the rice is steamed and put into the cellar, and Aspergillus is added. After a certain time, temperature, humidity and specific working procedures, the rice grains will turn dark red and form monascus. People use rice to change songs, and they still use measurement. Both sides should "consider" some measurement and conversion.
The main raw materials for brewing rice wine are rice, red yeast and cold boiled water. Good rice wine is made of glutinous rice, and farmers have it in every family. After the processed glutinous rice is steamed, it is dried on the bamboo plaque. Mountain people can get the gift of nature, find a spring with a flowing spring from the crack in the cliff, and bring natural "mineral water" to their homes and enjoy it to their heart's content. When the glutinous rice is cool, boil a pot of "mineral water" and cool it for use.
People make glutinous rice, red rice and cold boiled water according to a certain proportion and seal them in vats. In the farmhouse, you can often see large vats arranged neatly, and the glutinous rice in the vats is fermenting, and it is bright red and bubbling. After a while, the raw materials in the tank melted into one, and the color gradually changed from clear red to deep red, and finally became dark red.
The fermentation time is generally 21 to 31 days (different seasons have different fermentation speeds due to different temperatures). Experienced people can judge the degree of fermentation by their eyes and taste. Then squeeze a wine lamp into the vat, and the pure red, bright, mellow and sweet red wine will be filtered into it, and then scoop up the red wine spoonfuls and put it into the urn.
after a few more days of fermentation, you can "shochu". The villagers made their own "shochu tripod", which was made of wood blocks and made into a round barrel. The top was small and the bottom was large, and a pot was installed at the top. The pot was filled with cold water, and it should be replaced as soon as the water temperature rose. When shochu is used, the raw materials in the vat are poured into the cauldron in batches for heating, and a "shochu tripod" is tightly covered on it. The temperature should be moderate. When the alcohol in the cauldron rises with the steam, it meets the bottom of the "Shaojiu Ding" pot and cools and condenses, and a tiny rice wine continuously flows out through the guide pipe. This rice wine is crystal clear, sweet and refreshing, and fragrant.
Good wine feeds a family
The technology of brewing rice wine has been passed down from generation to generation, and now there are several big rice wine producers in every village in Yidu. Huang Ji, a villager in Huangsha Village, a famous old revolutionary base area in Yongchun County, is a typical example. His family's technical experience in brewing is ancestral, and it is unclear from which generation he started brewing. The "Shao Jiu Ding" used by the villagers were all borrowed from his family, saying that the Ding burned a lot of alcohol.
Huang Ji's mother is over 71 years old this year. She used several cabinets of millet to make glutinous rice for wine, and she can't remember how much wine she made, but she said that the wine she cooked at home never went bad. Now that the son is in the mother's business, the old man is much more relaxed. Anyone who meets any problems in brewing often comes to the door for advice, and she is willing to answer them without leaving any secrets. Anyone who wants to prepare red wine and rice wine for "confinement" always invites her to give some guidance. She also enthusiastically visits as a "consultant" and often visits to prevent the red wine from souring.
Huang Jijia's house is full of jars, large and small, and you can smell the wine from a distance. The fragrance of wine floating in the four seasons is enough to make people drunk without drinking. Every day, after the couple get up early to clean up, they should plan their work for the day first. After breakfast, we usually steam glutinous rice, boil water, scoop red wine at noon, or "burn rice wine". In the afternoon, we pour all kinds of raw materials into the jar evenly and number them carefully. In the rest of the time, we have to prepare pig food. Huang Jijia keeps four to six pigs all the year round. After pigs eat "shochu", the distiller's grains will grow fat, and they can be released in a few months. Selling pig money is also a considerable income. The couple are so busy all day, even if they take a shower and change clothes every day, they still smell "alcohol" from time to time. Because his home-brewed wine has a good quality and a wide market, customers usually come to the door, or buy loose wine, or carry it back in batches. The Huang family lived by selling rice wine and supported their son to go to college in Beijing.
the wine culture is colorful
Yidu rice wine has become a local specialty, and red yeast rice has also become a specialty. People in nearby towns and villages often come by themselves or entrust relatives and friends to Yidu to buy monascus. It is said that the wine made by Yidu's monascus fermentation is unique, mellow and full of charm.
Because every household has rice wine (if you don't brew it yourself, you will buy some in bulk), so it is inevitable to have a few drinks during the holidays and entertain guests. Over time, it naturally breeds a generation of Yidu people who are good at drinking, and also naturally breeds a simple and straightforward Yidu person with a bold personality. Local people have learned to taste wine since childhood, and pay great attention to the taste of wine, which lies in quality rather than quantity, and contains rich folk wine culture.
Take toasting as an example. Generally, the host respects the distant guests first, and then the intimate guests. Before and after toasting, there are three cups to show sincerity. Guests who drink a lot will respond, showing courtesy and courtesy; Toast can also increase the atmosphere on the dining table. There are different ways, such as playing customs and guessing wine. < P > People can also judge a person's accomplishment, personality and social knowledge from his manners, words, the amount of alcohol he drinks and the way he drinks. A person's strength has a certain relationship with the amount of alcohol he can drink. Strong men are generally good at drinking and have great strength and endurance when doing heavy work.
Everyone in a city has rice wine, so everyone can say something about wine culture or rules.
Yidu's life is more interesting because of rice wine.
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