Yimu real milk wine

Yimu milk wine is one of the main drinks of the Mongolian people. Yimu milk wine is made by fermenting milk. Milk wine is thick and mellow, colorless and transparent. Drinking it sparingly can prolong life and keep healthy, promote blood circulation and replenish qi. It can be drank by men, women, old and young.

The Mongolian people have a long history of making "milk wine", which dates back more than 2,000 years. It has a long cultural connotation and historical heritage and is one of the earliest types of wine in my country. The Inner Mongolia Autonomous Region has designated this ancient and traditional brewing technique as an autonomous region-level intangible cultural heritage technique.

In the brewing process of Yimu milk wine, the inherent nutrients of the milk itself are not destroyed, but the inherent nutrients are refined, which enhances the purity and removes the fat at the same time, making the nutrients contained in it easier to digest. absorbed by the human body.

Milk wine is rich in a variety of amino acids, vitamins and trace elements needed by the human body. According to the "National Standard for Milk Wine GB/T 23546", the raw materials for the production of milk wine must be milk or whey. After microbial fermentation and then processing, the product can be called real milk wine. Whether it is a distilled product or a fermented product, it must go through this production process, otherwise it cannot be called milk wine.

According to expert research, milk wine originated in the Spring and Autumn Period. Since the Han Dynasty, there have been written records of "horses chasing water and grass, and people looking up to Tong cheese". It peaked in the Yuan Dynasty and has been popular among ethnic minorities in the north for more than 2,000 people. It is a traditional wine with a long history. It has always played the role of ceremonial wine for nomadic people.

According to legend, as early as the early Yuan Dynasty, Mobei was in a period of great turmoil and great changes. At that time, the various tribes in Mongolia were in disarray. The tribes competed for strength and each elected a monarch. The 17-year-old Temujin inherited his father's legacy, mounted a war horse, waved a flag and rebuilt his homeland. Temujin's wife was at home, missing her husband on the expedition and making dairy products. One day, when she was making yogurt, water dropped from the lid of the pot and flowed into the bowl next to her. She smelled a special milky aroma. Once she tasted the delicious, sweet and ecstatic feeling, she gradually mastered the wine-making process in her production and life, and made simple wine utensils to brew it by herself. At the celebration ceremony of Temujin becoming the Great Khan, she dedicated the wine she brewed to her husband Genghis Khan and the soldiers. After the Great Khan and the soldiers drank it, they cheered continuously.

From then on, Genghis Khan named it the imperial meal wine and named it Sailin Erha.

Whenever the Mongolian people offer hada and milk wine to you, it is the highest courtesy to the distinguished guests. Milk wine has become a must-have drink for Mongolians to receive guests.