Basic introduction Chinese name: water wine nickname: fermented wine main raw materials: millet, millet, wheat, rice contain preservatives: not suitable for the crowd: young people, the elderly. Storage method: sealed water wine, classified, sweet white wine, millet wine, spicy white wine, Naxi rice wine, "Sulima", purple rice wine, Miao rice wine in southeast Yunnan, jade wine, ". Lahu rice wine, highland barley wine, Aobeng, Sparrow, drunkenness, hospitality, production technology, brief introduction of water wine 1 Water wine mentioned in daily life is the general name of all kinds of drinks and wines. For example, the water and wine bill for eating in a restaurant is the money for drinks and wine you drink. Second, it refers to the wine brewed by a specific brewing method, which is generally loved by ethnic minorities. The following is a detailed introduction. Classified Shuijiu is the national liquor with the largest variety in China. The most common way of drinking. For example, Sanhai wine of Korean nationality, sweet wine of Zhuang nationality, ancient wine of Gaoshan nationality, sugar and wine of Yao nationality, highland barley wine of Tibetan nationality, fragrant wine of Naxi nationality and Sulima of Pumi nationality all belong to this category. In many minority areas, fermented liquor is also called liquor, which can be divided into sweet liquor and spicy liquor according to the degree of fermentation. Sweet white spirit Sweet white spirit takes rice, corn, millet and other food crops as raw materials, which are soaked or boiled in clear water, then steamed thoroughly, controlled in watertight containers such as pots, cans and barrels, and placed in a warm and dry place after being completely cooled. Sweet white wine can be made in L-2 days in summer; In winter, it takes about 3-5 days, but if you put wine and rice near the fire pond, it will become wine faster. Lacu people use glutinous rice as raw material, sift off fine chaff, and leave coarse chaff to brew with rice. The brewing method is to soak the raw grain in hot water, then boil it, take it out, steam it thoroughly with wooden retort while it is hot, put it in a clay pot, sprinkle with homemade distiller's yeast, and it can be drunk in about an hour, which is cool and sweet. Sweet white wine is essentially water wine formed when the starch in grain is completely saccharified and the alcoholization process is about to begin. It is sweet and delicious, but only vaguely reveals the mellow taste of the wine. This is a drink suitable for all ages. Sweet liquor brewed by various ethnic groups has a long history and was commercialized as early as the Yuan and Ming Dynasties. At the beginning of the Ming Dynasty, Xu Xiake crossed a canyon on his way from Yongchang (now Baoshan) in Dali, Yunnan. " There are several people who make curved bridges and sell pulp. They drink more, but there is room for wine making. "It can be seen that as early as the Ming Dynasty, even in the deep mountain valleys, sweet white wine became a commodity for business travelers who hurried through the ancient gorge road. Sweet wine has high nutritional value. Boiling eggs with sweet white wine is a delicacy of Yi and other nationalities. Since the Ming and Qing Dynasties, mutual attacks have become very common. Today, it is still one of the most important pre-holiday preparations for many ethnic minorities to make liquor with rice and steamed rice during festivals. Boil eggs or nourish the body with white wine. Health food for restoring vitality and promoting lactation is "essential for lying-in women" in Yi inhabited areas. Yi costumes, millet wine, Manchu traditional drinks. "Rice" means yellow rice. Its practice is; Soak rhubarb rice in water, steam it in a pot, put it in a jar, and add the original rice soup. If the rice soup is insufficient, add water, then add yellow rice wine koji and stir well. It can be drunk after 2 days. Spicy Liquor Yi people generally like to drink spicy liquor and are also good at brewing spicy liquor. The raw material is glutinous rice, followed by rice, corn and sorghum. Millet, barnyard grass and other grains can also be used for brewing. The basic steps of brewing spicy liquor are: soaking or cooking raw materials: soaking or cooking brewing raw materials with clear water. B. Steamed rice: put the soaked or cooked raw grain into a steamer and steam it thoroughly with strong fire. The rice steamer is made of wood or bamboo. C, cold rice; After steaming, take out the wine and rice, put them on a clean bamboo mat or dustpan, spread them out and let them cool down naturally. It must be cold in summer, but in winter, because of the low temperature, the wine and rice will drop to an intangible warmth. Wrap the wine and rice in gauze, suddenly throw them into the cold boiled water prepared in advance, take them out immediately, filter them and spread them out. This method of forced rapid cooling is called "white dragon crossing the river". D, sprinkling koji and canning: after the wine and rice are cooled to meet the requirements, sprinkle koji, then pour a little cold water, stir evenly, and put into a clean and dry jar. It is better to dig and collect the soil songs made by plants. When canning, you can put it directly into the can, or you can put a bamboo screen or other woven bamboo filter at the bottom of the can, leaving a certain space at the bottom of the can to separate the distiller's grains from the wine juice and make the wine juice refreshing. E, out of the nest: after the yellow rice wine is put into the pot, the starch in the grain is saccharified within 1-2 days to form sweet white wine; After 5-7 days, due to the action of yeast in the distiller's yeast, the fermentation is completed, and the spicy white wine with strong wine flavor can be taken out for drinking or storage. Because wine and rice should be kept at a certain temperature after being canned to facilitate fermentation, wine cans are often placed near fire sugar, or buried in rice bran, or even covered with quilts in severe winter, so this process of brewing white wine is also called "covering wine". F. Storage of spicy liquor: There are two ways to drink liquor, one is to drink it with raw juice, and the other is to drink it with appropriate amount of cold boiled water according to the concentration or taste of liquor. If you don't use it for the time being, store it. The storage method is to take out the spicy white wine, put it in a clean pottery jar, and then wrap the jar plug with a thin paste made of grass ash to avoid ventilation. The water wine stored in this way can be stored for about 20 days in summer and several years in winter. The longer the storage time, the more mellow the wine taste and the more lasting the wine strength. ""Yi wine "is this long-term storage of water wine. Take out the water wine that has been stored for many years, the wine is full of fragrance, and the bad and juice have been completely separated. Bad floating wine noodles, as thin as cicada wings; This wine is clear, bright and slightly yellowish brown. When drinking, it is mellow and refreshing, and there is no pungent feeling in the throat. Refreshing after drinking does not start. The wine is long, and good drinkers are often at a loss. Naxi liquor is a local water liquor created by Naxi nationality in western Yunnan. As early as the Qing Dynasty. The raw material for soaking wine is high-quality rice produced in western Yunnan. The preparation method is according to the traditional process operation of fermentation method. After soaking rice, steaming rice and cooling rice, sake koji was given to build a nest of saccharified wine and rice. After canning or canning, distiller's grains are used to burn white wine instead of water drops to form a lid. After low-temperature fermentation for about a month, the pressed wine can be taken out, clarified in different cans, and then sealed and stored for aging. "Sulima" Sulifeng is a traditional wine of Pumi, Naxi and Bai nationalities in northwest Yunnan, and it is an essential wine for offering sacrifices to ancestors and exorcising evil spirits. Surima takes high-quality barley as the main raw material. When brewing, the processed grains are washed first, then boiled in a pot until the grains are almost cooked, then taken out to cool, then sprinkled with distiller's yeast according to a certain proportion and stirred evenly, and then put into a big cloth bag for fermentation. There will be a smell of wine in two days, and it will be sealed in a big jar at this time. At a certain time, pull out the cylinder plug, put in a proper amount of water, and then cover it tightly. After 2-3 hours, the clear water in the jar can be poured out. Soft and mellow, cool and delicious, especially suitable for drinking in hot summer. Purple Rice Wine The Hani people in the southern valley of Yunnan and on both sides of the Red River fermented purple rice with local high-quality purple rice, which is the best drink to receive guests and has been famous since the late Qing Dynasty and the early Republic of China. In addition, the Dai, Yi and Jingpo people who grow purple rice also have the tradition of brewing purple rice wine. People in the Hani community in mojiang hani autonomous county, Yunnan are especially good at making wine. Miao rice wine in southeast Yunnan is brewed with rice or glutinous rice, and the method is basically the same as that of Yi people. Miao rice wine is a raw juice water wine fermented from rice or glutinous rice, with high sugar content and low alcohol content. It is the best drink to relieve fatigue and refresh the mind. The Miao people often take rice as their staple food, and "white wine is a traditional dietary custom of the Miao people in southeastern Yunnan." Jade wine Jade wine is a kind of water wine brewed by Bulang people with glutinous rice as raw material. Its production method is basically the same as other ethnic groups. The difference is that after glutinous rice is fermented into wine, Bulang people use a plant leaf called "Rubus" to filter out the bad and juice when making wine. The wine is transparent and clear, showing emerald color. It is an excellent drink for receiving relatives and friends in Brown Mountain Village. The glutinous rice "Lajiu" is a unique water liquor "Lajiu" brewed and drunk by the Yi people in Nujiang Gorge, Yunnan Province. Yi people harvest wheat, corn, sorghum and barnyard grass. As a raw material, it is cooked, steamed thoroughly, mixed with distiller's yeast, and fermented into wine residue in a sealed jar. When guests come to the door, take out a proper amount of fermented wine residue, put it in a pot or basin and put it on the fire. The drinkers sit around in groups of three and five, and the host keeps adding water to the pot or basin, filtering the wine residue and pouring the wine to show respect to the guests until the wine tastes weak. " "Blailong" The Wa people in Awa mountain area in western Yunnan call water wine "Blailong". The best "Braun" is made of little red rice. In addition, rice, corn, wheat, barley, sorghum, millet and barnyard grass can all be used to make wine. The method of Wa people brewing "Blairon" is basically the same as that of Wa people making "Lajiu". The first is to make wine and rice. After crushing and steaming the raw grain, mix it with distiller's yeast, let it ferment, dry it, and seal it in a crock-like container. When wine is needed, take out the dried and stored rice wine as required, put it into the jar, add cold boiled water, stir it evenly, and soak it for about 10 hour, which is the water wine. This is also the reason why the Wa people call brewing water wine "soaking wine". Most Wa people make wine the night before and drink it the next day. When drinking, the prepared thin bamboo elbow is inserted into the wine can, and the wine juice is sucked out from the bottom, so that the distiller's grains and the wine liquid are naturally separated. When drinking at home, the sucked wine is put in a bowl. If you need to drink when working in the field, let the wine flow into the gourd and carry it. Dulong rice wine Dulong wedding wine in Dulong River valley in northwest Yunnan, its brewing method is also very unique. Dulong people often brew water wine with corn, rice, sorghum and barnyard grass. They ground the raw grain, cooked it or steamed it thoroughly, dried it in the sun, mixed it with distiller's yeast, dug a pot-shaped cellar on the ground, paved the bottom and walls of the cellar with clean and fat banana leaves, put rice wine into the cellar, covered it with banana leaves layer by layer to completely isolate it from the soil, sealed the pit mouth with mud, lit a fire on the pit mouth and fermented it at a certain temperature. After 3-4 days, remove the fire, drill a small hole in the pit, and smell the hot air coming out near the hole. If it tastes sour, give it up; If there is a fragrant smell of wine in the hot air, carefully pry open the soil to prevent it from falling into the cellar. After pulling open the banana leaves, take out the fermented wine and rice in the jar, mash it, and filter the residue to get juice. Dulong people often add cool mountain spring water to the filtered barrels, which is sweet and mellow and can quench their thirst. Dulong costumes, Lahu rice wine and glutinous rice are the first choice raw materials, and rice and corn can also be used for brewing. The production method is basically the same as that of Wa "Blairon" and other water wines. Highland barley wine highland barley wine is a traditional folk drink of Tibetans, Turks and other ethnic groups, which is popular in Tibet. A low-alcohol liquor in Qinghai, Sichuan, Yunnan and other Tibetan and Tu inhabited areas. The production method is quite simple: firstly, clean and cook the highland barley, and when the temperature drops slightly, add distiller's yeast, put it in a clay pot or wooden barrel, seal it and let it ferment. After 2-3 days, add water and cover. Highland barley wine is light yellow and slightly sour. It is a kind of water wine similar to yellow rice wine and has not been distilled. The alcohol content is less, about 15-20 degrees. There are three kinds of wine: one, two and three. Old wine buried for 3-5 years is honey-like, with rich taste and aroma. The traditional water wine of the Auburn Loba nationality is popular in Manigang and Mechuk Sacriko areas in Luo Yu, Tibet. Generally, corn is used as raw material for brewing, and chicken feet valley and Daxie (a food made of palm trees) are occasionally used. The production method is as follows: firstly, the corn is cooked, mixed with distiller's yeast, filled with gourd, sealed and fermented for a period of time, and then made into wine. When drinking, put it in a bamboo filter container, pour cold water over it, flow through the wine, and filter out the water and wine at the bottom. Mali wine, also known as "turbid wine", is a traditional drink of Korean nationality, which is popular in Jilin, Liaoning and Heilongjiang. It is brewed with rice as raw material and barley as starter. This wine is white and sweet. Mostly brewed in winter, the degree is low. Traditional Li drinks and drunken Korean clothes are popular in Hainan. There are two brewing methods: one is to take glutinous rice as raw material, soak it in water for half a day, then pick it up and steam it in retort. After drying, put it into reeds sealed with banana leaves. After the third day, it can be fermented, giving off a fragrant wine smell. On the fourth day, the wine juice drops, which is called "wine drop". After the seventh day, the wine was ready. At this point, it was moved into the jar and sealed, and then buried underground. The longer the time, the stronger the wine taste and the better the wine taste. Secondly, the glutinous rice balls are mixed with a proper amount of wine cakes, put into a pottery basin, sealed with banana leaves, and made after 7 days. It is characterized by containing a variety of amino acids needed by human body, rich in nutrition and mellow in wine taste, and is a tonic for strengthening the body. Ancient wine, also known as "chewing wine", is a traditional drink of Gaoshan people, which is popular in the southwest coastal areas of Taiwan Province Province. "Textual Research of Sufan Zhuluo County Records" records: "Tame rice into powder. Women chew rice on the land, and the more they stay, the more they think it is a song, and the powder is mixed. Ivo water, white. My aunt is waiting for wine. "Think of wine as sweet or slightly sour. Go out to work, put it in a gourd and drink it with spring water. Production process 1, rice washing: wash the glutinous rice with clear water; 2. Soak: soak in cold water for 5-6 hours in summer, 7-8 hours in spring and autumn and 8-9 hours in winter; 3. Drain: after washing, take it out and put it in a container to drain the water; 4. Steaming: retort (pressure cooker), cover with gauze, put the glutinous rice away, steam on high fire until the aroma overflows (about 15 ~ 18 minutes), and turn off the fire. After the gas in the pressure cooker is naturally exhausted, open the pressure cooker cover; 5. Sprinkling water: pour boiling water to cool down, add distiller's yeast, and mix well with glutinous rice; 6. Fermentation: put it in an enamel container (the container must be clean and special) and cover it. The fermentation period is about 30 hours, which belongs to natural fermentation. If it is necessary to speed up fermentation, it should be stored in a large foam box, and a heater (hot water bottle) should be placed in it. 7, sugar water: rushed into the boiling water with sweet-scented osmanthus sugar to eat.