Yuncang Winery discusses the importance of "making koji for the Dragon Boat Festival" as the operator of Haomai Baijiu

According to Haomai Baijiu of Yuncang Winery, the Dragon Boat Festival is of great significance to soy sauce lovers. It is the annual Dragon Boat Festival. As we all know, the Dragon Boat Festival is a traditional festival of the Chinese nation. It clearly records the rich and colorful social life and cultural content of the ancestors, and at the same time accumulates profound historical and cultural connotations. For the general public, the Dragon Boat Festival has traditional customs such as commemorating Qu Yuan, eating zongzi, and dragon boat racing. So what are the saucers doing during the Dragon Boat Festival?

Haomai Baijiu is a liquor brand launched by Yuncang Winery. It is reported that it is jointly endorsed by three celebrities, Lu Liangwei, Wu Qihua, and Period. According to Yuncang Winery Haomai Baijiu, the birth of a bottle of Haomai Maotai-flavored wine is not only in accordance with the local environment, climate, and raw materials, but also its unique seasonality is also crucial. As the saying goes, "making koji on the Dragon Boat Festival and sand on the Chongyang Festival", this is one of the steps in the traditional wine making process of "12987". It can be said that "making koji" is the starting point of a production cycle of Maotai-flavored liquor, so the Dragon Boat Festival is also regarded as the prologue of the life of a bottle of Maotai-flavored liquor.

Every year around the Dragon Boat Festival, in addition to celebrating the traditional Dragon Boat Festival in Renhuai Moutai Town, Guizhou Province, the local wine craftsmen are busy with this crucial activity of koji making throughout the year. Koji making is very important to wine craftsmen in Maotai Town. It not only determines the quality and flavor of a bottle of wine, but also marks the beginning of the new year's wine making cycle.

As the saying goes, "Koji is the bone of wine", because there are a large number of microorganisms growing on the wine koji, and the enzymes secreted by microorganisms have biocatalysts that can accelerate the decomposition of starch into sugar, and the sugar is decomposed into ethanol under the action of bacterial enzymes, which is As the primer and key element of red glutinous sorghum fermentation, the quality of distiller's koji plays a vital role in the quality of brewed wine.

But 365 days a year, why does Haomai Maotai-flavored Baijiu choose the Dragon Boat Festival as the time to make koji? Maotai Town, Renhuai, Guizhou is located at the golden 28 degrees north latitude. The unique geographical location has its unique climate characteristics around the Dragon Boat Festival. According to reports, around the Dragon Boat Festival every year, the temperature in Maotai Town can rise above 30 degrees, and the highest temperature can even reach 40 degrees. best time.

"Life is heroic, drink heroic", a bottle of good wine is time and years, the process of koji making is from stepping on the koji to the final koji, and it takes half a year for a piece of wine koji. During the half-year storage period, continuous high-temperature fermentation is required to allow the microorganisms, enzymes and flavors in the koji to reveal the complexity and richness of the finished koji. Nirvana has become the soul of Haomai Maotai Wine. Good quality koji needs to go through the high temperature test for half a year before it can be regarded as a real winemaking cycle. It has completed the ultimate test of the "12987" winemaking process. During continuous cooking, fermentation, and storage for more than five years, it slowly explodes and accumulates for a long time. Hundred flavors of music.

Yuncang Winery Haomai Maotai-flavor Baijiu, which is carefully brewed by winemakers, has undergone complicated processes, from feeding materials to products leaving the factory, and has gone through many links of tempering. According to reports, Haomai Maotai-flavored wine has a unique style, with outstanding sauce aroma and full-bodied wine body, long aftertaste, and long-lasting fragrance in an empty glass. The so-called "12987" brewing process of Maotai-flavored wine, that is, a one-year production cycle, 2 times of feeding, 9 times of cooking, 8 times of fermentation, and 7 times of wine extraction; koji making at the Dragon Boat Festival, sand under the Chongyang Festival, five-year aging, and blending by masters For the pace, strictly abide by high-temperature koji making, high-temperature accumulation fermentation, high-temperature distillation, long koji making time, long storage time, long production cycle, such a special process of three highs and three longs.

Time is the most intuitive standard to measure sauce wine. Only the thick sauce accumulated by time can reflect the mellow taste of sauce wine. Yuncang Winery Haomai Baijiu is carefully brewed with high-quality glutinous rice beams, wheat, and water as raw materials. It has always adhered to the spirit of craftsmanship, meticulously polished products, and dedicated services to provide consumers with high-quality real wine, good wine, and safe wine.