Yuncang Winery explores the wonders of the ancient method of brewing Haomai Baijiu: adapt to the weather and follow the ancient method

Maotai-flavored baijiu is a traditional Chinese fermented wine, and the Aspergillus bacteria used in the production process is one of the key factors. In traditional Chinese culture, the Dragon Boat Festival and the Double Ninth Festival are important festivals, and they are also a good time to make music. Following the weather and following the ancient methods, koji making on the Dragon Boat Festival and sand under the Chongyang Festival are the adherence and inheritance of traditional craftsmanship by the craftsmen of Haomai Baijiu.

It is understood that Yuncang Winery is the operator of Haomai Baijiu. Yuncang Winery is affiliated to Hainan Yuncang Winery Co., Ltd. It is a company that supports offline business and online purchases by converting part of the traditional wine business of the winery online. Multi-pipeline platform. Haomai Baijiu is jointly endorsed by three stars, Lu Liangwei, Wu Qihua, and Period. The initial products launched are Maotai-flavored liquor from Maotai Town, Guizhou Province. They are divided into different series and at different prices. They strive to meet different consumption scenarios need.


Yuncang Winery explores the magic of making koji for the Dragon Boat Festival

As we all know, the Dragon Boat Festival, the fifth day of the fifth lunar month, is a festival to commemorate Qu Yuan. Qu Yuan was a great poet and statesman in ancient China. He committed suicide by throwing himself into a river on the fifth day of May. Legend has it that people threw rice balls into the river to prevent fish and shrimp from eating his body. Since Qu Yuan's deeds are closely related to the Dragon Boat Festival, making koji during the Dragon Boat Festival is believed to be blessed by Qu Yuan, making the fermentation of koji more smooth.

The main reason why Maotai wine is selected to make koji on the Dragon Boat Festival is that the Dragon Boat Festival is an important solar term in summer, and the temperature is suitable and the humidity is high, which is conducive to the growth and reproduction of aspergillus. The process of making koji requires certain temperature and humidity conditions. Choosing to make koji during the Dragon Boat Festival can provide ideal environmental conditions, which is conducive to the fermentation of koji. During the koji making process, the koji bacteria will produce some beneficial microorganisms and enzymes, which can help the decomposition and transformation of proteins, carbohydrates and other substances in the fermentation process, and improve the flavor and taste of the wine.

And because the Dragon Boat Festival coincides with the rainy season, rice, millet and other food crops begin to grow at this time, and it is also a period of harvest for the raw materials needed for koji making. Haomai sauce-flavored baijiu chooses to make koji at this time, and fresh grains can be used as raw materials to improve the quality and taste of the wine.


Yuncang Winery explores the beauty of Haomai Baijiu under the sand in Chongyang

The Double Ninth Festival, which is the ninth day of the ninth month of the lunar calendar, is also one of the traditional festivals in China. In ancient times, people would climb high, plant dogwood, drink chrysanthemum wine and other activities on this day to pray for health and longevity. It is said that on the day of the Double Ninth Festival, the yang energy is the most vigorous, and the koji fungus tends to grow and grow stronger when making koji, so it is also considered a good time to make koji.

The brewing of sauce wine takes a certain amount of time, usually several years or even longer aging. The reason why we chose to go down the sand in Chongyang is because there is a lot of rain in summer, the water quality is not good due to soil erosion, and the temperature is as high as 35 to 40 degrees. The starch content of sorghum is high, if the piles are piled up and the temperature of the cellar is too high, the acidity will be too large, which is not conducive to wine making. The day of the Double Ninth Festival is in autumn, and the temperature is suitable for the aging and brewing of sauce wine. Therefore, choosing sand under the Double Ninth Festival can ensure the best quality and taste of the sauce wine.

Brewing water includes water for production, water for sizing (jiang) and water for packaging, etc. The uses are different, and the required water quality is also different. Production water is divided into feeding water, distilled water and cooling water, etc. Among them, feeding water and distilled water have the highest quality requirements. Therefore, the brewing ancestors of Maotai Town by the Chishui River chose the season with the best water quality in Chishui River.


The brewing of Yuncang winery's heroic sauce wine is not only a technology, but also the crystallization of the wisdom of our ancestors, and also our precious cultural wealth. Yuncang Chateau Haomai Sauce Wine inherits the thousand-year-old brewing technique, has traveled through the long river of history, and has undergone precipitation and evolution. It seems so mysterious, but it is not far away.