What famous wines are there in Jiangnan?

Jiangnan is not a specific city in China, but the middle and lower reaches of the Yangtze River. The ancients moved south several times, which laid the foundation for creating a beautiful culture in Jiangnan. In people's impression, Jiangnan is a land of plenty and picturesque environment, but the wine culture here is also enviable.

According to legend, this wine was also created by Du Kang. After Du Kang brewed the famous "Dukang wine" with sorghum, corn and other grains in his hometown, he traveled around the world with his good friend Liu Lingyun and came to Jiangnan, where he lived in seclusion to the east of Jiangyin. Du Kang rice wine brewed by steaming glutinous rice in the south of the Yangtze River is mellow and sweet, which is more suitable for people in the south of the Yangtze River.

Yanghe Daqu is produced by Yanghe Distillery in Siyang County, Jiangsu Province. It has been listed as one of the eight famous wines in China for more than 300 years. "Sweet, soft, soft, clean and fragrant" is the characteristic of Yanghe Daqu.

Sanbai Liquor takes locally produced glutinous rice as the main raw material. First, put the glutinous rice into a large steamer and cook it into rice, then put it into a washing basket and cool it with cold water. Sweet and fragrant. Benefiting spleen and stomach, regulating qi, caring skin, strengthening spirit, dredging meridians and activating collaterals. Old wine tastes mellow, but new wine tastes strong. Drinking too much will make people thirsty.

Xuan wine's production base is located in the south of Anhui, with humid air and abundant water, which is convenient for the growth and reproduction of microorganisms and suitable for brewing. Xuan wine Special Supply uses Northeast Red Sorghum as raw material to make koji at medium and high temperature. Generally speaking, Maotai liquor in Maotai-flavor liquor uses high-temperature koji-making, while LU ZHOU LAO JIAO CO.,LTD in Luzhou-flavor liquor mostly uses medium-temperature koji-making, while xuan wine uses unique medium-high temperature koji-making. The wine brewed by this koji is mellow and full.

Site liquor is made of whole rice as raw material, high-quality Daqu as saccharifying starter, and the traditional production process of "three in and four out" followed by mixed steaming of fermented grains, which is carefully brewed by layered distillation, graded wine selection, management, chromatographic inspection, tasting, grading, storage and blending. It has the characteristics of moderate fermentation period, strong technology, high liquor yield and stable quality, and has its own system in liquor industry. Known as "the first famous wine in Jiangnan".