Luzhou Laojiao ( Erqu) 125 ml

Lu Xiaoer
In stock
£8.99
  • 125
    ml
    Volume:
    125ml
  • 42.0
    %
    Alcohol:
    42.0%
  • 5.3
    Unit
    Alcohol Units
    5.3Unit
  • Distilled liquor

  • Luzhou, Sichuan China

  • Cellar fragrance elegant

  • Mellow, rich cellar fragrance

  • Luzhou Laojiao

Products details

  • Sorghum, Wheat, High Standard Still Water
  • Forever
  • All the year around
  • 30-65 years old
  • Restaurant and Home
  • Room Temperature
  • Peanut, Tofu, Beef sauce, Smashed cucumber, etc
  • Japan, USA
  • Sichuan, China

History

The brewing technique of Luzhou cellar wine originated in ancient Jiangyang and was gradually bred under the special historical and temporal atmosphere of the development of south Sichuan wine industry since The Qin and Han Dynasties. It flourished in the Tang and Song dynasties and was created, shaped, shaped and matured in the Yuan, Ming and Qing dynasties. For two thousand years, passed down from generation to generation, formed a unique, unparalleled wine culture.According to the investigation of unearthed relics in Luzhou, the history of luzhou wine can be traced back to the Qin and Han dynasties, which can be proved by unearthed pottery horn goblets of Han Dynasty, pottery figurines of Drinking wine of Han Dynasty and sorcery prayer drawing on the portrait sarcophagus of Han Dynasty.In the Song Dynasty, Luzhou was famous for its rich glutinous rice and sorghum, with abundant brewing materials. According to the Records of Food and Goods in the History of the Song Dynasty, there were also "big wine" and "small wine" in the Song Dynasty. This wine, made in the same year, does not require (nor is it convenient for) storage. The so-called "big wine", is a kind of distilled wine, from the "History of wine" records can know, big wine is after the twelfth lunar month under the material, take the distillation process, from the gelatinized sorghum distillers baked out of the wine. And, after "brew", "evaporate" out of spirits, and to store half a year, to its natural alcoholize instar, can sell, namely the history called "Hou Xia out", this song steamed stuffed, and storage of alcoholize "wine" in the selection of raw materials, process operation, ways of fermentation and wine quality were very close to, luzhou luzhou-flavor follows is luzhou aged pit of daqu.In The Song Dynasty, Luzhou set up six "business" organs to collect taxes, one of which was the "liquor business" to collect liquor taxes.In yuan and Ming Dynasties, Luzhou Daqu wine has been formally formed. According to qing Dynasty's "Yuewei Tang Miscellany", the first generation of Luzhou Laojiao Daqu wine was also brewed in Luzhou in 1324. Shi Jinzhang, the first year of Hongxi in the Ming Dynasty (1425 AD), studied cellared wine. There is shu Juyuan workshop cellar pool in the Wanli Period of Ming Dynasty, which has a history of more than 400 years. It is to use the complementary relationship between the cultivation of cellar mud in the early stage and the cultivation of wine in the later stage, so as to brew Luzhou Old Wine clean, sweet, mellow and full through the layers of distillery grains into the body. The cellar pool left by the bad room is still in use now Luzhou cellar Ming Dynasty cellar pool

Story or myth

The origin of Luzhou Laojiao Daqu can be traced back to the Qin and Han Dynasties, while the formation and development of the technique of Daqu Opera began in the Yuan Dynasty.According to records in The Qing Dynasty "Read The Micro Hall Miscellany" : "... said: 'Sweet and sweet', used to make it spread strong fragrance and sweet home, better than aftertaste, supplemented by technical improvement, Daqu wine into Yan. This is the origin period of Luzhou Laojiao Daqu wine. During the Reign of Emperor Hongxi in Ming Dynasty, Shi Jingzhang in Luzhou worked hard for many years to develop the "mud cellar" brewing method with qu medicine containing dry and bitter taste ingredients, which made Daqu liquor smell strong, and thus initiated a new way of the unique process of "solid fermentation, mud cellar, retorting barrel distillation", which was the prototype period of luzhou filter.In Annals of Luxian County by Chen Zhu: "... it is the mother of qu. Beginning with sorghum four stone mill, every stone, stone and QuMu become worse six stone, water and evenly, closed system cellar (pits in the room, first to clay mud and shochu, built a rectangle, six feet deep and six feet wide, long zhang xu), overlying with mud, January after brewing mature application, to small practice of distillation, three days to finish a cellar, namely daqu also sale "in the city.Camp in the Ming wanli thirteen years snug in luzhou gully head near longquan well built mud pits ten (including six Yu Qingchu merge into four), officially became first luzhou luzhou aged pit daqu production workshop, named "ShuJuYuan", ShuChengZong founder, is the history of luzhou daqu process the third generation of cellar wine after Guo Huaiyu, ShiJingZhang founder of daqu. He inherited snug liquor, directly engaged in production and business operation and brewing technology research, summarized from "with bad into the cellar, solid-state fermentation, the esterification instar, mud pits and smell" set of daqu aged pit brewing technique, the brewing of luzhou-flavor daqu "dacheng" level, for the formation and development of luzhou-flavor liquor brewing process laid a solid foundation, pushing the luzhou liquor entered a period of unprecedented prosperity. From 1955 years later, the traditional operation for the recovery and taken many effective measures, it is our country liquor industry really get great changes and development of The Times, especially since the reform and opening up, the continuous mining on the basis of traditional craft, using the modern science and technology and analysis method, analyzes the influence of liquor style the material basis and mechanism of the difference of characteristics of innovation in a series of new operation process.

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