Wu Liang Ye 500ml (Year 2018)

In stock
  • 500
  • 52.0
  • 26.0
    Alcohol Units
  • Distilled liquor

  • Yibin,Sichuan China

  • Long aroma, comprehensive wine taste

  • Taste mellow, sweet entrance, throat clean

  • Wu Liang Ye

Products details

  • Sorghum, Wheat, Corn, Rice, Glutinous rice
  • Forever
  • Soak, ferment, distillation
  • All the year around
  • All people 18+
  • Restaurant
  • He drank to 21 ℃ ~ 35 ℃
  • Drink alone
  • Korea, Japan, Singapore
  • Sichuan,China


Tang Dynasty: heavy green spring wineIn the Tang Dynasty, Rongzhou (Yibin) official Fang made a kind of "spring wine" with four kinds of grain, which is the predecessor of Wuliangye. In 765 AD, the Tang Dynasty poet Du Fu passed through Rongzhou. Yang Jiangjun, the governor of Rongzhou at that time, held a banquet for him in the east building. After tasting the local spring wine and lychee, Du Fu immediately chanted a good sentence: "heavy Bianchianchun wine, light red broke lychee". After Du Fu left, Chongbi Spring Wine was designated as "county wine".Song Dynasty: Yao Zixue SongIn the Song Dynasty, the private workshop of the Yao family in Yibin used maize, rice, sorghum, glutinous rice and buckseeds to make wine, which was called "Yao Zi Xuequ" by literati and elegant scholars, which was the prototype of Wuliangye. Huang Tingjian, a poet in the Song Dynasty, praised Yao Zi in his Ode to a Loyful Spring: "Yao Zi is singing in snow, while the color of the cup is competing for jade. The soup is sullen, and the white clouds live in the valley. Clear but not thin, thick but not cloudy. Sweet and not the retch, sicken and not chelating ".Ming Dynasty: grain wine.In the Ming Dynasty, Yibin "Wen Defeng" and "Changfa Sheng" followed the method of Yao Zixue, using five kinds of grains to brew "coarse grain wine". Chen's "secret recipe" made the "coarse grain wine" more perfect, and was widely spread among the common people.Late Qing Dynasty: WuliangyeIn the late Qing Dynasty, Deng Zijun inherited the high quality coarse grain wine formula "Chen's secret recipe", and changed the brewing workshop "Wen Defeng" to "Lichuan Yong" in the early Ming Dynasty. Because the brewed grain wine taste very good, sichuan yong fame. One day in 1909, Yibin celebrities, literati gathered together, Deng Zijun took wine to attend. During the dinner, "Lichuan Yong" produced by the grain wine opened, full of fragrance, intoxicating. Yang Huiquan, a judge in the late Qing Dynasty, said, "Such a good wine, called miscellaneous grain wine, seems to be vulgar, and Yao Zi Xuequ is elegant, but not enough to reflect the flavor of the wine. Since this wine gathers the essence of five grains and becomes jade liquid, why not change its name to Wuliangye?" Deng Zijun was delighted to follow this advice, hence the name Wuliangye

Story or myth

Yibin, since ancient times has been a multi-ethnic area. Relying on the customs and experience handed down from generation to generation, the people of all ethnic groups living here have produced historical wines with their own characteristics in different historical periods. Of otago, such as the current one wine made from the pre-qin period, qin and han dynasties differential people betel pepper wine, made from The Three Kingdoms period Jiu Jiu miao people with small wild crabapple brewed wine and so on, are the masterpiece of yibin region minority, blinking all the ancient Chinese unique insights and intelligence of brewing technology.Especially in the Northern and Southern Dynasties (420-589 AD), the Yi people used wheat, highland barley or corn and other grains mixed brewing a kind of wine, which started the use of a variety of grains brewing. It gets its name from the way it drinks wine. During brewing, the grain is cooked thoroughly and dried, and the fermented yeast is mixed well. It is placed in a pottery jar, sealed with mud, covered with grass, and fermented for more than ten days. When drinking, open the mud, to the tank of water, each drinker holds a bamboo pipe directly from the tank suction drink, while drinking while adding water, until there is no wine taste.In the Tang Dynasty, Rongzhou official fang brewed a kind of "spring wine" with four kinds of grain. Du Fu, the great poet of the Tang Dynasty, arrived in Yibin about 743, when Yang Jiangjun, the governor of Rong Prefecture, held a banquet in the east building for him to clean up. Du Fu tasted the spring wine and Yibin special litchi, improvised chanting "heavy Bianqian spring wine, light red broke litchi" good sentence. Chunjiu was later renamed "chongbi wine".In the brewing process of Wuliangye, "Yao Zi Xue Qu" is the most important and influential one. It was brewled in the private workshop of Yao's family, a gentleman in Yibin, during the Song Dynasty (960-1279). Five kinds of grain are corn, rice, sorghum, glutinous rice and buckseeds. "Yao Zi Xue Qu" is the most mature embryonic form of Wuliangye. In 1368, at the beginning of the Ming Dynasty, a man named Chen from Yibin inherited Yao's estate and came up with his secret recipe, which Wuliangye used. This wine two, literati called "Yao Zi Xue Qu", the lower people called "grain wine", this is now the direct predecessor of Wuliangye. The old cellar of the Ming Dynasty, which is still in use today, has a history of more than 600 years.In 1909, Deng Zijun, heir of Chen's secret recipe, brought wine to a family dinner. In the late Qing Dynasty, Yang Huiquan said after tasting the wine, "Such a good wine, named miscellaneous grain wine seems to be vulgar, and although Yao Zi Xuequ is elegant, it does not reflect the flavor of the wine. This wine is the quintessence of the five grains into a jade liquid, renamed 'Wuliangye' is a name of both refined and popular taste, and the name can think of its meaning." Since then, Wuliangye has been famous for a century.

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