China is the birthplace of yellow rice wine, mainly produced in the middle and lower reaches of the Yangtze River. Yellow rice wine has bright color and high nutritional value. What is the name of yellow rice wine rich in Zhejiang? The brewing history of China yellow rice wine can be traced back to the Spring and Autumn Period and the Warring States Period more than 2,400 years ago. "Lu's Spring and Autumn Annals" records that the king of Yue lived in Huiji, and the wine was thrown into the river, and the people drank it, and they could not fight a hundred battles. ("Jiangnan Style" P 1 14) Huiji is today's Shaoxing, and the story of Gou Jian, the king of Yue, who used wine to inspire the soldiers and civilians to fight, has been told by wine villagers for thousands of years. Coincidentally, Jiashan, another wine town in Zhejiang, also has a story about yellow wine. According to legend, during the Spring and Autumn Period and the Warring States Period, Wu Zixu, a general of the State of Wu, was stationed in Jiashan. And dozens of miles of defense lines have been established from south to north, ready to go to war with Vietnam at any time. Jiashan, located between wuyue, is a famous land of fish and rice, and yellow rice wine is a local specialty. Soldiers like to get drunk every time they go out or triumph at the front. Over time, abandoned wine bottles (pottery products) outside the camp piled up like a mountain, which was dizzying. Bottle Mountain at the south gate of Jiashan County is one of the most famous places, and was later listed as one of the "Eight Scenes of Tang Wei" by Yi people. In the 1970s, during the river dredging project in Jiashan City, the water conservancy department found a large number of pottery pots containing wine near Pingshan site. According to experts' research, these bamboo-tube pottery pots are indeed relics of the Spring and Autumn Period and the Warring States Period. Jiashan has many legends about Wu Zixu. In fifty-seven years, Mr. Liu Yazi said: Among the manuscripts of dividing the lake by Shen Beixi (Zhong Gang), Shen Yuhuang's Hu Fenfu in the Ming Dynasty was included. There are two sentences in the middle: "Wu Jun came from the south, and Wu Xiang led the troops to the east." (Autobiography, Chronicle and Diary of Liu Yazi P40-4 1) It vividly describes Wu Zixu's attack on Hu Fen (also known as Hu Fen) in Jiashan during the Spring and Autumn Period and the Warring States Period. Xushan, Wuxiang Tomb, Wu Zixu simple ink stone, Wuzitang, Wuzitan, Shididang, etc. , handed down from the wuyue War era more than 2,400 years ago, is widely known, especially talked about by people. Therefore, Mr. Chen Weijun, a consultant of Zhejiang Folk Writers Association and a famous folk literature writer, was surprised to find so many legends about Wu Zixu place names in Jiashan. In fact, Jiashan has many folk stories about wine. If you collect them, maybe you can really publish a book! The brewing of "Hu Fen Good Brewing" began in Tianbao period of Tang Dynasty. Li Bai, a great poet, wrote a poem "Cry for Good Brewing" in memory of a folk friend who made wine. The poem says: Ji Zuo's yellow spring is still suitable for brewing. There is no dawn at night. Who are you selling wine to? At that time, there was a clever winemaker in Xutang Market in the southeast of Hufen Lake (according to research, about one mile outside the west gate of xitang town). The wine he brewed is different from the local yellow rice wine. Although the local wine is mellow, its color is milky white (commonly known as "Sanjiu"), and his wine is the water of "Xu Tingquan" in the northeast of the market. It is said that at that time, this spring, the Youlan Spring in Wushui (now Tang Wei Town) and the Dongquan Spring in Dingzha (named Dongquandang because the spring swings in the middle of the lake) were the most famous "three springs" in Jiashan area. In addition, the wine brewed by that winemaker has several more processes than others, so this wine is not only orange and transparent, but also mellow. Every winter wine-making season, Fiona Fang is rich in wine here. Therefore, customers all over the world call it "Xiangsha people", and winemakers who are new to Wenmo always find this name unsightly. One day, after copying Li Bai's poem "Crying for Good Brewing", he found the word "good brewing" in the poem title very agreeable, which not only showed the good use of water and good brewing of wine, but also included Jiashan brewing, so he named the home brewing "good brewing" and also called "Taibai Liquor". This is the latest version of Jiashan's legend of "Good Wine Making". It is understood that groundwater (i.e. spring water) is generally used in the more elegant winemaking workshops in Jiashan area in history. It has been heard in the past that water from wine shops must flow to the center of Hufen Lake (deep water area) and be scooped up at the whirlpool. Legend has it that there are many springs under Hufen Lake, which gush all the year round. There is a metaphor of "water is blood, qu is bone" in the brewing industry, and Jiashan yellow rice wine has always attached great importance to water. I have a copy of the information about "Ancient Town Xitang Winery" written by Li Jianwei, a descendant of Liyiyuan Winery (one of the predecessors of Jiashan Winery) founded in the 28th year of Qing Daoguang (AD 1846). The 80-year-old man said that the water used in Li Yiyuan's restaurant is different from other workshops. At that time, Li Yiyuan winery was on the east side of Xujiabang in the town, and the water for brewing was in the town. Although the length of this river is only about 100 meters, the water quality in the river is very clear all year round. Occasionally, someone throws floating objects into the river pocket, which will naturally flow to the estuary and enter the harbor river. It is said that there are primitive springs at the bottom of the river, and groundwater keeps pouring out, so drinking water here is almost like mineral water. It's a pity that Xujiabang has been filled in and become a branch of Jianxin Road in Tangxi Town. According to the original records kept by Jiashan Winery, Jiashan yellow wine has been brewed with underground high-quality mineral water extracted from deep wells since 1970s. The ancient town of Tang Xi is located in the Hufen water system and has a unique ecological environment. Especially in recent years, with the success of Taihu Lake basin management and other small watersheds management, and Xitang, a water town, as one of the six ancient towns in the south of the Yangtze River that declared "World Cultural Heritage Protection" to the United Nations, the local government and county environmental protection and water conservancy departments have stepped up efforts to improve and protect the water environment, so the water quality in this water area is clear and pure, and there is no pollution in Fiona Fang for dozens of miles. As Jiang Yongqing, a wine-making expert and professor-level senior engineer, said, "Famous wine comes from good water. Jiashan rice wine has made great achievements, thanks to water. The surface water of Xitang in the ancient town is clear and clean, and the groundwater resources are very rich, which is a rare treasure in the brewing industry. " Last year, Li Jianwei summarized the success of Jiashan Yellow Rice Wine at the ceremony of presenting the bottle of "Xitang' Li Yiyuan' Centennial" to Jiashan Yellow Rice Wine Co., Ltd., that is, good water, good rice and good geographical environment. Jiashan is located in the hinterland of Jiahe area, where "wild rice grows by itself" and "crops harvest in autumn". The rice and double-edged stone plough excavated from Dawangxu site, a provincial cultural protection unit, can prove that Jiashan ancestors began rice production more than 5,000 years ago. Here waterways crisscross, lakes are dotted, fertile soil is everywhere, and the climate is mild and humid. Farmers have been planting rice for generations, which is called "granary in northern Zhejiang" in history. According to historical records, this area has been the famous "Gong Mi" producing area in China since the Sui and Tang Dynasties. Before liberation, "Xitang thin rice" was popular in Shanghai. At that time, Shenbao, which had the largest circulation in China, regularly published Jiashan's "Xitang Bomi" market. After its establishment, People's Republic of China (PRC) has become one of the key commodity grain producing areas in China. Before the "grain policy" was liberalized, this county was once one of the top 100 counties and cities with the largest grain contribution in China. According to some data, from 1953 to 2000, Jiashan provided nearly 5 billion Jin of commodity grain for the country. Grain brewing began in the late Neolithic period. Archaeological data show that as early as around 7000 years ago, people in primitive society had already made wine with grains. However, the development of agriculture is the premise of grain brewing in past dynasties. The brewing production of Jiashan yellow rice wine consumes about 20,000 tons of rice every year. The development of local agricultural production and abundant high-quality rice resources have laid the foundation for the rapid development of the brewing industry. With the continuous improvement of people's material life, drinking no longer stays in the aspect of "good taste", but only considers the functions of "nutrition" and "health care". Cao Tingdong, a great health care expert and Jiashan scholar in the Qing Dynasty, once introduced the experience of drinking health care in his works: after eating, set up a small dish to drink, which still has ancient meaning. Rice wine is the best, followed by Qu wine. Take those who have been old for many years. Good rice makes good wine. Jiashan yellow rice wine is made of high-quality glutinous rice and late japonica rice, so it is not only delicious, but also nutritious. According to experts' determination, Jiashan yellow rice wine contains 2/kloc-0 kinds of essential amino acids such as alanine, arginine, glutamic acid, proline and lysine, which exceeds beer and wine, so drinking Jiashan yellow rice wine in moderation is also beneficial to health. It is worth mentioning that "Hu Fen" is good at brewing wine. Not only water, koji and rice are excellent, but also the brewing technology is unique. This wine is made from Xiushui and flour and rice, and then mixed with glutinous rice and aged yellow wine in winter. Zhang Yeping, a reporter from Liberation Daily, once wrote the newsletter "Winter Brewing in Hufen Lake", which described the "Winter Brewing" of yellow rice wine as follows: In the cold winter, the reporter came to Jiashan Winery in Tangxi Town, downstream of Hufen Lake, and saw the busy scene of winter brewing, which was steaming and full of aroma. In the traditional brewing workshop, the freshly washed white rice is put into a rice steamer, and the steamed rice is fragrant and glutinous, fermented with wine and wheat starter for a certain period of time, and then added with rice and wheat starter to continue fermentation and aging. The longer it is stored, the more mellow the wine will be. During the winter brewing season, (Jiashan Winery) feeds more than 60,000 kilograms of rice every day and produces more than 65,438+000 tons of wine, which is still in short supply. (1995 1.5 Jiefang Daily) The production of good yellow rice wine is an organic combination of traditional brewing technology and modern scientific and technological achievements, and it is a good self-brewed product of "harmony between man and nature". Therefore, experts spoke highly of famous wines such as "Hu Fen" at the national evaluation reception. In short, after more than 20 years of efforts, "Jiashan Yellow Rice Wine" has stood out. Nowadays, Jiashan Yellow Rice Wine produced by Wujian Yuejiao and Shaoxing Yellow Rice Wine produced by Yin Shan have become wonderful flowers in the yellow rice wine manufacturing industry in China.