The raw material for rice liquor is actually glutinous rice. Glutinous rice itself has the effect of nourishing the blood, spleen and lungs. Glutinous rice is steamed and fermented with koji to become glutinous rice liquor, also known as fermented glutinous rice and glutinous rice wine.
According to traditional Chinese medicine, glutinous rice wine enters the liver meridian and can activate blood circulation, disperse stagnation and reduce swelling, regulate menstruation and promote lactation. Glutinous rice wine enters the kidney meridian and can replenish kidney failure and treat fatigue, diarrhea, lower back pain and male diseases. Glutinous rice is sweet and aromatic, can stimulate the secretion of digestive glands, increase appetite and facilitate digestion.
So, as a must-have for making glutinous rice liquor - koji liquor, which one is better ?
There are three types of liquor koji in the market, namely Hubei Angel liquor koji, Suzhou honey liquor koji and native farm-made koji.
What do these three kinds of liquor koji look like?
Hubei Angel Sweet Liquor Qu: Angel Sweet Liquor Qu is the largest koji liqueur manufacturer in Asia. It is purified and manufactured using modern technology, and harmful bacteria are also removed. It is a very healthy and nutritious sweet rice wine. The best-selling Angel Sweet Wine Koji is Angel Sweet Wine Koji, which is characterized by its sweetness, especially sweetness, and a very light wine aroma. If you want a sweet wine with a stronger aroma, you should use sweet wine with Angel taste.
What is distillers yeast made of? How? Please
1.
Soak the rice: Soak the rice in water for 3-6 hours and set aside.
2.
Crushing: Soaked rice is ground into rice flour and sifted with a 180 mesh fine sieve.
3.
Ingredients for inoculation: 3/4 of the rice flour is used to make the base, the remaining 1/4 of the rice flour is used as coating powder, and the amount of herb powder is the amount of wine base powder, 3% of it, 2% Chenqu powder and 60% water, mix well.
4.
Preparation of the dough: Mix well and make wine cakes, cut into 2 cm granules.
The discovery and use of distillers yeast plants is extremely important in the history of wine production. According to creation epics, myths and legends about the origin of distiller's yeast from various ethnic groups, most ethnic groups. people of all ethnic groups who discovered distillers yeast were huntersor male ancestors engaged in agriculture. Therefore, it can be believed that the conscious collection and excavation of plants that can induce the fermentation of food into wine should take place in the matrilineal clan or. after the formation of patrilineal clan society.
The Yi classic “The Beginning of All Things” circulated in the Yi society of Yunnan says that the ancestor of the Yi people, Se Sepal, realized the principle of making wine from sour rice , but he sacrificed his life in search of wine and medicine. After a lifetime of effort, he still hasn't succeeded. Later, his apprentice Huo Luonijiu continued to work hard and relied on collective wisdom and strength to finally find the herbal raw materials and synthesis methods that would enable it. become distillers yeast. Jiuqu was not discovered by a single person overnight, but was gradually explored and resummed over a long period of production practice. The ballad uses extremely beautiful language to create a realm that is both difficult and poetic. She expresses sincere praise of wine while recounting the difficulties and detours of the discovery of wine and medicine. It also reveals that the Yi ancestors “worked to create beauty, the ancient concept of thought that “work creates life.” The song proposes to "make songs about wine" "Sixteen kinds of herbs should be used." Yi's ancient book "Genji Jiu Yao Song" spread in the Luquan and Wuding regions of Yunnan believes that there are twelve kinds of herbs for making distillers yeast, highlights the categories and explains the method. manufacturing distillers yeast.
The method of chewing rice to make wine was popular among ethnic minorities in ancient China. The “Book of Wei · Biography of Wu Ji” records: The peuple “Shiwei” in addition. time could “chew rice to make wine and drink it to get drunk.” “Journey to the Backyard Sea” reports that the Gaoshan people of Taiwan “have a brewing method that brings together men, women, old and young to chew rice, put it in a tube, and it will become rice. wine in a few days, it will be mixed with clear springs. "Chewing rice to make koji" is a relatively backward method of making koji.
Since the Song and Yuan dynasties. he wine industry in Yunnan, a region where ethnic minorities live, has made great progress, including Popular brewing and drinking of water wine became very common. At the beginning of the Yuan Dynasty, the Italian traveler Marco Polo. visited Yunnan in his "Travels of Marco Polo", he repeatedly mentioned the production and consumption of Yunnan's wine industry shows that the different ethnic groups of this.Our people from Yunnan have become very proficient in the use of distillers yeast. In the Ming Dynasty, the famous traveler Xu Xiake traveled through the mountains and rivers of Yunnan, starting from Nanhua County in Chuxiong Province, Yunnan Province. , in Xiangyun in Dali. In the county, "Go down the mountain and pass a village, two miles north, up a slope, and another two miles, and across a small sea. There are several houses on the northern hill, called Jiuyao Village. " The location is unknown now, but. With the name of the village, it can be inferred that commercial production of distillers' yeast began on some scale around this time.
After the Ming and Qing Dynasties, with the development of phytomedicine, ethnic minorities began to understand the plants used to prepare distiller's yeast. With further development, many ethnic groups were able to brew andmix wines with different tastes and colors by adjusting the proportion of certain plant ingredients. in distillers yeast depending on the raw materials for brewing to adapt to different consumption needs.
The Lisu people of Nujiang, Yunnan, use Vallisandra (gentian grass) as the main raw material to prepare distillers yeast. The method involves crushing the Vallisneria into a ball, steaming it carefully, covering it in a bamboo basket for several days and fermenting it. Like the Lisu people, the Nu people of Biluo Snow Mountain. The Gaoligong Mountains also like to drink spirits and mastered the method of making high-quality koji early. The main ingredients for preparing koji are corn flour and bitter grass. Grind the corn into powder, crush the bitter herb, put the cornmeal and. bitter herb powder in a t-jarwater, pour cold water and soak for a day and night, use the soaked red and bitter water juice to mix the cornmeal in half. In liquid state, roll it into an egg-sized medicine ball. put it on a bamboo basket with rice bran, put the medicine ball in layers in the bamboo basket and sprinkle rice bran between the layers to avoid sticking, and finally place the bamboo basket near the the lake of fire, after fermentation, take it out and dry it over the fire. The people responsible for the above work are all Nu women.
Raw materials for making distiller's yeast vary by region and ethnicity. peels, orange peels, grass roots, straws and fruits of some spicy plants, saute them in an iron pot and cook them overnight, then dry them and grind them, then mixed with old medicines made from wine, hidden instraw, sealed and fermented. To make distiller's yeast, Tibetan distiller's yeast has another feature: it uses a plant called "Muduzige", mixed with fish, goat, bison and other animals. Grind the animal's bile into powder, add flour and a little cold water to form a cake, string them together with strings, hang them on the wall of the house and let them air dry. The Yi people use the most ingredients to prepare distillers yeast. The selected ingredients can be appropriately adjusted in the distillers yeast selection, proportion and preparation procedures depending on the raw materials for brewing, the season and the winemaker's preferences for taste and taste. color of wine. The commonly used ingredients in the local distiller's song prepared by the Yi people are: wine flower, Chai Guiye, Dimendong, asparagus, Ma Liangtou, wasp, small pine root, old sow's ear grass, chervil, small yellow ling, Suidu flower, dragon. Bile grass, mountain mint, grass root, pepper, wheat germ, old sow spicy post, messy hair, small green grass, green vine, bitter grass, yellow radish tail, horse whip, gall ginseng mountains, polygonum multiflorum, small moso bamboo. , red potato, red gastrodia elata, liverwort, honey, bee husks, wheat flour, buckwheat flour, corn flour. There are also ethnic minorities who started late in understanding and using distillers yeast. For example, although the Kucong people of the Lahu ethnic group, who live deep in the mountains and ancient forests, have a long history of wine production, they were unable to prepare distillers' yeast. Until the 1950s, it still relied on exchange relationships and usedin the forest. products such as animal skins, bear bile and wild Panax notoginseng, intended for sale in the surrounding areas, the Han and Hani exchanged for distilled koji. Due to its rarity, distilled koji has become a valuable item in the lives of the Kucong people. They even use distilled koji to express their feelings when worshiping their ancestors and worshiping the gods. This situation is a manifestation of uneven development between different ethnic groups.