How is Sanbai brewed? What is Sanbaijiu?

Sanbaijiu is Wuzhen's special rice wine, every household in Wuzhen has the custom of brewing their own rice wine, but the complex process is not everyone can master, bacteria, water, ingredients, temperature, climate, heat, artificial, etc. are all necessary conditions for successfully brewing a good Sanbaijiu.

Sanbaijiu is inseparable from Wuzhen, because there is the climate, water source and spices to make a good liquor, and the Sanbaijiu mushroom will not survive without here. Tao Fuchang Sanbai is the purest Sanbai liquor in Wuzhen, because Tao Fuchang not only left the best Sanbai liquor strains, but also left a complete set of Tao Fuchang Sanbai liquor brewing methods.

At present, the three liquors produced by Tao Fuchang Jie Fang are the most authentic and best three liquors in Wuzhen. Tao Fu Chang Lao Fang is a century-old brand in Wuzhen, and the three liquor produced by it is famous far and wide.

According to historical records: when Zhu Yuanzhang, Taizu of the Ming Dynasty, celebrated the enthronement in Nanjing, Gao Zhongyue, the governor of Zhejiang, selected the three white wines produced by Tao Fuchang Zhai in Wuzhen as a tribute to the royal family, and Tao Fuchang Zhai Fang was prosperous. In the 11th year of Tongzhi in the Qing Dynasty (1872 AD), the Ministry of Industry of the Qing Dynasty officially issued the establishment of Wenwuzhen Tao Fuchang Bad Fang, which was one year earlier than Moutai.

In its heyday, there were more than 100 winemakers in Wuzhen Taofuchang, and there were more than a dozen semicolons all over the south of the Yangtze River, which was "the first liquor workshop in Jiangnan Water Town".

Therefore, Sanbai wine is produced in Wuzhen, and the best is Tao Fuchang.

1: Soak the rice: Soak the rice (glutinous rice is better, sorghum, corn are fine, but the fermentation is slightly different) in clean water for about 24 hours, until the right finger can crush the rice.

2: Steamed rice: Wash the soaked rice and put it in a steamer to steam

3: Cool: Spread the rice to 30-35 degrees Celsius, or rinse it with cold water, and then beat the rice until it does not stick.

4: Mix koji, the amount of different koji is slightly different, but it is roughly the same, mix the koji with rice, put it in a container, generally use a ceramic tank, an old wine jar, a plastic worry about plasticizers, stainless steel is not too good, because the wine is acidic when fermenting, it will react with iron, flatten the surface of the rice, leave a movement in the middle, breathe when the koji ferments, and it is also convenient to observe the fermentation.

5: Once fermented, cover the container with the rice mixed with the koji, do not seal it, because the saccharification stage needs oxygen, about 3 days later, open the wine aroma, there is wine overflow in the middle hole, taste the sweetness, and the saccharification is successful.

6: Secondary fermentation: add water to the saccharified rice, about 1 kg of rice and water, cover for secondary fermentation, the time of this temperature is about 15 days, stir once during the period, do not seal at first, 3-5 days later can be sealed (do not seal to affect the wine yield) add water with mountain springs, if you use tap water, let it stand for 24 hours.

7: After fermentation, you can distill, the still is a steamer and a cooling cauldron. Filter the fermented liquor, separate the lees and the liquor, put the lees on the top, and put the liquor on the bottom, so that it is not easy to paste the pot, do not put it too full, affect the clarity of the liquor, when distilling, first boil it over high heat, and then use medium heat, the alcohol that begins to come out is high, but the methanol is too much, generally poured into the next distillation liquor after 1 minute and does not drink directly, the early liquor degree of the wine is higher, it can reach more than 60 degrees, and then it will gradually decrease, and the degree can be controlled according to your preferences. The final tail can be added to the next distillation.

But I don't recommend making your own liquor at home. Because we can't control the brewing process during the brewing process! Sterilization, temperature control, impurity removal, filtration, this is something we can't control.

That is to say, the liquor we brew at home is not suitable for drinking, and we can't effectively remove the harmful substances in the wine, so it is not recommended to make our own liquor at home! It is recommended to buy liquor from large famous enterprises, which is safe and convenient.

Sanbai liquor is a special product of Wuzhen, mainly made of white rice, white flour and white water, sweet and delicious, mellow and pure, in Wuzhen folk, this wine is also called "Du Dai wine". There is a ballad "Cat poop taro Du with wine, the guests refuse to leave after eating".

Sanbai wine is a specialty of Wuzhen, Zhejiang.

Because it is made of white rice, white flour and white water, it is called Sanbaijiu.

Sanbai wine is also called "Du Da Liquor" in the local area, and it is different from other liquors in that it can be drunk by all ages.

Sanbai wine is a special product of Wuzhen, according to the records of Wuzhen, it is made of white rice, white flour and white water, so it is named 39309 liquor mellow and delicious, suitable for all ages.

Sanbai wine is a special product of Wuzhen, and the "Wuqing Town Chronicle" says: "It is made of white rice, white flour and white water, so it is famous". This wine is mellow and pure, sweet and delicious, and is suitable for men, women and children.

In the past, the countryside celebrated the Spring Festival, and it was used to entertain guests, and in Wuzhen folk, this wine also has an alias called "Du Tie Wine". There is a folk rumor that "cat poop taro is used for wine, and the guests refuse to leave after eating".

Three Baijiu: The most memorable thing is the aroma of "Three Baijiu" wafting in the streets and alleys of Wuzhen, which lingers for a long time. In Jiangnan, where rice is abundant, home-brewed rice wine is a custom in the countryside in the past.

The people of Wuzhen named the rice wine "Sanbai" because the three main ingredients: glutinous rice, koji, and groundwater are all white. This wine has a sweet and mellow taste, no less than Japanese sake, and was very popular in the early Ming Dynasty.

Sanbai wine comes from Wuzhen, its aroma is rich, the wine taste is mellow, the entrance is soft, the aftertaste is refreshing, the aftertaste is endless, and the reputation is far and wide, it has been popular in the south of the Yangtze River for hundreds of years, and has been listed as a royal tribute, known as the fine wine of Wuzhen people. It is made with raw materials such as white rice, white flour, and white water.

Sanbaijiu is made of white rice, white flour and white water, so it is called Sanbaijiu. Sanbai wine is mellow and pure, sweet and delicious, and is suitable for men, women and children of all ages.

Sanbai wine is made of locally produced rice as the main raw material, and the rice is first steamed and boiled into rice, which is served in a basket and cooled with cold water. Then mix the wine medicine into the rice, stir evenly, then pour it into the large wine vat, flatten it, dig a small pool, put the bamboo and then seal the wine vat, and cover it with straw around the large vat to maintain a suitable temperature.

Sanbai wine is a kind of glutinous rice wine, and basically, glutinous rice wine is relatively sweet. It's like the sake we use to eat. Sanbai wine is a specialty of Wuzhen, "Wuqing Town Chronicles" said:

It is made of white rice, white flour and white water, so it is named". This wine is mellow and pure, sweet and delicious, and is suitable for men, women and children. In the past, the countryside celebrated the Spring Festival, and it was used to entertain guests, and in Wuzhen folk, this wine also has an alias called "Du Tie Wine".

There is a folk rumor that "cat poop taro is used for wine, and the guests refuse to leave after eating".

Sanbai wine is a specialty of Wuzhen, "made of white rice, white flour and white water, so it is famous".

And it is mellow and pure, sweet and delicious.

It is suitable for men, women and children of all ages, and used to be used in rural areas for the Spring Festival.

Just use it to entertain guests.

Its sex is sweet and fragrant. Efficacy: It is beneficial to the spleen and stomach, regulates qi and nourishes the skin, strengthens the spirit, soothes the meridians and activates the old wine, the taste of the new wine is strong, and drinking more makes people thirsty.

Sanbaijiu is said to be made of white rice, white flour and white water, which is the rice wine of Wuzhen, and is a local characteristic rice-flavored liquor, the taste of this wine is very spicy, and the old wine is very soft, the reason why it is called Sanbaijiu is because its raw materials are white and named.

三白酒 [sān bái jiǔ].

What is Sanbaijiu? Sanbai wine is a special product of Wuzhen, and the "Wuqing Town Chronicle" says: "It is made of white rice, white flour and white water, so it is famous".

This wine is mellow and pure, sweet and delicious, and is suitable for men, women and children. In the past, the countryside celebrated the Spring Festival, and it was used to entertain guests, and in Wuzhen folk, this wine also has an alias called "Du Tie Wine". There is a folk rumor that "cat poop taro is used for wine, and the guests refuse to leave after eating".

Sanbaijiu is a kind of liquor made of white rice, white flour and white water, which is a specialty of Wuzhen, and the taste is very refreshing and very delicious.

Sanbai is made of white rice, white flour and white water, so it dares to be called Sanbai because it has three main ingredients, glutinous rice, koji, and groundwater are all white.

What is Sanbaijiu? Sanbai wine is a special product of Wuzhen, and the "Wuqing Town Chronicle" says: "It is made of white rice, white flour and white water, so it is famous".

This wine is mellow and pure, sweet and delicious, and is suitable for men, women and children. In the past, the countryside celebrated the Spring Festival, and it was used to entertain guests, and in Wuzhen folk, this wine also has an alias called "Du Tie Wine". There is a folk rumor that "cat poop taro is used for wine, and the guests refuse to leave after eating".