What is Kouzijiao What kind of fragrant wine is Kouzijiao

Kouzijiao is a Chinese brand liquor. Kouzijiao liquor is Suixi County, Huaibei City, Anhui Province, and is the leading liquor of Kouzi Liquor Industry in Kouzi Ancient Town, where Suishui River meets. The taste is "fragrant aroma, elegant cellar aroma, rich in aged aroma, mellow sweetness and cellar bottom aroma", which belongs to the same 33 degrees north latitude area as Moutai, and is a typical representative of China's fragrant liquor.

Its unique style and excellent quality have been highly recognized by all walks of life, and have been rated as the standard sample of China's 18 famous and high-quality liquors. Because the wine in Kouzi Town has been fermented in a 600-year-old cellar pond, it is named Kouzi Cellar Wine.

Wine, Kouzi Cellar Wine is the leading product of Anhui Kouzi Liquor. The taste is "fragrant aroma, elegant cellar aroma, rich in aged aroma, mellow sweetness and cellar bottom aroma", which is a typical representative of Chinese aromatic liquor. Its unique style and excellent quality have been highly recognized by all walks of life, and have been rated as the standard sample of China's 18 famous and high-quality liquors"Golden Cup Award for Typical Style of Chinese Liquor" and was approved by the state to implement the protection of products in the region of origin; It has been rated as the best-selling liquor brand of the first three-green project in China, the top ten influential brands of China's liquor industry, and has passed the certification of pure grain solid-state fermented liquor logo.

Kouzijiao is located in Suixi, Huaibei, Anhui Province, where it is surrounded by mountains and rivers, with warm climate and fertile soil, which not only produces all kinds of food crops required for winemaking, but also creates good conditions for the growth and reproduction of various microbial flora for koji-making, fermentation and wine-making. For thousands of years, in the ancient town of Suixikouzi, the ancestors have accumulated a wealth of wine-making technology. Today, Kouzi people combine the traditional liquor making technique - the real cellar system with modern liquor technology to innovate and develop, and finally form the "real cellar" process system with "big steaming and big return process", "high temperature accumulation and moisturizing method", "three-part circular wine storage method" and "koji-making process" as the core, so that the ancient Kouzi liquor once again shines brilliantly.

The name "kouzi" comes from geography. The place where the two rivers meet is called "Kouzi", and the "Kouzi Town" in Huaibei is a thousand-year-old town formed by the confluence of the Suishui River. Because it is an impact plain, a large number of microorganisms have been accumulated, the water and soil here are good, the grain is good, there is the most suitable microbiota for winemaking, more than 2,000 years ago, the people of Kouzi have been making wine here for generations, and the wine produced is called "Kouzi Wine", and the Kouzi Cellar Wine is "China Origin Protection", and the Kouzi Cellar Wine cannot be brewed when leaving Kouzi Town.

More than 600 years old.

There is another treasure in the mouth, that is, the six-hundred-year-old cellar pool. During the Ming Dynasty, the ancestors used the flower soil of the old city to make a hair cellar pool. Those old cellar mud are also 600 years old, and the old cellar mud is fermented for four months, and the wine produced is extremely fragrant.

These old cellar mud is now the treasure of the Kouzi people, even if it takes another 600 years to make such a good cellar mud, these cellar ponds were rated as the top ten important archaeological discoveries in 2008 by the state.

The daughter does not change the red heart song.

There is a kind of koji that is almost lost and more precious than **. This is the "Chrysanthemum Red Heart Song", which looks like a blooming chrysanthemum from a distance, and this kind of song is only available in the country at the Kouzi Distillery. The process of making the music is very difficult, and the composer has to keep watch for 36 days and nights by the hot pile of music on dog days, constantly turning the music.

Only a master who has been authentically passed down for more than three years can make this kind of music.

The two sides of the strait "open the mouth".

Kouzi wine once shortened the distance between the two sides of the strait. In 1993, the first "Wang-Koo talks" were the first formal talks between high-level people on both sides of the strait since the founding of the People's Republic of China. At the banquet after the meeting, in order to celebrate the first "opening" between the two sides of the Taiwan Strait, some people suggested that they should drink saliva, so it became a good story for compatriots on both sides of the strait to raise their glasses and drink saliva.

The "head" of fragrant liquor

There are standards in all walks of life, Moutai has formulated the standard of sauce-flavored liquor, and Kouziren has formulated the standard of fragrant liquor. Since the 90s, Jianxiang liquor has developed under the leadership of Kouzi people. In 2010, the National Liquor Standardization Technical Committee and the Aromatic Liquor Sub-Technical Committee were set up in Kouzi Distillery, and Kouzijiao officially became the "head" of Kouzi Liquor.

Kouzijiao liquor is a fragrant liquor.

Kouzijiao liquor is a special kind of liquor aroma, because it belongs to the flavor type of liquor, although the aroma type is not as popular as the sauce flavor type, strong fragrance type, and light fragrance type, but his wine quality and taste are relatively good, and the hometown of Kouzi Cellar Liquor, Suixi Kouzi Town, has a thousand-year history of winemaking.

As a famous wine in Huaibei City, Anhui Province, Kouzijiao is called Kouzijiao wine because it has very convenient transportation and is also located in Kouzi Town.

After a unique solid-state fermentation method of brewing, after the characteristics of the process, now, it has the most obvious difference from other fermented liquor, using the best quality raw materials, through a unique production process, after strict testing and comprehensive evaluation, so that he can obtain the most stringent identity label, high-grade liquor identity certificate.

The historical origin of the mouth cellar:

The history of Kouzijiao can be said to be very long, more than 2,700 years. During the Warring States Period, Gusui Creek was the mouth of the Bianhe River, commonly known as Kouzi. Because of its convenient transportation, fertile water and fertile soil, and pleasant climate, Kouzi Town was gradually formed.

Due to the good soil and water, the food is good, and there is a microbiome that is most suitable for winemaking.

Therefore. More than 2,000 years ago, the Kouzi people began to make a living by making wine here, and the wine they brewed was also named after the place, called "Kouzi Wine", which is the origin of Kouzi Cellar. After the Han Dynasty, during the Wei, Jin, Tang, Song, Jin and Yuan dynasties, the brewing industry in Suixi continued and had a certain scale.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, there were more than 10 wineries. During the Jiaqing period of the Qing Dynasty, the number increased to more than 30. Until May 18, 1949, the people founded the "State-owned Suixi People's Distillery", which has continued to this day and has become the representative of China's fragrant liquor.

Kouzijiao is 125 yuan a bottle. Kouzi cellar brewing for a long time, wine culture has a long history, far in the Spring and Autumn Period and the Warring States Period, the confluence of the water and the river to form the Kouzi Town, the five grains are abundant, the transportation is convenient, the wine-making industry gradually rises, because of the name of the place, people are accustomed to call the wine produced in Kouzi Town "Kouzi Wine". The princes of the Song Hou Blood Alliance, the wine they drank was the mouth wine at that time.

In 2006, after strict testing and comprehensive evaluation, the Liquor Professional Committee of China Food Industry Association believed that Kouzijiao Liquor has always adhered to the traditional brewing process, which meets the requirements of pure grain solid-state fermentation specifications, and allowed the use of pure grain solid-state fermentation liquor logo, and obtained high-grade liquor ID card.

Scope of territorial protection.

The geographical scope of origin of Kouzijiao wine shall be subject to the geographical scope proposed by the people of Huaibei City, Anhui Province in the "Letter on the Definition of the Origin of Kouzijiao Wine" (Huai Zheng Secretary 2002 No. 17), including the south of Xiangshan in Huaibei City, the north of the Huhe Suixi section of Huaibei City, the east of Yueji Township in Huaibei City, and the west of Laolongji Mountain in Huaibei City, that is, east longitude 116°23'—117°23', 33°16 N'—34°14', with a total area of square kilometers.

As of April 2020:

Kouzijiao 5-year-old 400ml,**: Kouzijiao 6-year-old 6-year-old 41 degrees 450ml,**: Kouzijiao 10-year-old 10-year-old 41 degrees 500ml,**:

Kouzijiao 5-year-old 400ml*6 bottles,**: Kouzijiao 5-year-old 46-degree 400ml*6 bottles,**: Kouzijiao 6-year-old 41-degree 450ml*6 bottles,**:

Kouzijiao 10-year-old type 10-year type 41 degrees 500ml*4 bottles,**: Kouzijiao 20-year-old type 20-year-old type 50 degrees 500ml*4 bottles,**:

There are three kinds of 38, 46, and 52 degrees, and the price is about 85 yuan.

Old Kouzi and Kouzi Cellar.

It's two different things! There is only one of the same, and they all belong to Anhui Province! The rest is different.

Kouzijiao 10 years and 20 years are sub-high-end products, and the ** belt is between 300-600. High-end image products for 30 years.

Kouzi cellar ** production.

Kouzijiao is produced in Huaibei City, Anhui Province, has a history of more than 2,700 years, due to the alluvial of the river for a long time, the nutrients and microorganisms from the upstream are continuously sent to Suixi, forming a fertile impact plain, the ancients called this place "Suixikou".

In 2007, the "China Baijiu Review Committee", an authoritative body of Chinese liquor, recognized that the "Jianxiang" type is another significant flavor type of Chinese liquor, which has been officially recognized and has become a fixed standard in the tasting of liquor aroma. With its unique status of "contemporaneous aroma", Kouzijiao has naturally become the brand representative of this type of aroma and has become a model of contemporaneous liquor.

The fragrance of the mouth cellar is magnificent, the fragrance is thorough, the fragrance is fragrant in the mouth and nose before drinking, the fragrance in the middle is like bathing, and the fragrance in the latter section is long, and the fresh air lingers until the next day, which adapts to the needs of modern people's scientific diet.

The origin of Kouzijiao originates from Anhui, a national area of origin protection. In 2002, Kouzijiao became the third historical and cultural liquor brand to obtain the protection of China's origin after the national liquor Moutai, and its excellent quality of Zhenzang Shijiao has won the favor of countless "restaurants". On the basis of inheriting the ancient craftsmanship, Kouzijiao wine has also been widely recognized by the society for its unique style and excellent quality.

Let's take a look at the introduction of Kouzijiao wine: the origin of Kouzijiao wine and related introductions"Located at the junction of the north and south of China, Suixi Ancient Town, Huaibei City, Anhui Province, has a history of more than 2,700 years. Due to the long-term alluvial accumulation of the river, nutrients and microorganisms from the upstream are continuously sent to Suixi, forming a fertile impact plain, which the ancients called "Suixikou".

Suixi is surrounded by mountains and rivers, with abundant rainfall and abundant grains, and is located in the north temperate zone to form a humid monsoon climate. The superior geographical environment, warm and humid natural climate and moderate precipitation provide superior natural conditions for the growth and reproduction of microorganisms, provide abundant microbial seed sources for winemaking, form an irreproducible microbial fermentation environment, and endow Kouzijiao wine with a unique aroma.

The locals call the sake "kouko". In 2007, the "China Baijiu Review Committee", an authoritative body of Chinese liquor, recognized that the "Jianxiang" type is another significant flavor type of Chinese liquor, which has been officially recognized and has become a fixed standard in the tasting of liquor aroma. With its unique status of "contemporaneous aroma", Kouzijiao has naturally become the brand representative of this type of aroma and has become a model of contemporaneous liquor.

Kouzijiao belongs to high-end wine.

Kouzijiao belongs to high-end wine, **slightly more expensive. Because the raw materials are all selected, in line with the national industry standards of sorghum, corn, rice, glutinous rice, peas and wheat, etc., and the production process is unique - the use of pure grain solid-state fermented wine quality. People who know wine know that Kouzijiao liquor belongs to the "fragrant liquor", and because of this, Kouzijiao liquor has also become a model of "fragrant" liquor.

In addition, Kouzijiao Liquor has also won a number of honors, such as: in 2005, the State Administration for Industry and Commerce recognized the "Kouzi" trademark as a well-known trademark in China, and in 2015, Kouzijiao Liquor was included in the "China Geographical Indication Product Dictionary". Therefore, because of its excellent quality, Kouzijiao wine has become a high-end wine.

Kouzijiao product features:

The fragrance type of mouth cellar fragrance spectrum is magnificent, the fragrance is thorough, the fragrance is fragrant in the mouth and nose before drinking, the mouthpiece of the fragrance in the middle is like a bath, and the fragrance in the back section is long, and the clear air lingers until the next day, which adapts to the needs of modern people's scientific diet.

The pure grain solid-state fermentation method is an inherent technological feature of traditional Chinese liquor, which is fundamentally different from the new process liquor, that is, non-pure grain solid-state fermented liquor. Kouzijiao Liquor has long adhered to the selection of high-quality multi-grain raw materials, and formed a unique pure grain solid-state fermented wine quality through a unique traditional production process.

As of April 2020:

Kouzijiao 6-year-old 6-year-old 41 degrees 450ml,**: Kouzijiao 5-year-old 5-year-old 400ml,**: Kouzijiao 10-year-old 10-year-old 41-degree 500ml,**:

Kouzijiao 5-year-old 400ml*6 bottles,**: Kouzijiao 5-year-old 46-degree 400ml*6 bottles,**: Kouzijiao 6-year-old 41-degree 450ml*6 bottles,**:

Kouzijiao 10-year-old type 10-year type 41 degrees 500ml*4 bottles,**: Kouzijiao 20-year-old type 20-year-old type 50 degrees 500ml*4 bottles,**:

Five-year Kouzijiao wholesale ** is 85 yuan, and ten years is 270 yuan.

° Kouzijiao 20 years of real collection 500ml, **468

Kouzijiao ten years of real storage cellar 500ml, **298

Kouzijiao Xiaochi Kiln Special Brew 500ml,**179

Kouzijiao Tegong 450ml, **126

5. Five-year Kouzijiao 400ml, **118

Kouzijiao Laokouzi 450ml, **58

7. Kouzijiao 5 years 200ml, **58

These are the ** of Jiuxian.com.