Baijiu is transparent, why do Chinese call it baijiu ?

Chinese culture is vast and profound, and you can find a lot of information related to Chinese culture and thought in all kinds of products of the Chinese era. As far as the use of liquor culture is concerned, the most classic Chinese liquor is rice wine, and the development trend is pure grain wine. The color of rice wine is heavy yellow-brown, the taste is mellow, and it has the effect of health preservation and healing.

The pure grain wine is completely transparent in color and has a strong taste, which will be charming if you drink more. Originally, the liquor was completely transparent and colorless, so why did the Chinese call it "pure grain wine"?

In fact, pure grain wine is just a general term, in various regions of China, pure grain wine has completely different names, some people call pure grain wine Hengshui Laobaigan, some people call pure grain wine Erguotou, some people give pure grain wine Moutai, white sprinkling, burning knives and other well-known brands. It was not until the official website unified the name that the name "pure grain wine" was finalized, replacing all the transparent and colorless pure grain wine liquid. However, the old name of baijiu is still maintained in some areas.

Why is pure grain wine called "pure grain wine"? According to the color tone, pure grain wine must be called "fully transparent wine", "no color wine" or something. But in Chinese culture, a yellow character shows a lot of meaning.

Friends who have studied Chinese painting must know that there is a technique called "Gongbi White Drawing" in Chinese landscape painting, which refers to the use of only soft pen and black ink, and the shade of ink to express the modern feeling, and after outlining the wire frame, a painting can be completed. The word "white" here refers to plain and smooth, without a hint of cumbersome color.

In the white drawing technique, the weight of the black ink and the portrayal of the soft pen are the key, so the tone of the wire frame is thick and light, and the water is blended. The same is true for pure grain wine, the raw materials are simple, the tap water is used to hook the alcohol content of the bartender, and the amount of water is directly related to the final taste of pure grain wine. Therefore, pure grain wine is expressed with a "white", which is very accurate.

So, how is the baijiu described as "white" made? Pure grain wine, the raw material must be cereal grain crops, yeast as fermented feed, add cold water through steaming, alcohol, purification, extraction and other processes to make pure grain wine, which can be called pure grain wine. If the drink is made with alcohol and chemical additives, it is not called pure grain wine, but should be called an alcoholic drink.

In that case, can you put water in pure grain wine, but can you put ice? Because in such a hot summer, if you can drink a sip of ice-cold, how refreshing would it be? However, ordinary liquor should not be iced, and the quality of the liquor will become more and more turbid, and it will cause a watery taste and destroy the taste of pure grain wine.

If it is a high-quality pure grain wine, it is not allowed to put ice.

Drinks with transparent colors are called "pure grain wines", although the names are uniform. But to be honest, there are some nice nicknames for pure grain wine, such as jade liquid elixir, Wodan engine oil, Qingsheng, and Qu cultivator, the name of this wine is just as beautiful and elegant, and people can feel the food and taste of pure grain wine when they hear it. Do you think that the other name of this liquor should be preserved, or should it be called pure grain liquor directly?

This is because the liquor banquet is white and transparent, and in order to facilitate the classification of the liquor industry, it is also called baijiu.

This is mainly for research and classification, plus white represents purity, simplicity represents simplicity, so it is called baijiu.

Baijiu was not called baijiu before, but was called shochu.

But in the end, because its taste is very mellow and fragrant, and the meaning of white is very close, it was changed to liquor.

It is called baijiu because it has a colorless and transparent liquor;

In addition, it is similar to the name of "white drawing": color list.

First, simple and concise, pure texture.

Other names for liquor:

It is called shochu because it is a liquor that is obtained by heating and distilling fermented ingredients. The alcohol content is high, the flavor is strong, and the ignition can burn.

It is called white dry wine because it is never mixed with water in its brewing.

Sorghum liquor: It is mainly named after the raw materials of liquor, and some liquors made from sorghum are called sorghum liquor.

It's not too clear, I think this may have something to do with the ancestors of wine, liquor was first made by natural fermentation of grain, it can't be called liquor at that time, what we usually call sweet paste is the ancestor of wine, drinking too much will be intoxicating, Wu Song drank Jingyanggang is actually this primitive koji wine, this sweet water fermented with grain is white, the color is very light a bit like the water that has been washed with rice, it is delicious but it will be intoxicating if you drink too much, people at that time called it liquor as the name suggests, Later, the distillation technology did not have this kind of white, and baijiu is also a general term, so it has been used until now, and I think this may be the reason why it is called baijiu.

Baijiu is a traditional Chinese distilled spirit. It is also known as soju and white dry. According to the "Compendium of Materia Medica", it is written

Shochu is not an ancient method, since the beginning of the Yuan Dynasty, its method of using strong wine and dregs into the retort, steaming on the gas, with a device to drip dew. It can be concluded from this that the production of liquor in China has a long history. Chinese baijiu is made from starch-rich crops such as grains and potatoes, which are fermented and distilled.

The alcohol content is generally above 40 degrees, but there are currently low alcohol wines below 40 degrees. The liquor of Chinese liquor is clear and transparent, the texture is pure, no turbidity, the taste is aromatic, mellow and soft, and the irritation is strong, and the aftertaste is long after drinking. It is produced in all regions of China, with products from Shanxi, Sichuan and Guizhou being the most famous.

Each region has its own unique style. Chinese baijiu evolved from rice wine, and although China had long used koji and liquor medicine to make wine, it could only make rice wine with a lower alcohol content before the advent of distillation equipment. After the advent of distillation equipment, the liquor made from koji and liquor medicine was then distilled to obtain a distilled liquor with a higher alcohol content, that is, Chinese baijiu. Seek adoption.

Baijiu is a kind of distilled liquor unique to China, which is one of the world's six major distilled spirits (brandy, whiskey, vodka, gin, rum, liquor and spirits), which is made from starch or sugar raw materials and distilled after fermentation.

Baijiu, also known as soju and baigan, is a traditional Chinese beverage liquor. According to the "Compendium of Materia Medica", it is recorded: "Shochu is not an ancient method, since the founding of the Yuan Dynasty, its method uses strong wine and dregs into the retort (referring to the steamer), steaming on the gas, and using a vessel to carry dripping dew."

It can be concluded from this that the production of liquor in China has a long history.

Baijiu is a distilled spirit unique to China. High-quality liquor must have a proper shelf life. Lu type wine should be stored for at least 3 6 months, and more than one year; The storage period of Fen type liquor is about one year, and Mao type liquor requires storage of more than three years.

The alcohol content is generally above 40 degrees, and below 40 degrees is low alcohol alcohol.