Feng Jianrong, curator of Shaoxing City Culture and History Research Center, told reporters that when people are happy, yellow wine can help them; The aftertaste is long, the taste of my hometown, and I drink some rice wine almost every day.

　　More than 1,600 years ago, Wang Xizhi, the "sage of calligraphy", gathered with You Yaji in Shanyin (now Shaoxing), Kuaiji, and roamed the waters.

　　Today, in the streets and alleys of Shaoxing, there are rice wine shops filled with the aroma of wine everywhere.

Especially in the old alley, a sip of old wine and an fennel bean are the favorite of old Shaoxing people to keep warm in winter and cool off in summer.

　　For Shaoxing people, rice wine is like jealous people in Shanxi and spicy food in Sichuan.

　　Shaoxing rice wine is also called Yuejiu and Laojiu.

Old man, long time.

According to the "Lv's Spring and Autumn" records, more than 2,500 years ago, King Goujian of Yue threw rice wine into the river to reward the three armies.

So far, there is still the ruins of "Tofu River" in Jiefang South Road, Yuecheng District, Shaoxing City.

　　As the "old man in wine", Shaoxing rice wine brewing skills can be called the best in the world.

　　There is a saying in Dongpu, Yuecheng, Shaoxing, that "the wine is the best in the world, and Dongpu wine is the best".

　　In Shen Baihe's view, brewing is a "detailed work" that pays attention to "the right time, place and people", and is the product of the "24 solar terms".

　　Making wine and medicine in summer, making wheat koji in autumn, brewing in the beginning of winter, pressing wine in spring... The fermentation period is nearly 100 days.

From planting glutinous rice for winemaking to brewing the first drop of fine wine, this "craft" can be described as a whole year.

　　In the hottest dog days of the year, wineries and breweries all over Shaoxing have made wine and medicine for winter brewing.

In the "Hexing Winery" in Dongpu, Shen Baihe and Shen Xiaofeng and their sons husked the rice, milled the rice, and mixed the prepared spicy Polygonum grass powder. After beating, flattening, cutting, etc. The aged wine and medicine are inoculated, and then the wine medicine is formed.

　　"Liquor medicine is the yeast required for winemaking, and making wine medicine is the first process of making wine." Shen Xiaofeng told reporters that wine medicine contains hundreds of microorganisms, which affect the flavor and aroma of rice wine.

　　There must be a good spring in the place of good wine, and the water of Jianhu Lake is the "blood" of Shaoxing rice wine.

Shaoxing is located on the south bank of Hangzhou Bay. Since ancient times, the water network has been vertical and horizontal. The Jianhu water system covering the urban area has gathered 36 streams in the Kuaiji Mountains. The lake water is clear and sweet, moderate in hardness, low in heavy metal content, and contains trace minerals. live spring.

　　Draw the water from the lake in front of the door, and brew the fragrance of Shaoxing wine.

Liang Zhangju of the Qing Dynasty once said in "Continued Talks on Wave Traces": "Gai Shanyin, between Kuaiji, water is the most suitable for wine, but it is not good to move to another place. Therefore, there are Shaoxing people in other houses who make brewing according to the law, and the water is not good. Different, the taste is far inferior.”

　　In accordance with the weather, the brewing begins in the beginning of winter.

Yue Nuo, Jianshui and Tianshi are combined. After several months of winter storage, Lichun gradually wakes up.

　　Pour a glass of rice wine, smell it, it is fragrant and fragrant; second, it is clear and bright; third, sweet, sour, bitter, pungent, fresh, and astringent, it is admirable.

Yuan Mei, a poet in the Qing Dynasty, praised in his "Suiyuan Food List": "Shaoxing wine is like a clean and honest official. It does not participate in any fake, but its taste is authentic. It is also like a famous scholar, Qiying, who has stayed in the world for a long time, and has read all the world's sophistication. thicker."

　　"Shaoxing yellow wine is life." Feng Jianrong, curator of Shaoxing City Literature and History Research Center, told reporters that when people are happy, yellow wine can help them;

　　Xia Lianggen, who has lived in Japan for 20 years, has been obsessed with Shaoxing rice wine culture since childhood. "Shaoxing rice wine has a mellow taste and a long aftertaste. It is the taste of my hometown. I drink rice wine almost every day. In recent years, Shaoxing rice wine has become more and more popular among Japanese people."

　　As a typical representative of the eastern brewing industry, Shaoxing rice wine went out of the "international standard" a hundred years ago.

In 1915, Zhou Qing, a native of Shaoxing, sent the Sitan old wine brewed by himself to the Panama-Pacific International Exposition and won the "Gold Medal".

　　In March 2021, the "Agreement on the Protection and Cooperation of Geographical Indications between the Government of the People's Republic of China and the European Union" came into effect, and Shaoxing wine became the first batch of products under the China-EU Geographical Indication Agreement. In 2021, the export will be nearly RMB 100 million, and the export to the EU will increase by 53.72% year-on-year.

　　Today, drunk lobster, drunk crab, drunk fish, yellow wine ice pops, rice wine milk tea... everything can be "yellow wine".

The gentle and elegant Shaoxing rice wine seems to whisper to the wine taster: don't be impatient, age slowly, and take every step of life solidly.