Introduction to Jishan Laojiu
Jishan Laojiu, also known as "Jishan Hong", is a famous specialty product in Yong'an, Fujian. It is named after Jishan Township in Yong'an. Jishan Laojiu is made from high-quality glutinous rice as the main raw material and uses a unique brewing process. It requires three winters of storage before it can be consumed, so it is also called "San Dong Laojiu". Jishan Laojiu has a strong aroma, a sweet and mellow taste, and is highly nutritious. Jishan Laojiu has a long history in Yong'an, with a development history of over 300 years, according to legend, it was first created during the Kangxi period of the Qing Dynasty.
What is the Nutritional Value of Jishan Laojiu?
According to scientific analysis, Jishan Laojiu contains 21 amino acids, eight sugars, and many vitamins and natural antioxidants that the human body needs. Moderate and frequent consumption can invigorate the spleen and stomach, prolong life, and is a superior wine for strengthening the body and treating guests.
What are the Characteristics of Jishan Laojiu?
With a beautiful garnet red color, clear and transparent, a rich and smooth taste, a well-coordinated body and a refreshing, mingling and mellow aroma unique to Jishan Laojiu.
How is Jishan Laojiu Made?
Jishan Laojiu has a long history and unique brewing techniques. To make it, first obtain the unique water of Liao Creek (which has fewer minerals) before sunrise, then use high-quality glutinous rice and carefully selected red yeast to brew. After the wine is made, it needs to be stored in a sealed container for three years before it can be consumed. The steps of the production process include:
1. Soaking the Rice: Soak it for 12-20 hours at a water temperature of 20℃-26℃.
2. Cooling the Rice: Use a wind-cooling process to cool the rice.
3. Soaking Red Yeast: Soak the red yeast in the fermentation vessel for 10-12 hours.
4. Fermentation: Ferment the liquid for 90-100 days.
5. Raking Method: Use two methods, flipping and pressing, through four raking operations for 5-7 days.
6. Sterilization: Steam heat sterilization at a temperature of 85℃-90℃ for 2-3 minutes.
7. Post-fermentation: Store it in a well-ventilated and dry wine cellar for natural fermentation for three years or more.
