Why do you want to pick koji in summer and brew it in winter when making yellow rice wine? There is a better reason.

In the eyes of our ancients, no matter what we do, we pay attention to conforming to nature and paying attention to the weather, location and people. There is a folk saying that "making wine depends on the right time, the right place and the right people, and the brewed wine has no wine flavor."

The brewing process of yellow rice wine needs a long-term preparation process. In the hot summer, the spicy grass was collected to make wine medicine, and wheat koji was made in early autumn for about 165438+ 10, and then steamed rice began to enter the formal brewing period. After a whole winter's fermentation, beginning of spring will crush and seal the jar for storage next year. The whole brewing process is brewed according to each solar term.

There is another reason for choosing to brew in winter. When grain is put into storage, a large amount of glutinous rice raw materials are guaranteed, and the moisture content of glutinous rice harvested and dried in autumn is also suitable. At this time, brewing with fresh raw materials is better than brewing with old rice.

In cold winter, materials are put in to reduce the contact of miscellaneous bacteria, and the fermentation time is longer at low temperature, and the product fermentation is more natural and stable. Winter brewing is summed up by the working people through experience, which has certain scientific reasons. Everything in the world pays attention to the balance of yin and yang. It is cloudy in winter and the yellow wine is warm. The wine brewed in winter also coincides with our cold body.