Kouzi cellar is the real hiding cellar.

Kouzijiao is located in Suixi, Huaibei City, Anhui Province. It is surrounded by mountains and waters, with a warm climate and fertile soil. It not only produces all kinds of food crops needed for wine making, but also creates good conditions for the growth and reproduction of various microbial flora in koji making, fermentation and wine making. For thousands of years, in the ancient town of Kouzi, Suixi, our ancestors have accumulated rich winemaking skills. Nowadays, Kouzi people combine the traditional brewing technology-solid storage and solid cellar system with modern liquor technology to carry out innovative development, and finally form the "solid storage and solid cellar" technology system with the core of "large steaming and large circulation technology", "high temperature accumulation and moistening method", "three-stage circulation wine storage method" and "koji-making technology", which makes the ancient kouzi wine shine again.

Daqu production technology

Qu is the soul of liquor, the key to the formation of liquor flavor characteristics and plays a vital role in liquor brewing.

The production of Kouzijiao wine needs three kinds of starter: exclusive chrysanthemum starter, the first ultra-high temperature starter and high temperature starter. Chrysanthemum heart melody inherits Suixi's thousand-year-old craft and is unique in China. It is characterized by "two circles and a little red", which is recorded in the Liquor Industry Manual of China Ministry of Light Industry, and can only be seen in Kouzijiao now. Ultra-high temperature koji-making, commonly known as "fragrant koji", is a pioneering scientific research of Kouzi people, breaking the highest temperature record known as the "boiling point" of traditional koji-making. At present, these two kinds of songs are only used in the mouth wine industry in China.

High temperature cumulative wetting method

"High-temperature moist material accumulation" is a unique moist material fermentation process developed through a lot of practice and repeated research on the basis of the traditional "high-temperature moist material method". Crus sorghum, soaking in high-degree hot wat, puffing, and stirring and stacking. This technology can effectively remove the odor in raw materials, bring out the unique grain flavor and enrich the aroma components in the wine, which is one of the flavor bases for forming the unique fragrance style of Kouzijiao wine.

Technology of large steaming and large re-steaming wine

The process of "big steaming and big return" means that the fermented grains in the fermentation pool are matched with sorghum piled with high-temperature tidal materials in a certain proportion and steamed for five times; These distillers' grains were not discarded after steaming, but added with chrysanthemum red heart koji and ultra-high temperature koji and fermented in pits. This technology flourished in the Ming and Qing Dynasties, and was abandoned by most wineries in the early years because of large investment, low liquor yield and high cost, but the quality of liquor steamed by this technology was excellent. Therefore, Kouzijiao wine industry spared no expense, absorbed the essence of this technology and insisted on using it, effectively ensuring the unique flavor and taste of Kouzijiao wine.

Three-step circulation wine storage method

"Three-step circulation wine storage", that is, after the wine is steamed out, it is stored in the jar for one year and undergoes four seasons transformation, so that the molecules in the wine are initially associated; Then stored in an underground wine cellar, sealed and cellared, and all the ingredients in the wine are fully blended and naturally aged in a constant temperature environment; After reaching a certain age, the wine was designed and moved to the wine jar again, and the wine quality was stable. In this way, the balance of various trace components in wine reached the best state, and various aroma characteristics were balanced and coordinated.