Traditional music is a kind of wealth.

Monascus is a traditional famous wine in China, which is brewed by traditional technology with monascus as saccharifying starter, glutinous rice and spring water as main raw materials.

First, red rice

Monascus, also known as Monascus, Qu Dan, Redmi, Fuqu and Monascus, is sweet and warm, and has the effects of invigorating spleen, promoting digestion, promoting blood circulation and removing blood stasis.

Monascus is one of the traditional Chinese medicinal materials, which was first used in the Tang Dynasty and has a history of 1000 years. It is the fermentation product of Monascus parasitizing on rice. Monascus is not only a Chinese medicine, but also a food. Since ancient times, it has been widely used as food coloring agent, flavoring agent, raw material for making red sufu, meat preservative and medicine. According to textual research, Gu Tao in the Five Dynasties recorded the earliest method of cooking fat sheep with red yeast in Qing Dynasty, indicating that there was already red yeast among the people at that time. In Ray Wu's Daily Materia Medica (1329) in Yuan Dynasty, there are medical records of red yeast brewing, breaking blood and promoting drug potential.

make wine

It is difficult to verify when monascus rice was used for wine making, but not later than the Northern Song Dynasty.

Jia, a doctor of medicine in the Northern Song Dynasty, wrote in the second volume of his book "Chicken Ribs" that "Jiangnan and Fujian, both public and private, all brew red koji wine". The method of making red koji and the method of making red koji in Dongyang were mentioned in Volume 8 of Shilin Guangji at the end of the Southern Song Dynasty. After monascus was used in wine making, the variety of wine increased greatly and gradually penetrated into the deep layer of wine culture. The poem "White lotus root leads to prosperity and clear hair, and red koji makes people drunk" has become a story of red koji wine urging poetry. At that time, there were more than 70 kinds of wine recorded in Compendium of Materia Medica. Traditional technology and its latest development of monascus; Traditional technology of using monascus and its latest development.

Third, Fujian Hongqu Liquor

The beautiful scenery brewed an altar of incense.

Fujian is the birthplace of Hongqu liquor, and the folk have always had the custom of brewing Hongqu liquor. "Chicken Ribs" in the Song Dynasty said that "Jiangnan Fujian wine is red koji wine regardless of public or private brewing"; Su Dongpo left a poem "Wine in Fujian is as red as Dan overnight", describing the scene of drinking red wine with disciple Wang Yue. From ancient times to the present, Hongqu liquor is not only one of the most common liquors for people to feast in Fujian and other places, but also can be used as cooking seasoning and nourishing ingredients. In the trend of the new era, red koji wine is developing in the direction of low alcohol content, freshness, health and health preservation, and is becoming a fashionable drink that young people like in the new era.

Qujiu has a long and profound culture among the people.

We invite you to drink together.

Experience a thousand years of history in the fragrance of wine

Taste the unique fragrance of nature and simplicity