Antique Guangxi wine culture

China is the kingdom of wine. The brewing industry in Guangxi has a long history. Historically, people of all ethnic groups in Guangxi have brewed various types of liquor products with their extraordinary intelligence and hard work, which greatly enriched people's diet and life and added color to China wine industry. It occupies an important position in Chinese wine culture. Then, let's enjoy the wine culture in Guangxi.

According to historical records, as early as the Han Dynasty, the brewing industry in Guangxi had flourished, and the first brewing scale was formed in Cangwu area. Cangwu, county name, is in Wuzhou today. Cangwu produced fine wine in Han Dynasty, which was called "Cangwu Cangqing sake" and returned to "Cangwu Qing". Liu Xi, a Han nationality, recorded in "Interpretation of Famous Things and Diet": "Wine words should be used as mash, which belongs to Cangwuqing." Yicheng always refers to the wine produced in Yicheng, Hubei Province.

In Han Dynasty, Yicheng and Cangwu were the most famous alcoholic products, and their taste and texture were superior to those in other places. Cangwu wine and Yicheng wine are rice wine, which are brewed by traditional fermentation methods. According to the records of the Han Dynasty, wine can be divided into clear and turbid. Turbid wine, also known as "mash" and liquor, is a kind of turbid wine, which is characterized by less koji consumption and short brewing cycle. After the wine is made, the mash is thick and colorful, but the alcohol content is not high.

Sake uses a lot of koji, and the brewing cycle is long, so it needs special treatment through filtration, pressing and other processes to make the brewed liquor clearer and with high alcohol content. For a long time, the rice wine brewed in ancient China was classified according to its clarity and turbidity. In the Han Dynasty, Yicheng liquor was an outstanding representative of turbid liquor, while Cangwu liquor reached the highest level of sake at that time.

To this end, Cangwu sake is famous in Chinese liquor, and even the royal wine at that time was inferior. Huan Tan's New Theory said: "xuan wine is not as mellow as Cangwu". Xuanjiu is a ceremonial wine specially brewed by the imperial court for national ceremonies, and its specifications are extremely high. In the eyes of Han people, the quality and taste of Royal Treasure Wine should also be ranked below Cangwu Wine. Therefore, the wine industry in Guangxi in the Han Dynasty has produced the leading wine products in China, which is Cangwu sake.

China's wine-making industry flourished in Song Dynasty. However, in order to ensure the huge fiscal revenue of liquor tax, the imperial court monopolized liquor nationwide, which restricted the free development of folk brewing industry, and only implemented preferential policies for Lingnan area, and Guangxi was also within this preferential range. Because of this, the wine-making industry in Guangxi in Song Dynasty was not bound, the state-owned wine industry and private wine industry went hand in hand, and the output increased day by day, so that there were high-quality products in both official wine chefs and folk wine shops.