The legend of Longyan sinking wine

Longyan wine seems to be brewed in the late Ming and early Qing dynasties. Legend has it that in Xiaochi Village, more than 30 miles away from Longyan County, there was a winemaker from Shanghang named Wu Laoguan. He saw a famous "Silla First Spring" in the south of the Yangtze River. The water quality is good, so he opened a restaurant here. At first, he brewed according to the traditional method and made fermented grains from glutinous rice. Enter the altar after drinking and bury it for three years to make wine. But the alcohol content is low, the alcohol intensity is small, and the wine taste is sweet and light. Therefore, low-alcohol rice shochu was added to the fermented grains to improve it, and the pressed wine was called "old wine". But it is still not mellow enough. He added high-altitude rice soju for the second time, which made the old wine mature and mellow, forming today's "heavy wine". At that time, there were seven brewing workshops in Xiaochi village, but the output was extremely limited. Later, the original restaurant was expanded, and a new factory was built near Compass Jing Quan at the foot of Longyan Gaoshan Mountain, and the production scale continued to expand. At the same time, the scientific summary of traditional brewing technology shows that the output and quality of caisson wine are significantly improved and its reputation is growing day by day.