How did China's traditional liquor develop?

Origin, development of baijiu ? Baijiu is also known as shochu or fire wine. Some ethnic minorities call it Araraju, meaning "reprocessed" wine.

The origin and development of baijiu Baijiu is unique to China, a major type of wine, it was first produced in the brewing of wine reprocessing, so to talk about the origins of Baijiu also have to start from the brewing of wine.

General legend has it that wine was invented by Du Kang. In the past, some breweries also put Dukang as the brewing grandfather, even the Japanese sake industry also brewing technician honored as "Du". The basis of this legend can be found in ancient books. For example, "things Ji Yuan", "Dukang began to make wine". However, some books, such as "Shiben" said: "Yi Di began to make wine and mash, change five flavors, Shao Kang made broomcorn millet wine". Shao Kang, or Du Kang, was much later than Yi Di, an official at the time of Xia Yu. According to this, it seems that Yi Di made wine first. The "Strategies of the Warring States" says: "In the past, the emperor's daughter made Yi Di make a beautiful wine and gave it to Yu, who drank it and sweetened it. ......". Here it does not say that Yi Di made wine first, but only that he was able to make sweet wine. In fact, Du Kang and Yi Di both just mastered certain techniques and were good at making wine. As with most production techniques, the creation and development of wine is the result of countless improvements made by the ancient working people of our country in the practice of life and production by constantly observing natural phenomena and practicing over and over again. Generally speaking, the origin of liquor can be divided into the following three stages.