How to make soju? Can you make delicious wine?

Soju refers to all kinds of transparent and colorless distilled liquor, commonly known as white wine, and there are other nicknames in various places, such as white dry, old white dry, knife-burning wine, pot wine, steamed wine, dew wine, dew wine and so on. People in the Yi people's inhabited area in Ailaoshan, Yunnan are good at brewing soju. Because steaming is the central link in the production process, the process of brewing soju is called baking wine, and because steaming is made in a small family workshop with a small stove and a small pot, its finished wine is also called Xiao Jiu. The main raw materials of small pot wine are barley, five meters and bitter buckwheat, and rice, barnyard grass, millet and potatoes are also commonly used. The brewing process of small pot wine is divided into two stages: one is to cover the wine with rice. Soak or cook the prepared raw grain, spread it out, air-cool, sprinkle with distiller's yeast and stir well, then put it in a crock or a special wine cellar and cover it for fermentation. The second is to bake wine. The wine roaster is equipped with a large iron pot and a small iron pot, a wooden wine retort, a wine leakage port, a wine guide tube and a wine container. After the above preparations are completed, add fire to boil water, so that the thick steam will rise, and the wine in the wine rice will evaporate and rise to the bottom of the cauldron, quickly condense into wine liquid, drip into the wine leak, and then flow into the wine container along the wine guide bamboo tube. Yi small pot of wine, mellow and refreshing, refreshing. Traditionally, it is mainly brewed and drunk by oneself, and it is also a good gift for relatives and friends. Braised pot wine is the wine brewed and drunk by Hani people on both sides of the Red River in Yunnan, which is called "braised pot wine". Hani braised pot wine has a long history. The raw materials of braised pot wine are corn, sorghum, rice, tartary buckwheat, barnyard grass, millet and potatoes. The stewing equipment is basically the same as Yi's small pot wine, but the process of brewing real dew shochu is very unique: first, the selected raw grain is soaked in clear water, then steamed in an ordinary rice cooker for several hours until the grain surface is exposed, and then carried away for cleaning. Fermentation time depends on temperature, ranging from 2-3 days to 8- 10 days. After the wine and rice are fermented to give juice, they are moved into a crock, and the mouth of the crock is sealed with plant ash and mud paste. After 10- 15 days of fermentation, the bittern can be taken out. When stewing wine, the wooden retort for steaming rice is frustum-shaped, and wine containers, such as pots, scoops, pots or cut gourds, are placed in the retort. Put an iron pot filled with cold water on the top of the retort. The water in the pot can be changed at any time to keep it cold. After the water in the retort bottom pot is heated and boiled, the steam of rice wine in retort bottom rises, condenses into wine drops at the bottom of retort top pot, and falls into the wine receiving vessel. After a certain period of steaming and baking, it is necessary to lift the pot full of cold water for a day and taste the wine. This is called the first wine, which is usually very high in degree. After pouring out the wine, put it on a cold water pot to continue stewing the wine, and then the degree of stewing the wine gradually decreases, which is called two-way wine. Braised pot wine is crystal clear, mellow and sweet, and it is a necessary drink for Hani Shanzhai Festival. Besides Hani, Dai, Jingpo and Lahu are all good at brewing high-quality braised pot wine. Steamed wine The Nu and Lisu people on both sides of Nujiang River in Yunnan call shochu steamed wine, hence its name, because steaming is the main process in brewing. The preferred raw materials for steaming wine are corn and sorghum. Rice, buckwheat, millet. The production process is similar to that of a small pot of wine. The procedures of soaking raw grain, steaming rice and storing Japanese shochu yeast are the same as the former. When steaming shochu, the utensils used are different. The retort pouch used by Nu and Lisu people is hollowed out with old logs, and a small hole is left in the middle and upper part of the retort pouch to insert a thin bamboo tube as the wine outlet. When the bottom of the pot is heated, the wine rises, condenses into wine when it is cold, falls into the wine receiver during brewing, and then flows out through the wine outlet, which is the finished steamed wine. The first person to come out has a high degree of education and a large amount of alcohol; With the passage of steaming and baking time, the alcohol content gradually decreased, and the latter became thinner as it was eaten. Almost all ethnic groups can brew soju with different flavors and qualities. In addition to the above wines, Dong Palm Tree Heart Wine and Nenbaogu Steamed Wine of Lahu nationality in southern Yunnan have unique raw materials. Generally speaking, the brewing of ethnic minority shochu has the following similarities: First, fermented koji is generally a self-made local koji, and the difference in flavor and quality of shochu is largely caused by the difference in local koji. Secondly, in the process of brewing soju, there are quite strict requirements on the water used for soaking raw grain and steaming and baking rice. Only good water can make good wine, which is the knowledge of all ethnic groups. Where there is good wine, there are beautiful mountains, clear springs and clean streams. Third, the steaming and baking instruments are basically the same, and the brewing procedures are generally similar. A small pot, a small stove and a small tune bake small wine, and a steamer makes good wine. Soju is an alcoholic beverage that originated in Korea. The main raw material is rice, usually with wheat, barley or sweet potato. Korean shochu is transparent in color, and its alcohol content is generally between 8 and 12. The earliest known brewing is around 1300. Xiaoqu shochu is called shochu in Japan. It is often mistaken for rice wine, which is called sake in Korean and is the same word as sake in Japan. 1965, in order to alleviate the food shortage, the Korean government banned the brewing of shochu. Since then, the main production method of shochu has become to dilute alcohol with water and add spices. Today, there are still a lot of cheap shochu brewed in this way. During the period of 1985, there were many incidents in South Korea where people drank 30 degrees of "shochu" and died drunk. Therefore, the Korean government stipulates that the diluted degree of shochu should not exceed 35 degrees. Because of its lower price compared with other alcoholic beverages, shochu has become the most common alcoholic beverage in Korea. In 2004, Koreans consumed more than 3 billion bottles of shochu. In recent years, the consumption proportion of beer, whisky and wine has gradually increased. In addition to the brands produced by large industries, there are still several areas that still produce shochu by traditional methods, the most famous of which is Andong City. True dew is the most influential shochu in Korea with a history of 80 years. The status of Korean shochu industry is comparable to that of Moutai in China. This kind of shochu with an alcohol content of 22 degrees occupies 54% of the market of Korean shochu, with an average annual operating profit of 654.38+000 billion won. Lu Zhen, which has a history of 80 years, is comparable to China's Moutai in the Korean shochu industry. This kind of shochu with an alcohol content of 22 degrees occupies 54% of the Korean shochu market, and its annual operating profit reaches 654.38+000 billion won. If traced back to the source, Lu Zhen's true identity should be originated from Shao in China in the Yuan Dynasty. It is generally believed that it was introduced into the Korean peninsula in the late period of 1300. Burning rice wine is shochu. The original meaning of "rice wine" refers to the wine made from grain after three times of distillation, which looks like dew, so it is also called "dew wine". In the history of Korea, shochu has long been listed as a luxury high-grade wine, banned by the people and even cited as a prescription by the Korean royal family. It was not until the Japanese occupation period that burning rice cakes became popular. 19 16 years, there were 28,404 roast breweries in Korea. 1924, Zhang founded Zhenquan Brewing Chamber of Commerce in Longgang, Pingnan, and formally founded the company. 1953 company moved to Seoul. In the past 80 years, among the production enterprises established at that time, until now, only Zhenlu has consistently guaranteed the highest status and authority, and maintained the record of being the first in the Korean domestic market for 30 years. Therefore, Zhenlu has always been praised by Koreans as the representative of orthodox national wine. Since 1968 was first exported to Vietnam, Lu Zhen has been sold to more than 80 countries, among which, in the Japanese shochu market, the sales volume ranked first for four consecutive years. Lu Zhen shochu, with its excellent reputation and quality assurance, has also made unremitting efforts for human drinking culture and has been widely favored by people all over the world. For three consecutive years, it was rated as the largest-selling liquor in the world distilled liquor industry by the wine magazine Beverage International. Japanese shochu, sake, wine, etc. It's called brewing. Distillation technology is introduced into wine-making process, which is called distilled liquor. As an inherent distilled liquor in Japan, shochu enjoys a high reputation in the world. Soju is divided into grade A and grade B according to the method of changing liquor. A-type shochu is a kind of liquor distilled from alcohol raw materials by a continuous distiller, and its degree is below 36 degrees. B-grade shochu is distilled from alcohol raw materials by a single distiller, and the degree is below 45 degrees. Second-class shochu, also known as Benge shochu, can be said to be the most varied wine by using different kinds of raw materials, yeast and products to refine and mature. Yokaichi: Authentic pure rice shochu made of 100% pure rice with pleasant aroma. "You Jia Yi" is a representative authentic pure rice cooking in Japan, which enjoys a high reputation in Japan. It is made by changing the cooking of rice into instant hot air treatment, fermenting at low temperature for a period of time and then distilling according to the original "roasting" method of Baojiu Brewing Company. "One plus one", the unique rich and mellow flavor of the rice after removing the foreign flavor, along with the full and luxurious flavor, pushes the roasted rice to a brand-new artistic realm and enjoys the wonderful scenery during the wandering period. In terms of drinking methods, you can drink it directly or add pure water or hot water. The "fragrant ice wine" with ice cubes is also unique in flavor, and its real and pure extraordinary feeling will make you linger once you set foot in it. Bao is a pure distilled liquor carefully cultivated in Japan. The representative brand of A-grade shochu (continuous distillation method), "Bao shochu", is made of 65,438+0,000% corn and other grains by using the most advanced distillation equipment and refined by multiple distillation. With its crisp flavor and refreshing taste, it has attracted countless people who love to drink and dominated the market for a long time. If you want that refreshing pleasure to moisten your heart, just enjoy it. If you want to create a warm and romantic mood, you can inject oolong tea into it to make it "Oolong Zan" or mix it with cola to make it "Coke Steamed Zan" ... The beauty of its drinking method lies in the broad stage provided by "Bao Shao Zan" itself-let you experience endless fun in creation and participation.