Daizhou Chinese Rice Wine (Daixian County)

代州黄酒（代县）

Daizhou Chinese Rice Wine (Daixian County)

Daizhou yellow wine, or Huangjiu, has a history of 3,000 years in Daixian County. The earliest written records can be traced back to the Song and Jin Dynasties. In the Lists of Wines by Zhang Nengchen in Song Dynasty, there is the record of the Daizhou yellow wine. It is known as a North equal to Shaoxing yellow wine in Zhejiang, Southern China. In 2008, the brewing technique of Daixian yellow wine was included in the Shanxi Intangible Cultural Heritage List.

High-quality Raw materials for Brewery of Daizhou Yellow Wine

Brewing Technique of Daizhou Yellow Wine

Daizhou yellow wine adopts a typical brewing process in northern China, using the millet, sorghum, mung beans, wine beans, red dates, goji berries among others as raw materials, through more than 10 steps, such as material selection, mixing them in a certain proportion, washing, soaking, cooking, airing, pre-fermentation, post-fermentation, pressing, and hanging. It is a kind of low-alcohol wine with a color of transparent gold. Daizhou yellow wine is rich in a variety of amino acids, proteins, vitamins and minerals beneficial to the human body with 14 kinds of amino acids and 18 kinds of inorganic salts. In addition, it contains a variety of sugars, lipids, glycerin, higher aliphatic alcohols, organic acids and other nutrients, which is good to people's stomach, brain, muscles, blood circulation, and can help people relax and live long.

Daizhou Huangjiu Culture Festival

High-quality Millet Base in Xiduan Village, Yanmenguan Township, Daixian County

Fermentation Workshop of Daizhou Yellow Wine