Jiannanchun is one of the famous Chinese liquors. It began to be produced 300 years ago in Qing Dynasty which succeeded the traditional methods of brewing liquors. Its materials are the five crops: sorghum, rice, corn, wheat and gluten. After doing experiments so many times, proportion of these five materials is fixed according to optimum method with sorghum accounting for 34 percentages. This technological breakthrough improves the quality, sets the style of wine and creates a new situation. At the same time, on the basis of scientific analysis, Jiannanchun creates a series of new techniques, for example: “scientific formula”, “red brewer’s grains on the top and subzero to cellar”, “Qusha Qujiu” and “increasing the time of fermenting”. These new techniques increase the micro fragrant substance of wine which makes the quality of Jiannanchun achieve a historic leap and forms a unique style. Experts on liquor believe Jiannanchun has six characteristics of being pure, fragrant, strong, sweet, clean and lasting (Quoted from New Comments on Famous Liquors). The five key tricks of making “styles of Jiannanchun” lie in: water is foundation, cellar is basement, Qu is motivation, blending is guarantee and craft is the key. There is an old saying that “water is the blood of liquor.” In the eyes of ancient people, luscious spring water is as precious as “sweet liquor”. “It must have a pure spring in the place where famous wine is produced.” The water for brewing Jiannanchun comes from one of the forth springs of Sichuan Province — “China Jade Princess Spring” which is named by National Geology and Minerals Department. According to the historical records on the book of Mianzhu County, “Nothing but the water of spring in western city can be used to brew liquor”. The ancient people also could not explain the reason. Nowadays, by testing with modern equipments, people find that the underground water of Mianzhu is mineral water. It has lower Na, higher Sr, many beneficial micro elements and no impurity.
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