Gujing Gong: Gujing brand Gujing Gong Liquor is a product of Gujing Distillery in Bozhou City, Anhui Province.
Bozhou was once called Bo County, and in ancient times it was called Qiaoling and Qiaocheng. It is the hometown of Cao Cao and Hua Tuo. It was famous for its wines in the Han Dynasty. According to "Wei Wu Ji", Cao Cao presented the "Nine Brewing Wine Method" to Emperor Xian of the Han Dynasty, saying: "The old magistrate of Chen County, Nanyang Guozhi, has Nine Brewing Spring Wine... Now I only offer it." "Tribute Wine" Hence the name. According to "Bozhou Chronicles": The ancient well used for brewing water is a relic from the fourth year of Datong (532) in the Liang Dynasty of the Northern and Southern Dynasties. The well water is clear and transparent, sweet and refreshing, which is especially good for brewing, so it was named "Gujing Gongjiu" in the Song Dynasty. The brewing industry in Bozhou was very developed, and the number of brewing courses during the Xining period amounted to "more than 100,000 guan". In the early Ming Dynasty, businessmen surnamed Huai built "Gongxing Zaofang" in Jiedian and became famous for brewing "jiujiu". In the Qing Dynasty, Bozhou brewed many wines. "Bozhou Chronicles" records: "Wine products, the sorghum wine is called Daqu wine, and the higher one is called Gan wine; Mingliu wine is also called Xi Nao. It is said that Mr. Chen Xiyi coined the name; Small medicinal wine is steamed with medicinal koji, but drinking it in the summer months can dispel summer heat; Fuzhen wine is red in color and sweet in taste; old wine has a fragrance like Shaoxing wine; Sanbai wine is white in color and sweet in taste, made from glutinous rice; green bamboo leaves, Zhuangyuan Red and bergamot dew are all dyed by sorghum wine." This shows that Bozhou's winemaking industry is developed. In 1925, there were 54 Zaofangs in the city, which were known as "Three Prosperous Zaofangs in Yuanyong". In 1948, there were 18 restaurants left. In 1952, "Gongxing Chaofang" closed down, and in 1958 it was changed to a small commune winery to brew substitute wine. The next year it was rebuilt into Gujing Winery, and the wine was put into production in 1960.
Gujing Gongjiu uses local high-quality sorghum as raw materials, barley, wheat, and peas to make koji. It uses the old fermentation tank, inherits the mixed steaming and continuous fermentation technology, and uses modern brewing methods to improve it. , learned from the strengths of others, formed their own unique craftsmanship, and brewed Gujing tribute wine with a unique style.
The liquor of Gujing Gongjiu is as clear as crystal, the fragrance is as pure as orchid, the wine is mellow, rich and sweet, sticky in the cup, and has a long and lasting fragrance. The alcohol content is divided into three types: 38 degrees, 55 degrees, and 60 degrees.