Rice wine, also known as fermented grains and sweet wine. Old times? Hey? . Brewed with glutinous rice, it is a traditional specialty wine of Han nationality.
The main raw material is glutinous rice, so it is also called glutinous rice wine. In the north, distiller's grains are generally called? Rice wine? Or? Sweet wine? . A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast). Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.
Artificial brewing is the manufacture of pottery. Otherwise, there is no way to brew. In Yangshao cultural site, there are both pottery pots and pottery cups. It can be inferred that artificial brewing began about six thousand years ago. Confucius has a saying: Yao and Shun spend a thousand cents. This shows that in the Yao Dynasty, wine was popular in society. The word "thousand bells" indicates that this is a primary fruit wine. According to historical records, Emperor Yidi made wine to offer Dayu, which was the beginning of making wine with grain.
Since the Xia, Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, all fruits and grains have been cooked, fermented and squeezed before reproduction.
Many westerners think that rice wine was invented by the Japanese, but I'm afraid it was actually the first alcoholic beverage brewed by China people. Japanese technology for brewing sake was imported from China. As early as BC 1500, Oracle Bone Inscriptions in China mentioned offering sacrifices with wine. In the 8th century BC, ancient poets in China also wrote poems to describe people getting drunk.
At the latest around 1000 BC, China invented the technology of fermenting wine, which made the alcohol concentration of the brewed wine at least three times higher than that of ordinary beer.
China's superior wine-making technology lies in the earliest use of distiller's yeast to make wine, and it is also found that in order to increase the alcohol concentration in wine, only cooked and soaked grains can be continuously added during fermentation. This is a world-class brewing technology, which produces high-concentration beverages. This technology only spread to Japan and other countries in the world centuries ago. So it can be said that the earliest inventor of yellow rice wine was China.