The Changle Shochu series is famous for its unique style of “mellow fragrance, mellow and soft, comfortable mouth, good aftertaste, and drunkenness”. It is the crystallization of the wisdom of the Hakka people and the good wine of the Chinese nation.

Lingnan has a fine wine since ancient times, and the national famous wine is Changle. On April 13 this year, at the National Liquor-based Quality Assessing Conference organized by the China Brewing Industry Association, the fine wines from China, Wuhua Changle, which was selected by Meizhou City, won the first total score in terms of internal quality and packaging quality. Good results. The president of the Association's circulation branch, Sang Tian, ​​pointed out at the seminar that Changle Shao's first score of the total score means that Changle Shao has been promoted from "the best wine of Hakka people" to "the best wine of Guangdong people". This has also reversed the consistent view of the northerners in the past that "Guangdong has no good wine." Only Wuhua Changle, which is unique in its own fashion, is also the only well-known wine brand in Meizhou that has never stopped advertising in the media for 12 years. Wuhua County Changle Shochu was originally a state-owned enterprise in the county. In April 2000, property rights transfer was implemented, and Guangzhou Ruihua Real Estate Development Co., Ltd. was introduced to participate in the transformation and transform it into a private enterprise. In the past four years since the factory was restructured, through the establishment of a modern enterprise system and the implementation of brand strategy, the company has continued to develop, with simultaneous growth in production, sales and economic benefits, and has achieved gratifying economic benefits. After the conversion, the factory focused on creating a strong wine culture atmosphere in product packaging and advertising production. It has developed more than 20 kinds of new packaging, and gradually integrated with famous wines such as Maotai and Wuliangye in the product packaging. As a collection of fine art, “Changle Burning” has become a well-known brand in the Guangdong wine industry. In June 2001, the factory was awarded the title of “China Famous Food Enterprise”. The brand effect makes Changle Shochu not only consolidate and increase the market share in Meizhou, but also penetrate into the markets of Guangzhou, Shenzhen, Dongguan, Zhongshan and Shaoguan, and continuously expand sales space. “Changle Shochu”, a long-established old product, has shown new vitality in the market competition and has become a shining brand in Meizhou and even the province. It has been rated as “Advanced Private Enterprise in Meizhou City” for many times. Wuhua County Changle Shochu Winery in Guangdong Province is the provincial-level advanced enterprise with the largest annual output and the largest number of award-winning products. At present, it has a domestically advanced mechanized brewing production line, with an annual output of 5,000 tons of beverages. The main varieties are white wine, yellow wine and nourishing wine. Among them, Changle Shochu was awarded the National Quality Wine in 1979; in 1988, it was awarded the Gold Medal of the First China Food Expo; Hakka Laojiu; 1989 as the provincial excellent product; Nourishing Wine Bahai Hajiu won the Provincial Excellent New Product Award; Changle Products such as Shaoxing and Changle Alcohol have won the prestigious brand of Chinese liquor in 2000; in 2001, they were awarded the honor of “China Famous Food and National Quality Food”. Changle shochu brewing technique was born in Jin, and it was named in the district of Changle County, Song Dynasty, in 2007. The Changle Shochu series is famous for its unique style of “mellow fragrance, mellow and soft, comfortable mouth, good aftertaste, and drunkenness”. It is the crystallization of the wisdom of the Hakka people and the good wine of the Chinese nation. Entering the new century, the winery has ushered in a new development opportunity. The purpose of "establishing a new image of the company and implementing a new brand strategy" has been established. And promote the development of enterprises to intensive economies of scale. In the new century, the winery will become a more dazzling pearl.

Technical requirements for quality of Changle shochu I. Raw and auxiliary materials 1. Rice: High-quality rice planted in Jiangxi, southern Hunan, and northeastern Guangdong, with starch content ≥70% and moisture content ≤14%. 2. Production water: use groundwater in the protected area, and the water quality meets the national sanitary standards for drinking water. 3. Brewing (1) Baiqu is made from bran and rice flour, inoculated with Rhizopus sp. Q303 and Saccharomyces cerevisiae, and cultured according to the curtain culture method. The culture temperature is controlled at 30-40 °C. The culture time is 120 to 140 hours. The ratio of bran to rice flour is 4:1. (2) medicinal glutinous rice bran, rice flour as raw material, with appropriate amount of Chinese herbal medicine powder, inoculated Rhizopus genus Q303 and Saccharomyces cerevisiae, cultured according to the curtain culture method, the culture temperature is controlled at 30 ~ 40 °C. The culture time is 120 to 140 hours. The ratio of bran, rice flour and Chinese herbal medicine powder is 80:20:1. 4. Excipients Chinese herbal medicines used in koji include Gansong, cinnamon, Pipa, Daqingye, malt, and white pepper. Among them, Gansong, cinnamon and Bibo are produced in Guangxi Yulin, Daqingye and Malt are produced in Anhui Province, and white pepper is produced in Hainan Wanning. Second, the production process of rice → soaking → cooking → cooling cold → add song → saccharification → fermentation → distillation → →藏 → blending → packaging → finished products. Third, the main processing points (1) soaking: groundwater soaking at room temperature, soaking time 22 ~ 24h. (2) Cooking: steamed in a special wooden casserole, cooking time is 1.5 ~ 3.0h, the rice is cooked thoroughly. (3) Cooling: Pour the cooked rice into the chilled rice platform and cool to 30-32 °C with natural ventilation and forced ventilation. (4) Addition: Add white koji and koji according to 1.0% to 1.3% and 0.5% to 0.8% of rice raw materials. (5) Saccharification: saccharification is carried out in a clay pot, the rice grains are drilled, the saccharification time is 16-24 hours, and the saccharification temperature is controlled below 38 °C. After the saccharification is completed, water is added, and the amount of water added is 115% to 125% of the rice raw material. (6) Fermentation: The wine cellar after saccharification and water enters the fermentation period, the fermentation cycle is 15d or more, and the fermentation temperature is controlled at 32-38 °C. (7) Distillation: Indirect heating and distillation by steam is used to collect the middle section of the distilled liquor, and the alcohol content is 55% vol. (8) Storage: The underground storage tank is used for storage. The storage tank has a volume of 1m3 and the storage time is ≥1 year. Fourth, the quality characteristics 1. Sensory characteristics The wine body is clear and transparent, the rice is elegant and elegant, the entrance is sweet and mellow, the taste is full, the mouth is cool, and the back is sweet. 2. Physical and chemical indicators Alcohol / (% vol) 41 ~ 72 ethyl lactate / (g / L) ≥ 0.30 β-phenylethanol / (mg / L) ≥ 35 3. Quality and safety indicators must comply with national standards.

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Producers within the scope of production of Changle Shochu may submit an application to the Wuhua County Industry and Commerce and Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guangdong Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Changle Shochu is selected by the Guangdong Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.