During the Jian'an period in the Eastern Han Dynasty, Cao Cao once dedicated the "Jiuyichun Liquor" produced in his hometown of Luzhou to the Emperor Liu Xie. "Vortex squid yellow water scorpion, minus wine celery banquet guests." The “alcohol reduction” named after the place of production minus the store has a good color, aroma and taste. It once had the reputation of “opening the altar of Shilixiang”. “The representative of the wine reduction first promoted the wine made by the “Gongxingfangfang” of Huai’s. In 1959, the state invested in the construction of the Gujing Distillery, and in 1995, Gujing Distillery Co., Ltd. was established.

Gujing Distillery Quality Technical Standard I. Raw materials 1. Water: taken from Gujing Town's high quality groundwater, in line with the provisions of GB 5749. 2. Sorghum: in line with the provisions of GB/T 8231. 3. Wheat: in line with the provisions of GB 1351. 4. Rice: in line with the provisions of GB 1354. 5. glutinous rice: in line with the provisions of GB 1354. 6. Corn: Meet the requirements of GB 1353. 2. The brewing environment complies with the geographical scope of the protection of geographical indication products. The area is located between 32m and 42m above sea level. The four seasons are distinct, the sunshine is sufficient, the climate is mild, the annual average temperature is about 15.6 °C, and the annual average rainfall is about 1065.8 mm. The warm and humid climate and the ancient well water system have nurtured the survival and reproduction of the microbial flora of Gujing Distillery with the main functional bacteria of Bacillus licheniformis. These microorganisms formed a series of ethyl hexanoate in the metabolism process. Beneficial metabolites. Third, the production process Gujing tribute wine is a combination of traditional technology and modern microbial technology. The sorghum is used as the main raw material, and the muddy buds rich in Bacillus licheniformis and the three large kojis of Gujing tribute wine with a storage period of not less than six months are mixed and used in different rounds in different proportions. It is produced in three rounds of fermentation cycle each year, two months for the first two rounds and eight months for the third round. And use "three high and one low" (high starch into the pool, high acidity in the pool, high water in the pool, low temperature in the pool) and "Sanqing Yikong" (steaming raw materials, steaming auxiliary materials, steaming pool bottom sputum, controlled pulp removal) The unique process of singularity, stratified and distilled according to different fermentation cycles, mass-picking, and the three typical wines of musk, mellow and sweet are stored in the ceramic altar. The base wine is no less than five years old. The age of the wine is not less than ten years. After being tasted, analyzed, blended, and aged, the packaging is shipped from the raw materials to the factory for not less than five years. Fourth, the sensory requirements for sensory requirements are shown in Table 1. Table 1 Sensory requirements Project sense requirements alcohol level ≥ 50% vol (excellent grade) alcohol degree 49% vol ~ 40% vol (excellent grade) alcohol degree 39% vol ~ 31% vol (excellent grade) alcohol degree ≤ 30% vol ( Excellent grade) colorless (or yellowish) transparent, no suspended matter, no precipitation, aroma, musk, elegant, mellow, pleasant, elegant, fragrant, elegant, fragrant, elegant, fragrant, natural, fragrant, mellow, comfortable, sweet and mellow Soft, fragrant and refreshing, with aromas, the aftertaste is long and sweet, smooth and refreshing, with a scent of fragrance. The aftertaste is long and sweet, soft and refreshing, fragrant and fragrant, and the aftertaste is mellow and refreshing. Yichang style has a unique fragrance style with a delicate fragrance. When the temperature of the wine is lower than 10 °C, white flocculent material or light loss is allowed. It should gradually return to normal within 10 °C for a certain period of time.