In the Tang Dynasty, Jian Nanchun was included in the "Tang Tang Shu De Zong Ji Ji" as a court royal wine. This is the only Sichuan famous wine that has been included in the official history. It is also the only surviving Tang Dynasty famous wine in China. The Tang Dynasty Li Biao’s "Tang Guo Shi Bu" records the famous wines of the world: "The wine has the rich water of Zhangzhou, the Wuchengzhixia, the Jiannanzhichun...", the long-term royal use of the Tang Dynasty royal court laid the Jiannanchun "big The historical status of Tang Guojiu. Carrying the elegant and confident cultural temperament of the Chinese people, it has the inherently elegant quality, and has the self-confidence temperament derived from the Tang Dynasty court wine, thus forming its unique combination of wine quality and temperament, becoming China. One of the top three liquors.

Product Features Jiannanchun wine is made from sorghum, rice, glutinous rice, wheat and corn "Five Grains". It is made of medium-high temperature koji, low-temperature fermentation of muddy slag, using sequel ingredients, mixed steaming and mixing, and quality wine picking. Original storage, careful blending and other process molding. The traditional brewing techniques that have been accumulated for a long time in specific spaces and environmental places include: the maintenance and inheritance skills of the old scorpion; the art of making and evaluating the big koji; the technique of extracting wine from the original wine; the aging technique of the original wine; the taste, the blending skills and related sub-articles project. After being protected, Jiannanchun has won the favor of consumers at home and abroad for its excellent product quality and good market reputation. The product popularity and reputation are rising, covering the national market, and exported to more than 30 countries and regions such as the United States, Canada, France, Italy, Germany, Spain, Singapore, Malaysia, etc., and have achieved excellent product economic and social benefits. . In 2011, the annual output of Jiannanchun wine reached 6074 tons, the output value reached 167.631 million yuan, and the annual export volume was 12 million yuan. Product Awards In 1979, 1984, 1989, it won the title of China Famous Wine three times and won the National Quality Gold Award and the Gold Medal. The "Jiannanchun" brand was recognized as "China Well-known Trademark" by the State Administration of Industry and Commerce in 1999 and 2007 respectively.

Mianzhu, located in the northwestern part of the Sichuan Basin, 30o09 ́~31o42 ́ north latitude, 103o54 ́~104o20 ́ east longitude. It is connected to the Longmen Mountains in the north and the Chengdu Plain in the south. It is the transitional zone between the Qinghai-Tibet Plateau and the Sichuan Basin. The terrain is high in the northwest and low in the southeast. It is gradually inclined from the yang of the plateau of the Qinghai-Tibet Plateau to the basin of the southeast plain. The average altitude is reduced from 4405 meters to 504 meters. The unique mountain river forms the topography of the northwestern Mianzhu surrounded by mountains and the southeast. On the one hand, the mountains and plains of Mianzhu form a unique climate in which Mianzhu is not cold in winter, no heat in summer, and warm and humid. The annual average temperature is 15.7 °C, the annual average rainfall is 1053.2 mm, the annual average relative humidity is large, the climate is mild, the sunshine is sufficient, and because the landscape and climate are cultivated, the Mianzhu soil is deep, the soil is fertile, and the soil organic matter is high. Acidic soil accounts for 68.07% and other excellent conditions, which provides Jiannanchun with an excellent winemaking environment. On the other hand, Mianzhu's mountains, canyons, Feiquan and Qizhen are a mysterious atmosphere for Jiannanchun. Qi Yun is the growth and reproduction of the micro-breeding of Jiannanchun, the fermentation and storage of Jiannanchun wine, and it breeds unique nutrients. In the glacial era of 2 to 3 million years ago, the location of the current Mianzhu Longmenshan National Geological Park is covered by glaciers and is holy. At the end of the glacial age, there were earth-shattering glaciers and boulders. Because of the Qinghai-Tibet Plateau, the Qinghai-Tibet large ice sheet, which is more than 3 kilometers thick, drifted eastward, bringing earth-shaking geological changes... More than 2 million years have passed. At that time, the holy glaciers were buried deep under the stratum millions of years ago, forming a glacier-era stratum that is isolated from modern society and rich in mineral water. When the clean ice of the top of the mountain top penetrates through layers, it reaches At the time of the 2.36 million-year-old glacial age strata, every drop of water has penetrated into a main water vein after 16 years of natural infiltration and is buried deep in the land of Mianzhu. Jiannanchun brewing water is from the rare Q1fgl water layer in the northwest of Mianzhu. The underground mineral water here is not affected by any external bacteria and surface water, and it can be quietly and calmly exchanged with the ancient rock formations and sandstones of the glacier age millions of years ago, and finally mineralized to form a quality. Naturally weak alkaline mineral water. Each of them has been infiltrated and mineralized for at least 16 years. It is rich in calcium, strontium, sodium, potassium and other natural mineral essences and trace elements. It is the world's top mineral water. The water of life gives the spirit of wine. Mianzhu people have already known the value of glacier water in the Tang Dynasty, and as a means of brewing fine wine, they have won the royal seal of royal wine. "Mianzhu County" contains: "The only thing is that the city of Xi'an (glacier) spring water can brew this wine (Jian Nanchun), otherwise. u0026quot; A bottle of the world-famous wine Jiannanchun was born in this unparalleled "Sanshui", the gods in the landscape between the sword for the South of the brand, a unique trace, giving Jiannanchun the only holiness. Sichuan is known as the "land of abundance", but "Tianfu" is only limited to the Chengdu Plain. It has been one of the most famous grain-producing areas in China since ancient times. It is recorded in the "Huayang Guozhi·Zhizhi", this area is "water and drought from people, not hunger" There is no shortage of time, and the world is also called Tianfu." Mianzhu is located in the Pingba area in the northern end of the Chengdu Plain. Due to its proximity to the plateau and special glacial water resources, the rice grains (glutinous rice) and rice produced here have always been famous for their fullness and mellow taste. Special materials are provided. After thousands of years of domestication, Mianzhu's specialty rice and glutinous rice have high amylose content, which can be most perfectly converted into glucose and ethanol during the fermentation process. This is one of the important reasons for the Jiannanchun wine. In the traditional brewing techniques of Jiannanchun wine, there is a summary of “low temperature into sputum, slow saccharification of grain and fermentation, and heating into wine”. The distiller's grains are fermented in Dianchi, and the heat is yang. It is fermented in the mud pool, and the fermented u0026quot;yangu0026quot; is balanced under the influence of the mud pool u0026quot;yinu0026quot; to produce fine wine. It contains the philosophical concept of China's "Yin and Yang Harmony" and "The Combination of Heaven and Man". The “Yin and Yang Harmony” in the fermentation process laid the foundation for good wine, and the subsequent distillation process was even more magical. Distillation is also the most important process in the traditional brewing techniques of Jiannanchun wine. The fermented solid wine cellar is slowly distilled in a low- and low-draft traditional kneading bucket by a mixed steaming method. Various aroma substances are distilled into the wine. Adhering to the traditional craftsmanship and continuously improving and innovating, the sword-making skills of Jiannan Nanchun fully embodies the thinking of “the ancient style is the body and the ancient method is the use”. This method of development in inheritance and development in development makes Jian Nanchun Has been creating Chinese liquor to the highest brewing skills. In June 1985, during the maintenance and construction of the “Tianyi Laohao” brewing workshop, the “Yongming Five Years” four-character inscription on the bricks excavated from the underground pool was followed by archaeological experts. The comprehensive investigation concluded that the underground pool of the "Tianyi Laohao" brewing workshop was built no later than 1500 years ago in the Southern and Northern Dynasties, Nanqi Yongming five years, that is, in 487 AD, earlier than the Tang Dynasty. This conclusion completely solved the mystery of Mianzhu Shengtang's production of palace tribute wine: it is precisely because of the 130 years from the Northern and Southern Dynasties to the Tang Dynasty, Mianzhu's winemaking technology has developed by leap, and “Jiannan Shaochun” finally became famous in China. Despite thousands of years, Jiannanchun brewing techniques have been passed down from generation to generation and continue to this day.