Gaoxian Wine Industry, located in Huiqi Town, Wangkui County, was founded in 1909. With a history of 100 years, the series of Gaoxian old wines produced by the millennium "Shenquan" old well water is used for brewing water. There are eight series of 47 varieties. The wine is rich in aroma, long aftertaste, fresh and refreshing, not on the head, not dry. In the 1940s, Gaoxian Laojiu was ranked among the best in the Xinjing (Changchun) appraisal meeting; in the later period, it was rated as “Heilongjiang Province Special Product” and “China Time-honored Brand”. Mr. Fan Zeng, a famous Chinese painter and painter, drank Gaoxian Laojiu in 1996. He implied that he left behind “Wangkui Gaoxian Winery” and “Gaoxian Laojiu”.

Since the main characteristic of shochu is the high alcohol concentration, the concentration of many aromatic ingredients in the wine is increased with the alcohol content. The aroma component of the wine and its shade become one of the criteria for judging the quality of shochu. China's various styles of shochu are mainly formed by different brewing materials, followed by brewing techniques and other factors. The north is rich in wheat and sorghum, the south is rich in rice, the glutinous rice is produced in Guangxi, and Xinjiang is rich in grapes. The brewing materials of distilled shochu are adapted to local conditions, and it is natural for different raw materials to be used to brew shochu. In the early days of the development of distilled spirits, it may not be clear which material is best for brewing shochu. After a long period of comparison, people have the opportunity to taste the shochu produced by comparing various raw materials, and have a more unified view on the characteristics of shochu made from different raw materials. Sorghum wine: In ancient times, sorghum shochu was praised by the mouth. In the middle and late Qing dynasty, the book was written in the middle of the Qing Dynasty. When talking about shochu in various places, he said: "There are shochu in all parts of the country, and the sorghum is the most authentic. Wine and alcohol are all done by Gao Liang.u0026quot; During the middle and late Qing Dynasty to the Republic of China, sorghum wine became almost the exclusive name for shochu. This is due to the characteristics of sorghum raw materials. Miscellaneous grain wine: shochu in the southwest region in terms of material selection Probably inherited the characteristics of its diet, in order to emphasize the richness of wine and body, using a variety of raw materials, with a certain proportion of fermented brewing. Rice shochu: southeast, rice shochu prevail, such as the book of the late Ming and early Qing Dynastyu0026lt;u0026lt Shen's Agricultural Book u0026gt;u0026gt; has mentioned that compared with barley shochu, the taste of the latter is “rough” and the quality is not as good as the former. Bad shochu: It is mainly produced in the southern yellow wine producing area. It is made from the dregs of the yellow wine and is further fermented and then distilled. The method of making yellow distiller's grains for the production of bad shochu is described in "Shen's Agricultural Book". After a long period of tasting comparison, people realized that the shochu made by different raw materials have their own characteristics, summed up to "sorghum fragrant, corn sweet, rice net, barley rush", which is why the scent of Gaoxian old wine is mellow. The original pot of Gaoxian Laojiu, formerly known as “Deyuheng”, was founded in 1909 and was founded by Qixian Gaoxian. Gaoxian old wine specializes in the water of the millennium "Shenquan" old well for brewing water, and the northeast sorghum, a special product of the cold black soil, is the main brewing material, and is brewed by traditional folk crafts. The wine of Gaoxian Laojiu is rich in aroma, long aftertaste, fresh and refreshing, not on the head, not dry. [Production Process] Gaoxian wine industry has a history of 100 years, and the series of Gaoxian old wines produced by the company is specially designed for the water used for brewing water in the millennium "Shenquan" old well, and the northeastern sorghum, a special product of the cold black soil, is used as the main brewing material. Traditional folk crafts are carefully brewed. Using traditional loach fermentation, the mud used is refined by a special process. Each gram of mud here contains hundreds of millions of microbial beneficial bacteria and amino acid organic components. The brewing raw material sorghum is subjected to cyclic fermentation. [Storage Method] 1. All containers used to prepare or dispense medicinal wine should be cleaned and then sterilized with sweat to store the wine. 2, storage should be selected in the shade of temperature changes, room temperature is 10 ~ 15 ° C as well. Can not be mixed with gasoline, kerosene and irritating odors, so as to prevent the medicinal wine from deteriorating and odor. 3, in the summer to store wine to avoid direct sunlight, so as not to destroy the active ingredients in the wine, so that the effect of the wine is reduced. [Required occasions] Self-drinking: at home, entertaining guests, nourishing and strengthening the body; giving gifts: sending leaders, friends, family members, elders, etc. [Drinking Tips] Can not take all kinds of sedatives, hypoglycemic agents, antibiotics and anti-tuberculosis drugs before and after drinking white wine, otherwise it will cause headache, vomiting, diarrhea, hypoglycemia and even death.

Technical requirements for quality of Gaoxian old wine I. Raw materials 1. Sorghum: The sorghum, such as noisy 7, noisy 8, and Ji 722, are produced in the production area, and the quality is in line with relevant national regulations. 2. Brewing water: It uses non-polluted groundwater in the production area, and the water quality complies with the national drinking water regulations. Second, the production process 1. Luzhou type: using the continuation of the ingredients, with medium and high temperature koji as the saccharification starter, muddy solid fermentation, mixed steaming and burning, layered wine, quality wine picking, grading aging, blending and other traditions Winemaking process. 2. Fragrance type: It adopts steaming and clearing brewing process, with medium temperature Daqu as saccharification starter, solid brick pool fermentation, steaming wine, blending and other traditional brewing techniques. Third, the process 1. Flavor type: grain crushing → moist material → steamed food → grain → water → spoil → feed → into the pool → seal → stepping → squat → smash → steamed wine → cooling →Quantity wine picking→finished product 2. Fragrance type: grain crushing→moisting material→steamed grain→grain grain→drinking water→cooked grain→hanging→re-steaming→outing→cooling→spinning→fermentation→steaming→cooling →Finished product 4. Production key control points (1) Luzhou type 1. Dianchi Lake: It is required to use a muddy pond with continuous use for more than 3 years. The pool wall of Dianchi Lake is made of local yellow clay and fruit mud. Thickness ≥ 80cm. The special wall of the mud is cultivated with four walls and the thickness is ≥15 cm. 2. Fermentation cycle: the time from the wine cellar to the pool closure fermentation to the next opening and picking up the wine is ≥ 60 days. 3. Steamed wine steamed material: It is finished with continuous ingredients, barrel distillation and steamed wine. 4. Aged: use traditional pottery altar, wine sea storage, base wine storage ≥ 3 years, seasoning wine ≥ 5 years. 5. Prohibited requirements: In the production process, the non-white liquor fermented and flavored substances shall not be added. (2) Fragrance type 1. Dianchi Lake: It is required to use the continuous use of brick cement pool with more than 3 years old age. The wall thickness of Dianchi Lake is ≥50cm. 2. Fermentation cycle: the time from the wine cellar to the pool closure fermentation to the next opening of the wine for ≥ 35 days. 3. Two steamed wines: steamed twice, simmered in barrels, simmered at high temperature, and fermented at low temperature. 4. Aged: use traditional pottery altar, wine sea storage, base wine storage ≥ 3 years, seasoning wine ≥ 5 years. 5. Prohibited requirements: In the production process, the non-white liquor fermented and flavored substances shall not be added. V. Quality Features (1) Luzhou-flavor type 1. Sensory characteristics: The color and appearance of the project indicators are colorless or yellowish, clear and transparent, no suspended matter, no sedimentation aroma, and a natural compound aroma taste wine with ethyl hexanoate as the main component. The body alcohol and the taste are harmonious, the tail is long and the style is musk, elegant and soft and sweet. 2. Physical and chemical indicators: Item index Alcohol content%vol42 ~ 52 total acid (as acetic acid) ≧g / L0.45 total ester (乙酸乙酯g/L2.05 ethyl hexanoate g/L based on ethyl acetate? 1.20～2.65 Solids g/L≤0.35 (2) Fragrance type 1. Sensory characteristics: The color and appearance of the project indicators are colorless or yellowish, clear and transparent, no suspended matter, no sedimentation aroma and natural complex with ethyl acetate as the main body. Aroma tastes softer, tastes harmonious, sweet and aftertaste style has a delicate fragrance, soft and sweet style 2. Physical and chemical indicators: Item index alcohol degree% vol42 ~ 52 total acid (in acetic acid) ≧ g / L0.4 Total ester (calculated as ethyl acetate) ≧g / L1.05 ethyl acetate g / L 0.65 ~ 2.65 solids g / L ≤ 0.35 (three) safety and other quality technical requirements: product safety and other quality technical requirements must In line with relevant national regulations.

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Producers within the scope of Gaoxian old wine production may submit an application to the Wangkui County Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Heilongjiang Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Gaoxian Laojiu is selected by the Heilongjiang Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.