Jishan old alcohol is selected as the main raw material, and it is carefully brewed by a unique wine making process. After the wine is made, it needs three kiln to drink, so it is also called “three winter old wine”. The brewing method is unique: one is to use local Liaoxi soft water; the other is red-curved high-quality dry; the third is to select high-quality glutinous rice, the glutinous rice is cooked and the granules are scattered, not clumped, cool and heart-breaking; The altar must be free from impurities and sealed without leaking. The brewed wine contains various nutrients such as glucose and aldehyde, and has long-term effects such as stomach and stomach, and can be used as a high-quality taste-making material for cooking fish and meat.

Old wine, also known as yellow wine, Chinese specialty, one of the world's three major brewing wines, made from grain as raw material, made with koji or koji as saccharification starter, and its winemaking technology is a typical representative and model of the oriental brewing industry. Jishan old wine, 闽派黄酒 representative, one of Yongan's three traditional handicraft products, was founded in the Qing Emperor Kangxi years, named after the production of Yongshan Jishan Township. Jishan old wine is taken from Liaoxi soft water. It is made from pure glutinous rice and brewed with koji. After it is made, it needs to be preserved in Sandong for drinking. Its wine is full of musk, the wine is mellow and rich, and the entrance is long and fragrant. Reinforcing the muscles, prolonging life and other effects. Jishan Laojiu is well-known in the province and abroad, as well as in Southeast Asia, Hong Kong and Taiwan. It is known as “Nine-Day Fairy, Eight-Day Wine” and has been rated as a quality product in Fujian Province. It won the second prize of the first China Yellow Wine Festival and national nutritious food. A number of honorary titles such as the Silver Award of the Association. Jishan old wine is rich in flavor, sweet and mellow, and has high nutritional value. According to scientific analysis, it contains twenty-one amino acids, eight kinds of sugars, multi-vitamins and natural vitamins. Moderate regular drink, spleen appetizer, longevity, is the best wine for the body and the guests.

Technical requirements for quality of Jishan old wine 1. Raw materials 1. Glutinous rice: Produced in the region of origin. 2. 3. Brewing water: Mountain spring water in the area of ​​production, in line with national drinking water standards. Second, the early rice grains produced in the area of ​​the koji production area are made of red yeast rice as the main raw material. Third, the winemaking process The glutinous rice produced in the production area is used as raw material, and red yeast fermentation is added. 2. The ratio of grain to grain is 1:2.2 to 1:2.5. Winemaking process: selection of materials → rice immersion → steamed rice → cool down → falling tank → saccharification and fermentation → post-fermentation → pressing → decocting → aging storage → blending → filtration → sterilization → filling and sealing → finished product. Fourth, the key process 1. Rice immersion: immersion for 12 hours to 20 hours, water temperature 20 ° C to 26 ° C. 2. 3. Soak red yeast: Red yeast rice is soaked in a fermentation vessel for 10 hours to 12 hours. 4. Fermentation: liquid fermentation for 90 days to 100 days. 5. Reclamation method: It adopts two methods of turning and pressing, and it takes four days to seven days after four operations. 6. Sterilization: Steam heat sterilization, temperature 85 ° C to 90 ° C, time 2 to 3 minutes. 7. Late fermentation: stored in a ventilated dry wine warehouse for more than 3 years. V. Quality characteristics 1. Sensory features: agate red, clear and transparent, rich and sweet, mellow and rich, harmonious body, with the unique musk of Jishan old wine. 2. Item superior grade primary and secondary total sugar (as glucose) / (g / L) ≤ 15.0 non-sugar solids (g / L) ≥ 22.01815.0 alcohol (20 ° C) / (% vol) 11.0 ~ 16.0 total Acid (as lactic acid) (g / L) 3.0 ~ 7.0 amino acid nitrogen (g / L) ≥ 0.600.500.40 pH 3.5 ~ 4.6 calcium oxide (g / L) ≤ 1.0β-phenylethanol / (mg / L ≥ 60.0 Note: 1. Rice yellow wine, when the alcohol content is less than 14% vol, the value of non-sugar solids, amino acid chlorine, β-phenylethanol is converted according to 14% vol. 2. Alcohol content label value and measured value The difference is ±1.0. (2) Traditional semi-dry type. Item excellent grade primary and secondary total sugar (as glucose) / (g/L) ≤15.1～40.0 non-sugar solids (g/L) ≥28.02419.0 Alcohol (20 ° C) / (% vol) 11.0 ~ 16.0 total acid (in terms of lactic acid) (g / L) 3.0 ~ 6.0 amino acid nitrogen (g / L) ≥ 0.600.500.40 pH 3.5 ~ 4.6 calcium oxide (g /L) ≤1.0β-phenylethanol/(mg/L) ≥80.0 Note: 1. Rice yellow wine, when the alcohol content is lower than 14% vol, non-sugar solids, amino acid chlorine, β-phenylethyl alcohol The value is converted according to 14% vol. 2. The difference between the label value and the measured value of the alcohol label is ±1.0. (3) Refreshing dry type. The first grade total sugar in the project (in terms of glucose) / (g/L) ≤15.0 Non-sugar solids (g / L) ≥ 8.0 alcohol (20 ° C) / (% vol) 8.0 ~ 14.0 pH 3.5 ~ 4.6 total acid (in terms of lactic acid) (g / L) 3.0 ~ 7.0 amino acid nitrogen (g /L) ≥0.500.40 Calcium Oxide (g/L) ≤0.50β-Phenylethanol/(mg/L) ≥40.0 Note: 1. Rice yellow wine, when the alcohol content is less than 14% vol, non-sugar solids, The values ​​of amino acid chlorine and β-phenylethanol are converted according to 14% vol. 2. The difference between the label value and the measured value of the alcohol label is ±1.0. (4) Refreshing and semi-dry type. Item first grade total sugar (with glucose /) (g / L) 15.1 ~ 40.0 non-sugar solids (g / L) ≥ 17.014.0 alcohol (20 ° C) / (% vol) 8.0 ~ 14.0 pH 3.5 ~ 4.6 total acid (calculated as lactic acid) (g/L) 3.5 to 6.5 amino acid nitrogen (g/L) ≥0.500.40 calcium oxide (g/L) ≤0.50β-phenylethanol / (mg/L) ≥40.0 Note: 1. For rice yellow rice wine, when the alcohol content is less than 14% vol, the values ​​of non-sugar solids, amino acid chlorine, and β-phenylethanol are converted at 14% vol. 2. Safety and other quality technical requirements: Raw material and product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the Jishan old wine producing area may apply to the Yong'an Quality and Technical Supervision Bureau of Fujian Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Fujian 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 Jishan Old Wine is selected by the Fujian Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.