As early as 3,000 years ago, ancient Chinese people made of materials called koji, with its sweet wine out of the wine aroma, lingering aftertaste. For thousands of years, it has been the secret of China koji wine brewing. Today, not many people really understand what is our ancestors brewed wine.
March 1999, Shuijingfang archaeological excavations let people clearly see the first ancient Chinese people the whole process of winemaking.
Cooking food is Chinese people's first wine program, food mix koji, after cooking, more conducive to fermentation, in the traditional process, after the half-cooked food pan, sprinkle to shop on the ground, which is wine the second road program, which is stirring, process ingredients, stacking and pre-fermentation. Drying grain on the ground there is a special name, called the hanging church. Shuijingfang ruins excavated a total of three air hall, followed by overlap. Church next to the pit is dry cellar ruins, like one stuck in the ground and a huge jar. Shuijingfang unearthed eight wine cellar, an inner wall and bottom are coated with pure yellow soil, 8 cm to 25 cm thickness ranging from mud pit.
Wine cellar is carried out in the third procedure, the raw material for post-fermentation.
After fermentation pits aging of yeast, alcohol is still very low, we need further distillation and condensation, in order to get a higher alcohol concentration of liquor, the traditional process using pot stills known days to complete.