![]() Rice wine has been produced in China since around 770 to 221 BC and was generally for ceremonial use. In 2020, a revenue of 4.3 billion yuan ($664 million) was reported by 80 rice wine makers in Shaoxing. Kuai ji Shan ( Chinese: 會稽山) (named after a local mountain).Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd.Mislabeling wines from regions other than Shaoxing as Shaoxing Wine is a "common fraudulent practice". Wines sold overseas are generally used in cooking, and can contain spices and extra salt. Aged wines are referred to by year of brewing, similar to grape vintage year ( Chinese: 陳年 pinyin: chén nián). It is also bottled for domestic consumption and for shipping internationally. In addition to glutinous rice, Shaoxing wine can also be produced with sorghum or millet. Another important skill of the winemaker is to assess the fermentation by listening to the vat for the sound of bubbling. Known as kāi pá ( Chinese: 开耙), it is an essential skill to produce wine neither bitter nor sour. The traditional method involves manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. The content of peptides in Shaoxing wine is high however, their potential taste properties have not yet been studied. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia. It is produced in Shaoxing, in the Zhejiang province of eastern China, and is widely used as both a beverage and a cooking wine in Chinese cuisine. Shaoxing wine (alternatively spelled as Shaohsing ~, Hsiaohsing ~, or Shaoshing ~), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. ![]() A smaller scaled version of the classic Shaoxing wine container
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