Bailu liquor is a kind of traditional famous rice wine in Chenzhou City. It originated in the pre-Qin period, and flourished in the Tang and Song dynasties. It was even introduced to Japan during the Tang Dynasty, exerting a profound influence on the brewing process of Japanese rice wine.
Every White Dew Festival, people in Chenzhou use Bailu liquor to greet guests. This wine, which has a slightly sweet taste, is deeply loved by the locals, and those who have tasted Bailu rice wine can’t help but praise it.
Brewing process of Bailu liquor
First, collect the local herbs of bluegrass and polygonum hydropiper, wash and dry them before grinding them into powder, and then add some rice powder to make into balls for use.
Second, soak glutinous rice in clean water for two to three days, then rinse it thoroughly, and steam them in a wooden steamer after draining it. After cooking, pour it into a large dustpan, mix it thoroughly with the yeast balls made before.
Then pour it into a special pot for fermentation, and the rice distiller's dried grains with solubles are made after two to three days.
Third, pour the wine made from brown rice into sweet distillers’ solubles in a ratio of 1:2 and seal it for 2-3 months. The longer it’s sealed, the better the wine is.
Chinese source: zixing.gov.cn
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