With a long history, the enterprise is a liquor producer with the largest storage of high-quality and low-alcohol Daqu liquor in China and the largest production and sales volume, which integrates national famous liquor, national high-quality liquor, China famous trademark, solid-state certification of pure grain and national Fiona Fang certification mark. At present, the enterprise * * * has more than 5,500 employees, including more than 500 technicians of various types, with total assets of nearly 654.38 billion yuan, ranking among the top eight in China liquor industry. The factory covers an area of 6.5438+0.3 million square meters, has several mechanized production lines, stores 20,000 tons of large-capacity wine, and has an annual production capacity of 50,000 tons. The main product, Shuanggou Daqu, has clear and transparent color, strong cellar fragrance, sweet taste and long aftertaste. Famous since ancient times, Jianghuai, fragrance Kyushu. As early as 19 10, he won the gold medal in Nanyang wine-persuading party and was named the first international famous wine. In 1984 and 1989, they were all awarded the "National Famous Wine" and the gold medal. The high-end innovative product Shuanggou Zhenbaofang series liquor pioneered the free blending of liquor in China. In 2007, the company's sales exceeded 654.38+0 billion yuan, and in 2008, it achieved sales income of 654.38+0.5 billion yuan, a record high. In 2009, the sales revenue was 2.5 billion yuan, and the single product revenue of Shuanggou Zhenbaofang is expected to exceed 700 million yuan. At present, Shuanggou liquor industry has developed into a modern large-scale enterprise integrating science, industry and trade, and has always maintained a leading position among famous liquor enterprises in China.
2010165438+1On the morning of October 29th, the foundation stone was laid for the 40,000-ton raw wine project in Shuanggou wine industry park, which marked another breakthrough in the production capacity of Shuanggou wine industry. Shuanggou is an ancient town in the lower reaches of Huaihe River in China. Shuanggou lives in the hinterland of Sizhou. "The terrain is wide, the river is wide, the port is smooth, the competition is not in conflict, the center is controlled, and the Huaihe River is controlled." Hu Aiping County was established here in the Han Dynasty, so it was called Hu Aiping Town. After the rainstorm in Cang Sang, the Yellow River invaded the Huaihe River for a long time, resulting in siltation of the Huaihe River. Hongze Lake was flooded and flooded the town. In addition, the east and west sides of the town were washed into two big ditches by the flood. So in the Ming Dynasty, people called it Shuangxi Town, because the stream is the ditch, and Wang Rujiu, the commander of Sizhou, changed his name to Shuanggou Town, which has been passed down to this day.
The unique geographical environment has created a long history of brewing in Shuanggou. According to He Zhi of Sihong, Shuanggou Brewing was founded in 1732 (the tenth year of Yongzheng in Qing Dynasty) and has a history of nearly 300 years. In a long history, Shuanggou wine industry has accumulated a profound cultural heritage. First of all, there are many beautiful legends about Shuanggou wine among the people. The most widely circulated are "Quge Jiumei" and "The Legend of Jiumu". Ancient and modern literati, generals and scholars also left touching poems for Shuanggou Liquor, such as Su Dongpo, Wang Anshi, He Zhu, Chen Shidao, Lin Bu and Mei in the Song Dynasty, Huang, He Jingming, Hu Yan and Zhang Heng in the Ming Dynasty, and Chen Yi and his son, Ye Shengtao, Lu, Ru Zhijuan, Lv Yuan and Zou Difan in the contemporary era.
The geographical coordinates of Shuanggou are north latitude: 3312'; East longitude 1 18 10' is located at the junction of Jiangsu and Anhui provinces in the Huaihe River system. China's ancient books and documents contain rich records of humanities, geography, products and human activities in the Huaihe River Basin, which resulted in the Huaihe River culture and became a part of Chinese national culture. In Song Dynasty, the brewing industry in Shuanggou area was very prosperous. "History of Song Dynasty" records: "Sizhou water, the city is bad, Tao tries his best to protect it, and pays attention to it. Joined as Deputy Special Envoy of the Ministry of Housing. People have a permanent record of giving qu to wine, so they don't ask whether to sell it or pay for it. Please take an annual leave, it is strictly forbidden to order, and the number of songs used will be sold, which will naturally increase the grade. "
During Song Xining's reign (1068- 1085), the alcohol in Sizhou reached "more than 100,000." Alcohol became the main pillar of local government tax revenue at that time. It is recorded in the Song Dynasty's Heavenly Creations: "Heqimi distiller's yeast medicine is mostly produced in Huai County and contained in the north city." It is enough to see the prosperity of wine industry in Song Dynasty.
"Hanshu" contains: "Emperor Wudi was established in Huaijun for six years. 丠丠丠丠. " Huai Army, namely Hu Aiping. Today, the area around Shuanggou Town, Sihong County. According to the Song Dynasty's Wine List, it was named "Sizhou Crispy Wine", and the reputation of the "Crispy Wine" produced at that time spread far and wide. Su Dongpo said in a poem, "You make your husband share crisp wine in the middle of the night and make your wife and children laugh." Cheng Gai, a poet in the Southern Song Dynasty, wrote in his lyrics and song Zhu Yingtai: "A little red mud courtyard is deep and green. The smoke stove is crisp and soft, and the east wind outside the door is cold. " At the same time, there is also a poem in the poem "Gu Tian Shang Yuan Ci" by an anonymous writer: "Climb the road and listen to the sheath. And then awarded to songs such as "courtier crisp wine". Kangxi dictionary notes: "Su" sounds "crisp". In the12nd century, Su Dongpo's "Catering Department" also recorded: "If taro is cooked in ash, it is Su." "Crisp" and "crisp" are the same.
He Zhi in Sihong and Zhi Zhi in Sizhou recorded in the Qing Dynasty: "Eating wine is the most abundant, and those who are useless take it as wages. Sihong is absolutely also. " According to the records of Sixian County in the Republic of China, "There are 12 Daqu workshops and more than 70 small wineries in urban and rural areas, which can make about 1 million Jin of wine every year, and the price is about 150,000 yuan. Shuanggou Daqu, according to good drinkers, should be pushed to the top of the country. " According to the modern Sihong county annals, "There was a family in Menggao Village, Taigu County, Shanxi Province in the tenth year of Qing Yongzheng (1732). Seeing that Shuanggou water is good and rich in sorghum, I set up a whole German winery to brew Shuanggou Daqu. " 19 10, Shuanggou Daqu was awarded as the first international famous wine at the Nanyang wine-persuading party held for the first time in the late Qing Dynasty. Butter wine has been one of the famous wines in China since the Song Dynasty. After the establishment of the brewery, the brewing technology has become more and more mature, and the He Lao Wu retort method has continued to this day. The brewer has a saying: "Shuanggou glutinous red beam, sifted into the restaurant; Crushing the grain with a stone mill, and sieving the chaff; When the fermented grains are cooked, the fire in the pot is flourishing; Steaming and cooking, watching wine make good wine. " In fermented grains, there is also a three-character classic based on the formula: "30% first, three points; Steamed, see wine; Cool again, need to add music; Adding water and auxiliary materials; Fermentation in tank and fermentation in tank. "In the process of making starter blanks, there are more: 200 pieces of wheat straw, most of which are wetted with Huai water, covered with wet reed mats, and doors and windows are sealed; The tide is released for three days, turned once, and opened for two days until the fire season. There are five stages: mildew, tidal fire, fire, fire, and going out of the house. Daqu was cultured at medium temperature for 30 days and at high temperature for 45 days. The finished koji was put into storage for 6 months and then used for brewing.
Today, the ancient pit site of Shuanggou in Qing Dynasty is still well preserved, with an area of about 1.800 square meters. The ancient cellar, which has been used continuously for nearly 300 years, is still brewing "Su wine". She was synthesized by a series of traditional techniques preserved from "Sizhou Sujiu" in Song Dynasty and "Shuanggou Daqu" in Qing Dynasty. Its typical style is Luzhou-flavor, with the characteristics of "strong cellar fragrance, sweet and delicious, harmonious fragrance and long aftertaste".