1. Knowledge and culture about Sichuan Langjiu
Langjiu began in 1903 and is produced on the banks of the Chishui River, known as the "Chinese Fine Wine River" at the junction of Sichuan and Guizhou. It has a long history of 100 years, starting from "Xuzhi Winery", "Huichuan Zaofang" to "Huishalang Wine" of "Jiyi Zaofang".
Sichuan Langjiu Group Co., Ltd. is a large-scale modern enterprise group whose main business is the production and sales of Langjiu, a famous Chinese liquor. The factory is located in Erlang Town, Gulin County, Sichuan. This town is located in the middle reaches of Chishui River and is surrounded by high mountains. There is a clear spring flowing out of this high mountain and deep valley. The spring water is clear and sweet. People call it "Langquan". Because the water from Langquan is used to make wine, it is named "Langjiu". Gulinlang wine has a brewing history of more than 100 years. According to relevant records, in the late Qing Dynasty, local people discovered that Langquan water was suitable for wine making, and began to brew Xiaoqu wine and Xianghua wine with Xiaoqu for drinking by local residents. In 1932, Xiaoqu was switched to Daqu wine, which was named "Si Sha Lang Wine". The wine quality was particularly good. From then on, Langjiu's reputation grew bigger and bigger, and its reputation grew higher and higher. Features: The wine is clear and transparent, rich in sauce aroma, mellow and refreshing, comfortable in the mouth, sweet and fragrant, and has a long aftertaste.
Kweichow Moutai and Sichuan Langjiu are called "sisters by the Chishui River", a pair of sparkling pearls. According to legend, as early as 1907, a local businessman invited two winemakers from Guizhou and introduced advanced technology. They used local red sorghum as raw materials, wheat to make koji, and Erlang Spring water to brew a unique Langjiu. In 1933, Langjiu was mass-produced here; in 1936, Langjiu was exported to Southeast Asian countries and Hong Kong. But by 1952, Langjiu had been forced to stop production. Later, with the care of Premier Zhou, production resumed in 1957. However, the development was not fast. Until 1977, the annual output of Langjiu was only more than 110 tons. In 1984, the output soared to more than 500 tons, and the production was still in short supply.
In the brewing process of Gulinlang Liquor, we inherit and carry forward the traditional craftsmanship, adopting the method of feeding materials in two times, repeated fermentation and distillation, and taking the wine seven times, with a production cycle of 9 months. After each time the wine is taken, it is stored in batches and quality, sealed in cylinders, and sent to the natural caves "Tianbao Cave" and "Dibao Cave". After 3 years, the wine will be sweet and fragrant, and then the wines will be blended and seasoned. After passing the quality appraisal, it can be bottled and packaged before leaving the factory.
In recent years, Langjiu Group has repositioned the Langjiu brand and established the brand strategy of "Flying Spirit·Chinese Lang". After optimizing and adjusting the product structure, Honghualang has been established as the core Image and brand building, implement the promotion strategy with "Wolves dancing together, resources sharing, concentrated breakthrough" as the core, with the red flower man as the leading wolf as the main focus, the groom's wine as the secondary, and Ruyi as the main Lang or Fu Lang forms the main force in starting the market. After being sold in the market, the products will be put into circulation. This strong and effective brand management strategy has completed the integration of brands and formed a brand structure with clear layers and complete layout.
Under the leadership of the brand strategy of "Flying Spirit·Chinese Lang", after careful planning, all products have been updated and packaged beautifully. The product structure is clear and clear, forming a good combination of three flavors: sauce, thick and combined. Maotai-flavor products include fine Langjiu, 10-year-old Honghualangjiu, 15-year-old Honghualangjiu, 12-year-old Qinghualangjiu, 20-year-old Qinghualangjiu, 30-year-old Hongyunlangjiu, 50-year-old Qingyunlangjiu, etc.; strong aroma Type-flavor products include Tianbaodongzang Liquor, Shuangxilang Liquor, Fulang, Ruyilang, Binbinlang, Guibinlang, Xiangchuanlang Liquor and Gulin series wines; dual-flavor products include 12-year-old, 9-year-old and 3-year-old wines. groom wine.
2. How does Xiaolangjiu taste?
Xiaolangjiu Guibinlang, a thick sauce and flavor liquor, has a sales volume far ahead of other types of small wines, including Luzhou Laojiao’s Lu Waiter, Wuliangye's crooked mouth, and Jiang Xiaobai are no match. Since it can achieve such sales, the taste is recognized by most people. Basic information and flavor Xiaolang wine is one of the series of wines launched by Sichuan Langjiu Group Co., Ltd. It has a unique style with outstanding sauce aroma, mellow and refreshing, elegant and delicate, sweet and refreshing aftertaste, and a long-lasting fragrance in the empty cup.
Expansion:
1. 2016 is the tenth year that Xiaolang wine has entered the market. The strong head, sauce and tail, and harmonious aroma are the selling points of this product. The personalized design of 100ml Xiaolang Liquor combined with the free consumption method, reasonable product positioning and the "wolf-like" marketing team with high execution ability have led the new trend of small liquor consumption in China. Xiaolangjiu's precise product positioning, first-class wine body design, fashionable yet elegant charm, and inclusive aroma and taste fully embody the characteristics of "Xiaolangjiu, a big brand".
2. Characteristics of dual-flavor liquor: A dual-flavor liquor refers to the liquor that is produced with at least two aromas, including sauce, strong and light aromas, due to the influence of the natural environment, production raw materials, brewing technology and other factors. Baijiu with the above aroma types organically combines sauce aroma, strong aroma, cellar aroma, grain aroma, koji aroma, etc., into an integrated whole, with elegant sauce aroma and rich cellar aroma as the main aroma, and is comfortable. The grain aroma and Qu aroma are modified and set off, which improves the rough aftertaste of Maotai-flavor liquor, overcomes the common problem of strong aroma and heavy taste of Luzhou-flavor liquor, and is more suitable for the needs of modern people's scientific diet, satisfying the broad range of consumers. The need for drinking comfort.
3. Does anyone know any historical stories about Langjiu?
"The upper reaches are Maotai, and the lower reaches are Luzhou.
When the boat arrived at Erlang Beach, it was It’s time to drink Langjiu.” This Chishui River boat song is like the water of the Chishui River rushing from west to east, rushing out of the mountains with abrupt cliffs and overlapping peaks, surging all the way down through the mountains and ridges, in the picturesque scenery. On Erlang Beach, pause and give birth to a more shining pearl, delicious wine - Langjiu.
Langjiu and Moutai face each other across the river, making Chishui River a magical wine river, spreading the rich aroma of wine to the north and south of the motherland. According to historical records, during the Northern Song Dynasty, the indigenous residents in the Erlangtan area began to use Langquan water to make wine.
Langquan gushes out from the high mountains and deep valleys. In winter, the steam is steaming and warm as spring water; in summer, the water is bone-chilling, cool and pleasant. Take a sip and it will be clear, sweet and refreshing. It will not become turbid in the face of rain or dry up in the face of drought.
Langquan water is as bright as a mirror, as green as jade, and as sweet as dew. In the history of Langjiu, there is another historical fact worth mentioning, and that is the story of "laboring the army with good wine".
Back then, the Chinese Workers’ and Peasants’ Red Army crossed Chishui for the second time at Erlangtan, and the warehouses and salt distribution were also carried out here. The Red Army crossed Chishui four times and fought in Gulin for half a month.
In order to thank the Red Army for helping the poor here and opening warehouses to release salt, the people brought wine and condolences to the Red Army. When the villagers bid farewell to the Red Army with wine in hand, they sang affectionately: "The Chishui River is long and long, and the wine in hand is fragrant; the Red Army brother is a poor man, and offers it to the Red Army to have a taste.
" After receiving Langjiu, the Red Army commanders were reluctant to drink it and mostly used it to clean the wounds of the wounded. On the Chishui River today, we still often hear such a song: "The water of Langquan is so clear that I can wash my feet; the wine of Langquan is fragrant and can be used as medicine for me."
Wine is The fragrance of Chen. Generally speaking, the storage period of most liquor is one year, while the storage period of Langjiu is at least three years. It is blessed with two caves, Tianbao Cave and Dibao Cave, making it the only cave-stored wine in the world. .
The real names of Tianbaodong and Dibaodong are Tianbaodong and Dibaodong. Tianbao Cave and Dibao Cave are located on Centipede Cliff, where clouds and mist surround the place and huge boulders rise into the sky.
Standing at the entrance of Tianbao Cave, you can look down and see the Chishui River meandering by, with the dead passing away like this, day and night. Above the head is a high cliff with various vines and shrubs growing on it. The locals call it "a line of blue sky above and a line of green water below". The scenery is strange and beautiful.
Only by visiting these two unparalleled natural wine warehouses in person can you appreciate the poetic and picturesque feeling of "the wind brings drunkenness to the guests coming to the treasure cave, and the fragrance leaves the fragrance when everyone goes out with a glass of wine". It is said that more than 140 years ago, when the troops of Shi Dakai, the most outstanding general of the Taiping Rebellion, moved from the south of the Yangtze River to the Chishui River, they were unfortunately pursued and intercepted by the Qing army.
Seeing that he was outnumbered, Shi Dakai was thinking hard about countermeasures. At this critical moment, a local old man took the risk and took Shi Dakai and his men to hide in today's Tianbao Cave and Dibao Cave.
The Qing soldiers came after them. Although they searched everywhere, these two huge caves were hidden in the dark forest. No matter how they looked for them, they could not find them.
The Qing army searched for a long time and found nothing, so they had to retreat in frustration. After the Taiping soldiers escaped from danger, Shi Dakai believed that it was God's will that these two natural caves saved him from the disaster, so he named these two nameless caves Tianbao Cave and Dibao Cave.
After the Langjiu is sealed, it enters Tianbao Cave and Dibao Cave for aging. They have to lie quietly in these caves for three years before they can appear in the world. This situation is quite a bit like "cultivating immortals and practicing Taoism".
In this cave, Langjiu absorbs the spiritual energy of heaven and earth and creates its own long and mellow wine body.