Moutai Town, Renhuai City, Zunyi City, is located on the bank of the Chishui River. In 1915, Moutai won the gold medal at the Panama International Exposition, and in 1935, the Long March crossed the Chishui River here. It integrates ancient salt culture, Long March culture and wine culture, and is known as the first wine town.

When everyone came to the town, not only the national liquor Moutai, but now the streets and alleys are full of distilleries, under the name of Moutai town liquor, mixed and uneven.

Interested in the brewing process of Moutai, SC Johnson called Vader to arrange a site visit, met with a distillery sales manager, and enthusiastically led the tour to begin.

Everyone followed the rich aroma of wine all the way to the factory, and saw more than a dozen female workers in blue plain clothes, busy loading the koji into a rectangular wooden frame.

After filling up, he danced on it with bare feet, and his nimble movements seemed to be a matter of course......

Seeing Johnson's surprised expression, Manager Hu smiled and said: "You don't need to be surprised, such a scene is called stepping on music in the brewing process, which seems simple, but it is the most critical step." ”

"As the old saying goes: koji is the bone of wine, and as a saccharification starter for winemaking, the quality of koji directly determines the taste and style of the original liquor. ”

"You can see the woman who walks on the koji jumping alternately with her feet, stepping on the koji inside the rectangular grinding tool into a turtle-like blank, and the koji has strict weight requirements. The koji blank stepped on is tight on the outside and loose on the inside, so as to facilitate crushing and fermentation. ”

"Only young girls who are light and have the strength to achieve this goal, ideally between 40 and 50 kilograms. ”

Xia Long shuddered violently after hearing this, as if something kept rolling in his throat, and said disgustingly: "I really can't imagine that a bottle of thousands of Moutai is actually ......."

Manager Hu laughed, it is estimated that he has experienced this kind of thing, and said meaningfully: "The Dragon Boat Festival is stepping on the song, and the sun is in the sand." Every Dragon Boat Festival, the distillery ushers in the golden age of koji-making, and a large number of carefully selected young girls rush to the major distilleries. ”

"Just like the blonde beauties in the West stepping on grapes, the ancient Moutai koji must be qualified by unmarried girls, but now the policy is relaxed, and only unmarried girls are required!"

Johnson shook his head, he heard Ding Mengyao say that stepping on grapes in Europe is also waiting for the grape harvest season, the girls washed their legs, wore small shorts, and danced barefoot in the granite wine trough together.

stepped out of the grape juice to make the finest wine, a few days ago there was not a variety show called Fengwei, the two male gods drank this footwash directly on TV......

"Crush the wheat, add water and mother koji, stir it, and put it in a wooden box. After washing her feet with flowers, the girl stood on the box and kept stepping on it with her feet until the koji was ready. ”

Manager Hu said seriously: "Through the research of modern microbiology, it has been found that this method of stepping on the curve that has been passed down for thousands of years is the crystallization of the production experience of the ancients in Moutai Town, and has high scientific value. ”

"In the fifth month of the lunar calendar, the temperature is high, the air humidity is high, the light is abundant, and the microorganisms in the natural environment grow and multiply vigorously, and the number of species is the largest. ”

"By stepping on koji, these microorganisms can fully come into contact with wheat and other koji raw materials, and form a high-quality brewing microbiome. ”

"Girls have less secretions from their feet, less mold, and less sweat even when they step on the bend, and the amount of sweat is smaller. This ensures that the pH of the koji does not change drastically, and the raw material of the koji is pure. ”

"What is more important is the balance, rapid growth, reproduction and diversity of a variety of wine-making microorganisms, only the wine made from this high-quality koji will have better quality and be worthy of the name of national liquor!"

Johnson gives a thumbs up, a serious nonsense!

Looking at the young girls in the distance, they were sweating profusely, and suddenly had a thought:

This scene should be put on the Internet, isn't it popular to have foot fetish now?

Moutai sales are absolutely ......

"The wheat is trampled into koji blocks, wrapped in grain and straw, and packed into warehouses. After about 10 days, the bin is flipped up and down, so that each side can fully contact the microorganisms. There are generally two rollovers before and after......"

"In another 30~40 days, the koji blocks can be out of the warehouse, and they will be chopped, and the more broken the better. Wash it several times with boiling water above 90 degrees Celsius, and mix while splashing to make the raw materials absorb water evenly. It can not only wash away the dregs, but also allow the sorghum to absorb water......"

"The steamed sorghum is shoveled out of the retort and turned over by the winemaker with a shovel to disperse the cooling, and the water lost due to evaporation is replenished in an appropriate amount. The temperature dropped to about 35 degrees Celsius......"

"The most critical core technology is the koji, the overall ratio of sorghum to koji is 1:1, but the koji is added in nine times, and the amount added is different each time, which is the secret of the distillery. ”

After all the visits, and finally came to the warehouse, Manager Hu scooped out a bowl of Moutai from the wine vat and displayed: "This is a freshly roasted round wine, with a strong sense of stimulation, and after long-term storage, the taste will become mellow and smooth, and the sauce aroma will be more prominent." The longer it is stored, the more supple it is, and the more elegant the aroma. ”

Handed it to Johnson to take a sip, saw the other party frown, and said with a smile: "Every time the wine comes out, the aroma is different, and there are three kinds of wine: sauce aroma, mellow sweetness and cellar bottom. The best wine is served from the third to the fifth time, which is called Dahui wine. ”

"The sixth time I got the wine called Xiaohui, and the seventh time the wine was chasing the dregs wine. Among them, three, four or five times the wine is the best, the first two are sour and spicy, and the last one is scorched and bitter. But each time it is useful, and the one that leaves the factory must be blended between different batches. ”

After speaking, he pointed to the laboratory not far away and said: "Blending has always been a very mysterious process in the winemaking process, and the bartender relies on the sense of taste to match, like the five elements of each other, mixing different rounds of wine together, looking for the balance and layering between flavors." ”

Johnson nodded, since it is confidential, it must not be visited, and the curiosity has been satisfied here, and everyone left the factory.

In recent years, Moutai as the leading boss, has been rising, 2017 New Year's Day ex-factory price increased by an average of 18%, the market retail price exceeded 2000 per bottle, the boss made a force, and other younger brothers have responded.

In April 2011, a bottle of Handi Moutai was auctioned at a sky-high price of 9.968 million yuan, and Goethe's 2012 spring auction of long-lasting and fragrant Moutai liquor was auctioned, with a total turnover of 140 million. One of the bottles of Kweichow Moutai five-star wine sold for 4.945 million.

The most expensive liquor in China is a bottle of Lai Mao produced in 1935, which was auctioned off by Mr. Lai, a local tyrant in Ningde, at a sky-high price of 10.7 million, becoming the real king of liquor.

Manager Hu took everyone to the sales department, sat down and chatted: "There were once good people on the Internet who calculated the cost of a catty bottle of Moutai: wheat 3-4 yuan/catty, small sorghum 4.5-4.5 yuan/catty, a catty of sorghum out of 2 taels of wine, converted into a bottle of 500ml Moutai The cost is only 50 yuan?"

"It's a fart!" stood up and took out a bottle of ten-year-old wine: "Small sorghum is now 15-17 yuan per catty, the cost of koji wheat is 3-5 yuan, and the scale of the distillery is 48 cellars, 50,000 yuan/year." Hydropower is 140,000 yuan per month, coal is 630 yuan/ton, as well as wages, taxes, cellar fees, and so on. ”

"Nine times cooking, eight times fermenting, seven times pouring. A bottle of the most ordinary Moutai takes at least five years from feeding to the factory. It has gone through various processes of koji-making, liquor-making, storage, blending and packaging, and has gone through 30 processes and 165 process links......"

"A qualified winemaker earns at least 200,000 yuan a year, monopolizes the best sorghum, and stores all kinds of base wine. Even if other wineries spend money to dig up our walls, it's a pity that it's useless without good wine, as the saying goes: it's hard for a good woman to cook without rice!"

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