When Yun Lei stepped into the small space of this mustard stone, he smelled a rich aroma of wine. Pen ~ Fun ~ Pavilion www.biquge.info Although Yunlei's wine volume is average, and it is not good wine, but it can also smell the fragrance of this wine, which is absolutely extraordinary.

The space of this mustard stone is not large, far less than the space gourd of Yunlei, but compared to some other mustard stones that only have two or three cubic meters of space, it is not small. There is always space for about one bedroom.

In this space, there are no hundreds of ghosts and ghosts that Yun Lei expected. There are only large and small clay pots piled up in the space. The largest one can already be called a wine vat, which is half as high as a cloud thunderbolt.

Looking at the appearance of this clay pot, it is not exquisite, it is definitely a thing from the folk kiln, whether it is a large jar or a small jar, there are not many patterns on each jar. It's just a simple and crude sketch of the shape of the bat and some other patterns. The luster is warm, just by looking at it, you can know that this thing is definitely more than 100 years old.

Although Yun Lei does not have a deep study of ancient ceramics, he is in the cultivation of immortals, and he has more contact with antiquities, so he can naturally feel an ancient charm on this object.

These jars are sealed with dirt. Preserve it intact. Only one of the jars was broken, and the liquor in it had evaporated. Therefore, the space will be filled with the aroma of wine.

Come to think of it, this is also the reason why the construction site of that building was full of the smell of wine. Although this mustard stone is a genius treasure, it is difficult to hurt by ordinary means. However, modern human technology is not given in vain. Not to mention anything else, it is the various equipment used to work on the construction site, such as tower cranes and the like, if they are dumped, it is by no means something that a Qi cultivation monk can resist.

Therefore, in the operation of the big machine, it is normal to occasionally touch the space in this mustard stone and make the space fluctuate, so that the jar full of space to store wine syrup is poured into one and escapes along the slightest gap in the touched space.

This aroma of wine makes the cloud thunder greedy insects move. Although he is not good at drinking, he does not refuse delicious food. The aroma of this mustard stone space, the mellow aroma, has far exceeded the scope of wine. It seems that the legendary jade liquid elixir is nothing more than that.

Yun Lei saw that among the bottles and jars in this mustard stone space, there was a clay pot that was small in size, about the size of the canned fruit he usually ate. There are also mud seals on it. He picked it up, and after carefully removing the mud seal, a pool of golden liquor was revealed in the jar.

Yun Lei drank it in one gulp, but felt that his mouth was full of flavor. Yun Lei's eyes lit up, although he had never drunk this kind of wine syrup, it was a long-known name. This is the oldest and most classic liquor in China, rice wine.

In ancient times, after humans mastered fire and neolithic tools, hunting and gathering skills changed qualitatively, so that hunting and gathering became more and more efficient. And gradually towards agricultural civilization, at this time, human beings finally have food in their own nests. It's not like usual, I'm always hungry.

And these stored fruits, as well as some miscellaneous grains, under the right conditions, are fermented by fungi and turned into the most primitive wine. For primitive man, this spoiled food is also food. Don't waste it.

Although it is not clear to later generations, who was the first person to dare to eat crabs, and dared to eat these spoiled fruits and grains into their stomachs.

However, this stupid and bold behavior undoubtedly opens a door for mankind. In these spoiled foods, humans taste an inexplicable delicacy and experience a smoky feeling.

Alcohol came into existence when humans gradually mastered this method of spoiling food and producing a drink with a unique taste.

In the memory of the wooden ghost face, the appearance of wine is very early. It is much earlier than the current human record. Because the chemical reaction of various fungi to turn starch and sugar into alcohol in the process of fermentation is not uncommon in nature.

The legendary gods of wine, Du Kang and Yi Di, are only the inheritors and promoters of wine. Its status is at most equivalent to that of a bar selling alcohol.

However, one thing is true in the research of later generations. The earliest type of wine that appeared in China was rice wine. In the heavenly court back then, the jade liquid elixir used in the feast of the Immortal Buddha was just a rice wine brewed with special spiritual fruits and spiritual grains, with the aura of heaven and earth.

And when the power of Heavenly Court was the strongest, this method of wine-making was also passed from the hands of immortal cultivators to the hands of mortals, so the original compound fermentation method of koji created by the Chinese people was handed down. Rice wine began to be brewed in large quantities and has been passed down for thousands of years until today.

And left many legends on the rivers and lakes. Not to mention the reputation of the world's three ancient liquors on a par with wine and beer, that is, in various novels, the daughter red and champion red, who are regarded as the must-have drinks for the thirteen by various heroes and young heroes, are the leaders in rice wine.

Before the emergence of liquor and the like, rice wine was also the absolute protagonist in the various sacrifices of Chinese civilization that lasted for thousands of years. After all, this thing is inherited by the Immortal Buddha, and in the earliest days, it can indeed attract the Immortal Buddha to the world and help mortals solve problems.

The degree of rice wine is not high, and the alcohol content is generally only 14 to 20 degrees, which belongs to the degree of brewing wine. Yun Lei drank this sip, and he didn't feel rushed, but inadvertently, he had a smoky feeling. After drinking half a can, I feel even more comfortable.

Although it is said that the rice wine in this jar is not the jade liquid elixir made by the ancient immortals and Buddhas with the spiritual materials of heaven and earth, it is also made from the best rice, millet and other grains, not to mention how good the taste is.

In terms of nutrition alone, there are dozens of amino acids, including eight amino acids that the human body cannot synthesize and must rely on food to ingest.

Moreover, according to rumors in the rivers and lakes, the best in rice wine is like daughter red. When a girl was born in the family, she was buried under a tree, and after ten or twenty years of aging, she finally showed a unique taste. It's just that this custom has become much less nowadays, so this kind of rice wine that has been aged for decades has also become a rare product.

Although it is said that rice wine belongs to the local liquor, it is not as good as foreign monks to chant scriptures. The selling price has been on the low side. However, this kind of rice wine that has been aged for decades, especially the daughter red, is still expensive.

The jar of rice wine that Yunlei drank has been aged for not just decades, but hundreds of years. The value cannot be calculated by ordinary rice wine aged for decades. Rather, it is calculated in terms of rare cultural relics.

After all, there are only a few jars left in this world.