After nearly two hours of travel, Zhao Ze and the Kester van they were riding in finally arrived in Moutai Town.

It's also a coincidence, when I entered Moutai Town, this rain didn't fall, and I dared to love that this rain was for Zhao Ze and them.

To say that the people of this Moutai distillery are thoughtful, and they arranged for this group of people to eat as soon as they got off the bus, and it is also a local Guiyang old restaurant.

As soon as she sat down, Jiao Ailan picked up her chopsticks and began to pick up the vegetables, she was already hungry along the way.

Zhao Ze whispered to Jiao Ailan: "Eat slowly, pay attention to the quality!" ”

Jiao Ailan was holding the rice bowl and pulling the rice into her mouth, when she heard Zhao Ze say this, she found that several people at the table with them were watching her eat.

"What do you think I'm doing, aren't you all hungry?"

Jiao Ailan originally had food in her mouth, and when she said this, her voice was a little blurry, but those people still understood, and quickly picked up the tableware and started eating.

Zhao Ze, who was sitting on the side, had a black line on his head, thinking, this girl is too much!

Fortunately, no one knows him, if he meets an acquaintance, Zhao Ze really wants to have a crack in the ground.

While eating, Zhao Ze said to Jiao Ailan: "Are you used to eating this dish?" I think your food is still quite delicious! ”

"Hey! As long as I can fill my stomach, if it's not the most unpalatable kind, I can still accept it. Jiao Ailan had already finished the bowl of rice at this time, pulled the round table turntable with her hand, picked up the spoon in the rice bowl, and filled herself with another bowl of rice.

The people at the same table looked at Jiao Ailan, glanced at Zhao Ze again, and then continued to eat.

Zhao Ze could say anything, as if he hadn't seen it, and continued to eat the rice in the bowl.

Jiao Ailan finished the second bowl of rice, and pulled the rotating round table, and Zhao Ze who watched it began to be shocked! Fortunately, this time Jiao Ailan served not rice in a bowl, but the tomato and egg soup.

Zhao Ze finished eating, also filled a bowl of soup, and drank it slowly.

"I said, what's the length of your little body? If you can eat it so much, how can you eat it dry and not get fat? Zhao Ze deliberately wanted to tease Jiao Ailan.

Jiao Ailan was already full at this time, and said to Zhao Ze with satisfaction: "I also wonder about this matter, why can't I get fat by eating?" Hey, envy, right? Master, it's time for you to lose weight, look at the fat on your belly. ”

Zhao Ze glanced down at his lower abdomen and touched it with his hand, it was a little fat, but it was not as evil as Jiao Ailan said, what kind of fat was there.

"Nonsense! I know my figure, but it's not like what you say! ”

The people who came in the same car had already finished their meal at this time, and the people from Moutai Distillery took everyone back into the Kester van.

After everyone got on the bus and sat down, a staff member stood in front of the car and said to everyone: "The first thing we want to visit next is a distillery branch of our Moutai Group.

There we can see the process of making Moutai, and now we are going to the koji-making workshop. ”

After a while, the car drove into a courtyard, and inside was the koji-making workshop that the narrator said.

As soon as they entered the courtyard, they smelled a special smell of koji, and Zhao Ze and Jiao Ailan followed everyone into the koji-making workshop.

At this point, the narrator began his lecture again.

Every year after the Dragon Boat Festival, the winemakers begin to make koji medicine.

The koji medicine uses wheat as raw material, first crushes the wheat, adds water and "mother koji" and stirs, and puts it in a wooden box, where workers stand in the box and keep stepping on it with their feet.

"The workers who just came couldn't stand this work, and their legs would hurt so much that they couldn't get downstairs after stepping on them for two days."

The koji-making time is in the summer, and the temperature in the koji-making workshop often reaches 40 degrees Celsius.

High temperature is conducive to the growth of microorganisms, which are mixed into the koji block and secrete a large number of enzymes, which can accelerate the transformation of starch and protein into sugar.

Every summer, the door of the koji-making workshop is crawling with a layer of small insects called "aspergillus", and people can even suck in a few of them. This is the kind of microbial environment that is needed to make koji.

The wheat is "trampled" into "koji blocks", wrapped in grain and straw, and "filled".

After about 10 days, the "flip" is carried out, which is to turn the koji blocks up and down so that each side can fully contact the microorganisms.

Generally, there are two rollovers before and after. After another 30~40 days, the koji block will be ready to be out of the warehouse, but it will need to be stored for more than 40 days if it is to be used. Before using it, "chop" the koji cubes, the more crumbling the better.

After such a process, it takes at least 3~5 months to produce a piece of qualified koji.

Speaking of this, the narrator has led everyone through a large area of koji, Zhao Ze listened to these methods of making koji, and felt that winemaking is really a science.

Jiao Ailan tugged Zhao Ze's arm at this time and said, "Master, this smell is simply too bad, can I go out and take a breath, you listen here first, I'll just wait outside." ”

"Go ahead, don't go far." Zhao Ze understood very well and nodded in agreement.

"You've all finished reading it, right? Then the next place we are going to is the second process of Moutai production, 'Xiasha.' When you get there, you will naturally understand what Xiasha is. ”

As he spoke, the docent led the group towards another courtyard.

Jiao Ailan just came outside, and when she saw that everyone had come out, she hurriedly ran to Zhao Ze's side and asked, "It's over so soon, I thought it would take a while!" If I had known this was the case, I might as well have held on a little longer! ”

Zhao Ze was amused by Jiao Ailan's words and said, "If you don't like it, just follow everyone, you don't have to go in if it doesn't taste good." ”

After walking for a while, the narrator stopped.

After making the koji, the time has changed from early summer to the Mid-Autumn Double Ninth Festival, and at this time the second key step begins - "Double Ninth Festival".

”。

"Sha" means sorghum (i.e., sorghum). Because the local sorghum is small and red in color, it is called "sand".

"Xiasha" refers to the main ingredient for making liquor, sorghum.

In sake making, different sake is produced depending on the degree of completeness of the "sand" underneath.

The input is relatively complete sorghum, and the wine produced is "Kun (local dialect) sand wine"; The wine produced from ground sorghum is called "crushed sand wine"; The sake lees discarded after the last 9 times of steaming are added, and some new sorghum and new koji are added, and the wine produced is called "sand wine".

Moutai's most famous "Huisha" process refers to the sorghum being steamed and boiled multiple times, rather than squeezing out the wine at one time. And it can't be explained that Moutai should be filtered in the sand.

At this point, the narrator paused, and then continued: "It's not the Chung Yeung season yet, so you can't see the 'Xiasha' wine-making process now.

Next, we are going to see the real part of wine making, which is 'steaming wine', please follow me to visit our wine steaming workshop. ”