The Jiangkou alcohol series, which enjoys the reputation of “Sichuan First Alcohol”, originated in the Guangxu period of the late Qing Dynasty. At that time, Haizhou Taoist Liao Lun returned to his hometown in the later years (now Jiangkou Town, Pingchang County) to create a brewing workshop, using high-quality red grains and mountain springs, supplemented by more than 20 kinds of Chinese herbal medicines made by Daba Mountain. In the early 1980s, the brand “Jiangkou Alcohol” was founded. The company adheres to the traditional formula, increases the investment in science and technology, and integrates into the modern brewing theory. It has created the “Zhongzhongyu” compound fermentation process. The wine is sweet and mellow, rich in sauce and fragrant, and is deeply loved by consumers.

Achievements after protection 1. Sales situation: “Jingkou Alcoholic Wine” is mainly sold to the domestic market, Hong Kong, Macao and Taiwan regions and Southeast Asian countries. The annual sales volume is 12,000 tons, the sales amount is 350 million yuan, and the total benefit is 160 million yuan. In the future, we will mainly expand foreign markets and strive to earn foreign exchange of 400 million yuan annually, making greater contributions to local economic construction, building new countryside, and building a harmonious society. 2. Market prospects: “Jingkou Alcoholic Wine” will develop a series of products that are more conducive to consumers' physical and mental health. With its elegant style, unique products and good market reputation, it has won the favor of consumers and sold well all over the country. Exported to Hong Kong, Macao and Taiwan and Southeast Asian countries and regions, "Jiangkou Alcohol" as long as it continues to maintain and develop its excellent quality, it must become a rising star of China's liquor industry. Product Awards The products have won more than 40 awards such as “Japan Tokyo 3rd International Wine u0026 Beverage Expo Quality Gold Award”, “Sichuan Famous Brand Product”, “China Time-honored Brand” and “China Famous Brand”. It has become a well-known brand of national wines and is known as “the seventh golden flower of Sichuan wine”.

Technical requirements for quality of Jiangkou alcohol wine (1) Raw materials. 1. Gao Wei: It adopts the high-quality sorghum produced by the administrative area under the jurisdiction of Pyeongchang County. 2. Wheat: High-quality wheat produced in the administrative area under the jurisdiction of Pyeongchang County. 3. Brewing water: use the spring water of Pingchang County in accordance with national standards. (2) The process of making music. The brewing uses medium-high temperature Daqu as a saccharification starter. Wheat is used as raw material, supplemented by more than 20 kinds of Chinese herbal medicines unique to Daba Mountain to produce medium-high temperature koji, with a saccharification power of 450 or more. The finished product is stored in the library for 3 months and can be put into use. (3) Winemaking process. 1. Using high-quality sorghum sorghum as raw material, according to continuous fermentation, mixed steaming and co-firing production operation. 2. Ingredients: sorghum powder, rough clam shell, Daqu, mountain spring water. The ratio of grain to grain is 1:4 to 1:5 (醅). 3. Brewing process: raw material → crushing → mixing on the mash → distillation → cooling and cooling → ↑ ↓ → 窖 fermentation → 窖 grading storage → hooking → forming 4. Technical points: (1) inlet temperature: spring Fall 20 ° C to 22 ° C, winter 17 ° C to 20 ° C, summer 22 ° C to 26 ° C. (2) Indica starch: 17% to 20% in spring and autumn, 18% to 21% in winter, and 15% to 18% in summer. (3) Acidity: 1.8 to 2.2 in spring and autumn, 1.5 to 2.0 in winter, and 2.0 to 2.4 in summer. (4) Water intake: 54% to 56% in spring and autumn, 53% to 55% in winter, and 57% to 59% in summer. (5) Reasonable ingredients, low temperature into the sputum, regular steaming. (6) The operating principle should be stable, accurate, fast, fine and clean. (7) The steamed material is cooked and not sticky, and there is no heart inside. (8) Distillation requirements, slow fire distillation, atmospheric steaming of food, picking up wine requires steamed bread to the tail, the average is not less than 62 degrees. (9) Fermentation requirements: 100-year-old Dianchi, fermentation period of 70 to 80 days. (10) Storage requirements: storage in centuries-old earthenware tanks filled with various mineral ion yellow clay. The storage period is more than 5 years. The original wine is imported from 62 degrees to 75 degrees. (4) Quality characteristics. 1. Sensory features: (1) Color: colorless and transparent, light loss or turbidity is allowed below 10 °C. (2) Fragrance: rich aroma, a complex aroma with ethyl hexanoate as the main component. (3) Flavor: mellow, sweet, clean, and harmonious. Grid: soft, elegant. 2. Physical and chemical indicators: project alcohol degree % vol total acid (as acetic acid) g / L total ester (calculated as ethyl acetate) g / L ethyl hexanoate g / L solids g / L 52 degrees 52 ± 10.50-1.70 ≥2.501.50-3.50≤0.403. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Jiangkou Alcoholic Liquor can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Pingchang County, Sichuan Province, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and approved by the AQSIQ. Announcement approval. The statutory testing agency for Jiangkou Alcohol is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.