Muzidian old rice wine is a kind of special alcoholic wine brewed with glutinous rice in the Muzidian in the eastern mountainous area of ​​Macheng City. The color is clear and bright, the taste is sweet, the quality is thick without hurting the spleen and stomach, and there is no lack of stamina. After testing by relevant departments, the wine contains polysaccharides, reducing sugars, proteins, 16 kinds of amino acids, and calcium, sodium, magnesium, zinc, manganese, iron and vitamin B and other nutritional values ​​are quite rich. Old rice wine is very close to people's lives. The locals are known as "old rice wine, scorpion fire, except the emperor counts me". The annual output of old rice wine in Dongmu Mountain is 6,000 to 7,000 tons, and the variety is also developed from the first wine, the "pot" to the osmanthus wine, and the "Peach Spring Wine".

Muzidian old rice wine is different from other rice wines, and it is generally only produced in the vicinity of Bailu. Because the colder the weather later, the slower the fermentation. It takes about a month to complete the fermentation, which is why the Muzidian old rice wine is more unique than other rice wines.

Muzidian old rice wine (Dongshan old rice wine, Dongmu old rice wine) quality technical requirements (A) raw material requirements. 1. Glutinous rice: Fresh glutinous rice produced in the same year of protection should be used and meet the requirements of national quality glutinous rice. 2. Brewing water: The spring water at the source of the Ba River water system within the scope of protection should be used and meet the requirements of the national drinking water standard. 3. Liquor: The koji produced in the scope of protection should be used. This koji is made from the locally grown incompletely opened honeysuckle and is made by a unique traditional processing technique. (2) Production process requirements. 1. Production process: high quality glutinous rice → water softening → filter drying → water washing → cooking → cooling, mixing wine → loading cylinder → taking wine → sedimentation → filtration → old rice wine 2. Production process points: (1) soaking: glutinous rice Soak in clean drinking water for 6 to 7 hours to soften it, no hardening. (2) Filtering water: The soaked glutinous rice is taken out and stored in a clean and sanitary bamboo utensil, and the original soaking water is filtered out. (3) Washing: Rinse the glutinous rice after filtering with clean, cool water. (4) Steamed material: steamed glutinous rice into steamed rice into glutinous rice. (5) Cooling: Take the steamed glutinous rice out and put it on a clean and hygienic bamboo mat to spread it down and mix it. (6) Mixing the koji: When the rice glutinous rice is cooled to about 25 °C, sprinkle the powdered koji evenly on the surface of the glutinous rice and mix well. (7) Loading the cylinder: Put the glutinous rice that completely absorbs the koji into a special mud-made large tank, and add water to a certain ratio to seal the fermentation. (8) Take the wine: seal the fermentation for 5 to 7 days, then ferment for 15 to 20 days, open the cylinder and test the wine. If the quality is required, the wine can be taken out. (9) Precipitation: The taken liquor was placed in a clean container for precipitation. (10) Filtration: The wine which has been precipitated twice or more is filtered through a filter. (3) Quality characteristics. 1. Product category: Semi-dry rice wine. 2. Sensory features: The project requires the appearance of wine to be light yellow or amber. The clear and transparent aroma has the rich aroma of Muzidian old rice wine, and contains the aroma of steamed glutinous rice and honeysuckle. It has no mellow taste, sweet and refreshing. No odor-like flavor coordination, with the typical style of old rice wine 3. Physical and chemical indicators: Item index Total sugar (in terms of glucose) g/L 15.1-40.0 Total acid (calculated as lactic acid) g/L5-7 Alcohol (20°C) %vol≥10 Non-sugar solids%≥234. Safety and Other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Muzidian Laomi Liquor (Dongshan Laomi Liquor, Dongmu Laomi Liquor) can apply to the Macheng Quality and Technical Supervision Bureau of Hubei Province for the use of the “Special Mark for Geographical Indication Products”, and the Hubei Provincial Bureau of Quality and Technical Supervision The audit shall be announced after being approved by the AQSIQ. The statutory testing agency of Muzidian Laomi Liquor (Dongshan Laomi Liquor, Dongmu Laomi Liquor) is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.