Dong Fang Hong

Sword produced in sichuan mianzhu, with 1500 years of brewing history, the tang dynasty when the sword is royal wine, and go down in history. In 2005, the Chinese food industry association announced the implementation of liquor-making industry production technology specification, jiannanchun "pure grain solid-state fermentation liquor" logo, then got the title of "the old", "jiannanchun liquor traditional brewing craft" is included in the national non-material cultural heritage list.

At the beginning of the 21st century, liquor market was once a "MAO five sword" situation of the three pillars of the sword in the 2008 earthquake, relegated to the famous second camp. On market at present, the largest category of luzhou-flavor liquor, jiannanchun occupying the important status remained stable, drink many home in the heart of the best quality and price is the preferred brand.

Are the basic components of sword sorghum, rice, corn, glutinous rice, wheat,; Liquor-making water is longmen nine mountain glacier water, the water is clean, jiannanchun "tianyi" wine-press dozens of aged pit generation since construction and use, has been one thousand five hundred years, wine take solid-state fermentation process, low temperature fermentation, run kiln process, into the wine storage in pottery jars, blending link used in the base need to display more than two years, to taste wine is stored in more than a decade. Same as the wuliangye jiannanchun raw material sort, and belong to run cellar with wu liang ye wine aroma, and flavor and aroma of the two is very close, but because of the differences of regional, detail process and blending, fine product, can be found under jiannanchun prominent wood, wuliangye fragrant, Chen fragrant and slightly maotai-flavor, and on the palate, jiannanchun more relaxed.