Spring longevity and fine wine originate from Daoist medicine; with benevolence and meticulous care, the fragrance spreads far and wide.
Spring longevity and fine wine originate from Daoist medicine; with benevolence and meticulous care, the fragrance spreads far and wide.
Derived from the medical formula of Renhuai Dao, the spring longevity and fine wine have a long-lasting charm.
Derived from the medical formula of Renhuai Dao, the spring longevity and fine wine have a long-lasting charm.
The secret recipe of Daoist medicine for the Spring Longevity wine, with a benevolent heart, the fine wine will last for a thousand years.
The secret recipe of Daoist medicine for the Spring Longevity wine, with a benevolent heart, the fine wine will last for a thousand years.
    Product Center
    Savoring an ultimate flavor, even before it enters the throat, its rich aroma spreads everywhere; even before it is tasted, it reveals an extraordinary quality
    Company Profile
    Daoyi Chunshou Wine Industry Co., Ltd. of Renhuai City, Guizhou Province (hereinafter referred to as Daoyi Chunshou Wine Industry) is located in the beautiful Maotai Town on the banks of the Chishui River in the northern part of Guizhou Province, which is the core production area of Chinese sauce-flavored liquor. Based on the Taoist concept of "harmony between man and nature and health preservation", the company is dedicated to the research and development, brewing, processing and promotion of Chinese herbal medicine blended wine.

    The company has hired Yin Sanjiang, a Daoist doctor, as the chief consultant for the research and development of traditional Chinese medicine blended wine technology. Inheriting the ancient Daoist medicine processing techniques, it carefully selects precious medicinal materials such as ginseng, Dendrobium officinale, and Cistanche to create mid-to-high-end blended wine products with the functions of nourishing and strengthening the body as well as maintaining balance. Dao Yi Chun Shou is committed to promoting Chinese Daoist medicine culture, advocating a healthy lifestyle of "internal regulation and external nourishment, and longevity in spring", and providing modern people with safe, effective and culturally rich health wines.
    What is the "12987 process"?
    Number
    		Meaning
    		Explanation
    1
    		One production cycle per year
    		Sauce wine takes one year to fully brew from feeding, fermentation to extraction
    2
    		Two feedings
    		Feed once a year during the Double Ninth Festival, and then feed again about 40 days later, divided into; Two rounds of grain feeding;
    9
    		Nine rounds of steaming and boiling
    		The fermented grains need to undergo nine rounds of steaming and boiling (also known as“ Returning to Sand; ）To remove impurities and preserve fragrance
    8
    		Eight fermentations
    		After steaming and boiling, the fermented mash undergoes eight rounds of stacking fermentation and cellar fermentation, producing rich aroma substances
    7
    		Seven times to fetch wine
    		After each round of fermentation, take the wine once, for a total of seven rounds, forming a hierarchical structure of fragrant head wine and clean tail wine



    Brief description of the process flow 
    (in chronological order)

    Making koji (high-temperature Daqu）

    Wheat is made into starter blocks, and natural microorganisms are cultivated in a high-temperature environment (above 60℃) to serve as the core for fermentation.

    Feed materials twice

    The first time: Chongyang Festival (the ninth day of the ninth lunar month), commonly known as "Chongyang Xiasha"; The second time: About 40 days later, commonly known as "rough sand", the "re-sand process" is formed.

    Nine Steaming

    Nine rounds of high-temperature steaming effectively kill bacteria, stimulate the transformation of starch, and ensure the pure and rich aroma of the wine.

    Eight rounds

    After each round of steaming of the fermented grains, they are first subjected to "piling fermentation" (high-temperature ventilation), and then "fermentation in the pool" (sealed anaerobic) to promote the generation of aromatic substances.

    Seven Extracts of wine

    After seven rounds of wine body extraction: the first round is the strongest, and then it gradually becomes mellow. Blend the layers of the aroma through blending.

    Three years of storage and one year of blending

    The brewed original liquor needs to be aged for at least three years, then blended and integrated in different rounds, aged for one year, and finally released from the factory.
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    Savor it carefully and enjoy it slowly, and you will discover a different self and different feelings
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