Wuzhen Sanbai Liquor

Wuzhen Sanbai Liquor

　　Wuzhen Sanbai Liquor is a specialty of Wuzhen Town, Tongxiang City, Jiaxing, Zhejiang Province. Renowned for its rich aroma, mellow taste, smooth mouthfeel, refreshing aftertaste, and lingering fragrance, Wuzhen Sanbai Liquor has been immensely popular in the Jiangnan region for centuries. Once listed as an imperial tribute, it is hailed as the fine liquor of the people of Wuzhen.

　　In the past, Wuzhen had a highly developed brewing industry. During the Ming Dynasty, there were over 20 breweries, among which Gaogongsheng, Shunxing, and Yongsheng were the most famous. Today, only Gaogongsheng Distillery remains. Originally named Gaogongsheng Sauce Garden, it was first built in the early Ming Dynasty.

　　Wuzhen-branded rice wine currently includes three products: Sanbai Liquor at 55% ABV, White Glutinous Rice Wine at 12% ABV, and Sweet White Wine at 4% ABV. All three are made using traditional methods and handcrafted. The "Wuqing Town Annals" state: "It is made from white rice, white flour, and clear water—hence the name." This liquor is mellow, pure, sweet, and delicious, suitable for all ages. In the past, it was used to entertain guests during the Spring Festival in rural areas, and among the locals in Wuzhen, it is also nicknamed "Duda Wine." There’s a folk rhyme that says, “Taro with cat poop and Duda Wine—once guests have some, they won’t leave.”

　　Sanbai Liquor primarily uses locally grown rice as its main ingredient. First, the rice is steamed in a large steamer basket, then scooped into a bamboo colander and cooled with cold water. Next, distiller’s yeast is mixed into the rice, stirred evenly, and poured into a large fermentation vat. The mixture is leveled, and a small pit is dug in the center where a bamboo basket is placed. The vat is then covered and sealed, with straw placed around the vat to maintain the right temperature. After a few days, the bamboo basket in the central pit becomes filled with mash. At this point, cool boiled water is poured into the vat to submerge the rice mixture, and the vat is tightly sealed again. After about a week, the vat can be opened, and the contents are transferred to a distillation pot. The steam from the pot is cooled, and the resulting liquid is Sanbai Liquor—thus completing the brewing process.