Luo Wine

Luo Wine

　　Luo Wine is produced exclusively in Tianbao Township, Yifeng County, and is a traditional, renowned liquor unique to Tianbao. Historical records indicate that in 1581, within the "Eight Festivals Shrine" at Mo Village in Tianbao, there was an elderly woman surnamed Luo who possessed exceptional brewing skills. She used the superior willow twigs unique to Tianbao’s Luoshengduan and the spring water from the Luo Family Well in Beimen Lane of Tianbao Ancient Village, along with a yeast cake (i.e., distiller's yeast) made from her family’s secret recipe, which she carefully incorporated to brew the wine. On the occasion of the elderly Luo’s 70th birthday, she served Luo Wine to her guests. As soon as the wine was brought to the table, its aroma was overwhelming, intoxicating everyone just from the scent. Upon being asked, the elderly Luo revealed the brewing technique behind the wine. Because it was brewed by a woman surnamed Luo, it came to be known as Luo Wine. This tradition has continued for over 400 years and remains popular to this day without losing its appeal.

The production process of Tianbao Luo Wine is highly distinctive: 1. Generally, brewing takes place in the eighth or ninth lunar month of the previous year, using premium glutinous rice with willow-like grains. The rice is rinsed clean with water, soaked for 3–4 hours, then drained and steamed in a bamboo basket. 2. After steaming, the rice is first offered to the Kitchen God, then transferred to a bamboo tray to cool down to around 20°C. It is then placed in a large bucket filled with water at a 1:1 ratio, where the yeast is added while washing the rice. The mixture is then poured back into the basket to filter and drain. 3. The rice is placed in a sealed jar to keep warm. After 3–4 days, when the wine starts to form, it is poured into a larger jar, along with the water used for washing the rice that contains the yeast. The jar is then resealed. After one week, the contents are stirred with a spatula. 4. Before the Qingming Festival the following year, the wine is boiled in a large kettle and then returned to the jar to be sealed again. After aging for six months, the wine is ready to consume. It has a light yellow color, is crystal clear, boasts a fragrant and refreshing taste, and has a strong aftereffect.

Currently, only a few elderly people over the age of seventy in Tianbao Township, Yifeng County, have mastered the brewing technique of Luo Wine. Fortunately, Tianbao Luo Wine from Yifeng has been included in the “First Batch of Intangible Cultural Heritage Protection List of Yichun City.” As a representative traditional folk food of Yifeng County, it is now facing a rare opportunity for development.