Glutinous Rice Stacked Blossom Wine

Glutinous Rice Stacked Blossom Wine

　　This wine is made from pure glutinous rice using traditional brewing techniques. When poured into a glass or swirled, the liquid forms a series of delicate, cascading flower-like rings that last for quite some time. It is named “Glutinous Rice Stacked Blossom Wine.”

　　The Wuzu brand Glutinous Rice Stacked Blossom Wine is a high-quality Xiaoqu liquor produced by Huangmei County Distillery. Originally known as aged rice wine or distilled spirit, also referred to as medicinal qu white liquor, it has over 500 years of production history. It is meticulously brewed and fermented using pure glutinous rice along with over 30 types of Chinese herbal ingredients such as mint, orange peel, and cinnamon twigs, and is then brewed with the crystal-clear “Biyuliu Spring” water from the “Wuzu Temple.” The brewing process is classic, and the resulting wine is colorless and transparent, mellow and well-balanced in flavor, with an elegant honey aroma and a sesame fragrance profile. When the wine is shaken in a container, layers of translucent, pearl-like bubbles form on the surface and persist for a long time—hence the name “Stacked Blossom Wine.”

　　This wine also offers health benefits such as replenishing qi, strengthening the kidneys and body, improving blood circulation, nourishing the stomach and intestines, moisturizing hair and skin, dispelling cold, and invigorating the spirit. During his travels, the Ming Dynasty poet Wang Meiyun visited the Fourth Ancestor Temple in Huangmei and wrote the verse: “The old monk’s flavor is unique, pouring clear brew facing the bamboo.”

　　In 1975, Huangmei County Distillery organized technical research, drawing on the essence of traditional folk brewing methods, refining the formula, and improving the production process to make it more scientific, which significantly enhanced the quality. In 1977 and 1979, the wine received acclaim at liquor evaluation conferences across five central-southern provinces. Six physicochemical indicators of the Stacked Blossom Wine—including total aldehydes and lead content—were all below the ministry-set standards. In 1980, during the national liquor quality inspection and evaluation conference, after being tasted and examined by national and provincial wine judges, it ranked first in the province among similar liquors.