Milk Spring Wine

Milk Spring Wine

　　Produced in Guiping, Guangxi.

　　On the mountainside of Xishan Mountain in Guiping, there is a spring eye about two square feet in size. The spring water comes from a crevice in the rock, neither drying up in winter nor overflowing in summer. Legend has it that during the Tang Dynasty, a scholar visited Xishan and observed this spring eye when suddenly a white liquid emerged, resembling milk. He then named the spring “Milk Spring.” During the Qing Dynasty’s Qianlong era, Hu Nanfan, the provincial governor of Xunzhou, officially inscribed the characters “Milk Spring” and had them carved into the stone wall, where they remain to this day. The people of Guiping use the water from Milk Spring to make wine, which tastes excellent and is very popular, hence it is called Milk Spring Wine. The wine is crystal clear, has a mellow flavor, rich aroma, and a unique taste.

　　Milk Spring Well Wine uses the natural ancient well water of Milk Spring on Xishan Mountain as its brewing water, high-quality sorghum as its raw material, and is fermented with wheat koji. It is brewed using special techniques and aged for years. The wine is crystal-clear, fragrant, mellow and sweet, soft and clean, with a rich aroma and soy sauce notes, offering a unique flavor.

　　The exceptional quality of Milk Spring Well Wine is greatly related to the water used in brewing. The Milk Spring water is clear and pure, pleasantly refreshing and invigorating, and contains trace amounts of beneficial elements for the human body such as potassium, sodium, calcium, and magnesium, along with abundant natural oxygen. This natural oxygen can chemically react with impurities in tea and wine, causing the impurities to evaporate. Therefore, wine brewed with Milk Spring water is particularly mellow, fragrant, and pure.

　　　　The color, aroma, and taste of Milk Spring Well Wine are similar to those of Maotai wine—mellow without being harsh or overwhelming to the throat—which has earned high praise from wine connoisseurs and the nickname “Guangxi’s Little Maotai.” It has been rated as a high-quality wine in the Guangxi Zhuang Autonomous Region multiple times. In 1998, it was exhibited at the Italy Expo, marking its entry into the international market. From the end of 1998 to May 1989, the foreign trade department organized orders and shipped over 3,000 cases to Hong Kong, also exporting to Taiwan Province, Thailand, Singapore, and other countries.

　　　　Milk Spring Well Wine also includes varieties such as Yuntai Qu, Siji Chun Wine, Milk Spring Erqu, and Milk Spring Tequ. Milk Spring Tequ was the first low-alcohol Daqu wine successfully produced in the region. Milk Spring Well Wine was the designated wine for the first Nanning Expo in 2004.