Dianjiang Za Wine

Dianjiang Za Wine

Dianjiang Za Wine is a geographical indication certification trademark.

　　Za wine is a low-alcohol beverage made by fermenting high-quality sorghum. According to ancient texts such as the "Records of Huayang Kingdom" and the "Book of the Later Han," za wine has existed alongside Chinese civilization, originating in the pre-Qin and Han dynasty ancient capital of Cheqi City (now eastern Chongqing), where it was first brewed into a mellow and pleasant drink. Li Shizhen’s "Compendium of Materia Medica" states: “People from Qin and Shu mixed hemp wine using rice, wheat, millet, broomcorn, and medicinal yeast sealed in small vessels for fermentation, then drank it through a tube.” In 206 BC, during the Western Han Dynasty, it was designated as an imperial tribute wine by Emperor Gaozu of Han, Liu Bang. To date, the known history of wine spans just over four hundred years, while that of za wine is about four thousand years. This makes za wine older than cultural giants like Laozi and Confucius, the ancestors of Chinese civilization, and the progenitor of all alcoholic beverages—an “living fossil” of China’s long-standing wine culture. Drinking za wine allows you to savor the fragrance of time and the nostalgia of antiquity. It evokes images of ancestors pioneering their homeland with simple tools, men farming and women weaving in primitive pastoral scenes, and reflects on the hardships of our forebears in expanding territories, founding nations, creating fire, inventing writing, and passing on civilization.

　　　　Legend has it that in the 14th year of the Tang Yuanhe era, poet Bai Juyi, while serving as Prefect of Zhongzhou, tasted za wine at a welcome banquet held in his honor and spontaneously composed a poem:

　　　　Bitter though the southern spring remains, the days race on toward the east.

　　　　White plum petals float on stream water, new yellow willow shoots breach the wall.

　　　　Leisurely I pluck banana leaves to pen verse, or take vine twigs to sip and savor wine.

　　　　Joyful moments grow few as years pass by, from now I seem to waste the spring.

　　　　During the Xianfeng era of the Qing Dynasty, Wing King Shi Dakai led the Taiping Army into Sichuan and passed through the county. Amidst bloody battles and the hero’s twilight, he chanced upon this wine, drank heartily, and in a moment of inspiration, threw down his brush and commanded his troops, composing a bold and sweeping poem in praise of the wine:

　　　　A myriad pearls in one jar are stored, even kings must bow when here they trod.

　　　　Five sacred peaks uphold the pillar of heaven, as the Yangtze’s flow is sucked back upward.

　　　　The brewing method of Yong’an Za Wine is unique and meticulous, crafted using traditional techniques. It uses locally sourced high-quality red sorghum as the main ingredient, with no additives, and is blended with nourishing ingredients such as glutinous rice, red dates, goji berries, and gastrodia elata. The process employs mountain spring water rich in beneficial minerals and involves multiple steps including boiling, steaming, cooling, fermenting, and cellar aging. The final product is sealed in small jars with tightly closed lids.

　　　　Currently, there are three za wine producers within Yong’an, namely Meiza Wine Factory, Qingshui Za Wine Factory, and Hongliang Za Wine Workshop. Together, they produce over 600,000 bottles of various specifications of za wine annually, with an output value exceeding 5 million yuan. The wine has been showcased multiple times at large trade fairs in Chongqing, Guangzhou, Guizhou, Shanghai, and other locations. Due to its unique and refined production process, high quality, and excellent taste, it has received praise from merchants and consumers alike and is gradually gaining popularity both within and beyond the city. (This article is reproduced from the official website of Yong’an Town People’s Government, Dianjiang County)