Yingshan Za Wine

Yingshan Za Wine

　　Yingshan Za Wine boasts a unique flavor, a long history, exquisite craftsmanship, and rich nutrition. It is an indispensable drink for entertaining guests during festivals, family gatherings, weddings, and funerals. From the Tang and Song dynasties to the present, this once simple folk beverage has undergone continuous refinement, gradually becoming a commercial product and an elegant, distinctive drink at banquets. As the ancients said: “A thousand hu of bright pearls gathered in one jar — even kings bow before it; holding up the sky-high pillar with both hands, you can make the Yellow River flow backward.” This vivid, concrete, and majestic description is a true portrayal of Za Wine. The main ingredient of Za Wine is glutinous high-quality sorghum. It is made through a production process that includes soaking, steaming, cooling, adding starter culture, fermenting, and sealing in jars for storage. Authentic Za Wine has a crystal-clear appearance, moderate alcohol content, and a sweet taste — not sour, bitter, or astringent. It leaves a refreshing aftertaste and its nutrients are easily absorbed by the human body. Muya Town, known as the hometown of Za Wine, has households that brew Za Wine year-round. When guests arrive, they are first served Za Wine. For fewer guests, small jars of fire-brewed Za Wine are used, while for larger gatherings or during the coldest days of winter, a large earthenware jar is filled with Za Wine and heated over a charcoal fire until it boils. Guests then gather around the jar to drink. The first round is offered to elders or honored guests, followed by others in the order they arrive — the atmosphere is so lively, it's beyond words.

　　Source: Yingshan County Cultural Center