The More Wine the Better, the More Spring Comes Back

The severe cold has sealed the snow, and at the end of the year, the Chen family's ancient winter brewing method, which has been passed down for two hundred years, is on the verge of extinction. The new style of quick brewing has swept the market, and the torrent of profit-seeking has crushed ingenuity. Lanhe Yongting is heavily in debt, and its plaque is about to fall. The century-old Yuetan wine line is about to be wiped out. Chen Yanzhi, a young craftsman, adheres to the ancient wine making method of four seasons. Everyone in the world follows the routine of opening the urn at the beginning of winter and sealing the altar in spring, but he went against the cold and opened the urn to brew wine in the extreme cold when everything was dormant. Using polygonum as medicine in midsummer and wheat shavings in late autumn to make koji, using clear spring water and the original fragrance of glutinous rice, and taking advantage of the mystery of extreme cold in the sky to generate yang and warmth, the brew was brewed against the odds and reborn in a desperate situation. Three days of deadlock, with pressure on every step. Persecuted by merchants, ridiculed by the world, and shackled by old rules, Chen Yanzhi used his ingenuity to overcome secular prejudices, and used his skills to overcome desperate difficulties. He guarded the vat day and night, carefully controlled the heat, and finely tuned the six flavors. He kept his original intention of not repeating in the repeated years, and hid the spring waves in the city in the bleak winter. A jar of Shaoxing wine contains the rhythm of the four seasons and a centuries-old cultural context. This is not only a battle to save a business from a desperate situation, but also a journey of inheriting ancient methods and ingenuity. Gather up strength in winter, wait quietly for the return of spring, slowly pour out the years, live up to your original intention, and live in peace year after year.