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"Zilin" brand Shanxi aged vinegar is made from high-quality sorghum, barley, peas, wheat bran, rice husk, and rice bran,

It is brewed using five traditional processes: "steaming, fermentation, smoking, dripping, and aging",

It has the flavor quality of "sour, mellow, sweet, fragrant, and fresh", and is a geographical indication protected product of the People's Republic of China.

A journey of 43320 minutes from a grain of sorghum to a drop of vinegar

Steaming

Select high-quality sorghum, with full grains and a starch content of over 65%, break it into 4-6 grains, mix it with water to moisten it, and steam it at high temperature for about 120 minutes

Fermentation

Cool the steamed material and add Daqu for alcohol fermentation for 21600 minutes. Then add wheat bran, rice bran, and rice husk. Manually turn the fermented mash every day and ferment for 12960 minutes.

Smoking

High-temperature smoking for 7200 minutes. The vinegar mash is reddish-brown in color with a strong smoky aroma.

Dripping

Soak the white mash, drip the smoked mash, and drip the clear liquid for 1440 minutes to obtain pure grain vinegar.

Aging

Sun-dried in summer and ice-fished in winter, for more than one year or several years, to obtain Zilin's master brewing

Raw materials

Sorghum

Sorghum is the main raw material for making vinegar. It is high in starch and protein, low in fat, and contains the right amount of tannins.Tannins can produce flavor substances during fermentation and increase aromatic flavor.

Barley

Barley is the main raw material for making Daqu, a saccharification leavening agent. It is rich in nutrients and suitable for the growth of a variety of microorganisms.Daqu made from barley has a good fragrance and fragrance.

Peas

The main raw material for making Daqu from old vinegar is hemp peas, which are rich in vegetable protein, vitamins and a variety of trace elements. It is a golden partner for mixing with barley to make Daqu.Protein can be broken down into amino acids during koji making and fermentation.

Bran

Bran is the seed husk sifted from wheat after grinding flour. It has a loose texture, light body and large surface area. It contains starch, protein and dietary fiber. It can hold air and be mixed in the fermentation stage of vinegar and acetic acid. It can provide nutrients and oxygen for bacteria.

Rice husk

Rice husk is the shell of rice and rice. It is one of the accessories in the fermentation process of vinegar and acetic acid. It can play a role in loosening the vinegar, accumulating and circulating air.

Bran

Rice bran is the shell of millet and millet. It contains carbohydrates and protein. It is one of the excipients in the fermentation process of vinegar and acetic acid. Its looseness and water absorption are good, which is conducive to the growth of acetic acid bacteria during the fermentation process of acetic acid.

Daqu

The secret to brewing vinegar is known as ”Qu is the bone of vinegar".The koji used in Shanxi old vinegar is a red heart koji made from barley and peas.The amount of koji added to the fermentation process of Shanxi aged vinegar reaches 62.5% of the main ingredient sorghum. It has the characteristics of “substituting koji for food”, in which nutrients can be converted into amino acids, reducing sugars and flavor substances, etc., which can improve product quality.

Sorghum

Barley

Peas

Bran

Rice husk

Bran

Daqu