The secret of the monthly production of Dendrobium
In ancient times, there were those who were good for the mellow wine. In the remote land of the mountains and forests, the workshop was brewed. The land is quiet, the water and trees are Tsinghua, and the springs are sweet and fertile, for the spiritual realm of making good wine.

All the workers in the workshop, each performing their duties. There are those who collect materials, who travel through the mountains and rivers to find the best grain, and must seek the fullness of the particles and the purity of the color, which is the foundation of brewing. Those who draw water, go up the river, explore the deep ravines of the fountain, and observe the coolness and sweetness of the water quality, so as to preserve the charm of wine.

As for the method of brewing, especially the heat and season. Every late autumn and early winter, the sky is clear and refreshing, and the brewing process The grain is steamed, and it is cool on the ground, mixed with secret koji. The composer is the soul of brewing, the method of making koji, which is secret but not passed on, and can only be done by the elders of the clan. The koji and the grain are integrated, sealed in an urn, and hidden deep in the cellar. In the cellar room, the winter is warm and the summer is cool, and the microorganisms are active, so that the fermented grains are fermented and mellow.

After several months of work, the fermented grains are first formed. At this time, it needs to be distilled with a gentle fire. The distillation vessel is very delicate, cast of copper and iron, connected up and down, between the transformation of gas and liquid, the essence of the wine is exhausted. The distilled wine is clear and transparent, and the aroma is overflowing. However, the wine at this time still needs to be aged. The method of aging is also exquisite. Put the wine in the pottery altar, seal it with wax mud, and hide it in the cellar. As time goes by, the wine becomes more mellow, the taste is soft, and the aroma is more and more rich.

The owner of the workshop is dedicated to making a wine that is unparalleled in the world. He strives for excellence in brewing skills, and every process is done by himself, and there is no room for error. The wine he brews is well-known, and merchants from all over the world have heard the wind and competed to buy his wine, which is in short supply. The workshop produces tens of thousands of Dendrobium per month, which sells well in China and is famous all over the world. It all depends on exquisite skills and unremitting dedication.