What is milk wine?

Milk wine is one of the main beverages of Mongolian people, and Mu Yi milk wine is fermented from milk. Milk wine is mellow, colorless and transparent. Drinking less can prolong life, promote blood circulation and invigorate qi, and can be drunk by men, women and children.

Mongolian people have a long history of making "milk wine", which has a history of more than 2000 years. It is one of the earliest wines in China with a long history and rich cultural connotations. Inner Mongolia Autonomous Region has identified this ancient and traditional wine-making skill as an intangible cultural heritage skill at the autonomous region level.

In the brewing process of Mu Yi milk wine, the inherent nutrients of milk are not destroyed, but refined to improve its purity, and at the same time, the fat is removed, so that its nutrients are more easily absorbed by the human body.

Milk wine is rich in various amino acids, vitamins and trace elements needed by human body. According to the national standard GB/T 23546 for milk wine, milk or whey must be used as raw materials to produce milk wine, and the products obtained after microbial fermentation can be called real milk wine. Both distilled products and fermented products must go through this production process, otherwise they cannot be called milk wine.

According to experts' research, milk wine originated in the Spring and Autumn Period. Since the Han Dynasty, there has been a written record that "horses chase water plants and people raise cheese", which was extremely popular in the Yuan Dynasty and circulated among northern ethnic minorities for more than 2,000 years. It is a traditional wine with a long history. Has always assumed the role of nomadic etiquette wine.

According to legend, as early as the early Yuan Dynasty, Mobei was in a period of great turmoil and great change. At that time, the Mongolian tribes fell apart, and the tribes fought for power and profit, and elected their own monarch. Temujin, 17 years old, inherited his father's footsteps, rode horses and waved flags to rebuild his home. Temujin's wife is at home, thinking about her husband on the expedition and cooking milk. One day, when she was cooking yogurt, the water drops on the lid flowed into the next bowl, and she smelled a special milk smell. A delicious, sweet and high-flying feeling, she gradually mastered the process of brewing in her production and life, simply made a set of wine sets and brewed it herself. At the ceremony of Temujin sweating, she dedicated her brewed wine to her husband Genghis Khan and the soldiers. After drinking, Khan and the soldiers cheered again and again

From then on, Genghis Khan named it the royal wine, Lindsay Ariha.

Whenever Mongolians offer you Hada and milk wine, it is the highest etiquette for guests. Milk wine has become a must-have wine for Mongolian guests.