Yiwu Danxi Wine Industry Co., Ltd is located at the foot of Shuangjian Mountain, Chi’an Town, Yiwu City-- center of Zhejiang Province. Zhu Danxi, one of the four great physicians in Jin & Yuan Dynasty, was born here. He did a lot of research on “wine for activating blood and promoting digestion, strengthening the spleen and warming the stomach”. With the intelligence and continuous improvement by the descendants of Zhu Daxi in over 700 years, the wine has become well-known series of red yeast wine. Descendents of Zhu Danxi selected clear water from Baifeng lake in Shuangjian Mountain to combine with Danxi red yeast and organic sticky rice. Traditional technique along with modern biotechnology and worship to Zhu Danxi creates Danxi Wine. Experiencing 700 years, the scent of Danxi Red Yeast Wine now permeates the whole country and even the world.
Danxi Red Yeast Wine is China's time-honored brand. Chi’an Town, with a history of over a thousand years, is called “Puxu” in Qin Dynasty. It is said that during West Jin Dynasty (A.D 304-306), Zhu Fan, ancestor of Chi’an, moved his family here after ending his official term. When his daughter got married, the red of the bride’s sedan and the dowry was reflected in the stream in front of the village. So, the stream was named Danxi (meaning red river), and Puxu village was renamed as Chi’an (meaning bank of the red river). Every year, as soon as entering winter, all families took water from the Danxi stream and made rice wine with red yeast and sticky rice, which was the origine of Danxi Red Yeast Wine. When it came to Wuyue Dynasty, the king set his capital in the South of Yangtze river, and the wine brewed by Chi’an folk became tribute to the king. When it came to Song Dynasty, the wine was transported to Kaifeng (the then-capital) of Henan Province through canal. Therefore, the reputation of the wine was spread throughout China. In Chunxi period of Song Dynasty (A.D 1174-1189), there can be found over 20 folk breweries in Chi’an. In Yuan Dynasty, a physician named Zhu Zhenheng (A.D 1281-1358) was respected as “Danxi Father” by the folk, later referred to as Zhu Danxi. He applied red yeast and red yeast wine into medical research, and wrote its medical effects and brewing method into his book of Supplement for Expanded Herbal Foundation. Zhu Danxi descendant adheres to what is written in “Supplement for Expanded Herbal Foundation”, which is very much favored by Qian Long emperor of Qing Dynasty, and make Danxi Red Yeast Wine well known.
In 1979, the descendant of Zhu Danxi founded Chi’an Community Wine Factory, renamed as Yiwu Danxi Wine Factory in 1984, and registered the trademark Danxi. In 1998, the factory was renamed as Danxi Brewery Co. Ltd. Cooperating with Taiwan Alcohol Institute, Zhejiang University and Zhejiang Academy of Agricultural Sciences and other research institutions, we are continuously improving the brewing technique and developing new products. We also invite experts from Institute of Microbiology of Chinese Academy of Sciences, Beijing Union University and other research institutions as the perennial technical advisors, and establish Danxi Red Yeast Wine Brewing Technique Research Center and Danxi Pharmaceutical Biology Development Institute, thus infusing new life into Danxi red yeast wine. It both inherits the traditional brewing technique from the ancients and integrates modern biological technology. It separates and cultivates a unique red yeast inoculum in China through mutagenesis and gets national patent for invention. It develops two new technical products: Danxi Lipid-lowering Red Yeast Wine and Danxi Aweto Red Yeast Wine. Cooperating with universities and research institutions, the company finish two key research projects: developing the technique of producing high-content natural γ-aminobutyric acid red vinasse and blood-pressure-lowering food, and producing Danxi lipid-lowering red yeast vinegar. In total, it gets eight national patents for invention and eight appearance patents. In this year, the company also declares a major science and technology patent project in Zhejiang: developing and using brewing red yeast. Danxi Red Yeast Wine becomes the high-end product of yellow wine, as well as the unique organic food of “Chinese red yeast wine”.
The color of Danxi Red Yeast Wine is dark amber. It is fragrant and tastes soft and sweet, which can not only supply the nutrition composition of amino acids needed by human body, but also decompose the fatness in the intestine and help digestion.
“Brewing wine with yeast feels like the touching of spring breeze, and fragrance can make you drunk before drinking”. The honest and brave Danxi people started from the traditional workshops, and by inheriting the old brewing techniques and combining modern biotechnology, they build an wine industry through the strategy of Valuing Brand, Quality, Science, Technology and Culture. |
