極簡中國酒文化發展史
概要:自從人類開始進入種植時代以前，類人猿和猴類就發現很多果子會自動發酵成甘甜的飲料，這便是酒的起源。但是這種猴兒酒之類的佳品很難遇到，大規模的酒發酵還得到人類開始大規模進入種植時代，有了富余的糧食和水果才得以實現。葡萄酒的故鄉是歐洲，而米酒的故鄉卻很少人知道是五千多年文化的中國。
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在甲骨文中會發現一個酒的字鬯，它的含義是加香茅草或郁金香草釀制的香酒。可以說醬香型白酒已經出現有五千多年的歷史了。河北藁城商代前中期遺址出土了釀酒作坊遺址和酵母。而在河南信陽羅山蟒張鄉商代墓中，罕見的出土一件密封的青銅卣。令人驚奇的是卣內尚保存著香酒，經對卣古酒色譜測試結果顯示100毫升酒內含有8.239毫克甲酸乙酯。古酒雖經3000多年水解、醇解、氨解等一系列化學變化，仍保留著濃郁型香酒的色澤。
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當時的王朝的宮廷已經開始設置專門的釀酒官：大酋。主要的職責除了釀酒工藝的傳承還有品控。夏商周三代已經把酒分為了三類：清酒是久釀濾去酒糟的米酒；醴酒是短期釀成的連糟酒；香酒是用香茅草或郁金香草加在米酒中浸泡的酒。
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現在中國還保理很多釀酒基地，很多都是幾百年以上的酒窖。瀘州古酒窖明代萬歷年間一直持續到現在是知名的古窖名酒基地。中國米酒濃香、清香、醬香、豉香、肉香、米香等多種香型，而各種香型的米酒已經延伸出很多的知名品牌。
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