【丹溪牌是哪个国家的品牌？】

义乌市丹溪酒业有限公司坐落在浙江省的中心点义乌市赤岸镇双尖山下。这里风光旖旎，人杰地灵，人才辈出，金元四大医家之一朱丹溪先生就出生在这里，他曾潜心研究并记载的“活血消食、健脾暖胃之酒”，在朱丹溪后裔的智慧和努力下，已凝聚成700年养生文化的结晶，成为家喻户晓的丹溪牌系列红曲酒。聪颖、勤劳的丹溪传人，选用国家一级保护的浙中腹地双尖山脉之柏峰水源，加上丹溪红曲、有机糯米，采用传统特色工艺结合现代生物技术，把对老祖宗的浓浓感情，注入美酒佳酿。700年“丹溪”红曲酒的绵绵香味从这双尖山下飘出，弥漫中华，香飘全球。  

中华老字号丹溪红曲酒，源远流长。千年古镇——赤岸在古代秦朝时称“蒲墟”。相传西晋永兴（即公元304－306）年间，临海太守朱汎秩满，迁居蒲墟，而为义乌朱姓始祖。朱汎女儿出嫁时，迎娶队伍轿马相连，缘溪而行，嫁妆之红，红遍溪岸，红映溪水，村前之溪因名丹溪，蒲墟也改名为赤岸。赤岸人每年立冬后家家户户都取丹溪之水，用红曲、谷物酿造米酒自饮成为一种习惯，这便是丹溪红曲酒原始的雏形。传至五代吴越，越王偏安江南，赤岸村落民间酿制的红曲酒成为贡品，年年列为岁贡之列。于是用红曲酿造的丹溪红曲酒就逐步趋向成熟。至宋朝，赤岸先民将红曲酒通过运河运往河南开封府，声誉鹊起，红曲酒红遍了开封府。宋朝淳熙年间（公元1174～1189年），赤岸一带有民间酿造红曲酒酒坊多达20余家，至元代，赤岸人朱震亨（1281～1358年），居所丹溪之旁，学者尊称其“丹溪翁”，后人因之称朱丹溪。朱丹溪终生行医为业，他将红曲和用红曲酿造的酒应用于医学中，并将其药用功效和酿造方法写进了《本草衍义补遗》一书中，由此红曲酒的饮用和药用价值得到了升华。清朝乾隆二十八年（公元1763年），朱丹溪代代裔孙沿袭先祖遗训，以先祖《本草衍义补遗》中著述的传统工艺酿造丹溪红曲酒，深得乾隆皇帝的喜欢，使家坊酿造的丹溪红曲酒蜚声在外。  

1979年，朱丹溪后裔仍然恪守先祖遗训，创办了赤岸公社酒厂，1984年改为义乌丹溪酒厂，并向国家工商局申请注册了“丹溪牌”商标。1998年组建丹溪酒业公司。公司长期与台湾酒类研究所、浙江大学、浙江省农科院等科研院所合作，改进酿造技术，联合开发新产品，同时聘请中国科学院微生物研究所、北京联合大学等科研机构的专家为常年技术顾问，组建了丹溪红曲酒酿造技术研究中心和丹溪药用生物开发研究所，给丹溪红曲酒注入了新的生命。丹溪红曲酒既传承了先祖的传统酿造工艺，又融入了现代生物技术，通过诱变分离并培养出我国独一的红曲菌种，获得了国家发明专利；并用丹溪红曲专利菌种研发出两个浙江省科技新产品：“丹溪降脂红曲酒”和“丹溪虫草红曲酒”；联合高等院校、科研院所，成功完成了两个浙江省重点科研项目：“高含量天然γ-氨基丁酸红糟技术及降血压食品的研制”和“丹溪降脂红曲醋”，高含量天然γ-氨基丁酸红糟技术及降血压食品的研制项目已于2007年9月通过验收，丹溪降脂红曲醋项目列入了国家科技部的成果转化项目，并于2008年4月已通过验收；公司在科研和自主外观设计过程中，共荣获了八项国家发明专利，八项外观专利；今年又申报了浙江省重大科技专项项目：“酿酒功能红曲的开发与生产应用”，丹溪红曲酒创造了当今黄酒的高端产品，成为独特的“中国红曲酒”有机食品品牌。

丹溪红曲酒色呈深琥珀，香溢柔和，味感绵甜，醇香品正，既能补充人体必须的氨基酸营养成分又能分解清除肠内油腻，帮助消化。经科学鉴定：丹溪红曲酒内含洛伐它汀降血脂成分和γ-氨基丁酸降血压成分等。

“曲来酿酒春风生,琼浆玉液泛芳樽”，刚正勇为的丹溪人从传统作坊起步，一点一滴地继承、积累古老的酿造技术并结合现代生物技术，坚持“品牌、品质、科技、文化”的企业发展战略，坚持与时俱进、面向市场，将“丹溪”这老字号继续发扬光大。 

英文翻译：Yiwu Danxi Liquor Co., Ltd. is located in the center of Zhejiang Province, under shuangjianshan, Chian Town, Yiwu City. Here is a place with beautiful scenery, outstanding people and many talented people. Zhu Danxi, one of the four great doctors in Jin and Yuan Dynasties, was born here. The "wine of invigorating blood and digestion, strengthening the spleen and warming the stomach" that he studied and recorded with great concentration has become the crystallization of 700 years of health preservation culture with the wisdom and efforts of Zhu Danxi's descendants, and has become a household name of Danxi brand series of Hongqu wine. The intelligent and hardworking descendants of Danxi select Baifeng water source of Shuangjian mountain in the hinterland of Zhejiang Province, which is protected at the first level by the state, plus red koji and organic glutinous rice of Danxi, adopt traditional characteristic technology and modern biotechnology, and inject their strong feelings for their ancestors into fine wine. In the past 700 years, the continuous fragrance of Danxi Hongqu liquor came out from the bottom of the two peaks, which permeated China and the whole world. Danxi Hongqu liquor, an old Chinese brand, has a long history. Chian, a thousand year old town, was called "puxu" in the Qin Dynasty. It is said that in the reign of Yongxing (A.D. 304-306) in the Western Jin Dynasty, Zhu fanzhiman, the prince of Linhai, moved to puxu and became the first ancestor of the Zhu family in Yiwu. When Zhu fan's daughter was married, the wedding procession was connected by sedans and horses, and traveled along the river. The dowry was red. It was red all over the Bank of the river. The stream in front of the village was named Danxi, and puxu was also renamed Chian. Every year after the beginning of winter, every family in Chian takes Danxi's water, and it becomes a habit to brew rice wine with red koji and grain, which is the original prototype of Danxi's red koji wine. It was handed down to Wu and Yue in the Five Dynasties. The king of Yue was partial to the south of the Yangtze River. The red koji wine brewed by the folk in Chian village became a tribute, which was listed as the annual tribute. Therefore, Danxi red koji wine brewed by red koji tends to mature gradually. In the Song Dynasty, the ancestors of Chian transported Hongqu liquor to Kaifeng mansion in Henan Province through the canal, and it became famous. Hongqu liquor became popular in Kaifeng mansion. In the Chunxi period of the Song Dynasty (1174-1189 A.D.), there were more than 20 folk distilleries in chean. In the Yuan Dynasty, Zhu Zhenheng (1281-1358), a native of chean, lived next to Danxi. Scholars honored him as "danxiweng" and later generations as Zhu Danxi. Zhu Danxi practised medicine for his whole life. He applied red koji and the wine made from red koji to medicine, and wrote its medicinal efficacy and brewing method into the book supplement to the derivation of the meaning of Materia Medica, thus the drinking and medicinal value of red koji wine was sublimated. In the 28th year of Qianlong in the Qing Dynasty (1763 A.D.), Zhu Danxi's descendants followed the instructions of their ancestors and brewed Danxi Hongqu wine with the traditional craft described in the supplement to the derivation of the original grass, which was deeply liked by the Emperor Qianlong and made Danxi Hongqu wine made by his family famous. In 1979, Zhu Danxi's descendants still adhered to the instructions of their ancestors, established the chean commune winery, changed it into Yiwu Danxi winery in 1984, and applied to the State Administration for Industry and Commerce for registration of the "Danxi brand" trademark. Danxi liquor company was established in 1998. The company has long cooperated with Taiwan Wine Research Institute, Zhejiang University, Zhejiang Academy of Agricultural Sciences and other scientific research institutes to improve brewing technology and jointly develop new products. At the same time, experts from Institute of Microbiology, Chinese Academy of Sciences, Beijing Union University and other scientific research institutions have been invited as perennial technical consultants to establish Danxi Hongqu wine brewing technology research center and Danxi pharmaceutical Biological Development Institute, which is dedicated to Danxi Xihongqu wine has injected new life. Danxi Hongqu liquor not only inherits the traditional brewing technology of ancestors, but also integrates modern biotechnology. Through mutation, the unique Hongqu strain in China is isolated and cultivated, and the national invention patent is obtained. Two new products of science and technology in Zhejiang Province are developed with Danxi Hongqu patented strain: "Danxi Jiangzhi Hongqu liquor" and "Danxi Cordyceps Hongqu liquor"; in combination with universities and scientific research institutes, Two key scientific research projects in Zhejiang Province have been successfully completed: "research and development of high content natural γ - aminobutyric acid red wine technology and blood pressure reducing food" and "Danxi red koji vinegar". The research and development projects of high content natural γ - aminobutyric acid red wine technology and blood pressure reducing food have been accepted in September 2007. Danxi red koji vinegar project has been included in the achievement transformation project of the Ministry of science and technology of the people's Republic of China, and 20 In April 2008, the company passed the acceptance inspection. In the process of scientific research and independent design, the company has won eight national invention patents and eight appearance patents. This year, it also applied for a major science and technology special project of Zhejiang Province: "development and production application of wine making function red koji". Danxi red koji wine has created the high-end products of today's yellow rice wine and become a unique organic food brand of "China Red Koji wine" 。 Danxi red koji is a deep amber wine with soft fragrance, soft and sweet taste. It is mellow and fragrant. It can not only supplement the essential amino acid nutrients of human body, but also decompose and remove the greasiness in the intestine, helping digestion. Scientific identification: Danxi Hongqu wine contains lovastatin and γ - aminobutyric acid. "Qulai winemaking spring breeze, Qiong syrup pan Fang Zun", the brave Danxi people started from the traditional workshop, inherited and accumulated the ancient brewing technology bit by bit, combined with modern biotechnology, adhere to the enterprise development strategy of "brand, quality, science and technology, culture", persist in keeping pace with the times, facing the market, and continue to carry forward the old brand of "Danxi".  

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