The production of major wine companies in the next sand season increased by 19% year-on-year, and the popularity of the sauce and fragrant wine market continued unabated

Our reporter Wang Jinchen

Chongyang under the sand, new wine brewing, is a traditional craft custom
of sauce-fragrant liquor brewing.

Recently, the annual event of the sauce and fragrant wine company, Xiasha, has been launched in major producing areas
.

Every October, when Chongyang falls into the sand, the reserves of the wine company, the next year's output and the planned market release of the wine company are also disclosed
.

According to combing, at present, many wine companies such as Moutai, Xijiu, Guotai Wine Industry, Golden Sauce Wine Industry, Langjiu, Zhenjiu and other wine companies have officially announced that they will increase production
.
According to incomplete statistics, in the 2022 summer sha season, the top 10 enterprises in the sauce and fragrant liquor industry will increase their output by 19.
1%
year-on-year this year compared with the previous year.
The total production of wine companies in Xiasha has increased significantly, which means that the production capacity of soy wine in 2023 has increased, and the competition in the field of soy wine has become more and more intense
.

Previously, the liquor industry was facing the pressure of periodic adjustment, and the once rapidly heating up "sauce wine fever" also showed a great degree of "fever"
.
Nowadays, the soy wine market seems to be expected to gain a "new heat"? In this regard, industry insiders said that in 2022, the sauce wine craze will gradually return to rationality
.
After the "squeezed bubble", soy wine has also entered the "second half" of category and industrial development to refocus energy, in addition to the brand, production capacity will largely determine the value of the enterprise and the development of the future
.

The output of the top ten soy wine enterprises increased by 19.
1% year-on-year

The so-called "sand" of Xiasha refers specifically to sorghum, that is, the raw material
of soy wine.
It is dark red in color, small in grain, full in shape, and resembles sand, so it is called "sand"
.

During the Chongyang period, the sorghum is ripe, the temperature is suitable, the red water river is clear, and the main raw material for the brewing of sauce and fragrant wine begins to be put into the sand at this time, which is the first feeding of soy wine, marking the beginning
of a new brewing cycle.

Judging from the information disclosed by many wine companies recently, the production of soy wine in 2023 has become a common trend
.

For example, on October 6, Golden Sauce Wine Industry held a ceremony for the completion and commissioning of the first phase of the Jinsauce Wine Valley project wine making workshop, with a planned construction area of nearly 130,000 square meters, which means that the Golden Sauce Wine Industry will add another 2,000 tons of production capacity
after it is officially put into use.

Guotai Liquor said that in the production cycle of 2023, the three production bases will simultaneously put into operation 6 new intelligent brewing workshops, with an additional production capacity of 7,000 tons and a total annual output of 17,000 tons, all of which hit a record high
in Taiwan.

In the 2022 summer season, Guizhou Zhenjiu has put into production 35,000 tons, and the new brewing capacity has reached 14,000 tons
.
According to the previous disclosure of Zhenjiu in August, after all the production and capacity expansion projects are completed and put into operation, Zhenjiu will form a volume scale
of "100,000 tons of wine brewing and 400,000 tons of wine storage".

Langjiu also officially announced recently, 60,000 tons of sauce and fragrant wine into grain, at the same time Wujiagou Brewing Area was fully put into production, and Panlong Bay Ecological Brewing Area was officially unveiled
.
At this year's Langjiu Chongyang Xiasha Ceremony, Wang Junlin, chairman of Langjiu Group, also announced that the sales of Langjiu will resume offline channels next year, with a total of 3,000 tons
.

The reporter noted that in Renhuai, the core production area of China's sauce and fragrant liquor, in addition to well-known wine companies such as Moutai, Xijiu, and Guotai, a new round of Xiasha production of wine enterprises such as Yanke Junfeng, Huanjiu Wine Industry, and Qin Hanzhang Wine Industry has also officially begun
.
These enterprises plan to contribute grain tons in the
number of several thousand tons.

The production capacity of these small and medium-sized wine companies is pinned on high expectations
.

At the beginning of this year, when Guizhou Province released the 2022 "Government Work Report" and the "Report on the Implementation of the 2021 National Economic and Social Development Plan of Guizhou Province and the Draft of the 2022 National Economic and Social Development Plan", it was proposed to strengthen the control and ecological protection of the production areas of the Chishui River Basin, promote the transformation and upgrading of small and medium-sized wine enterprises in accordance with the "three batches", and build a fleet
of Guizhou sauce and fragrant liquor brands led by Moutai.

Obviously, small and medium-sized wine enterprises are the new force for the overall growth of Guizhou liquor, and will usher in a new round of development opportunities
.

At the policy level, Guizhou sauce wine also welcomes favorable policies
.
Recently, the State Administration for Market Regulation and other departments issued the "Implementation Plan on Supporting Guizhou to Blaze a New Road in the Great Development of the Western Region in the New Era", which clearly supports the high-quality development of
Guizhou Sauce and Xiang Baijiu.

On October 8, the General Office of the Guizhou Provincial Government issued the Action Plan for Promoting the Resumption of Work and Production and Promoting Economic Recovery in Guizhou Province, which clearly continued to grasp the standardized development of small and medium-sized liquor enterprises, cultivated a number of liquor enterprises on the standard, and the added value of liquor increased by more than 15% in the fourth quarter; It is necessary to strongly boost tourism and other consumption, and organize leading catering enterprises in the province to join hands with high-quality soy wine enterprises to continue to carry out activities to promote consumption of
Qianjiu and vegetables.

According to official data, 48 liquor projects have been completed and put into operation in Guizhou Province this year, with an additional production capacity of 79,000 kiloliters
.
At the same time, 137 projects are being accelerated in construction
.
According to incomplete statistics, in the 2022 summer sha season, the top 10 enterprises in the sauce and fragrant liquor industry will increase their output by 19.
1%
year-on-year this year compared with the previous year.

Entering the second half, soy wine glows with "new heat"

Under the background of the "soy wine fever" industry in recent years, Chongyang Xiasha has also become an important reference for
observing the "prosperity" and "market" of soy wine in the next year.

Since 2016, the price increase led by high-end liquor and the upgrading of residents' consumption have been the main driving forces for the development of the liquor industry, creating good conditions
for the rise of soy wine.
Judging from the financial report data of listed wine companies, the proportion of revenue and profit of soy wine has increased rapidly, and at the same time, the entry of multiple entities into the sauce wine market has shown an investment boom
.

But since last year, the soy wine industry has begun to "cool down"
.

In this regard, industry analysts pointed out that due to the influx of capital from all walks of life, the industry has turned rapidly, but it takes time for consumer-level acceptance to take time
.
In particular, the overheating of sauce and fragrant wine in the early stage has caused a large number of soy wine brands to appear in the market, which not only causes an increase in channel inventory, but also causes trouble
for consumers' choices.
"At present, the whole industry should be regarded as returning to rationality
.
" The person noted
.

After the big waves, the "era of making quick money" in the sauce industry has passed, but industry insiders are still optimistic
about the prospects of the sauce industry.

Lu Tong, chairman and president of Zhengong Liquor, said that although sauce wine has experienced a period of rapid development, the development of the entire category still has a long way to go
.
Lutong believes that there is more room
for the spatial distribution of soy wine in the market and the distribution of product price segments.
"At present, the production of soy wine accounts for 8%-10%, but I think it can account for 20% in the future, and the overall production capacity of the soy wine industry is 600,000 tons now, and the total amount can be 1.
2 million tons or even 1.
3 million tons
in the future.
"

Judging from the recent dynamics of "increasing production capacity" of many soy wine companies, the soy wine industry seems to usher in a wave of "new heat"
next year.

Why are companies expanding production? According to industry insiders, in the field of sauce wine, "production capacity determines the status of the industry to a certain extent"
.
The production capacity of 5,000 tons is the threshold, and the production capacity of more than 20,000 tons is expected to enter the top ten in the industry; With a production capacity of 50,000 tons, it can be called a "head sauce wine enterprise"; If sauce companies want to rank among the top three in the industry, their production capacity needs to start from
100,000 tons.

In the view of Yang Guanrong, deputy secretary of the party committee, general manager and chief engineer of Chuanjiu Group, the sauce wine industry will show a trend of concentration in production areas and concentration of
head enterprises in the future.
He believes that in the core wine-producing areas of Guizhou and Sichuan, the number of enterprises is growing
.
"I have to admit that the production capacity, quality and management of the head enterprises are very good, and the future industry trend will be concentrated
on the head enterprises.
" Yang Guanrong thinks
.

Shi Feng, deputy general manager of Guizhou Jinshajiao Wine Industry Co.
, Ltd.
, believes that the second half of soy wine must be a full range of competition in quality, brand and channel, and for enterprises, it is necessary to pay attention to the quality, price, market supply and demand, and consumer cultivation problems
generated during the return period of soy wine.
For the category, it is necessary to abandon the thinking of making quick money in the past, improve industrial standards, form a healthier and sustainable industrial development advantage, and create a production area
trusted by the market.

Responsible Editor: Zhang Jiazhen Review: Wang Jinchen