酒，被中国古人称为“天之美禄”，
他们认为白酒是上天赐予人的福运。
Baijiu, known as the "Water of Gift" by ancient Chinese, was considered a gift bestowed upon humanity by the heavens.
这种神奇的“饮品”
是以粮谷为主要原料，
经蒸煮、糖化、发酵、蒸馏而制成的。
This magical "beverage" is primarily made from grains and undergoes a process of steaming, saccharification, fermentation, and distillation.
杯盏交错间，流传千年
With the exchange of cups and glasses, its tradition has endured for centuries.
宿迁，位于中国东部沿海。
这里地势平坦，水域开阔，
气候暖湿多雨，土壤富含有机物，
为微生物的繁衍提供了绝佳条件。
Suqian, located on the eastern coast of China.
The flat terrain, expansive waterways,
warm and humid climate, and soil rich in organic matter, provide ideal conditions for microbial proliferation.
当地出产的白酒
一直便以口感绵柔、尾韵悠长的特点闻名，
其中的奥秘就在于
“低温入池 低温发酵 低温蒸馏”的工艺中。
The locally crafted baijiu has long been celebrated for its smooth taste and lingering finish, the mystery lies in the process of low-temperature soaking, low-temperature fermentation and low-temperature distillation.
清晨，伴随着酒香，
苏师傅正准备进行新一轮的试作。
In the morning, with the fragrance of baijiu, master Su is conducting another round of experiments.
以高粱、小麦、大麦等为原料
的酒醅从窖池中被取出，
熟练的匠人判断出酒醅的质量
可以通过摸、闻、听。
Fermented grains made from sorghum, wheat, barley, are taken out from the cellar.
Skilled craftsmen can judge the quality of fermented grains by touching, smelling and listening.
装车、入甑、蒸馏，
经过45分钟的蒸煮，头酒就产生了。
Loaded, steamed, and distilled, after 45 minutes of steaming, the first baijiu is produced.
神奇的“老五甑工艺”,
酒醅会被送回窖池中循环发酵、蒸煮五次。
每一次蒸煮后，酒醅要进行新一轮的发酵。
Fermented grains are sent back to the cellar, being circulated and steamed for five times, called as the magical "old five retort craft".
After steaming, the baijiu mash undergoes another round of fermentation.
盛出、摊开、晾凉后，
再泼上一轮沸水，为酒醅补充水分，
且均匀地摊开酒醅，进行搅拌。
Put it out, spread it out, let it cool, then pour a round of boiling water to replenish water for the fermented grains and spread it evenly and stir.
这是个技术活，
需要手眼协调、稳当、准确，
最后施予粉状的酒曲。
This is a technical job, which requires hand-eye coordination, stability and accuracy, finally apply powdered baijiu yeast.
曲乃酒之骨，酒曲是中国酿酒的精华。
而酒曲，其实就是发霉的作物,
封闭的环境和特定的温湿度，
让曲砖中的作物开始进行发霉反应，
大量亲酒微生物开始繁衍、生长。
Yeast is the essence of Chinese baijiu brewing.
Yeast is actually a moldy crop, in a closed environment with specific temperature and humidity conditions, crops begin to ferment, a multitude of alcohol-loving microorganisms commence their proliferation and growth.
利用“霉菌”来缔造佳酿，
是来自古人的智慧，也是宿迁天然的恩赐。
Harnessing "mold" to create fine baijiu embodies the wisdom of ancient people and is also a gift from Suqian's natural environment.
酿酒的本质，
是对产生酒香的微生物进行培育与驯化。
In fact, the essence of baijiu-making is to cultivate and domesticate the microorganisms that produce baijiu fragrance.
用猪油给酒坛封口，
这可以被看作是最后一道工序。
封好的酒坛会送到数百年的地下酒窖。
Sealing the baijiu jars with lard can be seen as the last procedure.
Sealed jars are delivered to underground baijiu cellars with a history spanning over 100 years.
窖池发酵最长可达180 天。
以一种至今我们尚未完全理解的形式，
绵柔的风味，悄悄诞生了。
Fermentation in cellars can last up to 180 days.
In a form that we still do not fully understand, soft flavor was born quietly.
美酒，自然要品评。
周师傅正在品酒。
Fine baijiu naturally deserves appraisal.
Master Zhou is tasting baijiu.
品酒时须静气凝神，
观其色、嗅其味、捻其液。
轻啧一口，让酒液与舌头
充分接触，缓慢咽下。
通过品评给出关于风味后续调整的建议。
When tasting baijiu, one must concentrate their attention on it, observe its color, smell its aroma, and swirl its liquid.
Take a sip, let the baijiu fully contact with the tongue and swallow it slowly.
Through the taste, some suggestions on the subsequent adjustment of flavor are given.
在洋河镇上，
人们自打出生就与酿酒结下不解之缘，
从而彼此相识、相知。
In Yanghe Town, people have been intimately connected with brewing since birth, forming bonds of mutual acquaintance and understanding.
周师傅与苏师傅举行了一次小小的宴席，
珍藏多年的好酒被取出来，
作为宴席上最具分量的饮料。
Master Zhou, together with Master Su, held a modest banquet, where the meticulously aged baijiu was unveiled as the centerpiece beverage.
千百年来，人们就是如此
劳作和生活，传承和创新。
从春分入池到秋分起窖，
从万物生长到收获时节，
循环往复，宠辱不惊。
For thousands of years, people have toiled and lived in this manner, inheriting traditions while fostering innovation.
From the spring equinox to the autumn equinox, from the growth of all things to the harvest season, perpetuating the cycle and remaining resilient in the face of both fortune and adversity.
因为他们知道这方水土可以容纳世间万物，
醇厚、绵柔、悠长都在酒里了。
Because they know that this land can embrace all the things in the world, smoothing the rough edges of time, deep, soft, and long-lasting are all encapsulated within the baijiu.
由江苏省人民政府新闻办公室、宿迁市人民政府新闻办公室、新华社新闻信息中心江苏中心联合制作的《江苏文化名片》系列微纪录片推出第十二个篇章：天之美禄。一方水土，容纳世间万物；一泓清泉，酿造绵柔醇香。本片带你走进“中国白酒之都”宿迁，探秘传承数百年的白酒酿造技艺，感知中国酒文化的独特魅力。
