How to divide the sauce flavor wine kun sand and crushed sand sand sand strings?

1. Kunsha wine.

Kunsha liquor, also known as bundled sand wine and kun seed liquor, is often said to be sauce-flavored liquor, which is produced in strict accordance with the traditional solid-state fermentation process, using local glutinous sorghum and wheat, with a production cycle of up to one year, low wine yield and the best quality.

2. Crushed sand wine.

Crushed sand wine refers to crushed sorghum, which refers to the 100% crushing of raw materials and grinding them into powder. It is made by fermenting the lees of the liquor after seven rounds of Kunsha and then adding crushed sorghum again. The production cycle of "crushed sand wine" is short, the wine yield is high, the quality is average, and there is no need for a strict "return to sand" process, and the wine in the grain is generally finished after two or three times of baking.

3. Turning sand wine.

Turning sand wine refers to the wine made by adding some new sorghum and new koji medicine to the lees discarded after the last steaming of Kunsha wine. The production cycle of pansha wine is short, the wine yield is high, and it is a popular product in the current market.

4. Sand wine.

Kuansha liquor is a product distilled with edible alcohol from the lees discarded after the last 9th steaming of kunsha liquor, and the product quality is poor and the cost is low. The most low-end soy sauce wine on the market is basically this kind of product.

Comparison of the quality of the types of soy sauce wine:

1. From the perspective of the wine-making cycle: Kunsha wine, crushed sand wine, turning sand wine, and string sand wine.

2. In terms of wine yield: crushed sand wine, turned sand wine, Kun sand wine, string sand wine does not say the wine rate.

3. On the market, the ** of general sauce Xiangkun sand wine is more than 100 yuan, and the ** of broken sand and turned sand is 30-80 yuan, and less than 30 yuan must be a string of sand wine. Only by understanding wine can you spend less money.

1. The taste is different.

Kunsha baijiu has a strong varnish flavor and a rich flavor on the palate, with a slightly bitter and sweet taste. The sauce has a subtle floral and fragrant fragrance that can be released layer by layer in the mouth, with subtle layers and a long aftertaste.

2. The production method is different.

Crushed sand wine, which is made from crushed sorghum, is called "crushed sand wine". The production cycle of "crushed sand wine" is short, the yield is high, and the quality is average. It does not require a rigorous process of "sand removal".

Usually, the wine in the grain is removed by roasting it two or three times. This sauce is relatively inexpensive to produce.

The lees discarded after the last 9 times of cooking is Chuansha sake, which is a product distilled with alcohol. The product is of poor quality and low cost. Strictly speaking, Chuansha wine is not a sauce-flavored wine.

3. **Different.

Whether it's kunsha, crushed sand, or turned, they are all grain wines in the strict sense of the word, so you can drink them with confidence. Just don't spend the ** of Kunsha wine to drink the quality of crushed sand and turned sand. In the market, the ** of Jiangxiang Kunsha wine is generally more than 100 yuan, the ** of broken sand and turned sand is between 30 yuan and 80 yuan, and the ** of less than 30 yuan must be a string of sand wine.

There are grades of soy sauce wine, Kunsha wine, crushed sand wine, turning sand wine, and string sand wine!

The authentic Kunsha liquor on the market includes: Feitian Moutai, Moutai Sauce Gate, Honghualang 10 years, Lang 1898.

Kunsha wine is made of red tassel glutinous sorghum and small simple ridge wheat as raw materials, and strictly follows the 12987 process, that is, a production cycle for a year, two feeding, nine times of cooking, eight times of fermentation, and seven times of the year. Generally, the minimum is a three-year base wine, and Feitian is a five-year base wine. Characteristics of Kunsha process:

The cost is relatively high, and the process cycle is longer than that of other fragrances, and it takes at least 5 years from raw materials to delivery.

Related Introductions

Hunsa liquor is also called "muddy sand liquor" or "muddy seed liquor" in Moutai Town, which is a traditional sauce-flavored liquor, that is, the authentic sauce-flavored liquor, which is produced in strict accordance with the traditional Kweichow Moutai process, with a production cycle of up to one year, low wine yield and the best quality.

Its soul is the "Huisha" process, that is, the raw materials are cooked nine times, fermented eight times, and drunk seven times (this is often called the 987 production process); And after more than three years of cellaring can be out of the factory, the sorghum can not be crushed, the crushing rate is less than or equal to 20%. The cost of traditional sauce-flavored liquor is already dozens of yuan for food alone, so the sales are high.

The above content reference: Encyclopedia - Kunsha wine.

It's kunsha wine.

Jinsha Ancient Sauce Cellar for 20 years is Moutai Liquor made from high-quality organic glutinous sorghum and wheat koji, which is made of two feedings, eight fermentations and seven distillations.

Production process brewing.

Its Dragon Boat Festival koji, Chongyang Xiasha, lasted a whole year, after the completion of production after 20 years of cellaring before bottling and leaving the factory, its core process is a typical Kunsha process, so it is a high-quality Kunsha wine.

Jinsha Ancient Sauce Wine Introduction:

Jinsha ancient liquor, sauce-flavored liquor.

Using high-quality sorghum as raw material, wheat koji is made, and it is brewed by the Moutai production process of two feeding, eight fermentations, and seven distillations, which is the first Daqu sauce-flavored liquor in Guizhou in addition to Moutai.

Jinsha ancient liquor production is divided in Jinsha County in northwest Guizhou.

30 kilometers east of Osmanthus Village, Anxiao Niandi Town, is located in Wujiang River and Chishui River.

Between the two geological gullies, there is the upper reaches of the Chishui River. Dozens of miles around the factory area have a beautiful environment, beautiful mountains and rivers, and forest springs.

Abundant, warm climate, abundant precipitation, and close to the famous Jinsha Andi Hot Spring, naturally forming a unique community environment conducive to the reproduction of alcohol microorganisms.

its unique natural environment.

It provides good conditions for the production of Daqu sauce and sleepy flavor liquor.

Jinsha ancient sauce wine is Kunsha wine. It is recommended to buy liquor and choose Guizhou Maoshiyuan Liquor.

Click to get Mao Shiyuan sauce-flavored liquor for free].

Kunsha wine is also called in Moutai Town"Muddy sand wine"or"Muddy seed wine"It is produced in strict accordance with the traditional Kweichow Moutai process, with a production cycle of up to one year, low wine yield and the best quality; Its soul is"Back to the sand"The process, that is, Pi Bury Kai is to cook the raw materials nine times, ferment eight times, and take the wine seven times (this is the often said 987 production process). And after more than three years of cellaring can be out of the factory, the sorghum can not be crushed, the crushing rate is less than or equal to 20%. The traditional process of sauce-flavored liquor alone is already dozens of yuan in grain costs, so the sales are high.

If you want to know more about Kunsha Liquor, it is recommended to consult Guizhou Maoshiyuan Liquor. Mao Shiyuan Liquor pays attention to the brewing process, creates the "original taste of China", and also values the brand strategy, and is committed to building Mao Shiyuan into a 1 billion brand. Build two brand centers in Wuhan and Changsha, thereby radiating and driving the vast second- and third-tier markets, inspiring and cooperating with local high-end events and high-end conferences, implementing the strategy of "experience first, consumption later", quickly seize consumers, open up the new liquid friend market, establish popularity and improve influence.

The difference between the sand and the sand of the sauce-flavored wine Kun sand and the sand and the sand are different in terms of raw materials, brewing processes, taste and wine quality.

1. The raw materials are different.

Kunsha wine is a high-quality red cherry fruit, glutinous sorghum and high-quality wheat produced in Renhuai and nearby areas. Crushed sand wine: high quality red cherry seeds, glutinous sorghum and wheat, but it is not mandatory to produce it in Renhuai and nearby areas.

Pansha wine: The distiller's lees, sorghum and new koji medicine discarded after the brewing of Kunsha wine do not have high requirements for the quality of sorghum. Skewer sand wine:

Sake lees and edible alcohol discarded after brewing.

2. The brewing process is different.

Kunsha Liquor: Kunsha Liquor adopts the "Huisha" process, the brewing cycle is as long as 1 year, during which it has gone through 2 times of sand down, 9 times of steaming, 8 times of fermentation and 7 times of taking wine, and the original wine needs to be cellared for three years, blended and seasoned after three years, and then cellared for one year before leaving the factory. Crushed sand wine:

It is directly steamed with crushed sorghum, which does not require a strict "return to the sand" process, and the wine in the grain can be taken out after roasting 2 to 3 times, with a shorter production cycle and a higher wine yield.

Turning sand wine: The process of turning sand wine of sauce-flavored liquor is to add some ground sorghum and new koji medicine to the lees discarded after the ninth cooking of Kunsha liquor, which is not only the end of the production cycle but also has a particularly high wine yield. Skewer sand wine:

It also uses the lees discarded after the last ninth cooking of the kunsha wine, and then distills it with edible alcohol in a very simple process with no special requirements.

3. Taste and wine quality.

Kunsha Pants Wine: Kunsha Wine has a prominent sauce aroma, mellow body, rich sauce flavor, mellow and sweet taste, clear layers, clean mouth, and long aftertaste. Crushed sand wine:

The crushed sand wine sauce is fragrant and stewed, the entrance is supple, slightly sweet, and there is generally no obvious sauce flavor or only a slight sauce flavor at the beginning, even if the middle section is soft, no layering, and the aftertaste is clean and relatively short.

Turning sand wine: The bitter taste of the sand wine is heavier, with a slight lacquer taste, the bad smell does not show its head, the burnt bitter fragrance is obvious, the tail is slightly burnt and the smell is bad, the sauce flavor style is not obvious, and the aftertaste is almost none.

Cost-effective sauce wine recommendation

1. Moutai Prince Liquor. The transparency and color of Moutai Prince Liquor are relatively good, and the hops are fuller, the aroma of the wine is lighter, the entrance is more supple, there is no spicy throat, the sauce taste in the front section is not obvious, and it begins to explode in the middle and later sections, and the sour and bitter taste is not very obvious, which is more than enough as a ration wine.

2. Guokang 1935. It is the soy sauce wine of Guokang Liquor Industry in Renhuai City, Guizhou Province, and its raw material screening and brewing process adopt the same standard as Moutai, which can be said to be Kunsha Liquor with red roots. In addition, Guokang 1935 has been carefully blended by the national soy sauce liquor brewing master, and it can be comparable to high-end soy sauce liquor in terms of quality and taste.

3. Silver liquor. As an entry-level soy sauce liquor, the silver liquor is well grasped, the wine body is mellow, the entrance is mellow, the sauce aroma is more prominent, and the hops are also rich, pure and good brewing, you will not feel particularly uncomfortable if you drink too much, and it is very suitable for wine lovers who are in contact with the soy sauce wine for a short time.

The above content refers to Encyclopedia - Moutai Prince Liquor.