Is green wine good? Is Xiaoqing liquor a pure grain wine?

Guizhou famous liquor Qingjiu is brewed and produced by Qingxi Distillery on the south bank of the Wuyang River in the eastern suburbs of Qingxi in Zhenyuan County. This sake is made using high-quality mineral water gushing out of the Shin'an Cave, inheriting the traditional sake brewing technique. The sake is made from high-quality sorghum, processed with mineral water, and stored in a special cellar for a long time before being refined into a finished product.

Green wine has the characteristics of pure and transparent, rich aroma, clear and sweet, and long aftertaste. In December 1984, Qingjiu won the Guizhou Provincial People's Outstanding New Product Award. In August 1985, Qingxi Distillery won the Advanced Enterprise Award of the Ministry of Commerce.

In December 1986, Qingjiu won a special award in the provincial liquor competition, and won the Guizhou Famous Liquor Certificate issued by the people of Guizhou Province. Nowadays, green liquor is indispensable on the dining table of every household, and it has become the favorite liquor of the majority of consumers.

The devil's wine is not very good, the degree is 20 degrees lower and it is not strong, and the classification is not very clear.

Xiaoqing liquor is pure grain wine.

The koji-making process of Qingxiao Baijiu is a national intangible cultural heritage.

The remanufacturing process is a combination of traditional technology and modern technology, and then made into its own patented process. This Qingxiaole 52 degrees is made from five high-quality grains: sorghum, wheat, rice, corn and glutinous rice, plus the unique brewing process of Qingxiaole Baijiu. This wine is pure and thorough, with a strong aroma, a soft taste and a smooth mouthfeel.

Xiaoqing liquor is delicious.

Hengshui Lao Bai dry.

Xiaoqinghua 50 degrees this liquor is very delicious, this liquor pure Hengshui Laobai dry fragrance type, the taste is pure, pure, there is a pure, sweet taste, that is really Hengshui Laobai dry taste, good to drink but not on the head, the wine is mellow, mellow, overflowing, long aftertaste. The liquor can be stored for 20 to 30 years, authentic liquor, never drink too much.

Xiao Qingbai is with five grains and mountain spring water.

This brother of brewing. The taste is mellow, it is not delicious, and it is very reasonable, the price of six bottles on the market is about 150, and the unit price is 25.

Qingxiaobai was born to meet the needs of young people who like to drink low-alcohol wine, Qingxiaobai is only 38 degrees, low degree, good taste, good taste, good drink, easy to wake up and stare at hungry wine.

Qingjiu belongs to liquor, which is a famous liquor in Guizhou, and is named because it is produced in the green mountains and green waters of Guizhou. Qingjiu has a light fragrance, sweet and sour, and the brand wine is delicious.

Abstract:Highland barley liquor is a kind of liquor, but compared with ordinary liquor, there are certain differences in the raw materials of liquor, liquor environment, water quality, liquor culture and nutritional value, compared with ordinary liquor, barley liquor has a unique flavor, sweet and delicious, similar to sweet liquor, which is better than liquor mainly depends on the individual's taste and preference for liquor, and there is no conclusion. Let's take a look at the difference between barley wine and ordinary liquor.

1. What is the difference between barley wine and ordinary liquor?

Qingzai barley wine is actually a kind of liquor, but compared with ordinary liquor, there are still certain differences, the differences between barley wine and liquor are mainly as follows:

1. The raw materials of winemaking are different.

Highland barley wine is a grain wine made from snowy highland barley, a plateau crop that grows at an altitude of more than 2,400 meters above sea level. The raw materials of ordinary liquor are starch, including sorghum, corn, sweet potato, rice, etc.

2. The winemaking environment is different.

The brewing of highland barley wine is generally brewed in the Qinghai-Tibet Plateau, where blue sky and white clouds meet, in a unique plateau climate; There are no special requirements for the brewing environment of ordinary liquor.

3. The water quality of wine is different.

The barley wine uses the water of the snow-capped mountains at the source of the three rivers, which is natural mineral water and has no pollution; As long as the water used for ordinary liquor is drinking water below the medium hardness that meets the national health indicators, it is sufficient.

4. The wine culture is different.

Highland barley wine, butter tea, and hada are typical representatives of Tibetan culture; Baijiu is a representative of Chinese culture.

5. The nutritional value is different.

The basic nutritional value of highland barley wine and baijiu is similar, but the unique component of highland barley wine is -glucan (the average content, also includes nutrients such as tocopherols and flavonoids.

2. Which is better, barley wine or liquor?

Compared with ordinary liquor, it is actually inconclusive which wine is better, because of different personal tastes and preferences, for the Tibetan people, highland barley wine is a particularly good wine, and they do not like to drink other types of wine; And many people outside of Tibet may not be very interested in the taste of barley wine.

Barley wine is a sweet and delicious grain wine, similar to sweet wine, with a lower degree, and it is also a good try for friends who love to drink.

Qingjiu is a traditional liquor made from sorghum, wheat, corn, etc., which has been distilled, fermented and aged many times. According to different production processes and aging times, Qingjiu can be divided into multiple series of Sui Punzai, and the following are some common Qingjiu series and their characteristics and recommended brands:1

2.Strong flavor type: with wheat, corn, etc. as the original material, after many times of distillation and aging, the taste is mellow, the aroma is rich, suitable for people who like a strong taste to drink.

Using sorghum, wheat, etc. as raw materials, after many distillations and aging, the taste is mellow, the aroma is rich, and there is a certain sauce aroma, which is suitable for people who like complex tastes. The recommended brands are Lang Liquor, Xifeng Liquor, Yingjia Tribute Liquor, etc. 4.

Old wine type: After years of aging, the taste is mellow, the aroma is rich, and there is a certain aging taste, which is suitable for people who like the taste of old wine. Recommended brands include Wuliangye, Moutai, Guizhou Daqu, etc.

The above are some of the common green wine series and their characteristics and recommended brands, and the specific choice can be decided according to personal taste and preference. At the same time, in the process of drinking, you should also pay attention to the appropriate amount of drinking, not excessive.

Sake is a type of rice wine.

The raw materials of Wanzi soy sauce are soybeans, low-fat beans, wheat, salt, glucose, sweet rice wine, vinegar, amino acids, and water.

Classification of sake:

1) Classification according to different preparation methods.

1) Junmai brewed sake.

Junmai brewed sake is junmai sake that uses only rice, rice koji, and water as raw materials, and no edible alcohol. Most of these products are for export.

2) Ordinary brewed liquor.

Ordinary brewed sake is a low-grade mass sake, which is a large amount of edible alcohol in the original sake, that is, 1 ton of raw rice mash with 100 alcohol added to 120 liters.

3) Increase the brewing of liquor.

Zozozo sake is a strong and sweet sake. It is prepared by adding edible alcohol, sugar, acids, amino acids, salts and other raw materials during blending.

4) Honjojo sake.

This brewed sake is a mid-range sake, and the amount of edible alcohol added is lower than that of ordinary brewed sake.

5) Ginjo brewing sake.

When making ginjo sake, it is required that the rice polishing rate of the raw materials used is 60 or less. Japanese sake brewing is very particular about the whiteness of brown rice, and the whiteness is measured by the polishing rate, and the higher the whiteness, the lower the polishing rate. The white rice absorbs water quickly, is easy to steam and gelatinize, and is conducive to improving the quality of the liquor.

Ginjozo sake is known as the "King of Sake".

b) Classification by taste.

1) Liqueur.

Liqueurs are wines that contain more sugar and have less acidity.

2) Spicy liquor.

Spicy wine is a wine with less sugar and higher acidity.

3) Alcoholic liquor.

Rich liquor is a liquor with a lot of extracts and sugars and a strong taste.

4) Light wine.

Tranlip wine is a refreshing wine with little extract and sugar.

5) High sour liquor.

High-acid sake is characterized by high acidity and high acidity.

6) Unsake: Unsake, which is made and not diluted with water.

7) Commercially available liquor.

Commercially available liquor refers to the original liquor diluted with water and then bottled**.

3) Classified according to the storage period.

1) Shinshu Shinshu refers to sake that has not passed the summer after being filtered.

2) Old sake Old sake refers to sake that has been stored for a summer.

3) Old wine.

Aged sake refers to sake that has been stored for two summers.

4) Secret Wine.

Secret sake refers to sake that is more than 5 years old.

4) Classification according to the level specified in the liquor tax law.

1) Premium sake.

The quality is excellent, the alcohol content is more than 16, and the original extract concentration is more than 30.

2) First-class sake.

The quality is excellent, the alcohol content is more than 16, and the original extract concentration is more than 29.

3) Second-class sake.

The quality is average, the alcohol content is more than 15, and the original extract concentration is more than 26 5.

Sake can promote blood circulation, beautify the skin, and have a leading effect on external injuries and inflammation. Qingwu Hengxu wine also covers the effect of burning in strengthening the essence and strengthening the essence.