Why is sauce flavored liquor so expensive?

Sauce-flavored liquor is more expensive because of the long kiln storage time.

It's delicious, how much is your one.

The raw materials of soy sauce wine are expensive, labor is expensive, and storage is expensive. A bottle of Jinsha Junior Wine has to go through these processes, so it is natural that it is expensive.

Sauce-flavored liquor is more expensive than ordinary liquor**, mainly because of the different brewing process of sauce-flavored liquor from other liquors, coupled with brand awareness, corporate competition strategy and market supply and demand. The production process of other liquors only takes a few months or more than ten days, while the brewing process of sauce-flavored liquor is complex and special, and the yield of high-quality sauce-flavored liquor is low. Seasonal production is the place where the sauce-flavored liquor is different from other liquors, in strict accordance with the solar terms, the Dragon Boat Festival koji, Chongyang Xiasha, two grain, nine times cooking, eight times fermentation, seven times to take the wine, after a year of a production cycle, the storage time is at least 5 years before leaving the factory, a bottle of sauce-flavored wine from the raw materials into the factory to the product after at least five years.

This is only new wine, some older wines are 20 years old, generally this kind of vintage wine, the winery will not sell, they usually use this wine to blend new wine, so that the taste of new wine is more mellow, which is also one of the reasons why sauce-flavored liquor is more expensive than other flavored liquor.

With the intensification of competition in the liquor industry, domestic high-quality liquor companies pay more and more attention to the study of the industry market, especially the in-depth study of the development environment of enterprises and the trend of customer demand. From high-end, mid-end to low-end, the market has been continuously segmented, the business mode has been changed, and the flexible and new market-oriented operation has also begun to emerge. In 2000, China's high-end liquor experienced a great increase, Wuliangye, Luzhou Laojiao, and Moutai, the three major liquor representatives, and built a brand to the whole country, and formulated a marketing plan for brand promotion.

In the past five years, the prosperity of the liquor industry has continued to be high, showing explosive growth in both "volume" and "price", and a large number of them.

First- and second-tier famous wines and strong regional brands have been developed and expanded. Because of its unique brewing method, liquor companies want to occupy the position of high-end liquor in China.

Because compared with other liquor processes, the brewing process of sauce-flavored liquor is very complicated. In addition to conforming to the local environment, climate and raw materials, the brewing process of soy sauce wine also has its unique and ingenious process connotation, which is special and seasonal.

To sum up, the process of sauce-flavored liquor can be understood as "12987", that is, "one production cycle a year, two feeding, nine times of cooking, eight times of fermentation, and seven times of taking wine", and the seasonality is reflected in the Dragon Boat Festival koji making and Chongyang Xiasha. After the new wine is brewed, it is stored for at least 5 years before it can be bottled and sold.

The complex brewing process and lengthy production cycle not only give the soy sauce flavor liquor its unique attractiveness, but also increase the brewing cost of the sauce flavor liquor, which is the reason why the sauce flavor liquor is more expensive than other flavor types.

Drink healthily and live happily.

Xiao He drinks with you, reminisces together, and grows together.

First-line Houjiu is a 53% sauce-flavored liquor in Moutai Town, Kweichow, produced in Moutai Jinjiang Distillery, this sauce-flavored liquor has the characteristics of "first-line throat sealing": the aroma of the liquor is like a straight line immersed in the throat, rather than scattered in the mouth, and the throat is locked for more than 20 seconds before dissipating.

Guizhou Province has an annual output of 4,000 tons of base liquor, 3,000 tons of Zhenjiu, 2,000 tons of Diaoyutai base wine, 49,000 tons of base liquor in Moutai, 30,000 tons of base liquor in Xijiu, and 19,300 tons of base liquor in Jinsha, of which Jinsha has the third annual output of liquor in Guizhou Province, and is expected to reach the market in 5 years.

Sauce-flavored liquor**, presumably most consumers basically know that sauce-flavored liquor is more expensive than ordinary liquor**, mainly because the brewing process of sauce-flavored liquor is very different from other liquor brewing processes, and the brewing process of high-quality sauce-flavored liquor generally needs to go through a one-year production cycle, two times of grain, nine times of cooking, eight times of fermentation, seven times of wine extraction, five years of cellaring and other brewing processes, and a bottle of sauce-flavored liquor has passed at least five years from raw materials to products.

Due to the complex and special brewing process of sauce-flavored liquor, the long production cycle, the low yield rate of high-quality sauce-flavored liquor, and the layered price of traditional merchants, the sauce-flavored liquor on the market is more expensive than other liquors.

Because the value of liquor is different, the very expensive ones are grain wines, and the production process is also very cumbersome.

This is because the brand and color of each liquor are different, and the raw materials are also different. So some are expensive, some are cheap.

It is because the production method is different, the output is different, the taste is different, the texture is different, and the premium of the brand is different.

Because different wines have different production methods and different ages, the taste and purity of wine are different.

One of the reasons why soy sauce wine is slightly more expensive: the brewing process is complicated.

The process of soy sauce wine is generally more complicated. For example, Moutai has to go through nine times of cooking, eight times of fermentation, and seven times of pouring, and it takes one year to produce, and then it must continue to ferment in the cellar for more than three years, and then after blending and blending, a bottle of Moutai can be shipped for at least five years. And some other aromatic liquors can be fermented in mud cellars for months or even dozens of days.

It takes more than ten times or even dozens of times longer to produce a batch of sauce-flavored liquor than many other liquors.

And under normal circumstances, good sauce-flavored liquor is brewed, about 80% of the sauce-flavored liquor on the market should be considered to meet this point, and the strong flavor liquor is blended, however, this blending is what we call the blending, which is carefully prepared with several liquors, rather than the "blending" of fake liquor on the market, so the aroma of sauce-flavored liquor is thick and pure, while the aroma of strong flavor liquor is more complex but very harmonious. This comparison, the better way is to choose a Moutai, and then choose a Wuliangye, for comparison, the effect will be better, the reason why not to choose Moutai strong flavor liquor, is that the representative is not as good as Wuliangye. But the sauce flavor type is none other than Moutai.

The second reason why sauce wine is slightly more expensive: the output is small.

Although the sauce-flavored liquor is more expensive, the demand has not decreased, and the output of sauce-flavored liquor is less than that of strong-flavored liquor, for example, Daqu sauce-flavored liquor is a high-temperature distilled liquor, and a pound of sorghum can only produce two taels of liquor.

The third reason why sauce wine is slightly more expensive: high cost.

The production process of sauce-flavored liquor: two times of graining, nine times of cooking, eight times of fermentation, and seven times of slipping wine; Three highs: high-temperature koji-making, high-temperature accumulation fermentation, high-temperature distillation; Two lengths: the production cycle of the base wine is long (1 time in 1 year) and the storage time of the base wine is long (at least 3 years).

After several steaming, different stages of liquor come out, and they must be stored separately, the head wine is together, and the tail wine is together, so it cannot be confused. The process of storing these raw wines is called storage, and the time required is three years. It takes three years before it can be taken out for blending.

At this time, you can calculate, when it is time to blend, how many years have it been since the koji was made? It's been about four years. The difference in the taste of each wine is in one process:

Blending and seasoning. After completion, the altar is sealed and sealed for one year, and it is considered mature. If I'm not mistaken, it would be five years from now.

But is it possible to drink good wine in five years? Still no! The wine that is being made now is only made from this batch of wine.

I used last year's sake to blend it. This is not a good wine at all, because the taste is too new. How can it taste mellow?

A certain percentage of aged sake must be used. Hence the cost of old wine. To sum up, due to the long brewing time and high cost of raw materials, sauce-flavored liquor is generally relatively high.

Mainly because of the brand factor, the most obvious and prominent of this factor is the 53 degrees Feitian Moutai, close to three thousand, who doesn't shout: Sauce wine is expensive!

Although Moutai is the benchmark of the sauce flavor type, everyone thinks of Moutai when they mention the sauce flavor wine, but we must always know that Moutai is only one of the many sauce flavor liquor, in addition to Moutai, there are many choices, such as Langjiu, Xijiu, Jinsha Liquor, Guotai, Diaoyutai, Tan Liquor, Zhenjiu, etc., compared with Moutai, the products of these brands are relatively lower.

Regarding the production process of sauce-flavored liquor and the cost of various links, other people are also detailed enough, and I don't want to say more, and I don't want to say this mainly.

What I want to say is a point of view from drinking friends, the reason why some drinking friends feel that the sauce wine is expensive, is that he has just changed from the strong fragrance, fragrance or other aroma of liquor, especially the consumption of dozens of yuan of liquor, but, as soon as you enter the sauce fragrance, the entry level is said to start from the prince wine or **lower, but in any case, it is at a price of about 100 yuan, which is nearly double the ** change before and after, which makes them unacceptable at once.

After all, it's a trend for drinking lovers to switch to soy sauce wine now. Said that the sauce wine is expensive, among the drinking friends I came into contact with, most of them are those who usually drink about 20 yuan a pound of loose wine, they are also holding the psychology of following the mainstream and the river, taste the taste of sauce wine, thinking that they can't afford to consume, they turned around and went to buy the wine, so the sauce wine is high, and the words that drink it are still on the top keep flowing out.

However, among the drinking friends who have been added, most of them drink high-end quality and have a certain level of consumption, and they rarely complain about which wine is too expensive, because they know the hard truth that you get what you get for every wine. The exchange is more about the quality of which wine, whether the taste is good, and then the ** of the wine has risen again, such as the Mao wine, which is caught off guard.

What kind of consumption power is destined to what kind of acceptance range, wine friends who have just come into contact with liquor, with their channels are often in contact with brand wine, a mobile phone search, the e-commerce platform's ** will know, but they have better channels, then they can buy the sauce wine they need at a lower **. But old wine friends who have been drinking for many years know that if the liquor is abandoned and only the quality is pursued, then the ** of soy sauce wine will be lower, simply put, it is the premium of the brand.

Since wine lovers have the idea of wanting to consume Moutai Town's soy sauce wine, then remember that the brand of Maotai Town is not the most important, the important thing is quality, and the pursuit of high cost performance is right. Not to mention more, for example, the quality of dozens of yuan of town wine can be compared with the prince wine, more than 200 can be compared with 1988, more than 300 can be compared with the abstract, etc., many people may think it is impossible, in fact, you don't have such a channel, what you can't find doesn't mean that there is no.

Because the input cost is different, it affects the ** of sauce-flavored liquor. What is more expensive is the core process, brand value, etc., rather than the raw materials themselves. The cost of a good bottle of Kunsha sauce wine includes the cost of production cycle, raw materials, brewing process, storage and blending, and packaging advertising.

First of all, the brewing process of soy sauce wine is cumbersome, and the yield is low. The brewing process is strictly in accordance with the solar terms, the Dragon Boat Festival trampling on the song, Chongyang feeding, the same batch of materials to go through 9 times of cooking, 8 times of koji, fermentation, 7 times to take the wine, which lasted more than a year. After that, it is aged for at least three years, according to different batches, supplemented with old wines of different years, and then cellared before being marketed.

The cost of raw materials, labor costs, cellaring costs, plus packaging costs, sales costs, transportation costs, etc., a good bottle of soy sauce wine cannot be too cheap.

Secondly, sauce-flavored liquor also has a high distillation temperature, a long storage time, and few volatile substances; High acidity ; Rich in SOD; Pure grain brewing, without adding foreign substances, compared with other aromatic liquors, it adds healthy attributes.

1 The cost of input is very high, so it is very expensive.

2 The manufacturing process is complex, and the labor cost of workers is expensive. But in order to make money, the boss had to raise the **.

3 It takes a long time to dry, a long cycle, and a lot of experience to invest, so it is expensive. A bottle of soy sauce wine is basically more than ten years old.

The reason why soy sauce wine is high is due to a combination of factors, and the following are some possible reasons:

1. Complex brewing process: Compared with other flavored liquors, the brewing process of soy sauce liquor is more complex. In the brewing process, it is necessary to go through multiple links such as koji-making, liquor-making, storage, blending, and packaging, and each link needs to strictly control factors such as temperature, humidity, and time to ensure the richness, softness, and taste of the liquor.

These complex processes make the production cost of soy sauce wine high, which leads to its high quality.

2. Precious raw materials for brewing: the main raw material of soy sauce wine is sorghum, and the yield of sorghum is relatively low, and at the same time, some special flora are also needed for soy sauce split sock wine, and the cultivation and maintenance of these bacteria need to consume a lot of food and time, which also increases the production cost of soy sauce wine.

3. Brand effect: Sauce wine has formed a certain brand effect in the market, and some well-known brands of sauce wine will be higher, which is also related to brand publicity and marketing.

4. Scarcity: Due to the limited brewing raw materials of soy sauce liquor, and the complex process and relatively low output, soy sauce liquor has a certain scarcity, which also leads to its high quality.

In short, there are many reasons for the high quality of soy sauce wine, including complex brewing process, precious raw materials, slow filial piety effect, scarcity and so on.