How about sauce flavored liquor How about sauce flavored liquor?

Sauce-flavored liquor is 100% pure grain brewing, and no foreign substances are added, which is an important quality attribute of sauce-flavored liquor that is different from other flavor-flavored liquors. The brewing process of sauce-flavored liquor is special, which is very different from the strong aroma and light fragrance. It takes at least five years for a bottle of soy sauce wine to leave the factory from the raw materials entering the factory to the product.

Among them, it is divided into two feedings, nine times of cooking, eight times of spreading, and it is necessary to add koji, high temperature accumulation, fermentation in the pool, take wine, storage, blending, etc., so the volatile low boiling point substances have been volatilized in the distillation and storage. It is manifested as a mellow taste, not prickly throat, and a long aroma in the empty glass. In the course of a long, special and mysterious biological reaction, a large community of microorganisms in the cellar and in the air results in the presence of a variety of beneficial microorganisms.

In addition, the concentration of sauce-flavored liquor is 53 degrees plus or minus 1 degree, which is the strongest concentration of alcohol and water, while other aromatic liquors at home and abroad, including brandy, whiskey, vodka and other world famous brands, have a base liquor concentration of about 67 degrees, and it is necessary to reduce the concentration of alcohol by adding water, so that other substances can be added to the liquor, which directly affects the intrinsic quality of the liquor. Sauce-flavored liquor does not add any substances (including pigments, sweeteners, flavors, etc.), which is unique among all domestic and foreign distilled spirits.

Also known as the thatched flavor type, represented by Moutai liquor, Tianchangdi liquor, Wujiang liquor, and Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow. Mainly soy sauce aroma, slightly burnt (but not out), delicate and complex, supple and lulu (luxiang) is not prominent, ester fragrance is soft and elegant, ester first and then sauce, sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup lasts for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended matter, no precipitation, prominent sauce aroma, elegant and delicate sauce, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, and style (prominent, obvious, acceptable).

Baijiu is generally divided into four types: sauce flavor type, strong flavor type, light flavor type and rice flavor type. The sauce-flavored liquor you asked about is a more typical Chinese taste in terms of taste. There is a slight hint of sauce in the mouth, and a sweet taste is felt in the throat.

In terms of sales, sauce-flavored liquor mainly takes the high-end route, such as Moutai. At present, there are also a lot of cheap sauce-flavored liquor in the market, don't buy it, most of it is blended and flavored.

The sauce-flavored liquor is better than the strong flavor type, the production cycle of the sauce-flavored liquor is long, and it takes three years at the shortest.

The origin of the sauce-flavored liquor is Moutai Town, Guizhou, in which the liquor has a mellow body, a long aftertaste, clear and transparent, and a slightly yellow color. Personal recommendation is often in the sauce flavor liquor, its sauce aroma is prominent, the empty cup is elegant and long-lasting, and the entrance is soft and mellow.

Authentic sauce-flavored liquor does not add any additives.

It's a matter of personal taste, and I like to drink fragrant liquor.

Moutai is the sauce flavor type, and it feels okay.

In fact, the most typical liquor in China is the sauce flavor type, in addition to the strong flavor type and the light fragrance type, different people have different tastes, so the feeling of drinking is different, the sauce flavor type is full of flavor before the wine, the aftertaste is soft, and the taste is okay.

The fragrance has three typical body odors: cellar bottom, sauce aroma, and mellow sweetness, and the taste is mellow, long aftertaste, and long-lasting fragrance in the empty cup.

The sauce flavor type is a kind of liquor flavor type, and the relationship between personal feeling and taste is not very close. Taking Moutai, a model of sauce-flavored liquor, as an example, the taste of drinking is as if you are drinking water with honey, which is relatively viscous, but at the same time it is very smooth, similar to the feeling of eating pure chocolate, with a long aftertaste, which is indeed a pleasure.

The sauce-flavored liquor is represented by Kweichow Moutai. Also known as Mao type. The taste and flavor have the characteristics of sauce aroma, delicate, mellow and long aftertaste.

The sauce flavor type, also known as the thatching type, is mainly represented by Kweichow Moutai. The aroma of this kind of fragrant liquor is fragrant but not gaudy, low but not light, mellow and elegant, not strong or violent, long aftertaste, etc., the most significant thing is that the sauce-flavored liquor also has the characteristics of pouring into the cup overnight and the aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have endless aftertaste. Sauce-flavored liquor is made by blending sauce-flavored liquor, cellar-bottom fragrant liquor and mellow sweet liquor.

The so-called sauce flavor refers to the aroma of the wine similar to that of soy sauce food, and the composition of the aroma of the soy sauce flavor wine is extremely complex, and there is no conclusive conclusion so far, but the current view is that the sauce aroma is a compound aroma composed of acidic substances with high boiling point and alcohols with low boiling point.

The sauce wine is mainly old, and the newly blended wine will be a little bit of what everyone says, and many people too.

I can't get used to it. But the feeling of the entrance of the sauce wine that has been aged for many years is very wonderful, the taste is different for everyone, and the personal feeling is like chatting with the opposite sex who fell in love at first sight. Waking up with a hangover is like a dream of Nan Ke, leaving no trace, no smell of alcohol and no sequelae, as if you haven't drunk it, but the good feeling is long in your heart!

Moutai sauce-flavored bulk liquor can be tasted before buying, and the open sales method meets the consumption psychology of mass consumers. At present, there are no less than hundreds of special sales stores for the sale of loose liquor in Moutai Town in Guizhou Province and in the market Gradually the brand and market have been formed, and the sales of "Moutai loose liquor" or "loose Moutai" are actually the soy sauce liquor produced in Moutai Town, which is in the same vein as Moutai liquor, with the typical sauce flavor style unique to Moutai, not on the head after drinking, not dry mouth, not dry tongue, not hurting the body, prominent sauce aroma, elegant and delicate, mellow body, long aftertaste and other characteristics, therefore, deeply loved by consumers, Once the drinking return rate is quite high, it truly creates and leads the "low-grade consumption, high-quality enjoyment". However, due to the long production cycle and low output, it takes a one-year wine-making cycle to produce the wine, and the brewing process is complex, unlike the production of other aromatic liquors that are fed all year round, and the wine can be taken only after one or two or three or four times of cooking.

The production process of Moutai sauce-flavored liquor is really only one word to describe "slow". Dragon Boat Festival picking, Chongyang feeding, nine times of cooking, eight times of stacking fermentation, eight times into the pool for fermentation, seven times of wine, lasted a whole year, generally have to be cellared for more than a year before going on sale, and the cost of ** remains high, dozens of yuan a pound is only considered the middle range. The liquor of Moutai Town is not equal to Moutai liquor, but the sauce-flavored liquor of the real Moutai Town is not inferior to Moutai, and the quality is comparable, and even surpassing.

Pin Zhong Xiaohua liquor, a light sip on the lips and fragrant, savor its elegant and delicate taste, plump and mellow body, the feeling can be described as wonderful! The long and pleasant aftertaste is naturally interesting, and the intoxicating aroma of wine slowly flows in the body and above the feeling, which makes people feel free and entangled!

I have drunk Guotai national standard wine and Moutai Feitian wine, the taste of these two wines is very similar, the specific taste is the sauce aroma is prominent, the qu flavor is pure, elegant and delicate, the body is full, the flavors are harmonious, the aftertaste is long, and the fragrance in the empty cup lasts for a long time. Smell its fragrance, comfortable and no miscellaneous smell, the entrance is soft and soft, and the swallowing is round and does not hang the throat.

Sauce-flavored liquor: the color of the liquor is slightly yellow and transparent, the sauce aroma, burnt aroma and paste aroma are harmonious, the taste is delicate and elegant, and the fragrance lasts for a long time in the empty cup. It is represented by Moutai liquor, Langjiu liquor and Wuling liquor.

For high-quality sauce-flavored liquor, it generally has the characteristics of prominent sauce aroma, rich and mellow body, fragrant but not gaudy, low but not light, and empty cup aftertaste, and it is delicious and easy to swallow when drinking; No headache, no dry mouth and other characteristics after drinking, such as: Moutai, Feitian Moutai, seven kinds of ** liquor. However, in recent years, sauce-flavored liquor has been favored by consumers, and various brands of sauce-flavored liquor have appeared on the market, and there are also high-quality sauce-flavored liquors and low-quality sauce-flavored liquors.

Therefore, the taste of sauce-flavored liquor depends on the quality of the sauce-flavored liquor.

The representative liquor is, of course, the number one in the number of national liquors. As for the taste, you will only know it until you taste it. Anyway, it has a mellow taste and a rich sauce aroma.

The taste of sauce-flavored liquor is mellow due to the special brewing process of its brewing process. Do you know the meaning of thick I heard that thick is the return of a variety of flavors, rich, and the representative wine is Moutai.

Drink as much as you want"Tattoo Talk", the taste is infinitely close to Moutai, **moderate.

Moutai is the representative. The taste is relatively thick.

The sauce smells bad, and Moutai is the representative.

Moutai, Langjiu, can be regarded as a representative, relatively expensive.

The taste is more rushing, which represents Moutai.

The wine is mellow, elegant and delicate, and the empty glass stays fragrant for a long time, fragrant but not glamorous.

Nowadays, more and more people are loyal to drinking soy sauce wine, in fact, the key is to choose a good soy sauce wine and drink healthy wine. Like (Jun Supreme) soy sauce wine from the top five Hanwang distillery in Moutai Town, combined with the new technology of the soy sauce wine research center, it is not only mellow in taste, soft in taste, excellent in quality, it is a rare quality soy sauce wine.