Why do leaders only drink soy sauce wine? Why do leaders only drink soy sauce wine, the truth you ne

The history of Chinese winemaking is 3,000 years, and the preferred materials for winemaking by the ancient sages of all dynasties are pure grain. There are the following reasons why leaders only drink soy sauce wine:

The first characteristic of this wine is that it is fermented with grain

Because the grain is solid, and the grain of the wine must be intact, this brewing process is called the solid-state method, and the full name is the "pure grain solid-state fermentation method".

The second characteristic of this sake is that it is made from wheat

Koji is a koji medicine made from wheat and used for the fermentation of sake. Koji and the yeast used to steam steamed buns at people's homes are the same kind of thing. Pure grain fermented wine must be sour and contain a lot of beneficial bacteria.

There is a saying that "grain is the base of wine, and koji is the bone of wine", which fully explains the importance of "koji".

The three basic signs of good liquor in the brewing process are "Daqu, pure grain, and solid state".

This is the traditional method of winemaking. But wine is far from simple now, so the next thing to talk about is the most important thing.

The national standard stipulates,Sauce-flavored liquorIt cannot be mixed with water and alcohol, and can only be brewed with pure grains.

Many people are still drunk blindly after drinking all their lives, especially many retired old comrades, who are accustomed to drinking a little every day, they do not buy very expensive wine, they buy cheap wine for a few yuan in the supermarket, and even buy large barrels of liquor in plastic oil pots. When they get used to what kind of alcohol they drink, they are asked, "Why do you like to drink this kind of alcohol?"

They are metropolitan.

said: "This is good, I have drunk it all my life, and it is a wine made from pure grains." ”

No chemical raw materials and edible alcohol are added.

There is only one kind of liquor, that is, sauce-flavored liquor, and the full technical name is pure grain solid Daqu sauce-flavored liquor. Because I know very well the difference and the essence of this.

There are many people in the market who make soy sauce wine, but the quality is uneven. Authentic Daqu sauce sake is kunsha.

Nine steaming, nine boiling, eight fermentation, seven pouring, and three years of cellaring. The soy sauce liquor on the market is more crushed sand, the production process is simple, the production cycle is short, and it is cheap, and those are not authentic Daqu sauce-flavored liquor.

Reason 1: Soy sauce wine has a better taste and flavor.

As the old saying goes, slow work makes good work, and the same goes for winemaking.

There are more than 10 kinds of liquor flavor types in China, among which soy sauce liquor is the slowest brewing process.

Most of the processes used in soy sauce wine are the traditional "12987" process, which takes up to a year, during which it has to go through 9 times of cooking, 8 times of fermentation and 7 times of wine pouring, and it is not finished after the wine, and there are 3 to 5 years of cellaring, and then by the skilled master, multiple rounds of blending, which can leave the factory.

In addition, soy sauce is also particular about the selection of raw materials, and it must be sorghum with full grains and thin skin that is resistant to cooking, so that it can withstand repeated cooking during sake brewing.

In such a big way, the taste and flavor of the soy sauce wine brewed are better than other fragrant liquors - the sauce aroma is rich, the body is yellowed, the entrance is mellow, elegant and delicate, everyone is coordinated, and the fragrance lasts for a long time after drinking the empty cup, which makes people unsatisfied.

The leaders are all "mouthful", and when they drink wine, they will naturally choose soy sauce wine with better taste and flavor.

The reason why the leader only drinks soy sauce wine is because the soy sauce wine cannot be blended, which is healthier and more delicious.

Sauce-flavored liquor cannot be blended with water and alcohol, and can only be brewed from pure grains. We go to the street to buy wine, and we can buy wine at any price, but please note that they all have the same national standard - GB T10871. In other words, no matter what price the wine is, it is brewed according to the same standard, that is, the pure grain solid-state fermentation method, and the fermented wine will become more and more fragrant.

Sauce-flavored liquor

Sauce-flavored liquor can only be brewed by traditional technology, five catties of sorghum to make a catty of liquor, the cost of raw materials will be more than 20 yuan, plus the winemaker, labor costs, the brewing cost of a catty of liquor will reach more than 40 yuan, and the base liquor will be cellared for several years. In contrast, the production cycle of strong flavor liquor is only one month.

The sauce flavor type, also known as the thatching flavor type, belongs to the 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, slightly burnt (but not outstanding), delicate and complex, supple and lucent (luxiang) is not prominent, ester fragrance is soft and elegant, first ester and then sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the empty cup is left to shout that the incense is not dispersed for a long time (Moutai has the saying of "buckle the cup and fragrance every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

Although I also like to drink sauce-flavored liquor, such as Moutai, Xijiu, Langjiu, etc. But I don't need to know what the leader drinks.

In the 3000 years of Huaxia, how many years has the sauce fragrant? Is there any additives in the previous sake sake?

Aromatic liquor is 100% of the raw materials ground into powder for fermentation, and the production cycle is as fast as one month;

The raw material must be less than 25% crushing rate for fermentation, and the production cycle is one year.

Therefore, the raw materials are not crushed to better ensure the quality of fermentation, and the long production cycle makes the raw materials deeply fermented, and there are many fragrant substances, so the sauce is mellow and has the advantages of aging and fragrant (in the national quality inspection standard for soy sauce wine, white catkins are allowed to appear in the wine when the room temperature is lower than ten degrees in winter, also because there are many aromatic substances), which is why most people who understand wine favor soy sauce wine.

Why is a person who understands wine suitable for soy sauce and fragrant wine, because a person who understands wine, he knows that soy sauce wine is, not blended, and is directly brewed. So they understand the people of wine. I love to drink soy sauce wine.

Drinking, like eating and eating, has a personal preference and a personal level of liking.

It's just a personal taste preference.

Who said that people who know how to drink only drink sauce-flavored ones? This old white is also tired, and the pot wine is stronger, but the personality is different, and the taste of the wine drunk is different.

As a dark horse in the liquor industry in recent years, Slow Drunk Sauce Liquor, a subsidiary of Slow Tipsy Ecology, has always adhered to the quality route and inherited the spirit of ingenuity; Gain public recognition with the ultimate scene-based experience. In order to make a real pure grain wine, the slow drunken soy sauce wine has its own production process: simply put, it is "1298733", that is, one cycle a year, two feeding, nine cooking, eight fermentation, seven pouring, three highs and three longs.

Ingenuity is the guarantee of quality, and the process pursues a "slow" word: slow grain selection, slow koji, slow fermentation, slow storage, slow tasting, and slow life. Good wine takes time to make, and so does slow drunkenness, which must be aged for five years before it leaves the factory.

From the above process, we see a "slow life", which is also a way of life advocated by the slow drunk ecology. Slow is ingenuity, it follows the laws of nature, and slow is also a kind of life attitude and mood. Healthy drinking, sipping slowly, slowing down the pace of life, so that consumers can experience the culture of slow-drunk soy sauce and wine.

Drunk is slightly drunk, drunk is the degree, drunk is the appropriate distance, drunk is decent, drunk is elegant beauty, drunk is a healthy way, slow drunkenness is the attitude of life. Drink slowly, savor the sweet, sour, bitter and spicy astringencies contained in soy sauce wine, feel the unique flavor of soy sauce wine, and savor the essence of this ancient winemaking technique.

The strong aroma type is blended wine, which is easy to separate the substances added by blending for a long time, and the wine taste will become lighter. Sauce-flavored liquor is an original liquor brewed from pure grains, which is relatively healthy. In addition, the quality of the wine in the transparent glass bottle with strong aroma is easy to deteriorate when exposed to ultraviolet rays.

The sauce-flavored wine is bottled in a dark white porcelain bottle, and the longer the time, the purer the wine. The better. Moreover, the production of sauce-flavored liquor is very small due to seasonal production.

Scarcity is expensive. Health is the first choice.

Because they all like to drink Moutai. Feitian Moutai is the favorite of the leaders.

Moutai, the moth of the country!!

I want to vomit in one mouthful, how can you get used to it? There are also too many soy sauce wines and Moutai series in Moutai Town on the market now....It's hard to tell the real from the fake! Now most of the industrial liquor and blended liquor we drink, gutter oil want to make you money, and the profit of wine is so violent that you don't make much money?

After drinking the sauce-flavored type, it turned yellow and sweet, and the next day it didn't go up, I thought it was better. Anyway, no matter what kind of wine, the taste is good to swallow, no matter how much you drink, as long as you don't go up the next day, it's good wine!

1. The promotion of the national liquor Moutai.

The reason why Moutai can be called the national liquor without crowns is, of course, because of its absolute superior quality, but it is believed that Moutai is closely related to the Zunyi Conference. At the Zunyi Conference, it was Moutai that condoled the Red Army, including the leaders of the Communist Party at that time, such as ***, ***, and **. Therefore, Moutai left a good impression in the minds of the founding leaders, so Moutai was selected as the state banquet wine for the founding ceremony.

Therefore, people default to Moutai as the national liquor, and along with the fame of sauce-flavored liquor, sauce-flavored liquor has naturally become the best choice for leaders.

2. National standard for sauce-flavored liquor.

The National Standard for Sauce-flavored Liquor (GB-T 26760-2011) clearly stipulates that sauce-flavored liquor shall not be added with edible alcohol or substances with flavor, taste and color produced by non-liquor fermentation, and shall be produced by traditional solid-state fermentation such as sorghum, wheat, and water. And there are detailed regulations on inspection rules, marking, packaging, transportation and storage. Therefore, it can be said that as long as it is a real sauce-flavored liquor, it must be a green and healthy liquor brewed from pure grains.

This kind of wine is not good. It is less harmful to the body and more nutritious.

3. The brewing process of sauce-flavored liquor is exquisite, and sauce-flavored liquor has higher requirements than other flavors in terms of raw materials and technology.

High-quality sauce-flavored liquor must be brewed with local small red tassel glutinous sorghum and high-quality Central Plains wheat, supplemented by Chishui River water, and pay more attention to raw materials. In terms of production process, the "12987" process is strictly followed, that is, one year of production cycle, two grain feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction, and it takes at least five years from feeding production to factory sales.

The production cycle and process of other flavored liquors are not as complex as those of sauce-flavored liquor, and the flavor of the brewed liquor is not as mellow as that of sauce-flavored liquor. Therefore, the objective value of sauce-flavored liquor is relatively higher than that of other types of liquor, and it also has collection value, which is also an important reason for leaders to drink sauce-flavored liquor.

4. Demographic characteristics of sauce-flavored liquor.

When you are accustomed to drinking sauce-flavored liquor, when you drink other liquors, you will feel that there is no taste. It's not that I'm not used to it, but I feel that there is no sauce-flavored liquor that tastes good and has enough connotation.