Some people say that you can t drink dozens of yuan of sauce flavored liquor, why can t you drink it

Most of the liquor I drink on weekdays is dozens of yuan of sauce-flavored liquor, which is equivalent to hundreds of yuan of real liquor on the market in terms of body and taste. It is confirmed to be Kunsha sauce wine produced in Moutai Town. There are often people who don't believe this, saying that you can't drink soy sauce wine for dozens of yuan, especially if you can't buy genuine good wine online, and you can only buy good wine for dozens of yuan in front of Moutai Town, and you have to go to Moutai Town to buy it.

Then he rushed to visit many wineries and tasted the fine wines of the street wineries, but in the end he still found nothing and returned empty-handed. Why is this happening?

The key depends on how you buy it. There are three main ways for people to buy alcohol: the market, the store, the supermarket.

Including bottled, bulk; Winery. Including bottled, bulk; Rural family trough workshop. It's basically in bulk.

If we want to talk about the channels for buying wine, there are only two: sellers, that is, those who sell wine. Including online and offline stores; The producer is the one who makes the wine.

Including all small and large wineries, family troughs.

It's not just the sales channels that have the most pitfalls and are still bottomless. I believe that every wine buyer has encountered: all kinds of "cave storage", "original pulp" and "special" wine, which have turned a beautiful Moutai town into an underground world, and it has become a cave, but it can't hold so many old cave wines, and they are all covered with white hair, and they can't figure out whether the unearthed cultural relics or the ancestral graves are dug.

It's so cheap and discounted that you can't bear not to buy it, and you have to buy it to be worthy of the wine seller. There is also free shipping, buy one get a few free, and even buy wine and drink and get a car. Directly dazzle your eyes.

There are also a lot of real wine, and the quality is very good, but it is expensive, more than 100 yuan, and hundreds of dollars. This is understandable, we all know that there are three major parts of liquor: material costs, various taxes and fees, and intermediate prices.

It is also known that the production cost of soy sauce wine is only three or dozens of yuan. However, the median price is the gross profit of the sales link, which is the most powerful, accounting for more than half of the liquor. For example, Moutai, the latest ex-factory price is 969 yuan per bottle, but you can't buy the retail price of 1499 yuan per bottle, and you have to pay 2000 yuan to buy it.

The winery's liquor is relatively genuine, but it is no longer a pure land for drinkers: the distillery sales sector is surrounded by lightweight sellers and cannibalized by individual sellers, unless you deal directly with the winery. Almost all of the wineries are not necessarily wineries, but are mostly middlemen who sell wine.

Most of the sake they buy from these people is real sake, but it is seriously higher than the ex-factory price of the distillery, and the lowest is more than double the price.

In my experience of buying wine in Moutai Town for more than ten years, you can buy real wine that is not old enough for 30 yuan, real wine that is old enough for 50 yuan, and high-quality soy sauce wine for 100-300 yuan. It's also going to be able to buy, and it's also going to go around some pits. My experience is that the wine people in Moutai Town have maintained the traditional Chinese morality, honest and loyal, friendly and trustworthy.

If you make friends with them, you will never lack good wine for the rest of your life. I am, of course, trustworthy, that's important.

Because this wine has many bad substances added to it, it is not good for the body to drink it, so it is best not to drink this wine.

I think it's a bit unrealistic to talk about liquor with **, if it is a sauce-flavored liquor produced by a large factory, it may not be able to buy it at this price, but if it is produced by some small and medium-sized distilleries, it may be of good quality, you should be brave enough to try it, you can only buy one kind of wine at a time, and you will know whether it is good or not after tasting, don't always listen to others, it may mislead yourself.

Sauce-flavored liquor is made by traditional solid-state fermentation, and there are detailed regulations on inspection rules, marking, packaging, transportation and storage. So the cost is much higher, and the dozens of yuan of wine on the market have not reached the cost, so do you need to say whether it is true or false?

Dozens of yuan of sauce-flavored liquor can be drunk, many people think that the price of sauce-flavored liquor is very expensive, in fact, ordinary sauce-flavored liquor ** will be about dozens of yuan, and the taste is also very good. Most of the soy sauce wine is a blend of two kinds of wine.

Generally speaking, the higher the age of the base wine in the sauce wine, the better its taste will be, so the ** will be more expensive. When buying sauce-flavored liquor, we have to go to regular channels to buy it. In this way, the quality can be guaranteed, and it will be safer to drink.

Precautions for storing soy sauce wine in summer

When the temperature is too high in summer, the microbial activity of the sake accelerates the change, and it is easy to "run the sake". The storage temperature of soy sauce wine should be 5 20 °, and it is best not to exceed 30 °, too high or too low will affect the quality of soy sauce wine.

It is also best to store the sauce wine in the wine cabinet or in a cool place, away from direct sunlight. When storing wine, it is necessary to do a little simple treatment of the bottle mouth to prevent the phenomenon of running wine in the process of wine storage. The best way to seal the bottle is to tighten the cap first, carefully wrap the bottle with plastic wrap, and then wrap it tightly with scotch tape.

It can also be sealed with raw tape without glue.

Because the sauce flavor wine is rich, the body is more prominent, and the aftertaste in the mouth after drinking it is longer, especially after drinking a good sauce wine, you will not have a headache or be confused the next day. If you drink soy sauce wine and then drink other wines, you will feel that the taste is thin, the layers are single, and even watery. Because the human mouth is not compatible downwards, but upwards.

The human body is a super sophisticated instrument, if you drink good tea, you can't drink bad tea; If you drink good wine, you will definitely not be used to other wines.

Although the circulation of soy sauce wine in the market is very large, the popularity is also very high, and there are many big brands of soy sauce wine, but some people are not used to drinking big brands of soy sauce wine at the beginning, especially many young people, after drinking it does not feel good to drink and stay away, so now when at the party, it is rare to see young people drinking strongly, so why do people who have just started drinking soy sauce liquor feel bad? Let's take a look at the reasons why it is difficult to eat soy sauce for the first time!

1. Rich flavor substances that are difficult for the human body to perceive There are more than 1,600 kinds of flavor substances produced in the process of natural brewing, and the human mouth can only accept one or two hundred kinds.

2. The distilled liquor with the highest acidity According to the research report of Moutai Group, the representative of Daqu sauce liquor, in the past few years, the acid content of Daqu sauce liquor is 3 to 5 times that of ordinary liquor. According to the theory of traditional Chinese medicine, acid is the main spleen and stomach, protects the liver, and can soften blood vessels.

Western medicine also believes that vinegar is good for health. Many people feel a little spicy when they drink Daqu sauce sake for the first time, but in fact, it is not spicy, but the astringent feeling brought by high acidity.

3. The height of 53 ° wine is too strong After 7 rounds of Daqu sauce flavor liquor, the degree is between 52 ° and 57 °, and the degree of each round is different. Therefore, when everyone tastes Daqu sauce sake for the first time, it is very unaccustomed to it, and it is difficult to eat. Especially the fragrant northern friends who are used to drinking a relatively single taste.

Sauce wine has its own particularity, and first bitter and then sweet is one of the characteristics of sauce wine, people need to adapt to the sauce wine, through the slow taste to experience the deliciousness of sauce wine. It is precisely because of these characteristics that soy sauce wine will gain a foothold in the liquor industry, although it is a little uncomfortable to start contacting, but when people get used to it, they will find that it is difficult to replace soy sauce wine, and some even have to drink two taels every time they eat to have an appetite.

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Sauce wine contains a large number of phenolic compounds, which are beneficial for the prevention of cardiovascular diseases.

Ancient sauce wine contains substances such as SOD and metallothionein. Among them, SOD is an oxygen free radical specific cleaning agent, the main function is to remove excess free radicals in the body, anti-tumor, anti-fatigue, anti-virus, anti-aging effect is obvious.

The liquor has less volatile substances and high acidity, which is 3 to 5 times that of other wines, and is mainly acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid is the main spleen and stomach, protects the liver, and can soften blood vessels. Western medicine also believes that eating acid is good for health. Sauce-flavored liquor.

The sauce flavor type, also known as the thatched flavor type, is represented by dozens of well-known wines at home and abroad, such as Moutai, Xijiu, Guotai Liquor, Guijiu, Wangyitai Liquor, etc., and belongs to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

Mainly with sauce aroma, slightly burnt (but not out), the fragrance is delicate, complex, supple and contains Lu (Lu Xiang) is not prominent, the ester fragrance is soft and elegant, the ester is then the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup is not dispersed for a long time (Moutai liquor has"Buckle the cup every other day"The taste is greater than the aroma, the bitterness is moderate, and the alcohol content is low and unchanged. The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, style (prominent, obvious, acceptable).

The brewing process of sauce-flavored liquor.

Mother grains, Daqu, crushing, koji powder, sorghum (Xiasha), crushing, ingredients, steaming wine, steaming material, spreading cooling, adding koji, wine tail, raw liquor, storage, blending, re-storage, stirring, accumulation, cellaring, fermentation, out of the cellar, sorghum flour (rough sand).

The national standard for sauce-flavored liquor (GB T 26760-2011) was officially issued by the National Standards Committee and officially implemented on December 1, 2011, which is a recommended standard for the industry. This is the first national standard for sauce-flavored liquor in China.

The national standard for sauce-flavored liquor clearly stipulates that sauce-flavored liquor shall not add edible alcohol and aromatic, flavorful and color-colored substances produced by non-liquor fermentation, and shall be made of sorghum, wheat, water, etc. as raw materials through traditional solid-state fermentation, and there are detailed provisions on inspection rules, signs, packaging, transportation and storage.

You can know the flavor of the Yaye brand sauce-flavored liquor.

Sauce-flavored liquor is the healthiest liquor and the least harmful liquor to the human body. A lot of liquor on the market is illegally blended, and after drinking too much, you will have headaches, thirst, and discomfort. It can be said that the sauce-flavored type is delicious, no matter how much you drink, it doesn't go to the head, doesn't have a headache, and doesn't hurt the liver.

With the upgrading of consumption, many people drink sauce-flavored liquor, which is mainly produced in Guizhou, with Moutai, Guotai, Jinsha, Langjiu and so on as the main representatives, with organic sorghum as raw materials, high-quality wheat composition, solid-state brewing method, long brewing cycle, its sauce aroma is prominent, elegant and meticulous, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.