What kind of wine is soy sauce? Is there any difference between it and regular liquor?

Soy sauce liquor, sauce-flavored liquor, also known as thatch-flavored liquor. The flavor of liquor is divided into seven types: rich flavor, sauce flavor, strong flavor, light fragrance, phoenix flavor, rice flavor, sesame flavor and other flavors.

The sauce flavor type, strong flavor type and light fragrance type are usually the most drunk, and ordinary people drink the strongest sauce fragrance and the lightest fragrance in the mouth.

The production area of soy sauce wine can only be brewed in Moutai Town, and it is brewed with pure grains. The whole process is made by hand without adding any chemicals. Sauce flavor liquor uses an ancient brewing process, in which its production time is much longer than that of ordinary baijiu.

The production time of sauce-flavored liquor is a production cycle per year, which should be brewed in strict accordance with the four seasons.

The full name of soy sauce liquor is soy sauce-flavored liquor, so it is also a type of liquor. In terms of technology, the soy sauce wine is more complicated, the process is relatively long, and its taste is soft and smooth, and the fragrance remains in the empty cup, which is its significant feature. In addition, soy sauce wine can be stored for a long time, because it can be stored more and more mellow.

The positioning of soy sauce wine is relatively high, mainly affected by the current production capacity.

Sauce wine. The full name of the liquor is sauce-flavored liquor.

It is a type of Chinese liquor. Thanks to the town of Moutai.

The unique liquor making environment, using traditional technology, long-term storage, and careful brewing, has the characteristics of mellow body, outstanding sauce aroma, elegant and delicate, long aftertaste, and long-lasting fragrance in the empty cup, which is the most complex and friendly to the human body in all liquors. I myself often drink the red classic soy sauce wine of Shanmengang from Moutai Town, never on my head, and the next day I am refreshed, and it has become an inseparable ration wine.

In recent years, with the improvement of the economic level, the soy sauce wine is hot, and more and more people accept the soy sauce wine. Exclusivity.

Sauce flavor liquor is a kind of liquor that contains the flavor of sauce, and ordinary liquor has a clear fragrance and a strong fragrance.

Passing on the Torch Aging: It is a brand of sauce-flavored liquor [8] [1-2] under Shanghai C&D Liquor Co., Ltd., which comes from the core production area of soy sauce liquor [8] [2] in Moutai Town, Renhuai City, Guizhou Province. Passing on the torch Aging adheres to the traditional "Ninth Five-Year Secret Brewing, One Town Sauce Aroma Brewing Process" in Moutai Town

Daqu Kunsha process, using wheat, sorghum and water as raw materials, high-temperature koji-making, high-temperature accumulation, high-temperature flowing wine [8], nine times of cooking, eight times of fermentation, seven times of wine extraction, six times of temperature, five years of storage, four seasons of brewing, three uses of red water, two feeding, one town of sauce fragrance.

Passing on the torch to aging.

Soy sauce liquor, also known as Maoxiang liquor, is one of the flavor types of Chinese liquor. If you need to buy liquor, it is recommended to choose Guizhou Maoshiyuan Liquor.

Click to get Mao Shiyuan sauce-flavored liquor for free].

Soy sauce liquor, also known as Maoxiang liquor, is one of the flavor types of Chinese liquor. Thanks to the unique wine-making environment, it is made by using traditional technology, long-term storage, scientific blending, and careful brewing. Soy sauce liquor benefits from a unique wine-making environment, using traditional technology, long-term storage, scientific blending, and careful brewing.

It has the characteristics of prominent sauce aroma and fragrant but not gaudy, low but not light, mellow body, elegant and delicate, long aftertaste, and long-lasting fragrance in the empty cup. The brewing of soy sauce wine is slow, and the most important thing is to be careful, and the traditional ancient brewing method takes a year from feeding grain, steaming, fermentation, and taking wine, and every step can not be sloppy.

If you want to know more about soy sauce wine, it is recommended to consult Kweichow Maoshiyuan Liquor. Kweichow Maoshiyuan Liquor has always been trusted by consumers for its stable quality, taste and comprehensive quality in the same industry. As a traditional brewing liquor company, Mao Shiyuan pays more attention to raw materials, especially the cultivation and planting of raw materials, green and organic growth, etc., in order to enhance the core competitiveness of the brand.

Moutai, a typical representative of soy sauce liquor, did not have a specific flavor type after its launch, it was only Moutai liquor in liquor, not a classic representative of soy sauce liquor, and soy sauce liquor had not yet appeared at that time. The emergence of sauce-flavored liquor benefited from the decline in Moutai's ranking in the national wine appraisal conference.

At the second national wine appraisal conference, all the liquor at that time was mixed and evaluated, because the wine evaluators were not trained and assessed, so they had a preference. As a result, the liquor with strong aroma is dominant, and the score of fragrant and sauce-flavored liquor is low.

In the final selection of the "Old Eight Famous Liquors", Wuliangye ranked.

1. Moutai liquor ranked fifth, and the strong aroma liquor accounted for four out of eight places because of its strong aroma. Therefore, such evaluation rules do not correctly reflect the style characteristics of different baijiu. In order to better evaluate the flavor characteristics of baijiu, classification is imperative.

And Moutai's ranking ** attracted the attention of the prime minister, and later a closer inspection found that Moutai was indeed a decline in wine quality. Therefore, in order to ensure quality, in 1964, the Ministry of Light Industry of the People's Republic of China and Guizhou Province established a Moutai Science and Technology Pilot Group, and Zhou Henggang, a later liquor master, led a team to carry out scientific and technological research on Moutai, which is now often mentioned in the liquor industry as the "Moutai Pilot".

In this pilot, through the study of the microorganisms, processes and aroma components of Moutai liquor, three typical types of soy sauce aroma, mellow sweetness and cellar bottom of each round of base liquor were divided, and the name of "soy sauce-flavored liquor" was proposed, from which the soy sauce liquor was derived.

Guizhou Renhuai City Yeda Liquor Co., Ltd. is a high-end sauce-flavored liquor enterprise in Moutai Town, Guizhou, integrating production + operation + sales, and mainly engaged in a full range of liquor products under the brand of "Jiada Yeda". Its brand "Jiada Yeda" liquor is the pioneer of Xinrou soy sauce liquor in Moutai Town, Guizhou, and it is also a work of art that integrates the beauty of wind and bones and the concept of family business. The brand spirit is rooted in the core of traditional Chinese culture for thousands of years, aiming to carry forward the prosperous scenery of the family and inherit the ambition of Xingye Anbang, and the development history can be traced back to 1803.

The so-called sauce aroma is similar to the flavor of sauce emitted when beans are fermented. The characteristics of this wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not gaudy, low but not light.

Moutai liquor is a typical representative of this type of liquor, and it has the characteristics of being swallowed overnight and remaining fragrant in an empty cup after drinking

Features: 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 cupRepresented by Moutai, Wangjia Cellar, and Wang Zelu Liquor

This also starts from the brewing process of sauce-flavored liquor, the authentic sauce-flavored liquor adheres to the brewing process of three highs and three lengths, and goes through various complex processes such as Dragon Boat Festival koji-making, Chongyang sand shaping, secondary feeding, nine times of cooking, eight times of koji fermentation, and seven times of taking wine, and the whole process lasts for five years. At this time, the liquor will have a aroma similar to the fermentation of bean pods. Therefore, sauce-flavored liquor is also called soy sauce liquor.

Sauce-flavored liquor is mainly based on sauce aroma, slightly burnt aroma, delicate fragrance, complex, 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, the fragrance in the empty cup is long-lasting, 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 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).