What kind of fragrant liquor is the best?

Recommended liquor for four major flavors:

1. One of the four major flavor types of strong flavor liquor.

Wuliangye: Daqu strong flavor liquor brand, is one of China's high-end liquor brands, produced in Yibin, Sichuan. The strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet entrance, soft mouth, and long net tail, which are the main basis for judging the quality of strong flavor liquor.

2. One of the four major flavor types of sauce-flavored liquor.

Kun Sauce Tai Sauce Liquor: This wine is very different from the ordinary 100 yuan sauce liquor, first of all, it adopts the unique koji-making process of the distillery and the traditional 12987 sauce flavor liquor brewing process, its wine aroma is rich and prominent, the wine quality is very good, and it also uses 10-year-old high-quality base wine and many years of old alcohol heart blend, the taste is particularly excellent, even not inferior to some popular mid-to-high-end sauce wine.

The aroma of this wine is particularly rich, its sauce aroma is very strong, the burnt aroma is also obvious, the grain lees fragrance does not show its head, and there is a light and elegant aged fragrance, it tastes very soft, the wine aroma instantly opens in the mouth, and it is very refreshing when swallowing, you can feel the aroma of the wine squirting out of the nostrils instantly, drink more taboo, and feel that the breath is full of strong wine aroma.

3. One of the four major flavor types of fragrant liquor.

Fragrant liquor: also known as Fenxiang liquor, represented by Shanxi Fenjiu, Zhejiang Tongshan Yao, Henan Baofeng Liquor, Qingli Liquor, Xiamen Sorghum Liquor, etc., belongs to Daqu liquor. It is soft in the mouth, sweet in the mouth, and has a clear aroma.

4. One of the four major flavor types of fragrant liquor.

In addition to the inseparable relationship between the climate and regional environment in which it is produced, the unique taste characteristics of Futuxiang liquor are closely related to the unique and mysterious production process it adopts, such as "clear and transparent color, fragrant and fragrant in the mouth, sweet in the mouth, mellow and plump, harmonious in aroma, long aftertaste, and typical style of Fuyuxiang type" and "pre-thick, medium and clear, and post-sauce".

According to the flavor type, the liquor is divided into five flavor types: sauce, clear, strong, rice and phoenix.

Sauce-flavored liquor.

Also known as the thatched type, with Moutai.

As a representative, it 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.

Fragrant liquor: also known as Fenxiang liquor, Shanxi Fenjiu.

As a representative, it belongs to the Daqu liquor. It is soft in the mouth, sweet in the mouth, and has a clear aroma.

Strong aroma liquor: also known as Luxiang type and Wuliangye.

The fragrance type, represented by Luzhou Laojiao Tequ and Wuliangye, belongs to Daqu liquor. Its characteristics can be summarized in six words and five sentences: the six words are fragrant, mellow, thick, cotton, sweet and clean; The five sentences are rich in cellar fragrance, clear and sweet, soft and mellow, fragrant and coordinated, and the tail net is long.

Rice-flavored liquor: also known as honey-flavored liquor, represented by Guilin Xiangshan brand Sanhua liquor, which belongs to Xiaoqu liquor.

Xifeng wine. It is a typical representative of Fengxiang liquor, with a unique style of "mellow and elegant, sweet and refreshing, harmonious flavors, and long tail". "Not on the head, not dry, pleasant aftertaste" is known as the "three uniques" by the world.

There are also five small flavor types, which are the flavored liquor represented by Baiyunbian and Chinese Yuquan liquor; Take Jingzhi Baigan (in Shandong, Wusong.

place of drinking) represents the sesame-flavored liquor; medicinal liquor represented by Dong Liquor (in Guizhou); soy-flavored liquor represented by Yubing Yao (in Guangdong, it is soaked in fatty pork); (Special liquor represented by four special liquors.)

The aroma of liquor mainly depends on the production process, fermentation, equipment and other conditions. In other words, what kind of production process, fermentation method and what kind of equipment can be used to produce what kind of flavor liquor. Such as:

Sauce-flavored liquor is fermented in stone cellars or mud cellars by brewing processes such as ultra-high temperature koji-making, cooling, stacking, steaming, and returning to sand; The strong aroma liquor is fermented by mixed steaming and slag continuation process, aged cellar or artificial cellar; The fragrant liquor is fermented by steaming and slag removal process and ground tank; Rice-flavored liquor is brewed by some special processes of strong and sauce-flavored liquor; Other aromatic liquors such as Xifeng, Dongjiu, Jingzhi Baigan, etc., also have their own production processes.

Sauce-flavored liquor is the best. Soy sauce wine is one of the 12 major flavor types in China, and the unique brewing environment, brewing process and high standard grain selection can produce a good soy sauce wine, among which Moutai is the representative of soy sauce wine. Because of the complex brewing process, harsh brewing environment and beneficial to human health, the sauce-flavored liquor is known as the noble flavor type of Chinese liquor.

For example, this Kun sauce table wine is a pure ration wine. This wine is a local vintage Kunsha sauce wine in Moutai Town, and its positioning is also a 100-yuan ration wine, but its configuration is completely comparable to some mid-to-high-end sauce wines.

The raw materials of Kun Jiangtai Liquor are made of local high-quality red tassel sorghum and wheat, using the distillery's unique koji-making process and the traditional Daqu Kunsha 12987 wine-making process, and at the same time, it is completely made of 10-year-old high-quality base alcohol.

Its wine quality and taste can be called the ceiling of 100 yuan sauce wine, its aroma is rich and pure, the entrance is soft and elegant, the lower throat is refreshing and clear, and the aroma of cellar, burnt paste, grain and aged fragrance are prominent in the mouth, making people drink more and more comfortable. If it is stored for two years, the taste will be softer and more delicate.

Baijiu is divided into sauce aroma and strong aroma liquor, depending on the personal preference to choose, and the aroma of the liquor body is different because of the different raw materials, technology, wine-making environment and koji and other wine-making conditions. The flavor type of liquor is produced from the method of brewing and storage, and the taste is determined by the storage and year of liquor, so the aroma is also selected through the taste of the sauce flavor type, the strong flavor type, and the light fragrance type.

1.The sauce-flavored liquor has a prominent flavor and aroma, a full and mellow body, and a soft and sweet taste, which is not only prominent in the sauce-flavored liquor, but also has an excellent taste of the liquor.

2.Because the aroma of strong aroma liquor not only has the flavor of grain, but also has the fruity aroma of hot water and fruits, and the strong aroma liquor is stored, the taste is spicy and the aftertaste is endless, so it is very suitable for young people.

Therefore, different storage and production methods are different, and the taste of liquor is also different, resulting in different tastes, so the spring aroma of different aroma types of liquor is different and the freshness of different tastes is different. Choose the taste and aroma of the liquor according to personal preference.

The sauce-flavored liquor is a natural fermentation product that uses green production raw materials, so its aroma and taste are very natural, and you will quickly adapt to and like it after drinking. Because it is naturally fermented and blended, it does not contain impurities and chemical additives, and there is no headache after drinking, even if you drink too much vomiting, it will not hurt the liver and stomach.

At present, liquor is divided into 12 flavor types, namely sauce flavor type, strong flavor type, light fragrance type, combined fragrance type, phoenix fragrance type, Fu Tulip type, rice flavor type, Laobai dry flavor type, sesame flavor type, medicinal flavor type, special flavor type and soy flavor type.

With the progress of science and technology and the development of the liquor industry, the flavor of liquor will be more colorful. In fact, the aromas of plants in food are diverse, and the aroma of sake will continue to develop and increase, and a hundred flowers will bloom.

The current flavor types of liquor are divided into seven categories: fragrant flavor, sauce flavor, strong fragrance, light fragrance, combined fragrance, phoenix fragrance, rice flavor, sesame flavor and other flavor types, other flavor types include: Laobai dry flavor type, special flavor type, medicinal flavor type and soy flavor type.

The first four types of fragrance are more mature, tending to be standardized and stereotyped. In addition to the first four flavor types, there are many good wines with their own characteristics, whose aroma, taste and process are not only different from the stereotyped flavor wines, but also have their own special processes and flavors.

1 Fragrant type: represented by drunkard wine. The entrance is sweet, mellow and plump, the fragrance is harmonious, and it has the unique taste characteristics of the first thick, medium and second sauce.

2 Sauce flavor type: represented by Kweichow Moutai. It is also known as the thatched type. The taste and flavor have the characteristics of sauce aroma, delicate, mellow and long aftertaste.

3. Fragrance type: represented by Shanxi Fenjiu. It is also known as Fenxiang type. It has the characteristics of fragrance, mellow sweetness and softness, and is a traditional product of northern China.

4. Strong fragrance type: represented by Sichuan Luzhou Laojiao. It is also known as Luxiang type. The taste and flavor have the characteristics of aromatic, sweet, and harmonious aroma.

It's hard to say, drinkers have different drinking habits, no matter what kind of scent, just like it.

The five major flavor types of liquor:

1.The thatched flavor type (sauce flavor type) is represented by Kweichow Moutai.

Sauce-flavored liquor is fragrant but not gaudy, mellow and elegant, not strong or strong, and has a long aftertaste. The empty cup has a long-lasting fragrance and an endless aftertaste. The so-called sauce-flavored liquor refers to a taste similar to that of sauce-based foods.

The composition of sauce-flavored liquor is very complex, and it has not been determined so far. However, it is generally believed that the aroma of Moutai is a compound aroma composed of acidic substances with a high boiling point and alcohol with a low boiling point.

2.Luxiang type (strong fragrance type), represented by Luzhou Laojiao.

The strong aroma liquor is represented by Luzhou Laojiao Tequ, which has the characteristics of rich aroma, soft sweetness, harmonious aroma, sweet aftertaste, and long tail. Typical strong aroma liquor takes ethyl acetate as the main body, with high aroma content and outstanding aroma.

3.Fenxiang type (light fragrance type), represented by Shanxi Fenjiu.

Fenxiang liquor is mainly represented by Shanxi Xinghuacun Fenjiu, which has the characteristics of fragrant and mellow, sweet and harmonious taste, pure taste, mellow and soft. The main aroma is the combination of ethyl acetate and ethyl lactate, which forms the main aroma of the light-flavored liquor, which is characterized by being clear, refreshing, mellow and clean.

4.Rice-flavored type, represented by Guilin Sanhua wine.

Rice wine refers to a kind of small koji rice wine represented by Guilin Sanhua wine, which is a traditional wine with a long history in China. The rice wine is soft, elegant and pure, soft in the mouth, pleasant in the aftertaste, giving people a simple beauty. The aroma composition of rice-flavored liquor is that the ethyl lactate content is greater than that of ethyl acetate, and the content of high-grade alcohols is more, which together constitute the main aroma of rice liquor.

5.It is also fragrant, represented by Guizhou Dong Liquor.

Aromatic liquor, also known as "double-aroma liquor", is a type of liquor with more than two main aromas. In the brewing process, the liquor absorbs the essence of Fenjiu, Luzhou liquor and Moutai liquor, and innovates on the basis of inheriting and developing the traditional brewing process.

Aromatic liquor has different aromas, tastes and aftertastes. The quality of the aromatic liquor represented by Dongjiu is not only the rich aroma of Daqu liquor, but also has the characteristics of softness, mellow and sweetness of Xiaoqujiu, and its style is unique.

Pure grain sauce-flavored liquor, without adding a drop of alcohol, soft and mellow taste, real 53 degrees sauce-flavored liquor, no dry mouth after drinking.

The fragrance type of liquor is the best to drink, his taste is pure with a little fragrance, stay in the sweet taste, this kind of wine is the best to drink.

Baijiu, I think it is still the best sauce-flavored liquor, and the taste is very rich. The taste is very pure.

Baijiu is an indispensable scenery on the table when we entertain guests in China. The history of liquor is very long, in our history there are often liquor figures, the aroma and types of liquor are varied, can be divided into: sauce flavor type, light fragrance type, strong fragrance type, old white dry flavor type, rice flavor type, phoenix fragrance type, and aroma type, Dong fragrance type and other flavor types.

Which flavor type of liquor is the best? In fact, I think that the kind of liquor in the uh, generally hungry rice flavor type, this kind of food, I think it is delicious, why it belongs to the local original, the original fragrance So I think this taste is particularly delicious.

I think the most fragrant liquor is the brewed type, because the brewed type of liquor, its taste is particularly good, therefore, we also know that under normal circumstances, the brewed liquor, his sauce flavor is very good.

There are many kinds of flavor types of liquor, such as phoenix flavor, and fragrance type, and light fragrance type, I feel that among all these flavors is the sauce flavor type, what is the best way to drink it?

Personally, I like the sauce-flavored one.

I prefer the fragrant liquor, which is colorless and transparent, the hops are evenly distributed, the aroma is fragrant and fragrant, the taste is mellow and soft, sweet and soft, and the aftertaste is refreshing. The entrance is soft and soft, the mouth is sweet, the cup is fragrant, there is a light fragrance, and there is no sense of pressure in the body.

Hello, which flavor type of liquor is the best?

Personally, I think the strong flavor type is delicious.

Pretty good, right?

The wine in Luzhou and Yibin here in Sichuan is not bad, and the budget is sufficient, you can look at Luzhou Laojiao, Wuliangye, and if the budget is not so much, I recommend Yibin Yuejiangjun's wine, which is very mellow.

I am a Sichuan person who likes to drink strong fragrance, Wuliangye Yuejiang Jun wine, I personally think that it is better to drink strong fragrance.

According to the classification of aroma type, liquor can be divided into more than ten kinds, including sauce flavor type, strong flavor type, light fragrance type, rice flavor type, phoenix fragrance type, combined fragrance type, medicinal flavor type, sesame flavor type, special type, soy flavor type, old white dry type, rich tulip type, etc. The sauce-flavored type is more delicious.

1. Aromatic liquor. This is the one with the largest proportion of flavor in the liquor market. This fragrant liquor is known for its rich aroma, soft and sweet, soft in the mouth, sweet in the mouth, clean tail, long aftertaste and especially fragrant after meals. It is represented by Wuliangye, Dukang, Luzhou and Yanghe.

2. Sauce-flavored liquor. The color of the wine is slightly yellow and transparent, the sauce aroma, burnt aroma and paste aroma are coordinated, the taste is delicate and elegant, and the fragrance of the empty cup is long-lasting, represented by Moutai, so it is also called "Maotai type", among them, Xihuifu sauce flavor liquor with the same origin as Moutai also belongs to the excellent representative of sauce-flavored liquor.

3. Fragrant liquor. The color of the wine is clear and transparent, the taste is particularly clean, the fragrance is pure, and the aftertaste is very sweet. Represented by Fenjiu, it is also known as "Fenxiang type".

4. Rice-flavored liquor. The taste is soft, the honey fragrance is elegant, the entrance is sweet, and the aftertaste is pleasant. It is represented by Guilin Sanhua wine.

5. Aromatic liquor. The aroma type is subdivided into two categories: such as the thick type in the sauce, which is characterized by comfortable aroma, delicate and plump, thick and harmonious sauce, and a refreshing and long aftertaste, represented by Hubei Baiyunbian liquor; There is also a type of thick sauce type, the body of the wine is harmonious, the taste is delicate, and the aftertaste is refreshing, which is represented by Yuquan wine in Heilongjiang.