Moutai and Maojiang are sauce flavored liquor or strong flavored liquor

Big brother, Moutai and Maojiang are both sauce-flavored liquors. Both wines are produced in Moutai Town, Guizhou. When it comes to the sauce-flavored liquor in Kweichow Moutai Town, it can be said that all the high-end sauce-flavored liquor is represented by Kweichow Moutai, and on the other hand, it is the low-end sauce-flavored liquor represented by Maojiang liquor.

Maojiang liquor sauce flavor is a type of liquor, which has the characteristics of pure grain wine fragrance but not gaudy, low but not light, mellow and quiet, not strong and not violent, and long aftertaste. But what is more obvious is that Mao Jiang's wine is still good to drink, and drinking more will not cause headaches, and it will not affect the next day's work. Moreover, the empty cup is more fragrant than the real cup, and it has the characteristics of endless aftertaste.

Sauce-flavored liquor is made by blending sauce-flavored liquor, cellar bottom flavored liquor and mellow sweet liquor. The so-called sauce flavor refers to the flavor of the liquor body similar to the sauce food, and the composition of the flavor of the sauce flavor liquor is extremely complex, with more than 1,400 kinds in total, and so far there is still no conclusion, but at this stage, most of the ideological views widely believe that the sauce flavor is a complex aroma formed by the fermentation of various microorganisms in the air on the Chishui River in Guizhou Province.

As far as the soy sauce liquor in Moutai Town, Guizhou Province is concerned, the current high-end brand soy sauce liquor is basically represented by Kweichow Moutai, plus the low-end brand soy sauce liquor represented by Maojiang liquor! Sauce-flavored liquor has the characteristics of fragrant but not gaudy, low but not light, mellow, not strong, and long aftertaste. What's more, Maojiang wine has a good taste, not the first grade, and the empty cup lingers longer, and has the advantage of endless aftertaste after the mouth.

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 soy sauce wine with the aroma similar to that of soy sauce food, and the composition of the flavor of soy sauce wine is extremely complex, and there is still no conclusive conclusion, but the current ideology generally believes that the soy sauce aroma is a complex aroma formed by the fermentation of various microorganisms in the air on the bank of the Chishui River in Guizhou Province.

Sauce flavor type: also called "thatch flavor type".

The main representative of this fragrance type is Kweichow Moutai.

Most of the liquor in Moutai Town belongs to the sauce-flavored type, such as Bairen Liquor, Moutai Liquor, etc.

The liquor of the Moutai series belongs to the sauce-flavored liquor, which belongs to the king of the liquor.

Kweichow Moutai is a sauce-flavored liquor. Typical representatives of Moutai liquor and Langjiu in Renhuai City, Guizhou Province. This fragrant liquor is made from sorghum.

The quality of the wine is characterized by colorless or yellowish, transparent and shiny, prominent sauce aroma, elegant and delicate, empty cup fragrance, long-lasting, elegant and long-lasting, mellow taste, plump, long aftertaste.

The strong aroma type is typical of Sichuan Luzhou Laojiao Tequ Liquor and Luzhou Laojiao Thumb Liquor. This flavored liquor is made of grains such as sorghum and rice, and its main flavor component is ethyl hexanoate. The quality of the wine is colorless or yellowish, clear and transparent, rich in cellar Qiao, sweet and refreshing, pure and harmonious, with a long finish.

The difference between the fragrant sauce and the aroma is:The strong fragrance type is rich in aroma, soft and sweet, harmonious in fragrance, sweet in the mouth, soft in the mouth, and long in the tail.

The sauce flavor type is mainly sauce fragrance, slightly burnt (but not outstanding), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is soft and coordinated, the ester is followed by 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 lasts for a long time (Moutai has the saying of "buckle the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

Moutai is a traditional Chinese liquor and a typical representative of sauce-flavored liquor, with a unique sauce aroma, elegant and delicate, rich and mellow body, and a long aftertaste.

The biggest difference between thatched and sauce-flavored liquor is the different brewing process.

The sauce-flavored liquor is represented by Moutai, also known as Maotai. The main fragrance component has not yet been determined. Its wine quality is characterized by outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in the empty cup.

Both of them are one, but they are called differently.

The difference between the strong flavor type of Moutai and the flavor type of sauce is that the taste is different, the mouth is different, and the alcohol degree is different.

First, the taste is different.

1. Strong fragrance type: strong fragrance type has a plump taste and a harmonious body.

2. Sauce flavor type: The sauce flavor type has a delicate taste and a mellow body.

Second, the mouth is different.

1. Strong fragrance type: strong fragrance type is sweet and pure.

2. Sauce flavor type: The sauce flavor type is refreshing and mellow.

3. The alcohol is different.

1. Strong flavor type: The strong flavor type is rich and mellow, sweet and soft.

2. Sauce flavor type: The alcohol content of the sauce flavor type is low but not light.