When I was working on a project a few years ago, I met Mr. Leng in Chongqing Dianjiang . He was once the king of buckwheat exported to Japan and South Korea. He had an amazing amount of alcohol. He once brought his younger brother to a company specializing in exporting Japanese mulberry wine. , the alcohol content is about 40 degrees, it is not brewed mulberry wine, it is brewed. It tastes very good and is worth trying.
The Xinguang company I serve has invested in a Xinjiang wine company. It seems to be called Western Region Flame, which is distilled wine distilled from grapes and is equivalent to brandy . However, due to China’s national conditions, the best drink is a large bottle. The distilled grape liquor with over 50 degrees of alcohol tastes good after being refrigerated. I recorded drinking two kilograms of it.
I have a brother who lives in Chongqing near Guizhou. His old father planted ten acres of glutinous sorghum. People take the initiative that the raw material for Moutai and other Maotai-flavor wines is the glutinous sorghum from Guizhou. My brother’s father is He planted sorghum on ten acres of land and made his own wine. Half of it was drunk by himself and the neighbors around the house, and the other half was provided by his precious son for us. The taste and after-drinking are absolutely good. Of course, this kind of local brewing method The first sip of wine is the best way to tell the quality of the wine, which is different from what the big manufacturers add.
shares these three types today, and will share some different local wines next time.
