Product name: Moutai Fifteen Years Collection
Alcohol content: 53% vol
Net content: 1000ml
Packing: Carton. Wooden box
Origin: Moutai Town, Kweichow
Suggested retail price: 1799/tan
This is a very meaningful collection Currently, there are 15-year collection jars and 30-year collection jars. There are six jars in one box, each jar contains 1000ml, which is equivalent to 2 kilograms. One jar contains 2 kilograms, and one box contains 12 kilograms of wine. This one The jar is a particularly good product whether it is used as a reception gift or placed on a cabinet at home for collection.
Let’s talk about the aftertaste after drinking Moutai . I won’t discuss the first and middle parts. The aroma of poor-quality liquor often becomes less stable as the alcohol dissipates, and it is easy to return to the back of the nasal cavity, carrying it with it. The sour taste of alcohol can cause irritation and discomfort.
Especially those who do not know how to drink or have just come into contact with liquor will spit it out after swallowing it halfway. But Moutai is different. There is no taste of alcohol at all. When it enters the throat, it will be accompanied by a clear body of liquor. The sweetness dissipates in the middle, and the rich aroma becomes thicker. The caramel aroma becomes the main aroma, spreading throughout the mouth, followed by a hint of sauce aroma, pineapple aroma and floral aroma. This blended together The aroma gradually disappears in the mouth for about three seconds after swallowing, so the aftertaste of Feitian Moutai is excellent.
process flow:
mother grain: Daqu, crushing, koji powder;
sorghum: crushing, ingredients, steaming wine and steaming ingredients, cooling, adding koji;
wine tail: original wine, storage, blending, re-storage, stirring, accumulation , enter the cellar, ferment, and come out of the cellar, fermented grains, and sorghum flour.
uses technology:
1, traditional Daqu sauce technology: using high-quality sorghum as raw material, using wheat to make high-temperature Daqu to make saccharification fermentation agent, twice feeding, high-temperature accumulation, using a fermentation cellar built with strips of stone. After nine times of cooking, eight times of fermentation, and seven times of wine extraction, the special process of high-temperature koji making, high-temperature accumulation, high-temperature fermentation, and high-temperature wine flowing is adopted.
2, bran koji soy sauce process: use crushed sorghum as raw material, use wheat to make high-temperature Daqu, bran koji , glucoamylase , etc. as saccharification fermentation agent in a certain proportion, use fermentation kiln built with stone for fermentation or direct accumulation on the ground Fermentation, a distilled liquor with a sauce-flavor style made through fermentation, distillation and blending.
3. The raw material wine produced by the traditional Daqu Maotai-flavor process and Fuqu Maotai-flavor process is used as the base wine, and is blended in different proportions.
consultation: ★Mr. Zhao: 183 8516 4229 (WeChat synchronization)
