Can't have your cake and eat it too? The delicious and inexpensive Maotai-flavor liquor has been found for you, and it has always been by your side.
The development of Maotai-flavor liquor is different from light aroma and strong aroma, and has a broad consumption base. In the early days, the Maotai-flavor liquor brand that everyone was familiar with was nothing more than They are Moutai, Langjiu , as for the second and third tier brands such as Xijiu , Jinsha, Laimao , basically only in the last four or five years, with the popularity of Maotai-flavor wine, have they gradually entered the horizons of consumers.
In the impression and concept of most wine drinkers, only Guizhou Province or even Maotai Town can brew "good Maotai wine". Outside Guizhou, even Maotai-flavor wine is not authentic.
In fact, the question of whether it is authentic or not is purely a matter of personal taste and opinion. Many delicacies across the country have to be adjusted according to the taste and preferences of the local people after they are produced. For example, the rice dumplings in the north are sweet, and the rice dumplings in the south are sweet. If you want to eat something salty, Sichuan steamed buns and mooncakes are all spicy, so it would be a stretch to say they are authentic.
In fact, the same is true for Maotai-flavor wine. Without the natural microbial environment of Maotai Town, it is definitely impossible to brew Maotai-flavor wine with the same taste and flavor, but instead From a certain perspective, Maotai-flavor wine itself is also a Shanxi businessman. It is based on Xinghuacun Qingxiang wine and adapts to the environment, climate and conditions of Maotai Town. It is continuously improved and evolved. Compared with the authentic Fenjiu , that Isn’t Moutai’s even more unauthentic?
Influenced by the popularity of Maotai-flavor wine in recent years, more and more wine drinkers are becoming interested in Maotai-flavor wine. Maotai Town Maotai-flavor wine has its own unique characteristics. In addition to Guizhou, it is available in many provinces and production areas. Maotai-flavor wine is quite distinctive, but wine lovers don’t know it, and you may have even drank these wines.
The characteristic of local brands is that they are delicious and not expensive. They can fully satisfy the desire of wine drinkers to "have their cake and eat it too." The author has found a few for you. In fact, they are always by your side. See if you can What about the ones you drank?
Guokang10
There are so many Maotai-flavored wines in Kweichow Moutai Town, Guokang 1 0's ability to stand out depends solely on its "debut" based on strength. Just like the name: Kang 10, it represents a 10-year base vintage Maotai-flavor wine. A simple understanding is that each bottle of Kang 10 is based on a 10-year-old base wine, and then older. Seasoned with old wine, it is not an exaggeration to say that it is a full bottle of old wine.
The high-looking outer packaging is the Chinese red that best represents Chinese culture. Coupled with the auspicious and noble Chinese dragon, the appearance is instantly full. The appearance and quality are both internal and external, making Kang 10 gain countless fans, especially You can see its dazzling "figure" at wedding banquets and birthday banquets.
In terms of overall flavor and taste, Kang 10 is consistent with Maoxiang-type Maotai-flavor wine. It is a standard and authentic Daqu Kunsha Maotai-flavor wine. It has a thick and prominent sauce aroma, full of freshness and sweetness, silky and delicate entrance, and outstanding layers. , the aftertaste is rich in burnt aroma, the sesame aroma, and the caramel aroma are harmonious and comfortable. The aftertaste remains in the mouth with the strong taste of old wine, and the aroma will last longer in the empty cup.
Beidacang
The most famous Maotai-flavor wine in the Northeast is Beidacang, produced in Qiqihar, Heilongjiang, and is a national geographical indication product of China. In the early days of the establishment of the
distillery, technicians were sent to Moutai many times to learn and learn from Moutai brewing techniques. After arriving in the Northeast, they combined the local natural environment and climatic conditions to form their own unique sauce-flavored liquor brewing technology.
The raw materials are made from the "Big Snake Eye" red sorghum, which is a specialty of the Northeast. The liquor is clear and transparent, the aroma is soft and elegant, the entrance is mellow and rich, and it is very easy to swallow. The bran koji Beidacang, which has a soy sauce aroma, has its own style and characteristics, and is popular in the Northeast. Known as the "Little Moutai of the North", the older generation of drinkers like to drink this drink.
Yingchun
Yingchun is also a sauce-flavored liquor from the north. It is produced in Langfang, Hebei Province. It has won the silver medal in the national wine tasting for three consecutive years. It is learned from Moutai, but different from Moutai, it uses the bran koji sauce-flavored craft, which is a combination of It takes advantage of the geographical environment and climate characteristics of the north and adheres to the centuries-old winemaking process.
Yingchun wine was deeply loved by consumers as soon as it was launched, relying on its unique sauce flavor and high-quality pure grain wine. The classic retro light bottle design instantly brings you back to the 1980s, full of memories.
The wine is slightly yellow and transparent, with full and prominent hops. It has a comfortable and harmonious aroma of grains, koji, flowers and fruits, and a mellow and soft entrance. Among the northern sauce wines, it has a high cost performance.
The brands and production areas of Maotai-flavor wine are far more than the ones mentioned in the article. What other niche Maotai-flavor wine brands do you know? Welcome to leave a message in the comment area for discussion.
