Name: 97 kg Hong Kong Return to Lai Mao Liquor Specifications: One box/12 bottles Capacity: 1000ML Flavor: Soy sauce fragrance Degree: 53° Winery: Guizhou Return to Lai Mao Liquor Co., Ltd. Storage conditions: Cool, dry, ventilated, avoid direct sunlight and sealed to preserve La

2025/03/2915:13:36 food 1949

Name: 97 kg Qing Hong Kong Return Laimao Liquor

Specification: One box/12 bottles

Capacity: 1000ML

Flavor type: sauce-flavor type

Degree number: 53°

Winery: Guizhou Huihui Lai Liquor Co., Ltd.

Storage conditions: Cool, dry, ventilated, avoid direct sunlight and keep it under seal

Laimao past and present: Laimao liquor was produced in Maotai Town, Kweichow in 1997; it was also in this year that it became famous for 97 kilograms of Laimao, and the world's fine wine was produced, because Maotai Town is located in the basin at the low point of Guizhou Plateau , far away from the plateau airflow, dense clouds and fog, and is in a stuffy and humid rain and fog for most of the year. This climate may not be friendly to people, but it is unique for fermenting microorganisms of wine. In addition to the special geological and geomorphological conditions, the Maotai Town soil layer has a moderate acidity and good water seepage, forming a precious water source for brewing fine wine. It not only has the appropriate pH, but also has rich trace elements. Therefore, Maotai Town has also become a holy place for liquor brewing in China. What is Laimao sauce-flavored liquor? A large part of it depends on the innate environment of Maotai Town. Lai Jiarong After inheriting the ancestral property, in 1902 AD, it broke through the traditional craft of wine brewing in history!

97 kg Laimao Liquor celebrates the return of Hong Kong to Hong Kong uses Maotai Town's local high-quality sorghum and wheat as raw materials. In 1997, Laimao Liquor (1000ml), Laimao Liquor is the predecessor of Maotai Liquor. Laimao liquor adopts the traditional Laimao liquor production process: when the feeding starts, it is based on the secret recipe of high-temperature koji, high-temperature fermentation, and high-temperature wine-filling. The brewing of Laimao liquor is made in two batches every year in Chongyang every year. In the brewing skills of Laimao liquor, it is worth mentioning that it is necessary to make koji at high temperature and high-temperature wine-filling. The temperature of the koji production of Laimao wine is as high as above 60 degrees. It is a koji turner, matures for 40 days and stored for more than half a year. This complex and time-consuming method can ensure that the wine contains more abundant microorganisms. The temperature of Laimao's reception wine is around 40 degrees, which is 15 degrees higher than that of ordinary white wine. It retains the high boiling aroma and nutrients in the wine.

97 kg Laimao wine uses the same brewing process of Moutai: 12987 process . The Laimao wine brewed with this process is full of sauce, which makes it not hot, not spicy, heartburn, and is easier to wake up after being drunk. Although Laimao Liquor and Moutai are "one mother-in-law", the taste is still slightly different. Overall, Laimao tastes stronger and Moutai softer. Laimao's grain flavor is heavier than Moutai.

Applicable occasions

Feast : Business banquet | There are always a few people on the road to success that deserve our gratitude

Drinking : Reunion drink | Wine a friend with a thousand cups of wine , drink ten years of wine

Wedding : Wedding blessing | The endless sea of love belongs to us, and the joy belongs to everyone

Gift : Holiday blessing | During the holidays, send deep blessings to those who love you

Price : Holiday blessing |

1~50 boxes: ***/box

50~100 boxes: ***/box

100 boxes or above: ***/box

Please identify the registered trademark of "Lai" brand. National patented product.

consultation hotline Mr. Jiang: 185 8636 3651

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