1997 special Laimao Liquor
Alcohol: 53° (V/V) Ingredients: sorghum , wheat net content: 1000ml, 12 bottles/box Product standard code: Guizhou D270·X·89 China Patent No.: 861027795 Distillery: Guizhou Huihui Lai Liquor Co., Ltd. Factory Address: Maotai Town, Renhuai City, Guizhou Production Date: * Month* Day, 1997 *
97 2 jin of Laimao Liquor 1997 Celebration Hong Kong Return Special LAimao Liquor: In the late Qing Dynasty, the ancestors of the Lai family built wineries in Maotai Village and brewed the well-known Laimao Liquor at home and abroad, which is one of the predecessors of today's Maotai Liquor . In order to carry forward the achievements of our ancestors, we specially rebuilt Lai Winery in Maotai Town . Strictly adhere to traditional crafts and formulas, and use the Laimao Refill Cellar Method, which has obtained national patents. Please identify the registered trademark of Lai Pai. National patented product. In 1997, Lai Mao Liquor (a special product for Hong Kong's return) combined with the significance of the era of Hong Kong's return at that time, it carried the patriotic feelings of the people and reflected this sentiment in the form of wine, which was sought after by consumers at that time. This is the wisdom of 97 Laimao wine making, which allows people to not forget their roots and can also enjoy wine tasting.
Quality Features
97kg Laimao Liquor is the originator of China's Daqu sauce-flavored wine. It has the characteristics of clear and transparent color, prominent sauce-flavored aroma, mellow fragrance, elegant and delicate, Maoxiang sauce-flavored wine soft, clear and sweet, mellow body, long aftertaste, and empty cup has a long fragrance. People call the unique aroma of Maotai liquor "Maoxiang", which is a typical Chinese sauce-flavored style. How much does it cost to buy a 97 kilogram of Laimao sauce-flavored wine in a group? Latest price?
In the brewing technology of Laimao wine, it is worth mentioning that it is necessary to make koji at high temperature and receive wine at high temperature. The temperature of the koji production of Laimao wine is as high as 60 degrees, and the koji is ripe forty 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 is about 40 degrees, which is 15 degrees higher than that of ordinary white wine. The high boiling aroma and nutrients in the wine are preserved. The craftsmanship of
produces a full sauce aroma, which makes it tastes full, does not taste hot, does not burn heart, and is easier to wake up after being drunk. Although Lai Mao Liquor and Moutai are "one mother-in-law", their tastes are still slightly different. Generally speaking, Lai Mao dry mouth and should be stronger, and Moutai should be softer. Lai Mao's grain flavor is heavier than Moutai.
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