Wine Name: 1997 Return Laimao Liquor (Qing Hong Kong Return special)
Alcohol: 53 degrees
Net content: 1000ml
Ingredients: Sorghum , Wheat
Specifications: 12 bottles/box (carton packaging)
Production date: 1997
Distillery: Guizhou Return lai Liquor Co., Ltd.
Laimao Liquor is produced exclusively in Maotai Town, Renhuai City, Zunyi City, Guizhou Province, China. It is one of the Moutai series of wines and is also a national strategic single product focused on creating in Moutai's "133 Strategy".
On March 15, 2014, Moutai Group issued a statement saying that the trademark " Laimao " is a registered trademark of Moutai Company. Only the Laimao liquor produced by " Kweichow Moutai Liquor Co., Ltd. " can be called Laimao liquor, and other manufacturers are counterfeit and infringing products.
97 Laimao Liquor is a natural fermented product. It is different from alcohol and other liquors. The craftsmanship of Laimao Liquor is very scientific and reasonable. Its products are carefully blended with wines of different rounds, different aromas, different wine degrees, and different wine ages. The fragrance ingredients and mutual ratios are very scientific and reasonable, making Laimao Liquor form a unique style. At present, the analysis level at home and abroad cannot reach the level of detecting all the ingredients of Laimao Liquor, so unlike some famous liquors that have found a substance as its main fragrance (Laimao does not exist at all, like other liquors, which is its main fragrance). Found the main fragrance, which is not only a scientific progress, but also brings a problem. When the main fragrance is insufficient, non-fermented fragrance substances can be added. Therefore, the corresponding spice factory and mixing liquid factory came into being, which is absolutely impossible for Laimao Liquor. Laimao Liquor does not add any aroma and fragrance substances!
Production date: 1997
Laimao is a natural fermentation product. It is different from other white wines. Laimao's production process is special:
feeds the materials twice a year in Chongyang. The raw materials in the same batch must be steamed nine times, cooled eight times, taken out the wine seven times, added koji and added medicine, piled up at high temperature, and fermented in the pool. It took a full year. Then it must be stored for more than three years and then carefully blended before it can be packaged and left the factory. It takes at least five years for a bottle of wine to enter and leave the factory.
taste characteristics: The sauce aroma is prominent, the color is slightly yellow, the taste is soft and pure, soft and not spicy in the mouth, and the empty cup remains fragrant for a long time!
Now, Mr. Lai Ding has created the Ding-grade vintage sauce wine with the "Lai Ding" brand, continuing the inheritance of Lai's sauce wine.
In order to carry forward the achievements of our ancestors, we specially rebuilt the "Laijiu" factory in Maotai Town . Strictly adhere to traditional craftsmanship and formulas, and use the "Laimao Refill Cellar Method" which has obtained national patents. Please identify the registered trademark of the "Lai" brand, the national patented product
(there are more varieties of old wines, welcome to call for consultation)
call for consultation: 182 7548 5685
