Name: 97 kg of qing Hong Kong Return Laimao Liquor
Specifications: Single bottle 1000ml
Brand: Laimao Liquor
Alcohol: 53 degrees
Fragrance: sauce-flavor type implementation standard: GB/T26760-2011
Winery: Guizhou Huihui Lai Liquor Co., Ltd.
Production date: 1997
97 kg of qing Hong Kong Return Windows taste characteristics.
97 kg celebrating the return of Hong Kong
1997 Hong Kong Return Commemoration Lai Mao Liquor is a 53-degree sauce-flavored liquor. This wine has a special meaning for the return of Hong Kong. In 1997, Hong Kong returned to the special Laimao Liquor! What I drank is not only the quality of the old Laimao Liquor in 1997, but also the long-lasting fragrance! It also deeply expressed the special significance given by the return to the Laimao Liquor! In 1997, Hong Kong returned to the Laimao Liquor (specially made in Hong Kong), it witnessed the embrace of the motherland's mother! Only after drinking it in person can you know its uniqueness, and only after you taste it will you know its deep affection! In fact, the return to the Hong Kong 1 Laimao and Maotai are both produced in the same place, and crops and water sources are the raw materials. Then the wine body is born using the same production and brewing process, so the quality and taste of this kind of wine can be completely trusted. The basic process characteristics of brewing
sauce wine are: "12987" technology, but 12987 is only for "Kunsha wine". It is far from so much trouble to turn sand. Let's talk about it in detail below:
Kunsha is brewed from complete grains of red tassel sorghum, which is what we call sauce wine 12987 process: production cycle is one year, it has to go through two feedings, nine steaming, eight fermentation, and seven wine collections. After the wine is graded, it must be aged for more than 3 years of jar storage and adjustment, and then it is mixed.
is brewed with crushed sorghum powder, which does not require high temperature fermentation, and only takes 2-3 times to get the wine, which greatly shortens the brewing cycle and increases the wine production rate.
is a wine brewed after steaming the lees discarded after the last 9th steaming of sand wine, and then adding some new sorghum and new qu medicine. Spicy mouth, missing or partially shaped in the head, without burnt bitter fragrance. Except for some small workshops or fake wines on the market, there are few 100% sand-turning, mostly like broken sand and sand-turning brewing methods.
The brewing process of three types of sauce wine. I will explain it clearly in one article. It is best to choose Kunsha wine when drinking sauce wine, otherwise it will be difficult to understand the sense of layering and richness. sauce-flavored liquor has a mellow taste and a prominent sauce-flavor. It is sweet and refreshing at the mouth, and has a delicate and long aftertaste. After the sauce-flavored liquor is stored in old-fashioned, it will have a compound fragrance dominated by esters. This wine is "slightly yellow and transparent, with a prominent sauce flavor, elegant and delicate, with a mellow body, a long aftertaste, and an empty cup of , , which makes many consumers confused. After understanding these things, we will become professional when others ask about the taste of the wine.
has been drinking sauce-flavored liquor for decades. When someone asks you, "How does this wine taste? The sauce-flavored liquor tastes a little sour, mainly because the wine contains acetic acid and lactic acid." But you will only say, "It's delicious! My wine is particularly delicious!
Welcome to call for consultation: 130 2787 2325 (v same)
Supply and supply for a long time,
(Welcome to come to taste at home) (there are more varieties of old wines,)
(suitable for drinking by yourself, visiting relatives, sending gifts and treating guests, wedding banquet benefits, respecting the elderly, etc.)
(suitable for drinking by yourself.
