Name: 97kg Hong Kong Return Specifications: 1000ml Brand: Return Lai Liquor Alcohol: 53 degrees Fragrance: Soy Flavor Production Manufacturer: Guizhou Return Lai Mao Co., Ltd. Manufacturer: Renhuai City, Guizhou Province Maotai Town Origin: Renhuai City, Guizhou Province Maotai T

2025/05/2812:57:35 food 1062

Name: 97 kg of Hong Kong Return

Specifications: 1000ml

Brand: Return Laijiu

Alcohol: 53 degrees

Flavor: sauce-flavored

Production manufacturer: Guizhou Return Laimao Co., Ltd.

Manufacturer: Renhuai City, Guizhou Province Maotai Town

Origin: Renhuai City, Guizhou Province Maotai Town

Storage conditions Save

html under cool, dry, ventilated, avoid direct sunlight and sealed

Production date (brewing year) Brewing year 10 years

Execution standard GB/26760-2011 (Excellent grade)

Suggested retail price 258 yuan/bottle

4 high

high koji production, high temperature accumulation, high temperature fermentation, high temperature distillation

3 long

long koji production time, long production cycle, long storage time

Contact number: 175 8507 6101

97 Laimao Liquor is a wine with a special relationship with the return of Hong Kong - a special Laimao Liquor in 1997! What tastes is not only the charm of the 1997 Laimao wine, but also its long-lasting fragrance! And there is also the special significance that the return to Laimao Liquor itself is given! In 1997, Laimao Liquor (specially made after Hong Kong returns), it witnessed China’s reunion with us! ! Only after you taste it can you know it is different, and only after you taste it can you know it is very good.

Laimao is a sauce-flavored liquor produced by Maotai Town . It belongs to the mid-range range. It is the commemorative version of the 2-jin Laimao lip in 1997, and has high collection value.

97 kg celebrating the return of Hong Kong to the traditional brewing process (solid fermentation, dissolved in nature) and follow the scientific production process. The 97 kg celebrating the return of Hong Kong to the return of Hong Kong to the return of Hong Kong to the return of Hong Kong to the return of Hong Kong to the return of Hong Kong to the return of Hong Kong to the return of Hong the return of Hong the wine is mellow, elegant and delicate, and it is refreshing when you smell it, and it is heart-warming and mellow. It doesn’t get too much after drinking it, and it doesn’t have dry mouth . I think about it the next day. Its mellow, atmospheric and subtle texture is indescribable and can be called the most delicious wine.

Laimao" Origin

In the late Qing Dynasty, the ancestors of Lai family built wineries in Maotai Village and brewed "Laimao" wine from ancient and modern times, both at home and abroad.

is one of the predecessors of the "Maotai" wine. In order to carry forward the achievements of our ancestors, we specially rebuilt the "Laijiu" factory in Maotai Town.

strictly adheres to traditional craftsmanship and formulas and uses the "Laimao Fujiu Method" which has obtained a national patent. Please identify the "Lai" brand registered trademark.

We buy a wine, not only depends on whether the taste is good, but also on how we feel after we get drunk. If a wine feels good when drinking, it will burn after drinking it. If you have a headache, you are too heavy and light, you should drink less of this kind of wine. A good cup of sauce wine must be drunk and awake quickly, which will cause less burden on the body.

1. Kaifeng tests the truth: After opening the packaging, you can initially identify whether it is wine or water, whether it is sauce-flavored liquor or thick-flavored liquor, refreshing liquor .

2. Swing the fragrance and look at its color: mainly depends on the color and viscosity of the wine, etc. The sauce-flavored liquor will turn yellow, and the wine will be as sticky as glue. When poured into the cup, the wine will slowly spread up along the wall of the wine glass to reach a certain height. The reason is that the molecular polymerization of aged wines forms macromolecular alcohol, with great force between molecules and great surface tension on the whole.

sauce-flavored liquor is mainly located in China's only original ecological Yangtze River tributary - Chishui River. Its famous wine is represented by dozens of famous wines such as Maotai, Xijiu , Langjiu , and Langjiu . Its sauce aroma is outstanding, elegant and delicate, with a mellow body, a long aftertaste, clear and transparent, and a slightly yellowish color.

is mainly sauce aroma, with a slight burnt aroma (but it cannot The aroma is delicate, complex and soft, the ester aroma is gentle and harmonious, first ester and then sauce, the sauce aroma is long, the aroma in the cup remains unchanged for a long time, the "cup aroma every other day" has greater flavor than fragrance, moderate bitterness, and the wine degree is low but not light. The standard comments for sauce-flavored liquor are: colorless (or slightly yellow) transparent, no suspended substances, no precipitation, the sauce aroma is prominent, elegant and delicate, empty cup has a quiet and elegant aroma, soft and mellow entrance, long aftertaste, and style (highlight, obvious, and acceptable).

For sauce-flavored liquor, what is even more valuable is its brewing process.To make a bottle of sauce-flavored liquor, there are mainly the following processes:

raw material crushing → big qu powder → sand → rough sand → wine → storage → careful blending

seems to be only these steps, but do you know that it takes at least five years for a bottle of sauce-flavored liquor to enter the factory and the product leaves the factory. The sauce-flavored wine adopts a unique yin and yang fermentation: two fermentation methods: stacking fermentation and pool fermentation. After nine steaming, eight fermentation, and seven fermentation, the wine production rate is only about 20%. During the long, special and mysterious biological fermentation process, under the combined action of the huge microbial groups in the air, all kinds of fragrance and aroma substances are placed in the wine. The brewing cycle of one year forms seven rounds of base wine with different styles. This is just a semi-finished product. According to different wine degrees, different fragrances, different ages, and different rounds, it can eventually evolve into more than 100 base wine combinations, and then it is divided into storage, wine-like wine and other unique processes, like a song composed of seven notes, so sauce-flavored wine can be packaged and launched on the market. It is currently known to be rich in more than 1,400 kinds of aromatic substances, but no other foreign substances are added. It is a rare wine in the world that does not even add water, let alone standard additives such as sulfide and caramel.

Sauce-flavored wine is one of the longest brewing wine and the wine with the most aromatic substances

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