Product name: | 97 kg of Hong Kong return wine | |||||||||||||||
Brand: | Laimao | |||||||||||||||
Alcohol: | Laimao | |||||||||||||||
Alcohol:
Note: 97 kg of Hong Kong Return Wine 53%vol sauce flavor type 500ml
151 8528 0078 Lai Mao’s past and present life: Lai Mao wine was produced in Maotai Town, Kweichow in 1997; it was also in this year that it became famous for 97 kilograms of Lai Mao, and the world’s fine wine produced Maotai, because Maotai Town is located in the basin at the low point of the Guizhou Plateau , far away from the plateau airflow and dense clouds and fog. It is in the hot and humid rain and fog for most of the year. This climate may not be friendly to people, but it is unique for the fermentation of 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. After Lai Jiarong inherited his ancestral property, in 1902 AD, it broke through the traditional craft of wine brewing in history.
151 8528 0078 Maotai Town, as the birthplace of sauce-flavored wine, has always been the benchmark for sauce-flavored liquor . 1. The unreplicable natural environment, the unique climate of Chishui River and Maotai Town, as well as the large number of microbial communities in the valley, plus the glutinous red sorghum full of mountains and valleys, have created Maotai Town's unique natural advantages. 2. The traditional brewing process of sauce-flavored liquor, and the unique sauce-flavored liquor storage technology in Maotai Town is also an important element of good liquor in Maotai Town. sauce-flavored liquor has relatively high requirements for the environment. The core technology of real sauce-flavored liquor is that bacteria are not exposed to wind and high temperature all year round, and it is necessary to create conditions for bacteria to reproduce and grow. Maotai Town, the core production area of China's sauce-flavored liquor, has a unique water source, soil, climate, temperature and dominant microbial community, creating the legend of "no Maotai Liquor without Maotai Town". It shares the magical land of this world, adheres to the authentic sauce-flavored craftsmanship, and selects organic glutinous sorghum from the local food base. Water is the blood of wine, especially the Chishui River Valley section in Maotai Town, which is the most precious natural resource for brewing Maotai fine wine. Therefore, poets of the Qing Dynasty once praised the Chishui River for "gathering spiritual springs into one body and gathering beautiful waters to the east."
151 8528 0078 97 Laimao wine uses local high-quality glutinous sorghum as raw materials and uses wheat to make high-temperature koji, while the amount of koji is used is greater than the raw materials. The unique technology of using koji, long fermentation period, multiple fermentation, and multiple wine collection are important reasons for the unique style and excellent quality of 97 Laimao Liquor.To brew 97 Laimao wine, it takes two feedings, nine steaming, eight drying and adding koji (seven fermentation), and seven times to get the wine. The production cycle is for one year, and it is aged for more than three years, blended and mixed, and then stored for another year, making the wine more harmonious and mellow, soft and soft, and it is only bottling and leaving the factory. The entire production process has lasted for nearly five years. The wine cellar construction of
97 Laimao wine is also quite particular. From the selection of the cellar site, the direction of the cellar area, the height of the space, to the temperature and humidity control, breathability performance of the cellar, as well as the form, capacity, and the technology of mud sealing of the urn, they are all extremely strict. These are the keys to re-ripening and improving the aroma and purity of finished wines. There are people in the wine cellar to check every day to switch the breathable holes and control the temperature and humidity.
151 8528 0078 97 kg celebrating the return of Hong Kong Laimao Liquor selects high-quality grains, uses the solid fermentation process of pure grain to maintain its sauce aroma, and then selects Tequ seal underground. After years of precipitation, the sauce aroma of the wine is prominent and coordinates with each flavor. Adhering to the Daqu Jiangxiang process brewing, 3,000 manual processes are carefully brewed, and the entire brewing process takes one year. Consultation: 15185280078 food Category Latest News
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