97kg Lai Maotai liquor , one of the predecessors of Moutai liquor, is also the first batch of liquor to enter the Hong Kong market. It is very collectible!
Name: 97kg Lai Mao wine (specially made to celebrate the return of Hong Kong)
Alcohol content: 53% vol
Net content: 1000ml, 12 bottles/box
Product standard code: Qian D270·X·89
Chinese patent number : 86102779.5
Date of production: 1997
kg Lai Mao Liquor adheres to the authentic sauce-flavored craftsmanship and selects organic glutinous sorghum from the local grain base. Grain is the bone and water is the blood of the wine. Especially the Chishui River Valley section in Maotai Town is the most precious natural resource for brewing Lai Mao Liquor. Therefore, a poet of the Qing Dynasty once praised the Chishui River for "collecting spiritual springs and beautiful water flowing eastwards".
Laimao is the predecessor of Moutai . Lai Mao Liquor uses the traditional Lai Mao Liquor production process: using wheat and sorghum as raw materials to make koji during the Dragon Boat Festival, Chongyang Xiasha , nine times of cooking, eight times of fermentation, and seven times of wine extraction. It is the Moutai people's insistence on the traditional brewing process of Daqu Maotai-flavor wine that has resulted in the brewing of pure Maotai-flavor liquor.
The best wines in the world come from Moutai, because Moutai Town is located in the basin at the lowest point of the Guizhou Plateau, far away from the plateau airflow, with dense clouds and fog. It is in sultry, humid rain and fog for most of the year. This climate may not be friendly to people, but it is a unique condition for the microorganisms that ferment wine. Coupled with the special geology and landforms, the soil in Maotai Town has moderate pH and good water permeability, forming a precious water source for brewing fine wine. Not only is the pH appropriate, but it is also rich in , a trace element, . Therefore, Maotai Town has also become China's holy land for liquor brewing.
Lai Mao's original "returning sand" process and complex brewing technology have developed the most perfect style of Maotai-flavored Daqu Liquor (commonly known as Mao Liquor), and Lai's Mao Liquor has become famous all over the world. In 1915 AD, Maojiu won the gold medal at the Panama Pacific Wine World Expo and became famous all over the world. It later became the "National Liquor Moutai" and is known as the "ancestor of Maotai-flavor wine" and "the originator of Lai Mao".
What are the benefits of drinking Maotai-flavor wine to the human body!
1. Don't top it - When Maotai-flavor wine is distilled, the temperature of the wine is as high as over 50 degrees. Substances harmful to human health are effectively volatilized at high temperatures.
2. Not thirsty - at 53 degrees, it is the time when water molecules and wine molecules are best combined. There is no need for additional water to be broken down by the liver, so you will not drink a lot of water after drinking.
3. Does not harm the liver - the beneficial bacteria in wine stimulate the liver to produce metallothionein , which inhibits the liver's stellate cells and prevents them from separating from the collagen fibers, thus preventing the formation of cirrhosis . Maotai-flavor liquor has high acidity, 3 to 5 times that of other wines, and is mainly composed of acetic acid and lactic acid. Acid regulates the spleen and stomach, protects the liver, and softens blood vessels.
4. The SOD active factor present in wine can remove excess free radicals in the human body, and has anti-tumor, anti-fatigue, anti- virus , and anti-aging effects.
Why does our wine taste sour, sweet, bitter and spicy!
(Sour) Liquor must have a certain sour component, and together with other aroma substances, it constitutes the aroma of the liquor.
(Sweet) The sweetness in liquor mainly comes from alcohols (roasted grains).
(bitter) The bitter taste in white wine is often caused by excess higher alcohols, succinic acid and a small amount of tannins , more furfural and phenolic compounds . (Factory direct sales: 130 1741 9614)
(spicy) The spiciness does not belong to the taste, it is mainly aldehydes.
Wine Culture The long-standing, extensive and profound Chinese national culture, like a dazzling constellation, has shone for five thousand years. Many of its essences have been passed down from generation to generation, and their value lasts forever. This is what we call cultural classics. It is the crystallization of wisdom of ancient culture and the basic root of the formation of Chinese culture and Chinese spirit. It is also a treasure that we should pass on from generation to generation.
