Knowledge of Sauce and Wine丨What is the difference between Kunsha, broken sand, turned sand and stringed sand?

often mentioned kunsha, broken sand, turning sand and chuansha actually refer to the four types of Maotai-flavored liquors, which generally do not exist in other flavored liquors. The "sand" here means sorghum seeds.

、Kunsha丨Daqu sauce fragrant crafts Khunsa is whole sorghum, which means brewing with whole sorghum. but not 100% whole, but 80% whole sorghum with a 20% breakage rate. Kunsha craft is the best kind of sauce-flavored wine craft. There is a saying called "authentic Kunsha wine is not good enough" , which means that the wine is of good quality and tastes good.

Regarding the Kunsha process, there is a typical set of numbers "12987545", which is often referred to as "12987". The famous Moutai and Duyuan series of wines all use this process., this string of numbers The representative meaning is: one-year production cycle, secondary feeding, nine cooking times, eight times adding koji, seven times taking wine, five years of cellaring, four rounds of mixing, and five catties of grain to make one catty of wine. In the end, 5 catties of grain and one catty of wine are inaccurate, and should be understood in conjunction with the previous 7 times of taking wine.

Generally, after the third cooking, the first wine is taken. The first two times to get the wine, the taste is spicy, bitter and astringent, and the taste is very heavy; the wine obtained for the 3rd to 5th times has the best taste and the highest quality, and is also called "Dahui Liquor"; There is a burnt taste; and the last time you take the wine, there is an obvious burnt taste, which is also called "chasing wine". For Kunsha wine, the cost of food alone is already very high, so the sales price is also relatively high.

, Crushed Sha丨Bran Qu Sauce Craft

Crushed Shajiu refers to crushed sorghum , which means that 100% of the raw materials are broken and ground into powder for winemaking. It can be understood as an instant process of Maotai-flavor liquor. Compared with the traditional one-year cycle of Kunsha, the cycle of broken sand wine is much shorter, and the yield rate is much higher.

Because the sand crushing process does not require strict "sand backing", nor does it need to undergo multiple high-temperature fermentations, usually 2-3 times can finish the wine. Of course, the taste is a little worse than that of Khun Sa, but it is still very good.

, Flip the sand丨This is an opportunistic approach

The general method is to use the leftover lees after the last time of the kunsha wine, add some new broken sorghum and koji medicine, and brew the wine.

This process has a shorter cycle, and the brewed liquor has a little taste and aroma of Kunsha wine, but it cannot stand scrutiny and tasting, and it does not have much economic value by itself. At the same time, poor process control will appear Bitter, paste and other evil tastes.

, Chuansha 丨, also known as channeling sand, Chuanxiang

are also the lees discarded with Kunsha wine, add edible alcohol, and then distill to get the wine. It can be understood that eating alcohol takes a bath in the kunsha lees, and there is some kunsha wine on the body, that's all. is essentially alcoholic wine, but "disguised" as grain wine, a typical misnomer.

In terms of overall wine quality and taste: Kunsha wine is the best, followed by broken sand wine, and sand-flavoured wine is entry-level, and chuansha wine is not in the flow.

From the brewing cycle: Kunsha wine > broken sand wine > overturned sand wine > stringed sand wine.

In terms of the rate of alcohol production: Shattered sand wine > Fansha wine > Kunsha wine, Chuansha wine does not say the alcohol rate.

In terms of price: Kunsha wine > broken sand wine > overturned sand wine > stringed sand wine.

From the perspective of the winemaking cycle: Kunsha wine>Sand wine>Sand wine>Kunsha wine.

Seeing this, you will know why it is the same sauce-flavored wine, some sell for ten or twenty yuan a bottle, some sell for dozens or hundreds of yuan a bottle, and there are hundreds or even thousands of a bottle! In addition to the brand premium, the brewing process and brewing cost determine their taste and price.

How to distinguish these kinds of sauce wines in terms of taste?

1, Kunsha Liquor

Good Kunsha Liquor, strong lacquer taste, strong taste of sauce, slightly bitter and sweet, with a touch of coke and flower aroma in the sauce, which is released layer by layer in the mouth, with delicate layers and elegant aftertaste and long.

The general kunsha wine has a strong lacquer taste, a strong taste of sauce in the entrance, a little bitterness, a little outcropping of coke fragrance, and elegant floral fragrance, but the layering is not full enough, and the aftertaste is elegant. It is common in the 6 and 7 rounds of kunsha wine, and the wine blended in the 6 and 7 rounds has a yellower body.

Xinkunsha wine is too vigorous to be imported, with too much vitality and sober aroma. However, because of its strong mouth, dryness, and easy taste paralysis, it is not suitable for fine tasting. The new wine needs to be aged for more than half a year before it can be imported.

2, broken sand wine

The good broken sand wine, the sauce is obvious, the entrance is stuffy, not loud, no paint feeling, but the entrance is soft and not bitter, slightly sweet.Generally, there is no sauce or only a slight sauce in the head section. It gradually exerts force in the middle section, but it is still soft and weak, with basically no layers or blurred layers, extremely slight or no burnt aroma, with a slightly vague floral fragrance or no floral fragrance. The aftertaste is clean and smooth. very short.

The general crushed sand wine, the taste of the sauce is difficult to detect, no lacquer feeling, but easy to eat, supple and not bitter. The middle part has a slightly sauce-like taste, and some wines in the latter part will give people a strong aroma, and the taste is short and slightly evil.

3, Fansha Wine

The good Fansha wine has a bitter taste in the entrance, a slight lacquer taste, obvious burnt bitterness, no bad smell, and a slight burnt smell and bad smell at the tail.

General sand-flavoured wine, spicy mouth, missing or partial in the head, no burnt bitterness, only stinky outcropping, no sauce type, only some residual sauce style or direct partial aftertaste gives a strong fragrance sense.

4, Chuansha wine

Since the introduction of the national standard for sauce-flavored wine (GB/T: 26760), the wine brewed by this method no longer meets the standard of sauce-flavored wine and has been eliminated! The sauce-flavored wine sold on the market for a few yuan to 20 yuan a bottle is basically this type of product.

I believe that after reading these sensory evaluations, you have a certain understanding of the difference between kunsha, broken sand, turning sand and stringing sand wine in Maotai wine. But unfortunately, most people still can't tell the difference.

Because everyone has different taste buds, not enough liquor categories, not enough experience in wine tasting, etc., you will be unable to distinguish them. But the more important reason: the kunsha crushed sand and the sand are mixed with each other. This is the most difficult to distinguish, generally only professional wine tasters can taste it.

Whether it is kunsha wine, broken sand wine, or fensha wine, it is strictly a grain wine, and you can drink it with confidence.However, don't spend the price of kunsha wine to drink the quality of broken sand and sand. As the saying goes, "good wine is not cheap", but not cheap is not necessarily good wine. In the market, the price of Maoxiang Kunsha wine is generally more than 100 yuan, and the price of broken sand and sand turning is 30-80 yuan. The money varies, and if it is less than 30 yuan, it must be Chuansha wine.

Today's sauce-flavored wine market is mixed. If you want to buy authentic and cost-effective sauce-flavored wine, it is very important to choose the right channel and brand. The wine production center of Duyuan Group is located in Chunshu Village, Maotai Town, which is within 7.5 square kilometers of Maotai Town, the core production area of ​​Chinese soy sauce wine. The leading products of the group, Guizhou Duyuan series wines, are all high-quality Maotai-flavor liquors brewed by solid-state fermentation of pure sorghum and Daqu Kunsha process.

Duyuan Group adheres to the business philosophy of "to be right, to win with excellence", with the mission of "inheriting the traditional culture of the nation and promoting the Chinese wine civilization", and sticking to the core values ​​of "uniqueness, ingenuity, quality, integrity", and attentively Every drop of good wine is brewed, and we are committed to bringing authentic and high-quality Maotai-flavored wine to consumers, so that consumers can buy healthy pure grain wine with high cost performance! Click "Read the original text" at the bottom of the article to view Duyuan Good Wine!

"Drink less, drink good wine, and drink Duyuan wine!" Duyuan Research Institute has been committed to the research and development of bioactive peptide sauce wine and the promotion of wine culture, advocating civilized drinking, healthy drinking, and healthy drinking!