97 kg Laimao Liquor
sauce flavor type 53 degrees, 1000ml per bottle (one kilogram per bottle), 12 bottles per box,
Maotai predecessor wine, it is also the first batch of wines to enter the Hong Kong market, and it is very valuable for collection,
97 kg of celebrating Hong Kong Return Laimao Liquor uses Maotai Town local high-quality sorghum ,
wheat as raw materials. In 1997, celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating celebrating ce Laimao liquor uses the traditional Laimao liquor production process:
uses wheat and sorghum as raw materials to make chorus of Dragon Boat Festival Double Ninth Festival Xiasha , steaming and cooking nine times, fermenting eight times, and
takes the wine seven times. It is Moutai people's persistence in the traditional Daqu sauce-flavored process that has brewed pure sauce-flavored white wine.
Lai Mao’s past and present life: Lai Mao liquor was produced in Maotai Town, Kweichow in 1997;
It was also in this year that it had the reputation of 97 kilograms of Lai Mao. The world’s fine wine produced Maotai,
Because Maotai Town is located in the basin at the low point of Guizhou Plateau, far away from the plateau airflow and dense clouds.
has been in the sultry and humid rain and fog for most of a year. This climate may not be friendly to people,
, but it is unique for microorganisms fermenting alcohol. In addition to the special geological and geomorphological aspects, the soil layer of
Maotai Town is moderately acid-base and has good water permeability, forming a valuable source of water for brewing fine wine.
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.
Laimao sauce-flavored liquor, a large part of it depends on the innate environment of Maotai Town.
Lai Jiarong After inheriting his ancestral property, in 1902 AD, it broke through the traditional craft of wine brewing in history.
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original " Huisha " technology and complex winemaking technology, and developed the most perfect sauce-flavored Daqu wine (commonly known as Maojiu), and Lai's Maojiu became famous all over the world! In 1915, Mao Liquor won the bronze award at the Panama Pacific World Expo, and was well-known all over the world. Later, he achieved the " national liquor Mao Liquor Mao ", and was known as the "ancestor of sauce-flavored " and "the founder of Lai Mao".
is suitable for drinking by yourself. Visit relatives, send gifts and treats, wedding benefits, respect for the elderly, etc.)
(national shipping logistics)
(quality guaranteed. Welcome to try it at home)
(there are more varieties of old wines, welcome to discuss)
Name: 97 Laimao Liquor (Specially made in celebration of the return of Hong Kong)
Alcohol: 53%vol
Net content: 1000ml, 12 bottles/box
Product standard code: Guizhou D270·X·89
Chinese patent number : 86102779.5
Production date: 1997
Benefits of drinking sauce-flavored wine to the human body
1. Don’t get on the head—When the sauce-flavored wine is distilled, the temperature of the wine receiving is as high as above 50 degrees, and it effectively evaporates substances that are harmful to human health at high temperatures.
2. Not thirsty - at 53 degrees, it is the best time for water molecules to combine with wine molecules. There is no need for extra water to decompose through the liver, so you won’t drink a lot of water after drinking.
3. Don't hurt the liver - the beneficial bacteria in the wine stimulate the liver to produce metallothionein , which inhibits the liver's stellar cells, so that they do not separate the glue and fiber, so that they cannot form cirrhosis . sauce-flavored liquor has a high acidity, 3 to 5 times that of other liquors. It is mainly acetic acid and lactic acid. It is acidic and acid that controls the spleen and stomach, protects the liver, and softens blood vessels.
4. The existence of SOD active factor in wine can remove excess free radical in the human body, and has anti-tumor, anti-fatigue, anti-viral and anti-aging effects.
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