wine degree: 53%vol
Packaging: carton fragrance type:
sauce aroma raw material: high grain water wheat
net content: 1000ml specification
product name: 97 return Laimao wine degree: 53%vol packaging: carton fragrance type: sauce aroma raw material: high grain water Net wheat content: 1000ml Specification: 1X12/piece Production date: 1997 Product standard code: Guizhou D270.X.89 China Patent No.: 86102779.5 Distillery: Guizhou Huihui Lai Wine Co., Ltd. Factory address:
97 Lai Mao Liquor 2 jin pack: 1997 1 Hong Kong Return Special Lai Mao Liquor: In the late Qing Dynasty, the ancestors of Lai family built wineries in Maotai Village and brewed Lai Mao Liquor from China and abroad, which is one of the predecessors of today's Maotai Liquor . In order to carry forward the achievements of our ancestors, Lai Winery was specially rebuilt in Maotai Town. Strictly adhere to traditional processes and formulas, and use the patented Laimao re-cellaring method to produce. Please identify the registered trademark of Lai Pai. Patented product. In 1997, Lai Mao Liquor (a special product for Hong Kong's return) combined with the significance of the era of Hong Kong's return at that time, it carried the patriotic feelings of the people and reflected this sentiment in the form of wine, which was sought after by consumers at that time. This is the wisdom of 97 Laimao wine making, which allows people to not forget their roots and can also enjoy wine tasting. In the late Qing Dynasty, the ancestors of the Lai family built wineries in Maotai Village and brewed the well-known "Laimao" wine, which is one of the predecessors of today's "Maotai" wine. In order to carry forward the achievements of our ancestors, we specially rebuilt the "Laijiu" factory in Maotai Town. Strictly adhere to traditional craftsmanship and formulas, and use the "Laimao Refill Cellar Method" which has obtained national patents.
97 kg Laimao Liquor: slightly burnt fragrance (but can't stand out), the fragrance is delicate, complex, soft, and not prominent, the ester fragrance is soft and harmonious, first ester and then sauce, the sauce fragrance is long, the aroma in the cup will not change for a long time, and the fragrance in the empty cup will not dissipate for a long time (Moutai wine has the saying "the fragrance of the cup will be buckled every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the wine is low but not changing. The standard comments for sauce-flavored liquor are: colorless (or slightly yellow) transparent, no suspended objects, no precipitation, outstanding sauce fragrance, elegant and delicate, empty cup leaves fragrance and elegance and long-lasting, soft and mellow in the mouth, long aftertaste, and style (highlight, obvious, and acceptable).
The four major processes of sauce-flavored liquor include: sand bundled wine, crushed sand wine, flipped sand wine, and fragrant wine.
1. Sand bundled wine: also known as "Kunsha wine" or "Kunzi wine", which is commonly known as authentic sauce-flavored liquor. It is produced strictly in accordance with the traditional Maotai wine process. The production cycle of is as long as 10 months, with a low wine production rate and the best quality; its soul is the " return sand " process, which means that the raw materials are steamed 9 times, fermented 8 times, and 7 times of wine collection; and it can be shipped after more than three years of storage. Its sorghum cannot be crushed, and the crushing rate is less than or equal to 20%.
2. Broken sand wine: That is, the wine brewed with crushed sorghum is called "curved sand wine". The production cycle of "curved sand wine" is short, the wine production rate is high, and the quality is average. There is no need for strict "sand recovery" technology. Generally, the wine in the grain will be taken after two or three times.
3. Fragrance wine: The wine brewed after steaming the lees discarded after the 9th steaming of sand wine was added to the wine, and the wine brewed after adding some new sorghum and new qualities is called "Fragrance wine". The production cycle of "Fragrance wine" is short, the wine production rate is high, and the quality is poor.
4. Fragrance wine: Add the lees discarded after steaming for the last 9th steaming of sand wine and add to edible alcohol to distillate the product. The product quality is poor and the cost is low. The soy sauce-flavored wine sold on the market at a price of a few to 20 yuan per bottle is basically this type of product.
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