What to drink? Drink healthy! What is more precious than health in the world? Shanmengang Ecological Winery, red, purple, rich, black gold, zodiac, jar wine, pure Daqu Maotai-flavor Khun Sa wine!
It is suggested that friends prefer Daqu Maotai-flavor Khun Sa wine to drink. Maotai-flavor wine is also divided into different processes, with Khun Sa, broken sand, turned sand, Luzhou-flavor and Khun Sa as the highest processes. Strictly speaking, only Daqu Maotai-flavor Khun Sa liquor is the real Maotai-flavor liquor.
Khun Sa Daqu Maotai-flavor technology, fermented with Xiaohong Sakura sorghum and organic wheat according to the ratio of 2.4:2.6, with 5 kg of grain and 1 kg of wine. Kun means complete. Sand refers to the small red cherry sorghum produced in Maotai Town. This unique small red cherry sorghum has the characteristics of thick skin, small particles, high amylopectin content, high tannin content, cooking resistance and gelatinization resistance. Only the small red cherry sorghum in Maotai Town can withstand 9 times of cooking, 8 times of fermentation and 7 times of wine extraction. The northeast sorghum was gelatinized once, the north was gelatinized twice, and the south was gelatinized four times at most, which did not meet the conditions of seven times of wine production.
Maotai can't be made without Maotai Town, and high-quality Daqu Maotai-flavor Khun Sa wine can't be made without Maotai Town! Datang wine industry, which produces Shanmengang brand, is located in Maotai Town Famous Wine Industrial Park, the core soy sauce producing area in the world. Just like apples, the same apple tree, one planted in Yantai and the other planted in other places, which apple is delicious? It goes without saying that the origin has a great influence on the quality of soy sauce wine. The air, humidity, microorganism and climate of Maotai Town are unique in the world. As far as the choice of Maotai-flavor wine is concerned, firstly, we must choose the craft to see if it is Khun Sa craft; Second, it depends on the place of origin and whether it is produced in Maotai Town, the core producing area.
Daqu Maotai-flavor Khun Sa liquor-making has the characteristics of 129873: First, there is one production cycle every year, and the liquor is made in Dragon Boat Festival, and the liquor is taken seven times a month in Chongyang, and the whole process of making liquor is set at one year; Second, two times of feeding, the first time is called Xiasha, and the second time is called coarse sand, with each feeding accounting for 50%; Nine fingers need to cook grains nine times in the process of taking wine; Eight is eight fermentation; Take wine seven times; Thirdly, Daqu Khun Sa Maotai-flavor liquor has the characteristics of "three highs and three lengths". Three highs are high-temperature koji making, high-temperature stacking fermentation and high-temperature wine flowing. The three advantages are long koji-making time (four months), long production cycle (one cellar for one year) and long storage time of base wine (it takes at least three years for base wine to be blended and canned into wine).
Khun Sa Daqu Maotai-flavor liquor does not add water in the blending process, and the whole brewing process is only in the grain moistening process, and no water is added in other links. Take the wine for seven times, the alcohol content of the base wine is 52-58 degrees in each round, and add it in each round. Finally, choose 53+/- 1 degree, and no water is added in the whole wine mixing process. Because no water is added, floc precipitation of high-boiling fatty acid ethyl ester does not occur, and filtration is not needed, and flavor and fragrance are not needed to enhance flavor, so that the original flavor of grain flavor is always maintained.
The brewing technology of Daqu Maotai-flavor Khun Sa liquor is different from other flavor liquors, which is the most complicated, with the lowest labor productivity and the lowest degree of mechanization. The taste of each round of wine is different, and the base wine should be added in each round, which belongs to the compound flavor type. High-temperature koji making, high-temperature accumulation and high-temperature wine flowing are the bones of wine. Only Khun Sa liquor with Daqu flavor needs high-temperature accumulation, and yin and yang are in harmony. Some aldehydes volatilize effectively in the process of high temperature wine flowing. Therefore, the aroma of Daqu Khun Sa Maotai-flavor wine is the most complex and the taste is the most unique. Five catties of grain make a catty of wine, which uses the most grain. Put the essence of five catties of grain into a bottle. Daqu Maotai-flavor Khun Sa liquor has the highest cost because of grain, work and storage. The terminal price of real Daqu Maotai-flavor Khun Sa liquor is often above 200 yuan/bottle, and the lowest price is not lower than 150 yuan/bottle. But what makes us sad is that sometimes even if we pay a high price, what we buy is not necessarily Daqu Maotai-flavor wine made in Khun Sa.
Sand crushing is to crush sorghum (Khun Sa uses the complete Xiaohong Ruth sorghum from Maotai Town) and then mix it with distiller's yeast for fermentation. 1-2 times, wine can be produced, and 5 kg of grain can produce 2-2.5 kg of wine (Khun Sa produces 5 kg of grain 1 kg of wine); Turning sand is to use Khun Sa and distiller's grains after sand crushing to get wine, and add sorghum and distiller's yeast to ferment to get wine; Chuanxiang, popularly speaking, is "distiller's grains soaked in alcohol". The distiller's grains after Khun Sa are put into edible alcohol, added with flavors and fragrances, filtered or distilled, which is essentially edible alcohol liquor.
Professor Cheng, a professor at Guizhou Medical University and a doctoral supervisor, and the vice chairman of the Liver Disease Committee of the World Federation of Traditional Chinese Medicine proved that drinking Daqu Maotai-flavor wine can induce the increase of SOD and metallothionein in the liver. Superoxide dismutase (SOD) is a very important component. If there is no SOD in the body, the human body will age very quickly and its resistance will be weak. SOD is considered as the most magical enzyme in life science and technology. Its main function is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. Metallothionein can interfere with the occurrence and development of liver fibrosis and cirrhosis to some extent.
To sum up, the unique characteristics of Daqu Khun Sa Maotai-flavor liquor created the charm of Daqu Khun Sa Maotai-flavor liquor. All products in Shanmen Port are Daqu Maotai-flavor Khun Sa-made wine, and the difference between different products lies in the difference of base wine year and the proportion of old wine added.
Drink healthy wine, and drink healthy wine!