How to distinguish the quality of soy sauce wine?Understanding these two points makes the choice of sauce wine easy
Sauce wine has been attracting attention recently, and its rich flavor and rich aroma are loved by wine lovers. However, with the sharp increase in Moutai, overnight, the price of all soy sauce liquor has also begun to rise, and a bottle of Moutai has reached 3,000 yuan, and other soy sauce liquor is also approaching the 1,000 yuan mark.
The reason why soy sauce wine stands out is its unique brewing process, but there are many different processes in the production of soy sauce wine, and understanding the impact of these processes on the quality of the wine can judge the quality of the wine.
In the process of soy sauce liquor, it is common to hear the saying "Daqu Kunsha", but there are several other processes:
Chuansha sauce fragrant wine: commonly known as bath wine, by steaming edible alcohol and spices in the fermented grain of Daqu sauce wine, the edible alcohol is stained with the aroma of Daqukun sand wine, and then the taste of sauce wine is presented by blending.
Bran koji sauce flavor process: bran as saccharification starter agent, bran is the husk of wheat, fermentation time for one month, one time to take wine, short fermentation time, high wine yield, light wine taste, but relatively low.
Crushed sand sauce flavor process: using 100% crushed sorghum to make wine, is a quick version of sauce flavor wine, compared with the Kunsha process, this method has a high wine yield, 2-3 times of wine can be brewed, the wine taste is better than bran koji.
The process of turning sand sauce fragrant liquor: add sorghum and medicinal koji to the sake lees discarded by Kunsha, and continue to steam, so that the wine has the flavor of sauce, although it is not strong enough, it has a burnt aroma in the bitterness.
Huisha sauce aroma process: the raw materials of crushed sand accounting for 8 percent and Kun sand accounting for 2 percent are used for cooking and brewing, and the raw materials are added for feeding in the fourth and fifth rounds, which increases the output of soy sauce flavor wine, but the wine taste is relatively light.
Daqu Kunsha Liquor: Daqu Kunsha Liquor uses Daqu as the koji, which is a kind of koji with the largest number of natural microbial species, and its diverse microbial communities make the taste of the wine richer. Kunsha refers to the complete sorghum grains, sorghum is a hard crop, the skin is resistant to cooking, the wine obtained by complete sorghum cooking has pure wine quality and rich wine taste, but the disadvantage is that the wine yield is low, and the grain consumption is large.
Sauce wine focuses on aging, and even after a one-year brewing cycle, the resulting wine cannot be drunk immediately and needs to be stored for several years. Generally speaking, 3 years is just right, 4 years is the ripening period, 5 years is more mellow, and 6 to 8 years is the best tasting period.
Taking the Yuande liquor produced in Moutai Town, Guizhou Province as an example, the liquor uses local red glutinous sorghum as raw material, the production process follows 12987, and is brewed by the Daqu Kunsha process, and each bottle of wine is stored for at least 5 years, generally 7-8 years old, and the old wine is out of the cellar. Yuande Liquor insists on not taking shortcuts, strictly follows the ancient method of liquor, and follows the new national liquor standards to ensure the safety and health of every drop of liquor. The distillery adheres to the principle of "brewing Maowei sauce liquor that is loved by the common people", and neither increases the price nor reduces the quality. This makes the wine a good choice in the industry for both collection and self-drinking.
Yuande Fangtai Liquor uses red tassel glutinous sorghum as raw material and adopts the "Daqu Kunsha" process, and the winemakers are well aware of the uniqueness of glutinous sorghum, using its high content of tannins, starch and the characteristics of thick skin and small grains, giving the wine a rich and layered feeling. Adhering to the century-old tradition and following the "12987" standard, the vinification cycle is one year, and the cellaring time is up to seven years, creating a complex flavor and the characteristics of an old wine. The aroma of the wine is refreshing, rich and dreamy, exuding the aroma of grain and flowers and fruits. The taste is delicate and warm, harmonious and balanced, as if you are in a fairyland, which is intoxicating. This imitation Taiwanese wine shows a unique charm on the palate, making it a very satisfying wine.
Another Bingheng old liquor is cleverly blended with 18-year-old base liquor and 30-year-old liquor, which is as famous as Moutai. It is operated by the descendants of one of the three major burning workshops of Moutai, and the technique is old and exquisite. The sauce is rich in aroma, rich and harmonious in taste, and has a long aftertaste, like tasting a beautiful story. This old wine shows the unique taste charm of Bingheng, which is a story of ingenuity inheritance and an intoxicating taste journey.
Bingheng old wine is not only a bottle of wine, but also a story of ingenuity and inheritance, and an intoxicating taste journey. "