Moutai is the most dazzling star in the wine circle, and its every move can be described as "pulling a hair and moving the whole body", which will directly set off a "tsunami" in the wine circle. However, there are always bad people who use the name of Moutai to fulfill themselves, think about what a "hooligan"!
Just a few months ago, there were "dick grass" and "yin grass" on the Internet. As soon as this incident broke out, the whole network was shocked, and they all thought that the famous Moutai wanted to take the road of "personality"?Not long ago, "sauce fragrance byt" appeared on the Internet.
For a while, this matter caused heated discussions among many netizens. Many netizens think: Such a vulgar thing shouldn't appear on Moutai, right?Otherwise, Moutai's historical popularity has dropped suddenly?Something similar happened again.
Recently, someone broke out in the dressing room of Moutai Qufang, and when several barefoot photos of young employees were leaked, many details were slightly "embarrassing"!What the hell is going on?Let's take a look at the details: From the ** point of view, more than a dozen young employees are wearing the same embroidered uniforms.
Wearing the same headdress on his head, it looks fresh and refined. However, looking down, it seems to be a little spicy, and netizens exclaimed**It seems to make sense. Look at the eyes of each employee, there is a basin of water, and the water in the basin is one-third of the entire basin.
There were also a few small red flowers floating on the water, their legs folded up, revealing their white thighs, and their feet resting motionless on the edge of the basin, as if they were waiting for orders. It is clear that this is the preparation of every employee before stepping on the song.
Seeing this scene, some netizens said: It's really embarrassing, why do you show your legs and feet?This is not a place for entertainment and leisure. Some netizens said: I know this is the preparation before stepping on the song, but if someone is lazy, will it affect the quality of the wine?
Some netizens said: It feels like a massage place, it looks very awkward, and I have never seen people who go to work still bare their legs and bare feet. Just when everyone was hotly discussed, relevant professionals came forward to explain: First of all, foot washing has been a long-standing tradition.
Several wine companies are stepping barefoot on the koji, and they must wash and soak their feet before stepping on the koji. The reason for this is that this behavior cannot be replaced by any machine and can only be done manually. As for hygiene, please put 10,000 hearts on it.
They use water to wash their feet, and that's all idiosyncratic. By washing your feet, you can purify your feet and clean them thoroughly without bringing bacteria to the koji. By soaking your feet properly, you can soften the entire soles of your feet and accurately sense the temperature of koji.
Of course, after softening, the soles of the feet generally will not be broken by stepping on the curved blocks. In addition, only by stepping barefoot can you step on a turtle's back-shaped curved block that is low on all sides and high in the middle, and tight on all sides and soft in the middle. When making wine, this is the ideal state of the koji blocks.
Seeing this, everyone is not entangled in their hearts, right?You won't feel embarrassed, will you?Since we have to care, why don't we care about Moutai's **, and look forward to Moutai's price reduction, which will reduce the cost of drinking friends. Of course, there is a way not to fall.
You might as well try this Guokang 1935, the taste is closest to Moutai, but ** is particularly close to the people. The liquor originates from Guokang Liquor Industry in Moutai Town, and is the hottest high-grade Kunsha sauce liquor at the moment. In fact, the environment and process in which this wine is made is worth mentioning.
The distillery is located in Moutai Town, a wine town in China5 square kilometers of high-quality sauce and fragrance gathering place, sitting on the unique climate, water source, microbial flora. Its scale is quite large, covering an area of more than 60 acres, with 8 workshops and an area of 10,000 square meters.
It has 2 fully automatic production lines, as many as 38 light koji rooms, and an annual output of high-quality koji blocks of more than 10,000 catties. In addition, the distillery also has more than 100 acres of red cherry seed sorghum planting base, with an annual output of tens of thousands of catties of high-quality red grain. It can be said that the quality is guaranteed at the source.
The process is not easy, each link is controlled by senior brewer Fan Yinghua, and the raw material is red cherry seed sorghum, which has a starch content of up to 90% and a tannin content of 25%, and at the same time, it has the characteristics of cooking resistance, high temperature resistance and stir-fry resistance.
It can withstand many times of high-temperature cooking and many times of stir-frying of 12987 Daqukunsha technology, and many times of complex and long "tossing". This technology was tailor-made for Guokang 1935, in which the Kunsha process took the longest, cost the most, and cost the most.
The original sake made from this method must be cellared for 5 years and blended with 10-year-old wine before it can be bottled. The lid of the wine is opened, the aroma of the wine is refreshing, the sauce aroma is prominent, the thatch fragrance is overflowing, the floral fragrance is faint, the smell is very comfortable, the layers are distinct, and the wine body appears particularly plump.
The liquor presents the signature yellowish color of soy sauce wine, the hops are gathered, the bubbles are even, and the drink is mellow and sweet, delicate and soft, in fact, it is comparable to the tasting Moutai, it is recommended to try it.