Afraid of buying the wrong wine? What is the difference between soy sauce wine and strong flavor wine, connoisseur: you can't buy wrong if you figure it out.
Socializing is one of the ways for many people to make friends and connections, and while socializing, it is natural to have a good drink. In China, it has a very deep liquor culture, the most well-known of which is the sauce-flavored liquor and the strong-flavored liquor.
Although the two wines are of different types, they have their own merits, and many wines will choose the right wine according to their own preferences, but apart from the differences in taste, what are the differences between the two wines? The connoisseur specially gave the answer: the difference is not a point, and it is recommended that all drinking friends grasp it as soon as possible.
First, the difference in materials.
The main raw material of soy sauce wine is sorghum, and the process used is also high-temperature Daqu. On the other hand, aromatic sake mainly uses medium-temperature koji, and then the raw materials are added. Sorghum is a hard grain with a high starch content, and after fermentation, it is able to produce a rich sugar content that provides enough energy for the formation of alcohol.
Second, the brewing technique is also different.
In the process of making, the grains are first crushed, and then Daqu powder is added, and the liquor is brewed through multiple processes. In the process of brewing aromatic liquor, Zhongqu powder is directly added after crushing, and then steamed, and the process is more complicated, and there are slight differences between the two.
3. Differences in fragrance.
The most distinctive feature of soy sauce wine is its unique "soy sauce aroma", which comes from a special ester produced during the brewing process, which gives the wine a rich soy sauce flavor that will become more mellow over time. Aromatic baijiu will feel very fragrant when it smells, and it is well-balanced and harmonious.
Fourth, the difference in taste.
It is precisely because of the different aromas that the taste is naturally different. When tasting the sauce-flavored liquor, there will be a slight bitterness at first, but it will soon become a sweetness, and the sweetness is also very obvious. When tasting the strong flavor liquor, it is sweet at first, and then slowly it will be slightly bitter, and the taste is very persistent.
Although both soy sauce liquor and strong flavor liquor are representative of Chinese baijiu, there are significant differences in their ingredients, brewing techniques, aroma and taste. Understanding these differences can help us be more clear when choosing and avoid buying the wrong one. Remember, only when you truly understand the difference between soy sauce and strong flavor wine can you truly experience their charm.
In fact, in the liquor market, whether it is soy sauce wine or strong flavor wine, they all have very good wines. Not only the quality is passable, but also the taste is also very good, drinking will make all wine friends satisfied, and then I will recommend two good wines to all wine friends, everyone will always applaud after drinking.
Guokang 1935
In 1993, the founder founded Guokang Distillery in Renhuai Moutai Town. After years of development, the winery produces a good reputation in the local area, and is also loved by many wine lovers. When making this wine, Master Fan Yinghua was specially invited to serve as the director of winemaking.
The oldest "12987" brewing technique is selected, and every step is full of mystery and exquisiteness. What's even more rare is that the thin-skinned and large-grained red tassel sorghum that is no different from Moutai is also used. This kind of sorghum grows in the red soil of Guizhou, and has been baptized by sunshine and rain to give it a unique flavor.
When the cap is opened, a rich aroma of wine comes to the nose, which is the aroma of red tassel sorghum and the mellow taste of aged old wine, which makes people feel extraordinary when they smell it. Then, gently pour the wine into the glass and you will see that it is as clear as amber. When tasting the first bite, the taste is mellow and long, melting in the mouth.
Rice flower wine. This wine is one of the famous wines from Hubei, with a strong aroma, and you can immediately feel the silky and warm taste when you enter the mouth, and then you will feel a full-bodied one. The aroma is very natural and very full-bodied, and it is a rare drink on the table of the locals, and it is also very cost-effective.
In general, whether it is a sauce-flavored liquor or a strong-flavored liquor, they all have their own unique characteristics, and every drinker can also choose the right drink according to their own preferences. The two wines recommended above are of very good quality, and all wine lovers can go and taste them, and they are particularly cost-effective, and they are also very delicious.