The soy sauce wine has 53 degrees, the degree is higher, and proper decanting can volatilize some low-boiling point substances, reduce the nasal sensation, and make it more delicate and mellow. Decanting also allows the aroma molecules in the wine to come into full contact with the air, resulting in a stronger aroma and a smoother taste. If you just get a bottle of wine with a bitter taste, decanting the wine before drinking it can greatly reduce this bitterness.
Drink the taste of pure grains and choose Guizhou drunken cellar.
The drunken cellar is located in Moutai Town, a good place for winemaking, a natural "big wine tank", which gathers a variety of microorganisms to provide favorable conditions for wine fermentation. Finally, in terms of material selection, the drunken cellar wine selects the best raw materials.
The local red tassel sorghum in Moutai Town, full of grains and thick skin, can perfectly support the stir-fry in the brewing process of soy sauce wine, these factors are the key to the unique taste of Zuijiao wine, the brewing process of Zuijiao does not add any volatile flavor components, and is a pure natural product of natural fermentation.
The traditional process of "12987" is used in the drunken cellar wine, and the soy sauce wine brewed through such a complicated process needs to be cellared for about five years before it can be put on the market. So this is also the reason why the drunken cellar wine tastes mellow, and it can't be drunk and sobered up quickly.
This liquor has a rich sauce aroma, soft and delicate taste, and a long aftertaste, and it is also a very popular liquor in Guizhou.