In 2023, which has just bid farewell, Shi Rongxiao's Maoxiang series of multi-flavor sauce flavors will continue to pace, shining in the Spring Festival liquor market with its profound history and unique flavor, and has been loved by many old wine friends.
Compared with the big brand wine and many welfare discounts in the market, why can Shi Rongxiao, an ordinary brand, break out of the encirclement and win the love of drinking friends? The answer lies in the fungus in the koji, which is more abundant and evenly distributed than ordinary koji, which not only promotes the release of nutrients, but also forms a variety of flavor substances during the fermentation process, giving the sake its unique aroma.
The unique aroma, affordability, and classic packaging are the reasons why Shi Rongxiao wine has become a "wine" partner for the Spring Festival in the Year of the Dragon. Compared with ordinary koji, Shi Rongxiao's koji shows a richer variety of fungi and a more uniform distribution, these fungi are far more than just breaking down grain cellulose and releasing nutrients, they can also produce rich ester and alcohol flavor substances during the fermentation process, giving Shi Rongxiao a unique multi-layered sauce aroma, so as to distinguish it from other brands, so that wine lovers can enjoy a richer aroma experience.
At the same time, Shi Rongxiao's formula koji contains a variety of fungi that are not detected in ordinary koji, and these unique microorganisms can produce unique aroma components, adding an irreproducible flavor profile to Shi Rongxiao wine. For example, the unique thermophilus in Shi Rongxiao wine can produce a variety of high-temperature resistant biological enzymes under high temperature conditions, optimize the saccharification process, and enhance the taste and aroma of the wine.
In addition, the relative abundance of bacterial colonies in Shi Rongxiao koji is relatively large, especially the role of acid-producing bacteria in the fermentation process cannot be underestimated. These bacteria are able to produce organic acids and further form esters, which not only enrich the aroma of the wine, but also regulate the metabolism rate of yeasts, prolong the fermentation period, and provide sufficient time and conditions for the formation of multiple flavors of the wine.
It is precisely because of the unique advantages of Shi Rongxiao koji and the innovation and scientific management of traditional winemaking technology. Shi Rongxiao is able to research and optimize the microbial community in the koji through modern scientific and technological means in the winemaking process, accurately control the winemaking process, ensure that every drop of soy sauce wine can present multi-level sauce flavor and meet consumers' demand for high-quality and diversified taste.
The uniqueness and scientificity of Shi Rongxiao's century-old recipe koji have made it set a new standard for multi-flavor soy sauce liquor in the soy sauce wine industry, which not only shows the extraordinary strength of Shi Rongxiao Liquor, but also adds new luster to the soy sauce wine culture of Moutai Town, Guizhou, and has become a highlight of the soy sauce wine industry.