How much do you know about Kun Sha, broken Sha, turning Sha and incense skewers?
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Release time：
2023-11-23 10:34
In the current market environment led by Moutai, more people have a relatively deep appreciation for Maotai-flavored liquor. Although China's wine culture is very long, but also has different production processes, but the choice of consumers will always be related to the quality and taste of the liquor itself, which makes the sauce wine welcomed by many people.
In the current market environment led by Moutai, more people have a relatively deep appreciation for Maotai-flavored liquor. Although China's wine culture is very long, but also has different production processes, but the choice of consumers will always be related to the quality and taste of the liquor itself, which makes the sauce wine welcomed by many people. Sauce-flavor liquor, in fact, there are a lot of details of the classification, they will lead to the taste and taste of the sauce wine itself have different performance, which can be divided into four kinds of processes, respectively, Kun Sha, broken sand, sand and skew incense, these four categories have what kind of performance? Today for you to analyze in detail.
First of all, it is important to realize that the production process of Moutai uses Kunsa wine, that is, the traditional Maotai-flavored liquor, which is produced according to the traditional solid-state fermentation process, and the local red hat sorghum and wheat are used. The production cycle is one year, and the manufacturing process is also complicated, and it is carried out strictly in accordance with the traditional process. It needs to be recognized that it has two feeding, nine cooking, eight fermentation, seven times to take such steps, at the same time, it also needs to be stored for more than three years to adjust the taste through mixing, and then one year of storage time can be bottled and listed, so that the quality of the liquor is indeed very significantly improved, this wine tastes loud sauce, slightly bitter with sweet. The flavor also reveals a touch of scorch and flowers, very delicate and long aftertaste.
Pulverized sand wine is a kind of liquor brewed from crushed sorghum. The production cycle of "pulverized sand wine" is short, the rate of liquor production is high, and the quality is general. It does not need strict "back sand" technology. The production cost of this kind of sauce-flavor liquor is relatively low, and it belongs to the entry wine of sauce-flavor wine. Broken sand wine, sauce aroma is obvious, the entrance sauce aroma is dull, not loud, no paint, but the entrance is soft and not bitter, slightly sweet. Generally, the head is not saucy or only slightly saucy, gradually to the middle of the strength but still soft and weak, basically no level or level of ambiguity, extremely slightly scorched or no scorch, with a slightly fuzzy flower or no fragrance, the aftertaste is clean and very short.
Fan Sha wine, with Kun Sha wine after the ninth time of cooking and discarding the lees and adding some new sorghum and new Qu medicine to brew wine called "fan Sha wine". The production cycle of Fansha wine is short, the rate of wine production is high, and it belongs to the popular products in the market. The quality of this liquor can see a significant decline, turning sand wine, spicy mouth, the head is missing or partial, no bitter smell, only bad odor outdew, no sauce type, only slightly residual some sauce flavor style or direct partial aftertaste gives people a strong flavor.
As for channeling incense wine, in fact, it can not be called sauce wine, because the quality of this wine is very poor, with Kunsha wine after the last 9 times of cooking and discarding the lees of the product after adding alcohol distillation, the product quality is poor, the cost is low. If you encounter that 9.9 bottle of sauce wine, it is likely to be this wine, so you need to pay attention to avoid being fooled.
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