Strong Aroma Chinese Baijiu
Producing Method: Fermentation
Main Ingredient: Wheat
Alcohol Content: 36.5%
Aroma: Strong Aroma Baijiu
Liquor Size: 500ml
RAW MATERIAL: Sorghum, Wheat, Peas
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Spiritual Longquan water: The brewing water comes from the [Longquan" underground water source of Jinan 72 famous springs. The water quality is clear and transparent, and the entrance is slightly sweet. With Shandong famous specialty Donkey-hide gelatin, which is made from good water, comes from the same source.
Selection of raw materials: The fermentation of raw liquor is made of selected high quality sorghum with full grain size and clean without impurities. The highest content of sorghum starch is more than 61%, and the sorghum skin contains appropriate amount of tannins (about 0.3%), it can be converted into eugenic acid, vanillin and other aromatic substances, so it has the beauty of "sorghum brewing fragrance".
The new technology purification: On the basis of inheriting the ancient brewing method, modern scientific formula and application of biological technology are added, and pure extraction technology of new technology is adopted, So that the use of raw materials increased significantly, impurities removed cleaner, and Chinese liquor taste quality better.
Source of muyu-stone: muyu-stone is a kind of precious jade stone, which was formed about 5.5-5.8 million years ago. Its origin is limited to the west of mountain Tai, storage is limited, extremely precious, because of its color, grain, sound like a monk beating wood sutra wood, it is called muyu-stone.
The medicinal effect of muyu-stone: According to the records of "Compendium of Materia Medica", the muyu-stone is a rare Chinese medicinal material, its non-toxic nature. It has the effect of fixing the six organs and calming the five organs. It has the magic effect of strong strength, cold resistance, heat resistance, hunger resistance, light body and longevity. Therefore, the muyu-stone has "Decree by destiny can get, no blessing people cannot have" said, people who got the stone won't say where it came from, so it becomes more rare.
The wonderful effect of muyu-stone on Chinese liquor: According to the inspection of Shandong food quality supervision and inspection center, Using muyu-stone utensils to hold liquor(Chinese liquor) for 24 hours, formaldehyde content can be reduced 50%, fusel oil content can be reduced by more than 65%, alcohol content is changeless. Any liquor, as long as placed in the muyu-stone liquor set for 29 minutes, can become soft sweet and delicious, spicy and bitter significantly reduced, and have a significant difference with putting into other liquor sets. Therefore, the Chinese liquor fermented by muyu-stone has better taste and quality.
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Trial running after production.
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