Wholesale Famous Blending Method Of Liquor Manufacturers Suppliers – Jinsha Gu Sauce Aroma Liquor Diamond Star Series 5 star – Jinsha

■ Description

JinShaGu Liquor Diamond five-star, product positioning is the leading product in the mid-end of the strategic image. The body of the bottle is based on elegant dark blue, and it is carefully blended with the base vintage of JinShaGu Liquor. The liquor body is transparent, the sauce is obvious, elegant and delicate, the liquor body is mellow and soft, the aftertaste is long, and the empty cup lasts for a long time.

■ Tips

Jinsha Gu Liqour carefully selects each grain of Qianbei Plateau wheat as the raw material to produce the “jiuqu” of sauce aroma liquor, and in the natural environment where microorganisms flourish. Jiuqu, also known as saccharification starter, is rich in unique brewing microorganisms and is the “primer” of sorghum fermentation. The quality of Jiuqu affects the flavor of liquor, and plays an important role in the formation of liquor style, the improvement of liquor quality, and the enhancement of layering. The koji made of wheat is full of fragrance and unique style. It is an excellent method for making sauce-flavored liquor with JinShaGu Liquor, which brings the liquor’s unusual sauce aroma charm.

■ Production process

JinShaGu Liquor is produced in the core production area of Chinese Jiangxiang Fragrance Baijiu the upper reaches of the Chishui River. It uses high-quality glutinous sorghum, wheat, and water as raw materials, and inherits the traditional technology of pure grain solid-state fermentation. Our production process is complex but orderly, with one production cycle per year; two feedings and two fermentations; three typical types: pure sweetness, bottom of pit, sauce flavor; and “three high and three long” process: high temperature koji making, high temperature accumulation , High temperature receiving liquor, long time for koji making, long production cycle, long storage time; 40 days for koji making and fermentation; May Dragon Boat Festival koji making; storage for six months; seven wine picking; eight times for adding koji, stacking, and entering the pool Fermentation; nine times of cooking; 108 processes.

Consistent master ingenuity, just to make a good glass of wine.