Introduction: What does Kunsha of sauce wine mean? Learn these tricks, you can also drink good sauce wine!
The world's best wine, sauce wine for the respect.
In daily life, as long as the sauce-flavored liquor is mentioned, people will think of the well-known sauce liquor brewing area in the mainland - Moutai Town, known as the first liquor town in the mainland, is the sacred birthplace of sauce-flavored liquor, and the famous Moutai liquor was born here.
The brewing process of Moutai liquor is known as the "living fossil" of the mainland liquor process, and the starch in the grain is constantly fermented, steamed many times, and the organic matter is forced out, which is the biggest difference between sauce wine and other aromatic liquors.
One of the most famous brewing processes is Kunsha, and Moutai wine is also brewed in this way.
Many wine friends said that if they do not understand the kunsha, broken sand and turning sand of sauce wine, drinking more sauce wine is also a white ride, which is not without reason.
So what does the kunsa of sauce wine mean? Learn these tricks, you can also drink good sauce wine!
Kunsha does not mean "sand", "sand" is actually a collective term for sorghum and other excipients, "Kunsha" refers to the use of complete sorghum brewed liquor, also known as "bundled seeds", that is, "12987" process.
One-year production cycle, two feedings (lower sand and rough sand, two feeding intervals of 1 month first time in chongyang festival, usually the ratio of sand and rough sand is 1:1); Nine steaming (one steaming raw sand, two steaming rough sand, 3-9 steaming back to sand); Eight times of koji fermentation (1:1 ratio of koji to raw materials, about 13% of the total grain); Seven times to take the wine (the first and second times do not take the wine, because the first two times the wine quality is not good, the amount of wine is also small, so it is necessary to start from the third time, of which the third round to the fifth round of the wine quality is the best, the further back, the heavier the paste, to the seventh time the wine is generally fragrant, with a musty taste).
The difference between Kunsha and broken sand, turning sand, and channeling sand
(1) On the raw materials
Kunsha is brewed from intact sorghum, crushed sand from broken sorghum, and dried sand with more inferior sorghum.
(2) In the process
Kunsha sauce wine adopts the "12987" process, which is obtained by professional masters after becoming wine, and each step is extremely demanding. There is no sand return process for crushing sand, and sand turning and sand channeling are not technical processes in the strict sense.
(3) In time
Kunsha takes a year to brew, and after becoming a wine, it will be cellared for at least 3 years according to international standards, so authentic Kunsha will take 4 years to face consumers. The production cycle of broken sand is relatively short, usually it can be made into wine in one month, and the time for turning sand and channeling sand is shorter, because it does not pursue excellence in brewing, so the taste is slightly inferior compared with Kunsha.
(4) In terms of cost
Kunsha sauce wine pays attention to five pounds of grain and one pound of wine, which requires more grain to consume, and it takes a long time, so the cost is higher. The sand crushing and turning the sand is not so cumbersome process, one or two pounds of grain can become wine, so the input cost is not as good as Kunsha.
(5) In terms of taste
Kunsha sauce wine five flavors coordination, sauce aromatic, mellow body, elegant and delicate, long aftertaste. The flavor of the crushed sand sauce is not obvious, the taste is stuffy, and there is no aftertaste. The alcohol taste of turning sand and channeling sand is relatively strong, there is basically no sauce taste, and the wine quality is poor.
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Share so much, there may be many people will not choose high-quality sauce wine, here recommend 2 affordable, taste "straight" Kunsha sauce wine to everyone, I hope that everyone in the purchase of wine to these 2 models as a benchmark.
It is necessary to imitate Taiwanese wine
Produced in the core area of Moutai Town, it is a real grain wine, and it is brewed by Daqu Kunsha, and the grade has reached the excellent grade.
The raw material is carefully selected by professionals red tassel glutinous sorghum, with high-quality wheat koji, chishui river water supplement, after the "12987" traditional process, it took 1 year to brew a new wine, and then use 7 years of base wine for blending, the wine body is mellow and delicate, the wine is full of old flavor.
Open a bottle, in less than a few seconds, the aroma of wine can sweep through the whole house, tempting people, let people smell the aroma, pour a cup, the hops are dense, the hanging cup is obvious, the wine is as thick as grease, wrapped into a ball.
Take a sip, the sauce is fragrant, the aroma in the mouth bursts, people are mesmerized, swallow it, the whole body is warm, it feels comfortable, and it is also one of my favorite sauce-flavored liquors.
Silver in the wine
Xijiu's Daqu Kunsha affordable wine for the common people is used as rations, and it is not "high climbing" at all.
Open the bottle cap, the sauce is fragrant, pour a cup, the wine body is slightly yellowish and clear, the hops are dense, the entrance is soft, not rushed or spicy, the flavors are coordinated, and the aftertaste is full, which is a very good public ration wine.
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After listening to the above explanation, do you have a new understanding of sauce wine, sauce-flavored liquor is not all good wine, in fact, there are advantages and disadvantages, learn the above tricks, you can also drink good sauce wine!
Well, today's sharing is here, thank you for reading, we will meet again in the next issue!