A few years ago, there was a wave of "old wine" in the mainland liquor circle, and many drinking friends tried to buy "old wine" in the liquor circle in order to taste the flavor of old wine, but old wine is not so easy to get, and it is basically "difficult to find a bottle" in the market, so many drinking friends are eventually feather back.
Of course, many drinking friends have also tried to treasure their old wine, but the results are not very ideal, either they can't help but drink it after not long to save it, or they are "broken" when they are put away, but they are worried about a large number of drinking friends.
Not only that, in order to save good liquor, drinking friends have also paid a lot of "IQ tax", and have seen a variety of unreliable wine storage methods on the Internet, just to experience the unusual flavor and taste of old wine, but for wine storage, old drinking friends have long been reminded: don't be deceived by these "3 big rumors", completely unreliable, it is recommended to love to drink!
Myth 1: "Baijiu can be saved"
Some people say: liquor with an alcohol content of more than 10% can be stored, because the alcohol content exceeds 10%, and no bacteria and harmful substances can survive. But in fact, this sentence is not completely true, because the alcohol content is too low, in the process of storage, the nutrients in the wine will be slowly lost, and the alcohol will slowly volatilize, which greatly affects the taste.
Myth 2: "Beeswax is easy, storing wine is easy"
It is often said that sealing liquor can be sealed with beeswax, which can prevent the situation of "running wine" in liquor, but the actual situation is that beeswax seals liquor, and the storage time is not long, because the wax is sealed with liquor, for a long time, the wax on the surface will crack, not only will it be easy for air to enter the bottle, but also there will be a situation of "running wine".
Myth 3: "Once buried in the soil, the liquor is not bad"
I believe that drinking friends should have heard of "buried liquor", but in fact, this method is not applicable, because there are many tiny creatures in the soil, plus the soil is very humid, and the taste creatures in the soil will slowly corrode the packaging of the liquor over time, and then enter the wine, affecting the quality and taste of the liquor.
Have you heard all three rumors of alcohol? Don't be gullible when storing wine, but if you really don't have so much time and energy to save wine, then don't feel sorry! As a big winemaking country, the mainland also has a lot of fine wine, you can choose some good quality liquor to drink, such as the following 2, not only outstanding quality, but also many drinking friends' "love", see if you have drunk?
Su Dongpo wine
In the mainland liquor circle, there are countless well-known liquors, especially "Mao Wujian" is a household name, but for the people, the most frequent occurrence in their lives is those high-quality "ration wine", such as this Su Dongpo wine.
Although it is not as well-known as "Mao Wujian", but its wine quality is excellent, the price is fair, the cost performance is also high, and there is even the charm of eight or nine points of five grains in the taste, no wonder it will have the nickname of "affordable small five grains" in the circle of drinking friends, and even many people like to regard it as a household necessity "ration wine".
This wine can be called "nitpicking" in the brewing, every small detail has very strict requirements, in the selection of materials is even more refined, the final choice is the same as Wuliangye is very suitable for winemaking "Wuliang", the winemaking process is even more reference to the Northern Song Dynasty poet Su Dongpo written in the "Dongpo Wine Sutra" recorded in the ancient techniques, after many processes of polishing this brewing is completed.
And its winery is also very prosperous, formerly known as the "Deliyuan Distillery" and "Dajiang Distillery" that were formerly known as the liquor circle, so far, the history of winemaking has been nearly 120 years, the winemaking technology is exquisite and sophisticated, the distillery also has hundreds of "intangible cultural heritage ancient cellars", Su Dongpo wine grain fermentation and 3 years after taking the base wine are carried out in this ancient cellar.
The liquor looks clear and clean, thick, pour a glass, the hops in the glass are crystal clear, round and transparent, the aroma of wine overflows from the glass, the fragrance is thorough to the skin, the aroma is full, taste it lightly, the taste is mellow and continuous, sweet and long-lasting, the mouth is delicate and smooth, the aroma of the ration lingers, the ester aroma is prominent, the sweetness is obvious after drinking, and the tail is clean and long!
Kita-Okura sake
In the mainland, there are many provinces that make wine, and even many places have their representative wines, such as this "Beidaicang wine", which is a very famous local specialty liquor in Heilongjiang Province, which has a very high reputation in the local area, and also has a lot of influence in the mainland liquor industry, and is even known as "Northeast Moutai".
This wine comes from Qiqihar, Heilongjiang, and is made of the best local "big snake eye" red sorghum as the main brewing raw material, combined with pure wheat high-temperature Daqu, and the traditional brewing technology passed down from generation to generation in the local area has been polished to achieve this classic northern sauce wine - Beidaicang wine.
This wine is very different from the traditional sauce wine, although the wine also has a very strong sauce aroma, but it also has a unique charm of northern sauce wine, soft and comfortable to drink, mellow and fragrant in the mouth, rich in taste, distinct layers, clean and refreshing mouth, wine aroma lingering on the tip of the tongue, making people linger!