1. Isn't Moutai getting older and yellower?
During the complex brewing process and the long storage years, the color of Moutai is constantly changing.
When it first leaves the factory, the color is slightly yellow, almost transparent, and after three or five years of storage, it gradually turns into light yellow, after more than ten years, it becomes golden yellow, and after decades of storage, it becomes amber gold, and after a long time, it may reveal a slightly green color. However, this kind of wine is very rare in the world, and it is rare for ordinary people to see it.
2. Do you need to decant only Moutai old wine?
Don't be in a hurry to drink a bottle of Moutai old wine, first use your sense of smell to feel the unique sauce aroma of old Moutai, and then slowly pour the wine into the decanter and let it rise for 10-20 minutes. The first 3 cups should not pass through the first half of the tongue, but one cup at a time, in order to allow our mouth and the whole sense of taste, olfactory system to adapt to the aroma of the sauce.
From the fourth glass, bring the glass to your lips, take a small sip gently and slowly, sip it in your mouth, smack it gently, and swallow the wine during the tasting. After the wine is drunk, quickly exhale and let the aroma of the wine come out of the nasal cavity.
3. Leaving Moutai Town really can't make Moutai liquor?
In 1974, Moutai carried out a remote production plan, and moved technicians, technological processes, raw materials and auxiliary materials, production equipment, etc. from Moutai Distillery, and conducted experiments in strict accordance with the traditional brewing process of Moutai and following natural changes. It lasted 11 years, 9 cycles, 63 rounds, and more than 30,000 analytical tests. More than 50 experts examined the results and found that Moutai could not be brewed.
4. Is there a particular temperature for drinking Moutai?
The strength of the seven flavors of Moutai, which is sour, sweet, bitter, spicy, sauce, dry and paste, all have a certain relationship with the temperature. Different temperatures will affect the volatilization of Moutai's flavor components and the diffusion rate of the liquor in the mouth, so Moutai should be drunk within a suitable temperature range for the best taste.
Because Moutai is a pure grain solid-state fermentation, the brewed Moutai contains high-grade unsaturated fatty acids, which are only melted in alcohol, and the disadvantages of Moutai after adding ice cubes:
1. Cause the temperature of Moutai to decrease
2. After the ice cube melts, the water increases, and the Moutai will lose its light and be impenetrable, which is unsightly.
3. If the degree is reduced, the complex aroma of Moutai will be affected, and the coordinated aroma will be destroyed.
The suitable temperature of Moutai is 21-35 °C.
5. The taste of each batch of Moutai is not exactly the same?
The quality of sake is related to many factors such as fermentation temperature, humidity, ratio of koji to sorghum, uniformity of stirring, temperature of roasting sake, and time of roasting. The slightest variation in these winemaking conditions can lead to subtle differences in the flavor of each batch.
In addition, depending on the blender, there will be certain differences in the wine blended. Even if it is the same blender, the wine will not be exactly the same every time, just like a chef's stir-fried food, the same chef and the same pot stir-fry will not taste exactly the same every time.