Recently, a sauce-flavored liquor called Huaixian Laojiu has aroused an enthusiastic response among soy sauce wine lovers. What is this wine like? Today, we're going to take a closer look.
Huaixian Old Liquor, originating from Huaixian Liquor Industry in Moutai Town, Guizhou, is the brand's next sauce-flavored liquor with the main slogan of cost performance. Its 53-degree Daqukun sand sauce aroma is positioned as an entry-level soy sauce wine, and its quality and price are in line with the needs and expectations of wine lovers for ration wine, so it has attracted much attention.
In the past few decades, the popularity of soy sauce wine has continued to rise, from a niche flavor type with a market share of only 10%, to one of the three mainstream flavor wines today. As more and more people love and are willing to collect soy sauce wine, it is especially important to understand the quality and history of soy sauce wine.
So, what is the quality of Huaixian old wine? Today, the author will lead you to explore the mystery of soy sauce wine and have an in-depth understanding of this old wine.
Moutai Town, a place that breeds good wine. 90% of China's top soy sauce wine is produced in Guizhou, and Moutai Town is the core brewing area. In this area of only 7.5 square kilometers, Moutai, a soy sauce wine brand with a long history and excellent quality, was born. In addition, there are more than 1,000 soy sauce brewing companies in the town, making it a prominent position in the country.
The reason why Moutai Town can brew such a high-quality soy sauce wine is inseparable from its unique geographical and climatic conditions, water sources and the unique red tassel sorghum in the country. Together, these factors provide a unique growth environment for the microorganisms required for the brewing of soy sauce wine. In particular, red tassel sorghum is extremely high in amylopectin and rich in tannins, which are key factors in making a high-quality soy sauce wine.
Sauce-flavored liquor is mainly brewed from sorghum, so the quality of sorghum directly determines the quality of the liquor. The unique red tassel sorghum in Renhuai City, where Moutai Town is located, and the surrounding areas are known for their high quality. In addition, the complex process of soy sauce brewing requires repeated cooking, which makes only the red tassel sorghum produced in Renhuai competent, because of its thick skin, small grains, and hardness, it can withstand repeated cooking at high temperatures.
Huaixian Old Liquor is located in the core production area of Moutai Town, and like Moutai, only Renhuai's local red tassel sorghum is used as raw materials for brewing. This unique advantage, coupled with the rigorous craftsmanship and strict quality control of Huaixian Old Liquor, provides a solid guarantee for the quality of the wine.
To judge the quality of soy sauce wine, the key is to look at its brewing process. The quality and grade of sauce-flavored liquor depends on several factors in the brewing process. Geographical location and high-quality raw materials are the foundation, and handicraft control is the key link in it.
There are various brewing techniques for soy sauce liquor, including koji forms such as bran koji, dakoji, and mixed koji, as well as brewing processes such as kunsha, crushed sand, and turned sand. However, according to the most traditional and standard soy sauce brewing process, Daqu + Kunsha process brewing (i.e., 12987 technology) is recognized as the best. This process requires a full year of brewing time, including two rounds of grain feeding in the sand and nine rounds of grain cooking and fermentation. Although this method is costly and time-consuming, the soy sauce produced is the most authentic.
Huaixian old liquor not only strictly requires the quality of raw materials, but also uses the traditional Daqukun sand method to brew. This makes the expression of its flavor and taste quite close to that of Moutai, and even not inferior to some big-name high-priced wines. In terms of taste, Huaixian old wine perfectly shows the unique flavor of Mao-style soy sauce wine. After opening the bottle, the rich aroma of soy sauce comes to the nose along with the aged aroma of old wine. In the mouth, the wine has a rich flavor profile and a long aftertaste, leaving it with a sweet and smooth taste. At the same time, it also retains the characteristics of Moutai "not getting up after drinking", bringing a comfortable drinking experience to drinking friends. Because of this, there is a saying in the circle of drinking friends: "Although the 1,000-yuan Feitian Moutai is good, the 100-yuan Huaixian old wine is also worth a try."