Introduction: Northeast Province's 3 major "nameless wines", pure grain brewing taste first-class, but unfortunately out of the local no one knows!
Many people say that northeast people can drink a pound and a half of liquor, and beer can be poured at will.
When it comes to the northeast, the customs and customs there have always been known for their boldness, and even drinking is notoriously painful!
However, when it comes to alcohol, there seem to be few well-known good wines in the northeast, which has a very good amount of alcohol per capita.
Is it true that the three northeastern provinces only drink alcohol, but do not produce good wine?
Non also! Northeasterners love to drink alcohol and can also make wine. There are a lot of high-quality pure grain wines over there, the taste is comparable to first-class big-name wines, but because of improper publicity, it is a pity that the wine has not been able to go out of the local area.
Taking this opportunity to give you 3 "nameless" good wines from the northeast today, how many of them have you drunk?
The first one: Kitakura sake
This wine is certainly familiar to friends in the northeast, although the packaging is monotonous, but it is also a national geographic landmark liquor, the wine quality is very resistant, in the northeast is also a lot of friends' ration wine, cheap, cost-effective.
Smell: The aroma of the wine is elegant, and the rich combination aromas of sauce, raw grain, melon seed, honey and sesame are intertwined, with rich aroma levels and coordination.
Wine quality: poured wine to see the color of the wine is yellowish, the wine body is smooth and transparent, without a trace of impurities and precipitation.
Palate: Pure and sweet in the mouth, contrasting with the rich smell of sauce, there is also a slight acid under the delicacy. The combination of pre-sour and post-sweet is not only not conflicting but very harmonious, but also very harmonious, and the fusion of bran and large koji is also very appropriate, giving people a sense of balance and peace as a whole.
The second paragraph: Lao Longkou liquor
For the old Longkou, Friends of Liaoning will certainly not be unfamiliar, the distillery has been established since 1662, more than three hundred years ago, has a rich historical background.
Smell: The open bottle has a faint green apple aroma, although it is brewed for five grains, but the single grain aroma is obvious, and the smell is elegant and delicate.
Taste: Sweet and delicate in the mouth, a line into the throat. After the liquor is entered into the stomach, it is mild and non-irritating, and when it is spoken, it is full of fragrance and returns to the sweet breath from the nasal cavity. The mouth is clean and long, and the aftertaste is also in the mouth for a long time.
The third paragraph: Yuquan wine
This is a cynical liquor produced in Heilongjiang, which seems to be unassuming, but it has twice won the title of "National Quality Liquor", which also makes it occupy a good position in the local cyanoscent liquor.
Smell: the open bottle and the aroma is obvious, thick with sauce, of which the thickness occupies the main position, with the cellar aroma and the complex aroma of the bad aroma is more prominent, followed by a faint floral and fruit aroma and sweet fragrance, a variety of aromas with coordination.
Palate: Mellow and thick in the mouth, the aroma of the aroma is the first to bear the brunt of it, with a hint of sauce in the middle. The aroma of the sauce in the middle and back section becomes stronger, the floral and fruity aromas, the bad aroma and the cellar aroma are richly coordinated, the sweetness is obvious, and the various flavors are comfortable and natural with the taste.
In addition to the above 3 northeastern "nameless wines", there are many good wines from other provinces that have not been excavated. For example, the following Guizhou "nameless wine", the wine is made of whole grains, without any additives. The taste of the entrance is first-class, and it has not been able to spread out of Guizhou due to improper publicity, resulting in the wine being little known.
Jun Zhongyuan secretly hid wine
This wine was brewed by Zeng Chuanzheng, a disciple of Li Xingfa, the "father of sauce wine".
The brewing materials are selected from the local small glutinous red sorghum and high-quality wheat as raw materials, supplemented by the water of the Chishui River. Under the combination of these high-quality raw materials, the resulting liquor is sweet, delicate and mellow.
In addition to high-quality raw materials, the brewing process adopts the "12987" process and the ancient Kunsha process, and the large pottery altar is cellared. After one year of brewing, the wine is rich in taste and rich in flavor after ten years of cellaring.
Smell: open the bottle and spray incense, the rich sauce aroma directly throughout the room, smell elegant and delicate, mellow and full. Subsequently, a complex aroma with cellar aged aromas and floral and fruit aromas emerges, and the combination of the two is very comfortable, and people can't help but want to taste it.
Wine quality: The poured wine line is slender and continuous. During this period, the splashed hops "hang" on the wall of the cup, forming a dense and slender wine line, and the rich ester content makes the wine slowly slide.
Taste: Take a sip, the instant sauce taste of the wine liquid in contact with the tip of the tongue bursts in the mouth, the dense and delicate taste makes people fall into it, the aroma of the middle and back cellar and the aroma of chen emerge, you can taste the mellow and delicate of the aged wine in the mouth, the aroma is coordinated, the aroma is comfortable and pleasant, and the drink makes people linger.