What to drink? Drink healthily! Is there anything more precious than health in the world? Shanmengang Ecological Winery, Dahong, Dazi, Dafugui, Heijin, Zodiac, Jar Wine, pure Daqu Maotai-flavor Kunsha liquor!

It is recommended that friends choose Daqu Maotai-flavor Kunsha liquor as their first choice. Maotai liquor also has different processes, Kunsha, Suisha, Fansha, and Chuanxiang, with Kunsha being the highest process. Strictly speaking, only liquor made with Daqu Maotai-flavor Kunsha process is truly Maotai-flavor liquor.

Daqu Maotai-flavor Kunsha process uses small red cherry sorghum and organic wheat produced in Maotai Town to ferment in a ratio of 2.4:2.6, with five catties of grain and one catty of liquor. Kun means complete. Sand refers to the small red cherry sorghum produced in Maotai Town. This unique small red cherry sorghum has the characteristics of thick skin, small grains, high content of amylopectin, high content of tannin, resistance to cooking, and resistance to gelatinization. Only the small red cherry sorghum in Maotai Town can withstand nine times of cooking, eight fermentations, and seven times of wine extraction. Northeast sorghum gelatinizes once, the north twice, and the southern sorghum at most four times, none of which meet the conditions for seven times of wine extraction.

Maotai liquor cannot be made without Maotai Town, and high-quality Daqu sauce-flavored Kunsha liquor cannot be made without Maotai Town! Datang Liquor, which produces the Shanmengang brand, is located in the Maotai Town Famous Liquor Industrial Park, the core production area of ​​sauce liquor in the world. Just like apples, the same apple tree, one planted in Yantai and one planted elsewhere, which apple is delicious? It goes without saying that the production area has a great influence on the quality of sauce liquor. The air, humidity, microorganisms, climate, etc. in Maotai Town are unique in the world. As for the selection of sauce wine, first, we must choose the process to see if it is the Kunsha process; second, we must look at the production area to see if it is produced in the core production area of ​​Maotai Town.

The liquor produced by the Daqu sauce-flavor Kunsha process has 129873 characteristics: one is a production cycle of one year, with koji making on the Dragon Boat Festival and sand adding on the Double Ninth Festival, and the wine is taken seven times, once a month. The entire koji making and wine taking requires a set time of one year; second, there are two feedings, the first is called sand adding, and the second is called rough sand, and each feeding accounts for 50%; the nine-finger wine taking process requires nine steaming of grains; eight is eight fermentations; seven is seven wine taking; third, Daqu Kunsha sauce wine has the characteristics of "three highs and three longs", the three highs are high-temperature koji making, high-temperature stacking fermentation, and high-temperature wine flow, and the three longs are long koji making time (four months), long production cycle (it takes a set time of one year for a cellar of grain to brew wine), and long base wine storage time (the base wine storage time takes at least three years before it can be blended and canned into wine).

The liquor made by Daqu Jiangxiang Kunsha process does not add water during the cocktail mixing process. Water is not added in other links except in the grain moistening stage during the entire brewing process. The liquor is taken seven times, and the alcohol content of the base liquor in each round is 52-58 degrees. It must be added in each round, and finally 53+/-1 degrees is blended. No water is added in the entire cocktail mixing process. Because no water is added, no flocculent precipitation of high-boiling point fatty acid ethyl ester substances will be produced, no filtration is required, and no flavors and spices are needed to add flavors and fragrances, and the original flavor of the essence of grain is always maintained.

Daqu Jiangxiang Kunsha liquor has a brewing process different from other flavor liquors. It is the most complex brewing process among all liquors, with the lowest labor productivity and the lowest degree of mechanization. The taste of each round of liquor is different, and the base liquor of each round must be added, which belongs to the compound flavor. High-temperature koji making, high-temperature stacking, and high-temperature liquor flow. The koji is the backbone of the liquor. Only the liquor made by the Daqu sauce-flavor Kunsha process needs high-temperature stacking. The combination of yin and yang, and the effective volatilization of some aldehydes during the high-temperature liquor flow process. Therefore, the aroma of Daqu Kunsha sauce liquor is the most complex and the taste is the most unique. Five catties of grain produce one catty of liquor, and the most grain is used. Put the essence of five catties of grain into the bottle. The liquor made by the Daqu sauce-flavor Kunsha process has the highest cost among all liquors because of its grain, labor, storage, etc. The terminal price of the real Daqu sauce-flavor Kunsha process liquor is often more than 200 yuan/bottle, and the lowest will not be less than 150 yuan/bottle. But what makes us sad is that sometimes even if we spend a high price, it may not be the liquor made by the Daqu sauce-flavor Kunsha process.

Smashing sand refers to breaking sorghum (Kunsha uses complete Maotai town Xiaohongyingzi sorghum) and then mixing it with koji for fermentation. The wine can be obtained in 1-2 times, and 2-2.5 jin of wine can be obtained from 5 jin of grain (Kunsha means 1 jin of wine from 5 jin of grain); turning sand is to ferment the lees after Kunsha and breaking sand to obtain wine, add sorghum and koji medicine, and then obtain wine; stringing fragrance, in layman's terms, is "alcohol soaking lees". Put the lees after Kunsha and breaking sand to obtain wine into edible alcohol, add some essence and spices, and filter or distill the wine, which is essentially edible alcohol wine.

Mr. Cheng Mingliang, professor and doctoral supervisor of Guizhou Medical University and vice president of the Liver Disease Professional Committee of the World Federation of Chinese Medicine, has experimentally proved that drinking Daqu Kunsha sauce wine can induce an increase in the content of SOD and metallothionein in the liver. Superoxide dismutase (SOD) is a very important component. If SOD is missing in the body, the human body will age very quickly and its resistance will be very weak. SOD is regarded as the most magical enzyme in life science and technology. The main function of SOD is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-virus, and anti-aging effects. Metallothionein can intervene in the occurrence and development of liver fibrosis and cirrhosis to a certain extent.

In summary, the unique characteristics of Daqu Kunsha sauce wine have created the charm of Daqu Kunsha sauce wine. All products of Shanmengang are made with Daqu sauce-flavored Kunsha process. The difference between different products lies in the difference in the year of the base wine and the proportion of old wine added.

Drink healthily, and drink healthy wine!