The best sauce-flavored liquor investment promotion

The factory of the sauce cellar manufacturer is built in the upper reaches of the Chishui River. The water quality is good, low in hardness, rich in trace elements, and pollution-free. The water of Chishui River is a precious water source for brewing sauce cellar. The slightly acidic purple-red soil in the canyon area, the special climate of warm winters and hot summers, little rain and wind, high temperature and high humidity, and the millennium brewing environment make the air full of rich and unique microbial communities. On the banks of the Qianli Chishui River, the unique natural environment and humid climate conditions have created a natural, simple, pollution-free and pollution-free ecological environment for sauce cellar brewing. The local red sorghum is specially produced for the sauce cellar. It has small particles, thick skin, oblate shape, firmness, dryness, resistance to cooking and turning. When you cut a sorghum, the cross-section is glass texture, hard, dry and semi-dry. transparent. Any bottle of Jiangjiao Maotai-flavor Baijiu has gone through at least five years from production to delivery. Its brewing process is completely in compliance with the laws of nature. It strictly follows the Dragon Boat Festival harvesting of koji, the Double Ninth Festival feeding, nine times of cooking, eight times of adding koji, and eight times of adding koji. It was piled into the pond for fermentation and the wine was harvested seven times, which lasted a full year. After more than a year of cellaring, starting from the sauce cellar in the Han Dynasty, the descendants of the sauce cellar adhered to the ancient precepts and passed down the ancient brewing methods for many years, forming high-temperature koji making, two grain feedings, accumulation in the cool hall, sand return fermentation, and nine The unique process of secondary steaming, eight fermentations, seven wine extractions, and years of cellaring, coupled with the careful brewing and repeated adjustments by brewing technicians, and the use of advanced distilled wine brewing techniques and equipment are carefully prepared before being put on the market for sale. At least five years. The complexity of the brewing process is unmatched by any other liquor, and it is also the best and most unique feature of Maotai Town Maotai-flavor Baijiu.