The first time I came into contact with saucy white wine was in 2009 or so, I remember going to my uncle's house to visit relatives in the Spring Festival, and when he came back he gave me two bottles of Moutai Prince, he said that your father loves to drink, take it back and let your father drink it. At that time, I did not understand what Maotai Prince, also do not understand the soy sauce white wine, thrown in the corner. After two days or so we had guests to entertain, so we took these two bottles out. Our side is to drink the strong flavor of the main, soy sauce at that time have never heard of. After pouring it into the cups, I found the wine was very yellow, and everyone picked up the cups and smelled it, and they all said that the wine was too choking and smelled like lees. After taking a sip, my face turned red, probably because I hadn't drank it before. There were a few older people who didn't even take a second sip. Unlike me, I knew that my uncle's family didn't have any cheap wine, plus I myself was curious. I decided to give it a try even though I also felt the taste was too much for me. The drinking party continued for nearly three hours, I listened to their speeches, and when I drank I took a small sip from my glass. When the table broke up I realized that I had drunk seven or eight taels. It was raining and cold, so I went to bed. I woke up at 7:00 p.m. in the evening and found that my head was not too dizzy, but had a comfortable feeling! Since then I have been interested in saucy white wine. Now I buy some soy sauce white wine more or less every year, and save a few cases every year, so that I can drink the old and save the new. I really fell in love with soy sauce white wine a few years ago, I forget the exact time. At that time, I remember that there were guests at home, I opened a bottle of "soy sauce door classic" that had been stored for several years. There was no pungent flavor, and it was particularly viscous in the mouth, and when I closed my mouth, an aroma burst out of my nose. I finished the bottle in less than half an hour, and then I opened another bottle and finished it again. And there is no drunkenness, since then I only love to drink soy sauce. My friends around me had never drank soy sauce white wine at first, until I would take two bottles every time I drank, and then they also began to contact. In their words, this wine is not choking, not spicy, once can dry a glass, other aroma is too top, easy to regurgitate.

Gele Mountain King is currently living and studying in the Great Southwest (Chongqing, Guizhou), we all know that good liquor is produced in the Chishui River Basin in the Southwest, Guizhou has the national wine Moutai, Xi wine, Lai Mao, etc., Sichuan has the Wuliangye, Jiannanshun, the national cellar, Langjiu, etc., and the good saucy wine is produced in the town of Moutai in Renhuai City, Guizhou Province: a typical representative of the national wine Moutai. I came to Guizhou in 2015 to work before starting to drink white wine, the beginning of the drink is saucy, produce good wine places often wine culture is very strong, I also follow the customs of the countryside, in this side of the work life for almost five years. Previously working in coastal cities drink red wine, beer more, this side of the soy sauce white wine prevalent, foreign friends are used to drinking strong white wine for the first time not accustomed to soy sauce, but after drinking a few times will be y in love with, good mountains and good water produce good wine, welcome friends to Guizhou wine tasting!

Hello, glad to answer your question!

I'd like to share my own experience of how I slowly fell in love with wine.

I came to Beijing in 2004, is also an old bleaching, just arrived in Beijing when the job is not easy to find, introduced by a friend to go to a restaurant as an apprentice, at first it is to learn to do pasta, do some pies, pot stickers, buns and so on.

Probably did two years, these things will be, would like to learn something else, went to the hot dishes group to learn to stir-fry, it is not that you want to learn can learn to see if the master wants to teach you, then it is a little more diligent, more to see more learning and more action, or rely on their own it.

So dry to 10 years, then basically what will be thinking of opening their own store, said dry, in Beijing Zoo near a store, not big on the seventy or eighty square meters, from the preparations to open almost a month's time, invested hundreds of thousands of dollars, opened less than a year on the closure of the inexperienced, poorly managed bar, the blow is quite big for me, and I thought that the future does not do! The first thing you need to do is to get a good deal of money to pay for the food and drink.

This is also the turning point, it happens to be a cousin of mine is to do the old wine business, that is, the collection of identification of the kind, let me go to him to help, to that after he learns to identify the method of wine, then contact with the wine are Maotai, and are more years of Maotai wine.

Once in the handling of wine accidentally broke a bottle of eighty years of Maotai wine, heartache bad how can do it on the drink chant, that is the first time I drank the old soy sauce wine, usually do not drink much, I feel that this wine is too fragrant, the whole house is fragrant, drink also do not go on the head, and from now on on, I'm hooked on the soy sauce wine, it is the starting point a little bit high, drank Maotai wine in the drinking of other wine feel The first thing you need to do is to get a good deal of money to pay for the services you need, and then you have to pay for the services you need.

From the first contact with this industry to now also almost ten years, I love the soy sauce wine from the beginning to the end, and now and friends party are drinking soy sauce wine, has become a habit, this habit is deep-rooted!

Saucer-type liquor, with a "rich sauce, mellow and clean, elegant and delicate, long aftertaste, the empty glass to keep the aroma of the unique flavor is known throughout the country. The most representative is Maotai.

At the beginning of the contact with soy sauce wine, will feel the soy sauce wine is more punchy, soy sauce that sauce flavor is difficult to accept, need a process to slowly adapt to the soy sauce wine, soy sauce wine to give you the first feeling is not good to drink. And used to drinking soy sauce wine, drink other types of white wine always feel tasteless and tasteless, drink can not drink.

I remember the first time I drank soy sauce wine, is 16 years, New Year's Eve, in a friend's home, four people at noon, a table, stewed a pot of wax pig's feet, friends took out a bottle of old Langjiu 1956 I probably drank more than two. After the afternoon mouth is the flavor of soy sauce type wine, drink down the spicy throat, but burp flavor is very fragrant.

Then slowly drank the old Langjiu 1898, Maotai Welcome Prince, Saffron 10/15, Xi Wine 1988, with friends when the party also had the honor to drink twice Pu Mao, later on the love of soy sauce wine!

The above is my answer, goodbye!

After drinking back to the real maotai!

In 13 years, I fell in love with soy sauce-type white wine. Soy sauce type white wine because there is a similar soy sauce flavor similar to the fermentation of beans and so named. Because of the origin of Maotai wine process, it is also known as Maotai flavor type. This type of liquor, elegant and delicate, is mellow, rich and has a long aftertaste.

Of course, soy sauce is not the same as the aroma of soy sauce, from the compositional analysis, soy sauce wine has a high content of all kinds of aromatic substances, and a variety of rich fragrance, is a composite of a variety of aroma. This kind of fragrance is divided into pre-fragrance and post-fragrance. The so-called pre-scent, mainly by the low boiling point of alcohols, esters, aldehydes, play a role in the presentation of incense, the so-called post-scent, is composed of high boiling point of acidic substances, the main role in the presentation of flavor, is the empty glass to stay fragrant constituent material.

The "three highs" of soy sauce-type spirits are characterized by a distillation temperature of up to 40 degrees or more, which is nearly double the temperature of other types of spirits, and the high temperature effectively volatilizes substances that are harmful to human health.

Moreover, after more than three years of storage, soy sauce flavored wine can volatilize most of the volatile substances, so there are fewer volatile substances preserved in the wine, which is good for health and stimulates the human body. The high acidity is good for health.

Sauce-flavored wines have a high acidity, three to five times that of other wines, and are dominated by acetic and lactic acids. According to Chinese medicine theory, acid is good for the spleen and stomach, protects the liver and softens blood vessels. Western medicine also recognizes that acid consumption is good for health. Taoism and Buddhism also attaches great importance to the health function of acid.

Rich in active ingredients beneficial to health: Saucy wine contains SOD, which is a specialized scavenger of oxygen free radicals, and its main function is to remove excess free radicals in the body, with obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. At the same time, Lai Guishan Aromatic Wine also induces the liver to produce metallothionein, which in turn has a much stronger effect than SOD. Metallothionein plays an inhibitory role on the liver's stellate cells, so that they do not separate from the gelatinous fibers and do not form a cirrhosis of the liver.

Pure grain brewing, no foreign substances added: Soy sauce wine is brewed from pure grain and is a natural fermentation product. The aroma of soy sauce wine has not been found so far as the main flavor substance, so even if someone wants to fake it by adding synthetic agents, there is no way to start, which excludes the possibility of adding any aroma or flavor substance.

I only love the soy sauce type cola, not a drop of wine

Taste delicate, complex, smooth with lu (lu incense) does not stand out, the ester aroma of soft elegance and coordination, the first ester after the sauce, soy sauce aroma long, the cup of aroma in the cup for a long time, the empty cup of the aroma of a long time to stay (Maotai wine has a "buckle cup the next day incense," the saying), taste is more than the aroma of the bitterness is moderate, the wine is low and unchanged. The degree of alcohol is low and unchanged. The standard comment for soy sauce-type liquor is: colorless (or yellowish) transparent, no suspension, no precipitation, soy sauce is prominent, elegant and delicate, empty glass fragrance is elegant and long-lasting, soft and mellow in the mouth, with a long aftertaste, and the style is (prominent, obvious, and still available). Since drinking Maotai, y in love with the sauce flavor, and then tried a lot of sauce flavor liquor. The one that is a bit more cost-effective is Langfang's Yingchun. The flavor of Lai Mao is also very good. Langjiu's soy sauce flavor is not bad either. Sauce-flavored wine contains SOD, which is an oxygen free radical scavenger, and its main function is to remove excess free radicals in the body, with obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. At the same time, soy sauce wine can also induce the liver to produce metallothionein, which is much stronger than SOD. Metallothionein plays an inhibitory role on the liver's stellate cells, so that they do not separate the gelatinous fibers, which does not lead to cirrhosis of the liver. Soy sauce wine is brewed from pure grain and is a natural fermentation product. The aroma of soy sauce wine so far has not found the main flavor substances, so even if someone wants to add synthetic agents to fake also have no way to start, which excludes the possibility of adding any aroma, flavor substances.