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Maoshiyuan wine is made from wine and wine, and no additives are added in the brewing process. Its wine body has a typical maotai-flavor style of "outstanding maotai-flavor, elegant and delicate, mellow and sweet, long aftertaste and lasting fragrance". What's more worth mentioning is that Maoshiyuan Liquor Industry is one of the top five liquor enterprises in Zunyi City and one of the top ten private enterprises in renhuai city. It has three large-scale bases with an annual output of thousands of tons of high-quality Daqu sauce. Mao Shiyuan's wine industry has been commended by the state, Guizhou Province, Zunyi City, renhuai city, Maotai Town and relevant industry departments. The brewing of soy sauce wine completely adopts the technological process of secondary feeding, nine cooking, eight fermentation and seven wine extraction. Using local high-quality sorghum as raw materials, picking songs and feeding on Chongyang during the Dragon Boat Festival in strict accordance with the solar terms. The production cycle of base wine is as long as one year, and it can be divided into sand steaming and coarse sand steaming twice, with one to seven rounds of baking wine, which can be summarized as two times of feeding, nine times of cooking, eight times of fermentation, seven times of taking wine, and one year in spring, summer, autumn and winter.
If you want to know more about red sorghum Maotai-flavor wine, please consult Guizhou Maoshiyuan Wine Industry. Guizhou Maoshiyuan wine, which originated from "Chen's ancient brewing", began to fragrance in Chishui River 400 years ago, and its brewing skills have been passed down to this day. The long river of time has changed people's appearance, brewing technology and production structure, but it has never changed the "five principles" that Mao Shiyuan has always adhered to. What are the "Five Principles"? Origin, raw materials, technology, quality and life have principles. Adhere to the five principles, just to brew a good wine and inherit the original heart.