Hengshui Laobai dry wine has a long history of brewing, which flourished in Han Dynasty and Tang Dynasty, and was officially named Yu Ming. And it is known as "mellow and elegant, sweet and rich". The brewing and production of Hengshui Laobai dry wine has been basically uninterrupted for 1900 years.
The traditional brewing technology of Hengshui Laobai dry wine has been passed down from generation to generation. Hengshui Laobai Dry Wine is made of high-quality sorghum as raw material, pure wheat koji as saccharifying and fermenting agent, and carefully brewed in vats by using the traditional old five retort technology and double-row clean technology. With its unique production technology, she created a typical style of fragrance, beauty, mellow, sweet and refreshing, and long aftertaste.
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Precautions for drinking
Remember not to drink irritating drinks such as ice water and lemonade when drinking, otherwise the milk in front will be drunk in vain; Don't drink with carbonated drinks such as cola. The ingredients in this kind of beverage will accelerate the absorption of alcohol by the human body.
Slow is better than fast. Ethanol enters the blood 5 minutes after drinking, and the concentration of ethanol in the blood reaches the peak at 30~ 120 minutes. If you drink fast, the concentration of ethanol in your blood will increase rapidly and you will get drunk soon. If you drink slowly, there will be enough time warp ethanol, and the amount of ethanol will be less, so it is not easy to get drunk.
Baidu Encyclopedia-Hengshui Laobaigan-Name Origin
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