Inner Mongolia koumiss is a low-alcohol beverage brewed from koumiss. The production method is to put fresh koumiss in a raw leather bag, hang it in a sunny place, and stir it several times a day with a special wooden stick to make it gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

With the development of science and the prosperity of life, the technology of Mongolian koumiss brewing is becoming more and more perfect. There are not only simple fermentation methods but also distillation methods to brew strong koumiss. Fermented milk wine is completely fermented from grassland high-quality milk and whey. Because it is rich in amino acids and vitamins, the wine is light golden yellow, the milk is pure in flavor, sweet and sour, mellow and refreshing.

Distilled milk wine is made from whey liquid and fresh milk by lactic acid and alcohol fermentation and liquid distillation. Distilled milk wine is colorless, clear and transparent, without suspended matter and precipitation.

Extended data:

Koumiss is a kind of beverage with an alcohol content of only 1.5-3, which is fermented from fresh koumiss. It is a traditional drink popular in the whole grassland area. It first started in the Qin and Han Dynasties, and has a long history. It tastes sour and spicy, and has the functions of relaxing tendons, promoting blood circulation and invigorating the stomach. Known as one of the "Eight Treasures of Mongolia".

Grassland fresh milk contains few impurities and no plant fiber, and the content of methanol, isobutanol and isoamyl alcohol in milk wine brewed with it is extremely low. Heavy metals such as lead and mercury are less than one tenth of the national standard; The formaldehyde content is almost zero. So drinking milk wine doesn't hurt your head, stomach or liver. It makes no difference. It is praised by many drinkers as "binge drinking won't hurt you".

Baidu Encyclopedia-Inner Mongolia Milk Wine

Baidu encyclopedia-koumiss