The degree of shochu is generally above 38 degrees and below 60 degrees. Soju refers to all kinds of transparent and colorless distilled liquor, commonly known as white wine, and there are other nicknames in various places, such as white dry, old white dry, knife-burning wine, pot wine, steamed wine, dew wine, dew wine and so on. According to Du Kang Brewing in Han Fu, liquor, especially shochu (distilled liquor), originated in Xia Dynasty and was invented by Shao Kang (also known as Du Kang), the fifth king of Xia Dynasty. As the saying goes, Du Kang's wine-making initiated a new era of human application of tillering. Du Kang will naturally become China's wine ancestor, wine saint, Brewmaster and so on.

Common reasons for the increase of liquor concentration;

1, historical legacy and consumption habits: Many famous wine products are around 50 degrees, and they sell well if they drink too much. Manufacturers will not easily break the history and consumer habits to try a new degree or number.

2. The adaptability of human taste buds: Just like sound, there are all kinds of subwoofer dolphin sounds, but there are so many ears of people who can accurately recognize the sound, and so is wine. Liquor can range from 1 degree to 100 degree, but it is too low for China people to adapt temporarily, so the degree of liquor in China has become a state of "pinching the head and leaving the tail".