Daqu Maotai-flavor technology, the reuse of Moutai distiller's grains before 20 17, is very close to Maotai. At that time, Maotai welcome wine was brewed by adding sorghum, wheat, water and other raw materials into Moutai fermented grains. It tastes elegant and burnt.

2. red sauce

In recent years, Langjiu has made great progress and basically eliminated the maotai-flavor products within 150 yuan.

Xijiu is far inferior to Langjiu in terms of hype and streamlining product lines, with many brands and low-end products.

Hongxi sauce is the lowest entry-level brewing mode. It smells a little pungent, and the sauce is quite punctual. The taste is a little strong, with the smell of raw lacquer, the sauce is light and the aftertaste is obviously bitter. You can stay fragrant after drinking.

3. Tanjiu 1935

Tanjiu was the first to make sauce, and its main business was to supply base wine to wineries such as Langjiu and Xijiu. In 20 10, Tanjiu was recognized by the National Bureau of Statistics and the Food Industry Association as "the top three enterprises in the production and sales of Maotai-flavor liquor in China". Since then, altar wine has been called the top three in sauce wine.

In recent years, with the expansion of major sauce-flavor wineries, especially the expansion of Wujiagou base of Langjiu and the newly-built wineries, the production and sales of altar wine have long been unable to rank among the top three, and the supply prospect of base wine is not optimistic. Taking advantage of Maotai-flavor fever, Tanjiu began to promote its own brands, with Qingtan, rosewood and Tan Hong as the main brands, and began to truthfully mark the age of Maotai-flavor rounds. Tanjiu 1935 is an entry-level model of Tanjiu. Looking at the packaging, it has a strong sense of cottage, much like Langjiu 1956, and it has been discontinued. Its qu Xiang is outstanding, the sauce taste is slightly light, the entrance is soft, slightly sweet and the aftertaste is slightly short. This is a typical flavor of Sichuan sauce, which is worth a try.

4. Old Town Wine

Zhenjiu is produced in Zunyi, Guizhou. Its predecessor was "Kweichow Moutai Off-site Test Site" founded in 1975, so it is called "Off-site Maotai". In recent years, Zhen wine has stopped rubbing the heat of Maotai and started to go its own way, whether it is wine body or publicity. Old Town Wine is a low-end entry-level wine. Its sauce flavor is slightly light, the entrance is slightly soft and astringent, and the aftertaste is extremely short. Originally, the low-end price-performance ratio of Zhen wine was average, but with the rise of other maotai-flavor wines, Lao Zhen wine also appeared to be cost-effective.

5.specially brewed Longbin wine

Longbin Liquor is produced in Harbin, Heilongjiang Province. During the production process, we learned the brewing technology of Moutai. It uses Heilongjiang high-quality red koji and wheat high-temperature koji as raw materials and adopts a special process of six rounds of fermentation. Longbin liquor specially brewed is a typical northern Daqu Maotai-flavor type, which is mellow, sweet and soft, and slightly weak in Maotai-flavor, so it is worth a try.

6, Jinsha back to the sand five stars (tear the cover)

Jinsha wine is produced in Jinsha County, Bijie, Guizhou Province, and five-star Jinsha Huisha wine is its classic product. Five-star Jinsha Huisha enjoys a good reputation in the middle and low-grade Maotai-flavor market in Guizhou. It looks yellow in color and heavy in sauce, but slightly mixed. The entrance is mellow and sweet, the wine is rich, the middle is slightly sour and the aftertaste is bitter and light. This wine is well blended, especially the aroma and the first half of the first entrance. If you eat and drink at the same time, this is a very good wine.