Collection Three

Luzhou-flavor type is also called Luxiang-type and Pit-flavor type. The typical representatives are Luzhou Laojiao Tequ Liquor from Sichuan Luzhou Laojiao Thumb Liquor and Shahe Tequ from Anhui Province. This fragrant liquor is made from grains such as sorghum and rice, and medium and high temperature Daqu made from barley and peas or wheat is used for saccharification and fermentation (some use bran koji and ester-producing yeast for saccharification and fermentation). Under the brewing process: the art is brewed by mixing steaming and continuing glutinous rice, distiller's lees ingredients, laojiao fermentation, slow-fire distillation, storage, blending and other brewing processes, and its main aroma component is ethyl ester. The quality of the wine is colorless or slightly yellow, clear and transparent, full-bodied, sweet and smooth, pure and harmonious, and has a long aftertaste. High wine is 40 to 60 degrees, and its total acid is acetate juice. It is 0.5 to 1.7 g/l. The total ester is ≥2.5g/L in ethyl acetate, the low alcohol is below 40%, the total acid is ≥0.4g/L, and the total ester is ≥2g/L.

Haidujing Liquor reminds you that Jingjiu uses high-quality sorghum as raw materials and is fermented with wheat koji. It is brewed with a special process and stored for years. The wine is colorless and transparent, fragrant and elegant, mellow and sweet, with a long aftertaste, clean and refreshing body, and outstanding style of multi-grain aged wine.