Will putting Xijiu 1988 into the jar improve the sprinkling quality?

Xijiao Liquor Cellar 1988 never adds any foreign additives, and it is a typical "pure grain solid state fermentation with original wine blending". The five characteristics of cellar drinkers make them stay in Mika for a long time.

The first is good raw materials. Wine learning takes local small red sorghum as raw material. This variety of sorghum has excellent texture, amylopectin content of more than 88%, cooking resistance, which is very beneficial to multi-round fermentation of Maotai-flavor liquor technology.

Followed by koji-making essence. Pure wheat high temperature Daqu was used as saccharifying starter.

The third is to adhere to the traditional craft. In the brewing process, Xijiu always adheres to the traditional brewing process, strictly follows the solar terms, steps on the song during the Dragon Boat Festival, and feeds on Chongyang, with a production cycle every year. All operations are purely manual.

The fourth is strict year storage. After a year's wine production, the new Maotai-flavor wines were classified according to internal standards, and stored for a long time according to three typical types of wines with Maotai-flavor, mellow-flavor and cellar-bottom-flavor, thus giving the wines a natural and aged flavor. The new wine is stored and carefully kept.

The fifth is careful tuning. Maotai-flavor wine consists of special techniques, one of which is careful blending. The main components of liquor are alcohols, and there are trace amounts of acids, fats, phenols and other substances.