How is the effect of red-haired soju?

Hongmao shochu is a pure Chinese herbal medicine formula, with unique curative effect, expelling wind and removing dampness, benefiting qi and dredging collaterals, relaxing muscles and activating blood circulation, invigorating spleen and warming kidney. Can be used for treating arthralgia due to wind-cold-dampness, muscle and bone pain, weakness of spleen and stomach, kidney deficiency and backache, and deficiency of qi and blood in women. These are the effects of Hongmao medicinal liquor. If necessary, you can try it.

In addition, when drinking Hongmao medicinal liquor, there are still some places to pay attention to. The first thing to pay attention to is quantity. It is not advisable to drink too much Hongmao medicinal liquor for the first time. If it is too much, it is likely to have the opposite effect. This needs attention, for some pregnant women, it is also not suitable for drinking. After all, it still has a certain impact on the baby.

Brewing technology of Hongmao shochu;

The liquor-making stunt of Hongmao shochu originated from the Tang and Song Dynasties and was carefully brewed by traditional solid-state brewing technology. Hongmao shochu, formerly known as Rongzhou red wine, was already a famous Sichuan wine in the Tang Dynasty, and it was also the longest-lasting official wine and tribute wine in China history.

The body of Hongmao shochu presents the true color of red sorghum. There is no pigment, essence or sweet substance added in the wine, and the wine liquid is rich in 10 kinds of natural nutrients such as amino acids, glucose and vitamins, so the taste is particularly rich, and it has a sweet and soft taste: the entrance is sweet and round, mellow and soft. It has the characteristics of no thirst, no sore throat, no headache, and quick hangover relief after drinking.

Why is Hongmao shochu red? Because the liquor brewed by pure red sorghum is sent back to the cellar through the two-secret process, in this process, the liquor absorbs the starch and amino acids of red sorghum, so the liquor presents the true color of red sorghum, golden red and bright, auspicious and festive. "Hongmao shochu" is the only red wine in liquor, which is also known as nutritious liquor and green food in liquor.

The production process of red glutinous sorghum is as follows: first steaming red glutinous sorghum, second steaming red glutinous sorghum, second steaming red glutinous sorghum, then spreading and cooling, then saccharifying, canning, filtering and aging, adjusting ingredients, and finally fine filtering to obtain the finished red glutinous rice wine.