Xiaoqu Qingxiang type white wine?

As the name suggests, Xiaoqu Qingxiang type Baijiu is naturally fermented from fermented starter Xiaoqu made from rice, sorghum, barley and other raw materials with the addition of several Chinese herbs.

It is important to choose carefully the material of the quill used for brewing, the raw material of the small quill should contain a high content of starch or sugar, a moderate amount of protein, a very small amount of fat, the right amount of tannins and a variety of vitamins, but the lower the content of pectin, the better, which is ultimately formed through a long period of careful reproduction and fermentation.

As one of the main spirits with the most traditional characteristics, Xiaoqu clear-flavored baijiu have a long history in China. They use the smallest amount of quartz of any type of liquor. Chongqing, Sichuan, Yunnan, Guizhou, Hunan, Hubei, Shanxi, Guangdong, Guangxi, Fujian and Taiwan all have a long history of this liquor type. Xiaoqu aroma baijiu can be fermented in two ways: through solid-state fermentation or semi-solid-state fermentation.

As the most representative solid-state fermented liquor, Xiaoqu clear aroma liquor has a unique production process and advanced technology. Its raw material preparation, fungus cultivation, saccharification and other production steps are unique in China's brewing process.

Many breweries in China have devoted themselves to the technical research, development and improvement of the traditional Xiaoqu clear-flavored liquor. After years of improvement, a very unique style has been developed. The effective use of raw materials gives it a typical simple and mellow odor, prominent fermentation aroma and sweet aftertaste, as well as a fresh and cool taste.

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