Is the wine baked by sorghum a maotai-flavor wine?

The wine baked by sorghum is maotai-flavor wine. Generally, sorghum liquor is maotai-flavor liquor. The so-called maotai-flavor is a kind of maotai-flavor similar to that emitted by bean fermentation. This wine is characterized by outstanding sauce flavor, elegance and delicacy, full-bodied and mellow body, long aftertaste, fragrant but not bright, low but not light. Maotai liquor is a typical representative of this kind of liquor, which has the characteristics of being swallowed overnight and the fragrance of an empty cup still remains after drinking.

Characteristics of kaoliang spirit

Kaoliang liquor has a unique style, with crystal clear and mellow body, long aroma, mellow taste, long fragrance, harmonious taste and just right and comprehensive wine taste. Kaoliang liquor is rich in sugar, amino acids, vitamins and minerals.

Using high-quality sorghum as raw material, it is made by a set of scientific, unique, complete and rigorous procedures after fermentation in old pits, aging for many years, soaking, cooking, saccharification, fermentation, distillation and storage. It has the characteristics of crystal clear and mellow wine body and long aroma. These are extremely important nutrients for the human body. It can be absorbed by human body without pre-digestion. Drinking a small amount of sorghum liquor is actually good for the human body.