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Niulanshan Erguotou, selected high-quality sorghum and wheat, made from peas, barley and other Daqu as a starter, pure grain brewing green and natural.
This baijiu made with water, sorghum, wheat, corn, glutinous rice and rice as raw materials, with the essence of five grains, traditionally brewed, hoarded and tempered, naturally matured, and carefully brewed.
Chinese high proof liquor.
Hengshui Laobaigan is made of high-quality sorghum as raw material pure wheat. It adopts traditional process and two-row clearing process.
Maker’s Mark Kentucky Straight Bourbon is highly distinct from the majority of other bourbons on the market which are made from a mash of malted barley, rye, and corn.
Akitabare Suirakuten Junmai Daiginjo’s rice polishing ratio is 40%, and acidity is 1.2. It carries joyful notes of peach and melon, and ends with a resolute finish. It’s best served at 55 degrees, and still drinkable when it’s warmed to room temperature.
Washington - "Fresh and fragrant aromas lead to a wonderfully bright palate. Flavors of juicy citrus and ripe strawberry are rounded out by a refreshingly crisp finish. Perfect for the summer time or anytime!"
Moutai spirit is crafted from a blend of locally grown red sorghum, wheat, and water, ensuring a 100% organic product without artificial additives. On the nose, it presents fresh, piquant, estery, and savory notes.
Smooth and balanced like you expect an E&J Brandy to be, E&J Apple brandy is blended with apple liqueur, giving it a sweet, crisp flavor with just a hint of vanilla and caramel.
This is Asahi brewery's very limited premium sake. Takanenishiki sake rice is polished down to 28% of its original size and fermented for an entire year to achieve a well-balanced flavor with very clean, sophisticated finish.
