|Brand||Jinsha Gu Liquor|
Diamond 3 Star, product positioning. Leading product for the mid-end strategic image. The bottle is made of classic Chinese red. The main accent, the base vintage of Jinshagu liquor is selected, carefully blended Become. The liquor is transparent, the sauce is obvious, elegant and delicate, soft and mellow, The aftertaste is long and the empty cup lasts for a long time.
Other flavor liquors are fermented in a pit. Their Jinshagu liquor has to go through two kinds of fermentation, namely, open fermentation and closed fermentation. They call it yin and yang fermentation, and open fermentation is yang fermentation and also called aerobic fermentation. By adding steamed sorghum (later called distiller's grains, fermented glutinous rice) into the koji for cooling, accumulation and fermentation, and fully network the beneficial microorganisms in the surrounding environment, it is the fermentation that produces aroma.
Closed fermentation, also known as negative fermentation or anaerobic fermentation, is the fermentation of distiller's grains with pit mud enclosed in pits after positive fermentation. It is the fermentation of liquor.