Maximum fermentation storage period: 18 months fermentation period, storage for 3 years. If the calculation is correct, the whole production cycle should be 4.5 years. The production cycle of Maotai-flavor liquor is 12 months, and Dongjiu is more than half a year. I'm surprised. As far as the complex technology of Dongjiu is concerned, it can be called ingenious brewing.
The slogan of Dongjiu is: Know Dongjiu, a healthier high-end liquor. The process and formula of Dongjiu are classified as "state secrets" (that's how the series of Dongjiu's state secrets came from), with high total acid content (it really smells sour) and rich in 52 terpenoids, which have the functions of antivirus, antioxidation, lowering blood fat, cholesterol and relaxing blood vessels (unheard of, yet to be studied).
If Dongjiu takes health as its selling point, it is actually a "double-edged sword". The good thing is, if you can really prove that this is a healthy wine, it will be really amazing. Why do drinkers give up drinking is nothing more than alcohol hurting their health. If drinking can't harm their health, there is no restraint. The disadvantage is that most people still think drinking is unhealthy, so I'm afraid this slogan will be ridiculed.
Next, try the entrance tasting:
The entrance is smooth. I heard that Dongjiu has taken a soft route in recent years, which is also true. I didn't feel any excitement. The strong smell at the entrance is particularly obvious. The wine cellar flavor is characterized by strong aroma, plus a little sour taste. You can imagine why Dongjiu is said to be exclusive, people who love it like it too much, and people who don't love it are said to be stinky. I kind of understand why it takes three times to understand Dong Jiu.
After that, there is a compound fragrance of medicated coke, cooked grain, sandalwood, sweet fragrance and cinnamon, which makes you feel very different from the strong fragrance. The taste is rich, sweet and sour, slightly bitter, sweet and mellow, without astringency. I think from the astringency, it is better than the maotai-flavor type at the same price. But the continuity is a little weak, and there is a sense of loss after swallowing. It dissipated faster, and I regret that I didn't let it stay in my mouth for a long time.
The most direct feeling in the second half is that the sauce flavor is outstanding, the burnt flavor is obvious, the ups and downs are obvious, and the aftertaste and aftertaste are short, which is not the same as the price of Mao wine in terms of sustainability. If the time is longer, I will feel that my mouth will continue to be sweet and very pleasant. This is a phenomenon that I have never experienced before when drinking other wines, including that I feel the water is a little sweet when I rinse my mouth with boiling water.
Accurately describing Dong Xiang's style, I think it can be said that it is both fragrant and medicinal.
Why didn't you judge the two wines separately? Because there is not much difference between the two wines. If you collect 9, you will feel that the proportion of old wine is higher and the taste is fuller, and there is no obvious difference in others. If you can drink it yourself, Bao 6 is more cost-effective. Although these two wines can't represent Dongjiu, they can represent the overall style of Dongjiu, including the national secret series I drank before. The overall style is like this. This tasting collection series reminds me of Dongxiang wine again.