Mahong Old Liquor [Jiangxi Xinyu Specialty]

What is Mahong Old Wine? Authentic specialty of Xinyu, Jiangxi: Mahong Old Liquor

Summary:Do you want to know what Mahong Old Liquor is? This article is a detailed introduction to the special product ofin Xinyu, Jiangxi Province - Mahong Old Liquor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Mahong Old Liquor. The full text takes about 3 minutes to read, mainly including the basic introduction of Mahong Old Liquor and its nutritional value? What are the product characteristics of Mahong Old Wine? How did the history of Mahong Old Wine come about? The production method of Mahong aged liquor, etc

Introduction to Mahong Old Wine

Mahong Old Wine is a millennium local specialty of Xinyu City. It is made from a season of glutinous rice, a local specialty, and fermented and refined through traditional techniques for several years. It is brown red and crystal clear without coloring, and has a strong and mellow flavor without blending. Its main raw material, glutinous rice, belongs to the mid season rice. Due to its maturity period, the weather is already cool, and no pesticides or insects are applied, there are no residual toxins. Therefore, Mahong Old Wine is a pollution-free green beverage

Rich in more than 20 types of amino acids, trace elements, and vitamins, the six flavors of the drink are coordinated, soft and nourishing, and can prolong life

Its wine color is brownish red and crystal clear, with a rich and mellow taste, without any discomfort such as acidity, spiciness, or saltiness. Its aroma is refreshing, sweet, tender, and refreshing, making it suitable for drinking all year round

How did the history of Mahong Old Wine come about

Actually, there are two types of Ma Hong aged liquor: one is called Shui Jiu, and the other is called Shao Lao Jiu (I don't know how to say it in Mandarin). In fact, there is a big difference between the two types of liquor, first of all, the price difference. Shao Lao Jiu is twice as expensive as Shui Jiu! The taste is much better than water wine, and the aftertaste is even stronger! The biggest difference between them is that water wine is brewed with water (in local dialect), while roasted old wine is brewed with the roasted wine (grain wine) that one drinks at home, so the price will be twice as expensive! The packaged mahong aged liquor that everyone is buying in the market now is water liquor! In fact, in our rural areas, water wine is generally not brewed because it needs to be kept for at least 3 years and still looks good and tastes good! The color will turn black, and it's difficult to keep for such a long time. Those with poor skills are prone to souring. Generally, those who make water wine are sold to the distillery (referred to as new wine) after about a year, and then the distillery produces canned Mahong old wine in one package

Method of making Mahong Old Liquor

"Mahong Old Liquor" is a local specialty of Xinyu that has been around for thousands of years. Mahong Old Liquor is named after the local famous spring - Mahong Spring. It is made from local glutinous rice, spring water, and specially made koji, and is stored in traditional earthen cellars