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Compared with other major baijiu aroma categories such as sauce aroma (Moutai) and strong aroma (Shui Jing Fang), Kinmen Kaoliang Liquor differs in that it comes exclusively from the island of Taiwan.
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.
This Muroka Junmai Daiginjois stored unpasturized in -10 degrees Celcius after brewing, and is pasturized only once immediately before shipping. The absense of carbon filtration (aka, Muroka) leads to a large presence of flavor and a lively aroma.
The nose on this very clean and elegant sake with added plum extract is a gentle collection of honey, sweet bread, plum, pomegranate, raisin, apple pie, leather, and white flower aromas.
Bold and bright, this multi faceted full flavored sake has an intense floral aroma, a burst of green apple with hints of melon and rice. For an unforgettable, crafted sake experience look no further than Junmai Daiginjo Juyondai.
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.
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.
The nose is filled with strawberry, banana, cantaloupe, and watermelon. Every sip with hints of minerals, ginger, melon and a dryness that speaks to all.
