A good value-for-money sauce-flavored vintage

Beida Cangbu is excellent for ten years. It was developed and launched in the tenth year after Beidacangbu excellent wine won the 1984 Young Industrial Ministry Quality Product Award. Ten years of Buyou is a vintage sauce-flavored wine, with the unique "big snake eye" in Northeast China. "Red sorghum is used as raw material, wheat high-temperature Daqu is used as a saccharification starter, and it is carefully brewed using the "four high and one long" traditional sauce-flavor winemaking process, high-temperature koji making, high-temperature accumulation, high-temperature fermentation, high-temperature flow wine, and long-term storage. The wine is full-bodied and elegant, with a typical style. As an upgraded vintage of Beida Cangbu, it is favored by old wine lovers. It can be called "Beida Cangbu sauce-flavored wine with high cost performance.