Zhongliang craftsman, sauce-flavored liquor

Following the ancient wine production method, through the domestication of fresh oxygen-enriched air, ecological raw grains, aging koji, and pit mud, hundreds of millions of beneficial microbial flora continue to be actively fermented in the handed down ecological pits. Time becomes a classic, and in the long winemaking process , Each round of new input of grain and old grains are fused with each other, mixed and fragrant, and after years of storage, can a bottle of mellow, rich, sweet and delicious, with a long aftertaste.