On the afternoon of November 25, 2016, the "Fragrant Charm—Meeting Friends with Wine" liquor tasting event was held in the conference room 1#, which attracted many people who love (bai) wine. At the same time, we also invited our liquor expert Li Xiaobo Li Always teach us the craftsmanship and brewing methods of liquor.
The atmosphere of the whole event was lively. Everyone raised their hands to ask for knowledge about liquor. Mr. Li also interacted with everyone from time to time. During the event, more and more colleagues were attracted by the atmosphere to come to watch. Mr. Li gave us a detailed explanation. Explain the brewing of liquor, including: alcohol fermentation, starch saccharification, koji making, raw material processing, distilling wine, mature aging, blending and seasoning, etc. It also explained the flavor types of liquor, and gave typical representatives of various flavor types. Sauce type: Kweichow Moutai, Luzhou type: Sichuan Yibin Wuliangye Liquor (multiple grains), Sichuan Luzhou Laojiao Tequ Liquor (single Grain), Anhui Gujing Gong Wine (light and elegant), Jiangsu Yanghe Daqu Wine (soft and soft), fresh fragrance: Shanxi Fenjiu, rice fragrance: Guangxi Guilin Sanhua wine, and flavor: Hubei Baiyunbian wine (with thick sauce) , Heilongjiang Zhonghua Yuquan Wine (concentrated sauce and), Anhui Kouzijiao Wine (multi-flavor type), Phoenix type: Shaanxi Xifeng wine, special type: Jiangxi camphor four special wine, sesame flavor: Shandong Jingzhi white dry wine (Daqu), Jiangsu Meilanchun wine (bran koji), medicinal flavor: Dongjiu, soy flavor: Guangdong Yubing soju, Laobai dry flavor: Hebei Hengshui Laobai dry wine, rich type: Jiugui wine.
As the teaching materials for liquor, the sauce-flavored Kweichow Moutai and Langjiu, the Luzhou-flavored Sichuan Luzhou Laojiao, the fragrant-flavored Shanxi Fenjiu and Erguotou, the Ministry of Personnel and Administration also prepared gourmet snacks for everyone, including dried fruits, popcorn, and skewers. Wait, this event ended successfully with everyone's enthusiastic participation.