Dry mash Kaoliang Liqour
Adhere to the traditional fermentation of "solid-state fermentation" (called "dry mash"), the fermentation time is longer, and the wine quality and taste are better than those of liquid fermented sorghum. It follows the ancient method and is pungent and warm in nature. Both aroma and richness are worthy of your savor.
This is a traditional solid-fermented sorghum wine with a longer fermentation time. The quality and taste of the wine are better than those of liquid-fermented sorghum wine. It follows the ancient method, has a pungent and warm nature, has both aroma and richness.
Origin: Mazu, Taiwan
Raw materials: sorghum, wheat