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绍兴酒，又称绍兴黄酒、绍兴老酒，随着时间的久远而更为浓烈，所以绍兴酒称老酒，越陈越香。绍兴酒生产历史悠久，据文献记载，春秋战国时期绍兴酿酒业已很普遍。《吕氏春秋》载有越王勾践“投醪劳师”的故事，至今城内尚有“投醪河”遗址。到南北朝时，绍兴老酒已成为贡品。在全国众多的酒类中，绍兴老酒是获奖次数最多的品种之一。
2000年1月31日，原国家质检总局批准对“绍兴酒”实施地理标志产品保护。
以上资料来源：百度百科
### **一、分类与特点**
绍兴酒按含糖量和酿造工艺分为四大经典类型：
1. **元红酒**（干型）：含糖量低（≤15g/L），酒色橙黄，口感干爽，代表传统风格。
2. **加饭酒**（半干型）：酿造时增加糯米比例，酒体醇厚，香气浓郁，代表品牌如“古越龙山”。
3. **善酿酒**（半甜型）：以陈年黄酒代替水二次发酵，甜味柔和，具焦糖香气。
4. **香雪酒**（甜型）：用麦曲加酒糟蒸馏的糟烧代替水，糖分高（≥100g/L），色泽琥珀，香甜适口。
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### **二、酿造工艺**
1. **原料**：精选糯米、小麦曲、鉴湖水（水质清冽，硬度适中，富含矿物质）。
2. **核心步骤**：
- **浸米**：糯米浸泡至充分吸水，耗时数日。
- **蒸饭**：蒸熟后摊凉，拌入麦曲。
- **发酵**：传统陶缸中低温长时间发酵（冬酿春成，约80-90天）。
- **压榨与煎酒**：过滤后高温杀菌（“煎酒”），装入陶坛陈酿。
3. **陈年**：优质绍兴酒需窖藏数年甚至数十年，赋予复杂风味。
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### **三、文化与用途**
- **文化象征**：绍兴酒与书法、越剧并称“绍兴三宝”，常见于文人墨客笔下（如鲁迅《孔乙己》中的“温两碗黄酒”）。
- **饮食搭配**：常温饮用或温饮，佐以大闸蟹、茴香豆等；亦用于烹饪（如醉虾、酒糟鸡）。
- **礼仪场合**：婚宴“女儿红”、出生时埋藏的“状元红”习俗，寓意吉祥。
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### **四、知名品牌与荣誉**
- **品牌**：古越龙山、会稽山、塔牌、咸亨酒店等。
- **国际认可**：多次获布鲁塞尔国际酒类大赛金奖，2006年获国家地理标志产品保护。
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### **五、健康与品鉴**
- **营养成分**：富含氨基酸、维生素，适量饮用可促进血液循环。
- **保存**：阴凉避光，开坛后需密封冷藏并尽快饮用。
---
绍兴酒不仅是一种饮品，更是江南文化的重要载体，其千年工艺与独特风味持续吸引着全球爱酒者的目光。
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选择绍兴酒时，需根据个人口味偏好、饮用场景（佐餐、烹饪或送礼）以及预算综合考量。以下是具体的选购指南：
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### **一、按类型选择**
绍兴酒四大经典类型对应不同甜度与风味，适合不同场景：
1. **元红酒（干型）**
- **特点**：干爽微苦，酒体轻盈。
- **适合**：搭配海鲜（如清蒸鱼）、凉菜，或作为餐前开胃酒。
- **推荐品牌**：塔牌经典元红、会稽山八年陈。
2. **加饭酒（半干型）**
- **特点**：醇厚鲜香，带焦糖与坚果气息。
- **适合**：日常佐餐（如红烧肉、醉蟹），烹饪提鲜（如黄酒焖鸡）。
- **推荐品牌**：古越龙山金五年、咸亨酒店十年陈。
3. **善酿酒（半甜型）**
- **特点**：甜润柔和，有蜂蜜与果脯香。
- **适合**：甜口爱好者，搭配甜点（如桂花糕）或单独小酌。
- **推荐品牌**：会稽山善酿、塔牌冬酿。
4. **香雪酒（甜型）**
- **特点**：浓甜馥郁，类似甜酒。
- **适合**：冰镇后配麻辣火锅解辣，或调制鸡尾酒。
- **推荐品牌**：古越龙山香雪、女儿红香雪。
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### **二、按场景与用途选择**
1. **送礼/收藏**
- **选高端年份酒**：古越龙山“中央库藏30年”、会稽山“兰亭二十年”，陶坛装更显传统。
- **特色礼盒**：咸亨酒店“孔乙己礼盒”、塔牌“手酿冬酒”文创包装。
2. **日常饮用**
- **性价比款**：古越龙山银五年、会稽山纯正五年（价格50-150元/瓶）。
- **小规格装**：500ml玻璃瓶或小坛装，方便保存。
3. **烹饪用酒**
- **选普通加饭酒**：古越龙山三年陈、咸亨烹饪黄酒（价格10-30元/瓶），避免用高端酒浪费。
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### **三、选购注意事项**
1. **看年份**
- 3-5年：基础款，适合日常饮用。
- 10年以上：口感圆润，陈香明显，价格通常300元起。
2. **辨真伪**
- **地理标志**：认准“绍兴酒”国家地理标志（GB/T 17946）。
- **酒液状态**：优质酒清澈无悬浮物，陈年酒微黏稠挂杯。
3. **选包装**
- **陶坛装**：透气性好，适合长期存放（需阴凉避光）。
- **玻璃瓶装**：便于观察酒色，开瓶后冷藏一周内喝完。
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### **四、价格参考**
| 类型 | 基础款（3-5年） | 中端款（8-10年） | 高端款（15年+） |
|------------|----------------|-----------------|----------------|
| **元红酒** | 30-60元 | 80-150元 | 200-500元 |
| **加饭酒** | 40-80元 | 100-300元 | 500-1000元 |
| **善酿酒** | 50-100元 | 150-400元 | 600-2000元 |
| **香雪酒** | 60-120元 | 200-500元 | 800-3000元 |
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### **五、小贴士**
- **试饮装**：初次尝试可购买50ml小瓶装，对比不同品牌风味。
- **温饮技巧**：加饭酒可隔水加热至40℃左右，加姜丝或话梅增香。
- **避坑提醒**：避免购买标注“料酒”但无地理标志的产品，可能含添加剂。
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掌握以上要点，便能轻松挑选到适合的绍兴酒，无论是品鉴江南风味还是传承文化仪式感，都能找到心仪之选。
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绍兴酒的酿制过程较为复杂，对原料、环境和技术要求较高，但通过简化工艺和调整条件，家庭也可以尝试自制类似风味的黄酒。以下是家庭自酿绍兴酒的基本步骤和注意事项：
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### **一、家庭自酿绍兴酒的基本流程**
#### **1. 准备原料与工具**
- **原料**：
- 糯米（2-3公斤，圆粒糯米最佳）
- 酒曲（传统黄酒曲或甜酒曲，用量按包装说明）
- 清水（纯净水或凉白开，避免生水）
- **工具**：
- 蒸锅、发酵容器（陶缸/玻璃罐/食品级塑料桶）
- 温度计、纱布、搅拌工具
#### **2. 具体步骤**
1. **浸米**
- 糯米洗净后浸泡24-48小时（夏季缩短至12小时），至米粒可轻易捏碎。
2. **蒸饭**
- 糯米沥干后蒸熟（约30分钟），蒸至米粒透明无硬芯，摊凉至30℃左右。
3. **拌曲**
- 将酒曲碾碎，按比例（通常为糯米重量的0.5%-1%）均匀拌入糯米饭中。
- 加入少量凉白开（水量约为糯米的1.5倍），搅拌成糊状。
4. **前发酵（糖化）**
- 将混合物装入发酵容器，中间挖一个“酒窝”观察出酒情况。
- 密封容器，保持温度25-30℃，静置2-3天，产生甜酒酿（糖化阶段）。
5. **后发酵（酒化）**
- 加入凉白开（水量约为糯米的1-2倍），搅拌后密封。
- 转入低温环境（15-20℃），发酵15-30天，每日搅拌1-2次促进发酵。
6. **压榨与澄清**
- 用纱布过滤酒液，去除酒糟，静置1-2天让杂质沉淀。
7. **煎酒（杀菌）**
- 将酒液加热至80-85℃（保持15分钟）杀菌，冷却后装瓶密封。
8. **陈酿**
- 阴凉避光处存放3个月以上，酒体逐渐醇厚。
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### **二、家庭自酿的难点与注意事项**
1. **卫生控制**
- 所有工具需高温消毒（沸水煮/酒精擦拭），避免杂菌污染导致酸败。
2. **温度管理**
- 糖化阶段需25-30℃，酒化阶段需15-20℃。温度过高易产酸，过低发酵缓慢。
3. **酒曲选择**
- 传统绍兴酒用麦曲（含多种霉菌和酵母），家庭可用简化版甜酒曲（如安琪黄酒曲）。
4. **水质影响**
- 鉴湖水的弱碱性是绍兴酒风味的关键，家庭可用纯净水+少量食用碱（0.1%）模拟。
5. **发酵时间**
- 家庭发酵通常需1个月以上，陈酿时间越长风味越佳（至少3个月）。
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### **三、与正宗绍兴酒的差异**
| **对比项** | **家庭自酿** | **传统绍兴酒** |
|------------------|----------------------------------|------------------------------------|
| **原料** | 普通糯米+简化酒曲 | 特制糯米+小麦曲+鉴湖水 |
| **发酵环境** | 温度波动大，杂菌风险较高 | 陶缸低温长时间发酵（冬酿春成） |
| **陈酿时间** | 通常3-6个月 | 优质酒需3年以上 |
| **风味复杂度** | 较单一，甜味或酸味明显 | 层次丰富，兼具鲜、苦、香、醇 |
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### **四、实用建议**
1. **新手尝试**：
- 首次建议少量制作（1公斤糯米），避免失败浪费。
2. **改良配方**：
- 加入桂花、枸杞等增香，或调配蜂蜜改善口感。
3. **安全提示**：
- 发酵时容器留1/3空间，避免产气爆炸；酒精含量约12%-16%，饮用适量。
4. **法律风险**：
- 部分国家/地区禁止家庭酿酒售卖，需遵守当地法规。
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### **五、失败原因与解决**
- **酒液发酸**：杂菌污染或温度过高→严格消毒、控制温度。
- **发酵停滞**：温度过低或酒曲失效→升温至25℃或补加酒曲。
- **酒味寡淡**：发酵时间不足→延长发酵至30天以上。
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家庭自酿虽难复刻正宗绍兴酒的千年工艺，但通过实践可体验传统黄酒文化，感受发酵的乐趣。若追求专业品质，建议直接购买品牌绍兴酒（如古越龙山、会稽山）更稳妥。
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Shaoxing wine, also known as Shaoxing huangjiu (yellow rice wine) or Shaoxing aged wine, becomes more intense with the passage of time. That's why Shaoxing wine is called aged wine, and it gets more fragrant as it ages. Shaoxing wine has a long production history. According to historical records, the wine-making industry in Shaoxing was quite common during the Spring and Autumn Period and the Warring States Period. "Lu's Spring and Autumn Annals" records the story of King Goujian of Yue "pouring wine to reward the army", and there is still the site of "Toulao River" in the city. By the Southern and Northern Dynasties, Shaoxing aged wine had become a tribute. Among many types of wine in the country, Shaoxing aged wine is one of the varieties that has won the most awards.
On January 31, 2000, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Shaoxing wine".
The above information source: Baidu Encyclopedia
I. Classification and Characteristics
Shaoxing wine is divided into four classic types according to sugar content and brewing process:
Yuanhong wine (dry type): With a low sugar content (≤15g/L), it has an orange-yellow color and a dry taste, representing the traditional style.
Jiafan wine (semi-dry type): The proportion of glutinous rice is increased during brewing. The wine has a mellow body and a rich aroma. Representative brands include "Guyuelongshan".
Shanniang wine (semi-sweet type): It is fermented a second time with aged huangjiu instead of water. It has a soft sweetness and a caramel aroma.
Xiangxue wine (sweet type): It uses the distillate of wheat qu and wine lees instead of water. With a high sugar content (≥100g/L), it has an amber color and a sweet and palatable taste.
II. Brewing Process
Raw materials: Selected glutinous rice, wheat qu, and Jianhu Lake water (the water is clear and cool, with moderate hardness and rich in minerals).
Core steps:
Soaking the rice: The glutinous rice is soaked until it absorbs enough water, which takes several days.
Steaming the rice: After steaming the rice, it is spread out to cool down, and then wheat qu is mixed in.
Fermentation: Fermented at a low temperature for a long time in traditional ceramic jars (brewed in winter and completed in spring, about 80-90 days).
Pressing and sterilizing the wine: After filtration, it is sterilized at a high temperature ("sterilizing the wine") and then put into ceramic jars for aging.
Aging: High-quality Shaoxing wine needs to be cellared for several years or even decades, giving it a complex flavor.
III. Culture and Uses
Cultural symbol: Shaoxing wine, calligraphy, and Yue opera are known as the "Three Treasures of Shaoxing" and are often mentioned in the works of literati (such as "Warm two bowls of huangjiu" in Lu Xun's "Kong Yiji").
Food pairing: It can be drunk at room temperature or warmed. It can be paired with hairy crabs, fennel beans, etc.; it is also used in cooking (such as drunken shrimp, wine-lees chicken).
Ceremonial occasions: The customs of "Nuerhong" at weddings and "Zhuangyuanhong" buried at birth imply good luck.
IV. Well-known Brands and Honors
Brands: Guyuelongshan, Kuaijishan, Tapai, Xianheng Hotel, etc.
International recognition: It has won the gold medal in the Brussels International Wine Competition many times and was protected as a national geographical indication product in 2006.
V. Health and Tasting
Nutritional components: Rich in amino acids and vitamins, moderate drinking can promote blood circulation.
Storage: Keep it in a cool and dark place. After opening the jar, seal it and store it in the refrigerator and drink it as soon as possible.
Shaoxing wine is not only a beverage but also an important carrier of Jiangnan culture. Its thousand-year-old craftsmanship and unique flavor continue to attract the attention of wine lovers around the world.
When choosing Shaoxing wine, you need to consider your personal taste preferences, drinking scenarios (accompanying meals, cooking, or giving as a gift), and budget comprehensively. The following is a specific purchasing guide:
I. Choose by Type
The four classic types of Shaoxing wine correspond to different sweetness levels and flavors, suitable for different scenarios:
Yuanhong wine (dry type)
Characteristics: Dry and slightly bitter, with a light body.
Suitable for: Pairing with seafood (such as steamed fish), cold dishes, or as an aperitif before a meal.
Recommended brands: Tapai Classic Yuanhong, Kuaijishan Eight-year-aged.
Jiafan wine (semi-dry type)
Characteristics: Mellow and fragrant, with a caramel and nutty aroma.
Suitable for: Daily meals (such as braised pork, drunken crabs), and enhancing the flavor in cooking (such as braised chicken with huangjiu).
Recommended brands: Guyuelongshan Jinwunian, Xianheng Hotel Ten-year-aged.
Shanniang wine (semi-sweet type)
Characteristics: Sweet and soft, with a honey and dried fruit aroma.
Suitable for: People who like sweet tastes, pairing with desserts (such as osmanthus cakes) or drinking alone in small sips.
Recommended brands: Kuaijishan Shanniang, Tapai Dongniang.
Xiangxue wine (sweet type)
Characteristics: Rich, sweet, and fragrant, similar to sweet wine.
Suitable for: Drinking it chilled to relieve spiciness when having a spicy hot pot, or using it to make cocktails.
Recommended brands: Guyuelongshan Xiangxue, Nu'erhong Xiangxue.
II. Choose by Scenario and Purpose
Giving as a gift/Collecting
Choose high-end aged wine: Guyuelongshan "Central Cellar 30-year-aged", Kuaijishan "Lanting Twenty-year-aged", and the ceramic jar packaging is more traditional.
Special gift boxes: Xianheng Hotel "Kong Yiji Gift Box", Tapai "Hand-brewed Winter Wine" cultural and creative packaging.
Daily drinking
Cost-effective styles: Guyuelongshan Yinwunian, Kuaijishan Chunzhengwunian (the price is 50-150 yuan per bottle).
Small-sized packaging: 500ml glass bottles or small jars are convenient for storage.
Wine for cooking
Choose ordinary Jiafan wine: Guyuelongshan Three-year-aged, Xianheng Cooking Huangjiu (the price is 10-30 yuan per bottle). Avoid wasting high-end wine.
III. Purchasing Precautions
Check the age
3-5 years: Basic style, suitable for daily drinking.
More than 10 years: The taste is mellow, with an obvious aged aroma, and the price usually starts from 300 yuan.
Distinguish authenticity
Geographical indication: Look for the national geographical indication of "Shaoxing wine" (GB/T 17946).
Wine liquid state: High-quality wine is clear without suspended substances, and aged wine is slightly viscous and leaves a film on the glass.
Choose the packaging
Ceramic jar packaging: Good air permeability, suitable for long-term storage (need to be stored in a cool and dark place).
Glass bottle packaging: It is convenient to observe the color of the wine. After opening the bottle, it should be refrigerated and consumed within a week.
IV. Price Reference
Type Basic style (3-5 years) Middle-range style (8-10 years) High-end style (15 years+)
Yuanhong wine 30-60 yuan 80-150 yuan 200-500 yuan
Jiafan wine 40-80 yuan 100-300 yuan 500-1000 yuan
Shanniang wine 50-100 yuan 150-400 yuan 600-2000 yuan
Xiangxue wine 60-120 yuan 200-500 yuan 800-3000 yuan
V. Tips
Tasting samples: For the first try, you can buy 50ml small bottles to compare the flavors of different brands.
Warming tips: Jiafan wine can be heated in a water bath to about 40°C, and adding shredded ginger or preserved plums can enhance the aroma.
Pitfall reminder: Avoid buying products labeled as "cooking wine" but without the geographical indication, which may contain additives.
By mastering the above points, you can easily choose the suitable Shaoxing wine. Whether you want to taste the flavor of Jiangnan or inherit the cultural ritual sense, you can find your favorite choice.
The brewing process of Shaoxing wine is relatively complex and has high requirements for raw materials, the environment, and technology. However, by simplifying the process and adjusting the conditions, families can also try to make huangjiu with a similar flavor. The following are the basic steps and precautions for home-brewing Shaoxing wine:
I. Basic Process of Home-brewing Shaoxing Wine
1. Prepare Raw Materials and Tools
Raw materials:
Glutinous rice (2-3 kilograms, round-grained glutinous rice is the best)
Jiuqu (traditional huangjiu qu or sweet Jiuqu, use according to the packaging instructions)
Clean water (purified water or cooled boiled water, avoid raw water)
Tools:
Steamer, fermentation container (ceramic jar/glass jar/food-grade plastic bucket)
Thermometer, gauze, stirring tool
2. Specific Steps
Soaking the rice
Wash the glutinous rice and soak it for 24-48 hours (shorten to 12 hours in summer) until the rice grains can be easily crushed.
Steaming the rice
Drain the glutinous rice and steam it (about 30 minutes) until the rice grains are transparent without hard cores. Let it cool down to about 30°C.
Mixing with Jiuqu
Crush the Jiuqu and evenly mix it into the glutinous rice according to the proportion (usually 0.5%-1% of the weight of the glutinous rice).
Add a small amount of cooled boiled water (the amount of water is about 1.5 times that of the glutinous rice) and stir it into a paste.
Pre-fermentation (saccharification)
Put the mixture into a fermentation container and dig a "wine pit" in the middle to observe the wine production situation.
Seal the container, keep the temperature at 25-30°C, and let it stand for 2-3 days to produce sweet rice wine (saccharification stage).
Post-fermentation (alcoholization)
Add cooled boiled water (the amount of water is about 1-2 times that of the glutinous rice), stir and seal.
Transfer it to a low-temperature environment (15-20°C) and ferment for 15-30 days, stirring 1-2 times a day to promote fermentation.
Pressing and Clarifying
Filter the wine liquid with gauze to remove the wine lees, and let it stand for 1-2 days to let the impurities settle.
Sterilizing the wine (sterilization)
Heat the wine liquid to 80-85°C (keep it for 15 minutes) for sterilization, and then bottle and seal it after cooling.
Aging
Store it in a cool and dark place for more than 3 months, and the wine body will gradually become mellow.
II. Difficulties and Precautions in Home-brewing
Hygiene control
All tools need to be disinfected at high temperature (boiled in water/wiped with alcohol) to avoid contamination by miscellaneous bacteria, which may lead to acidification.
Temperature management
The saccharification stage requires 25-30°C, and the alcoholization stage requires 15-20°C. If the temperature is too high, it is easy to produce acid; if it is too low, the fermentation will be slow.
Selection of Jiuqu
Traditional Shaoxing wine uses wheat qu (containing a variety of molds and yeasts), and families can use a simplified version of sweet Jiuqu (such as Angel Huangjiu Qu).
Influence of water quality
The weak alkalinity of Jianhu Lake water is the key to the flavor of Shaoxing wine. Families can simulate it with purified water + a small amount of edible alkali (0.1%).
Fermentation time
Home fermentation usually takes more than 1 month, and the longer the aging time, the better the flavor (at least 3 months).
III. Differences from Authentic Shaoxing Wine
Comparison Items Home-brewed Traditional Shaoxing Wine
Raw materials Ordinary glutinous rice + simplified Jiuqu Special glutinous rice + wheat qu + Jianhu Lake water
Fermentation environment Large temperature fluctuations, higher risk of miscellaneous bacteria Fermented at a low temperature for a long time in ceramic jars (brewed in winter and completed in spring)
Aging time Usually 3-6 months High-quality wine needs more than 3 years
Flavor complexity Relatively simple, with obvious sweetness or sourness Rich in layers, with a combination of freshness, bitterness, aroma, and mellow taste
IV. Practical Suggestions
For beginners:
It is recommended to make a small amount (1 kilogram of glutinous rice) for the first time to avoid failure and waste.
Improve the formula:
Add osmanthus flowers, wolfberries, etc. to enhance the aroma, or mix with honey to improve the taste.
Safety tips:
Leave 1/3 of the space in the container during fermentation to avoid explosion due to gas production; the alcohol content is about 12%-16%, and drink it in moderation.
Legal risks:
In some countries/regions, it is prohibited to sell home-brewed wine, so local laws and regulations need to be complied with.
V. Reasons for Failure and Solutions
The wine liquid turns sour: Contamination by miscellaneous bacteria or too high a temperature → Sterilize strictly and control the temperature.
Fermentation stops: Too low a temperature or the Jiuqu is ineffective → Raise the temperature to 25°C or add more Jiuqu.
The wine taste is weak: Insufficient fermentation time → Extend the fermentation to more than 30 days.
Although it is difficult to replicate the thousand-year-old craftsmanship of authentic Shaoxing wine through home-brewing, you can experience the traditional huangjiu culture and feel the fun of fermentation through practice. If you pursue professional quality, it is more advisable to directly buy branded Shaoxing wine (such as Guyuelongshan, Kuaijishan).
