Each kind of liquor will appear separate sake tasting hong kong characteristics, although drinking too much is not good, but the appropriate drinking to the human body or have benefits, a country will appear a country more famous wine, so today
The author will take you to understand the difference between Japanese sake and Chinese liquor.

Japanese sake to rice and mountain spring bitmain antminer s19 pro for sale water as raw materials, through the compound hair alcohol, and finally brewed alcohol content of 18% up and down the mash, later add lime powder, so that the deposit through the extraction, made into the original sake sake. The real sake is not as clear and transparent as we usually see, but it is divided into cold sake and hot sake because of the different drinking methods.

Most of the Chinese pure grain wine is Ngau Tam Mei the traditional type of pure grain liquor, also known as white wine and white made. Chinese pure grain wine wine clear and transparent, pure material, no cloudy, fragrant and thick taste. Pure grain wine is more famous in Shanxi, Sichuan and Guizhou for its pure grain wine, which has a long lasting aftertaste. There are many kinds of pure grain wine categorized.

According to the production of raw materials, 1 pure grain wine (sorghum, bush rice and wheat seeds), 2 dried potatoes pure grain wine (sweet potatoes and potatoes tapioca starch), 3 other raw materials pure grain wine (grain bran sorghum rice bran, Fu Ling and Poria.

According to the brewing with the song divided into original white wine, Xiaoqu wine, bran wine.
The original pulp liquor to the big currant wine (wheat currant) as the residual sugar agent and fermentation feed for wine making. The spirits are distilled by water distillation into pure grain wine, which has the characteristics of strong fragrance, mellow taste and sweetness after drinking, but the development trend is limited because of the consumption of grain crops and long manufacturing time.
The small tune (rice tune) is used as a residual sugar agent and fermentation feed for wine making.19 It is suitable for manufacturing in higher temperature regions and has a light fragrance and sweet taste, but not as strong as the original white wine fragrance.
Bran wine is made with bran as a residual sugar agent and yeast as fermentation feed. It is characterized by a high wine yield, cherished grain and a short manufacturing cycle, but its taste is not as good as that of the big bran liquor and the small grain liquor.
It is divided into strong fragrant liquor, clear fragrant liquor, miso fragrant liquor, rice fragrant liquor, and other fragrant liquors by aroma.