Click image to view original image
After the year 2000, the New rice flavor liquor process, combined with ancient and modern high-tech microbial fermentation technology, brewed wine out of high-tech film processing by ultrafiltration (ultrafiltration membrane pore is only one-tenth of bacteria) more to ensure high standards of health indicators of liquor, but also in removing the bacteria will also brewing wine is also common to filter out the viscous material, it is particularly easy to absorb, it has accelerated the characteristics of capillary blood flow, is conducive to human timely elimination of metabolic waste and nutrient supply. Nowadays, puree the rice wine estate to Bingyu the most representative.
China's liquor industry, have only innovation development, and rice flavor Liquor innovative technology, to the shrinking of the Chinese liquor market has brought new vitality.
Bingyu puree of rice wine estate:
Is m liquor, use of green rice and 100% natural spring flowing water as raw materials, financial Millennium ancient secret fermentation technology and modern technology as a whole, in the well-developed and pioneered a unique formula based on the process, after fermentation, distillation, storage, aging fine brewing, juice, color, flavor. It features wine and women yellowish transparent, honey Qing-rou, elegant pure, mellow mellow aftertaste Yee Cheong, not Sim, not hot, not red, gives a simple and pure, cool aroma of the beauty of pure alcohol, has a unique fragrant rice style. The wine health, nutrition, delicious, high quality, can be modulated, not the mouth after drinking alcohol, breaking the limitations of traditional rice flavor Liquor, refresh the concept of traditional Chinese liquor.
Puree rice wine estate Bingyu Net content: 250ml, 500ml
Alcohol: 38
